This gluten-free homemade cream of chicken soup substitute is extremely frugal, fast to make, and delicious. It works great in casseroles, rice recipes, freezer meals, and more. Skip the gluten, but keep the flavor!
If you’re looking for a gluten-free option to replace cream of chicken soup, cream of mushroom, cream of onion, cream of garlic, or cream of celery soup then you’re in the right place.
It can be challenging to find recipes that accommodate special diets like gluten-free, especially recipes that still taste great. Store-bought versions taste even worse and are filled with ingredients that provide zero nutritional benefits.
This homemade cream of chicken (or anything) soup substitute is extremely frugal, fast to make, and delicious. So skip the gluten, and keep the flavor!
You can use the base of this gluten-free recipe and combine it with chicken, mushrooms, onions, celery, or anything else to make whatever cream of soup you need.
Why I Love Gluten Free Cream of Anything Soup
I recently had a complete hormone panel done as well as some other tests, and got back some surprising results about the number of antigens I’m sensitive to.
Because of this, I’ve been experimenting more in my kitchen, by taking my gluten-free baking skills to the next level. In addition to baking, I’m finding easy swaps that can be made in my everyday main or side dishes, and this gluten free cream of anything soup has been so helpful in the transition!
Ingredients
The soup base has five basic ingredients.
- Butter (3 Tablespoons) – When using salted butter, the addition of salt at the end may not be necessary.
- Organic cornstarch (1-2 Tablespoons) or Xanthan Gum (½ teaspoon)
- Chicken Broth (½ Cup) – Vegetable stock can also be used for a gluten free and vegan version. (Learn more about making your own broth.)
- Milk (½ Cup) – I like to use whole milk, but any milk works, and heavy cream can even be used for an extra rich consistency.
- Salt & Pepper – to taste
This blends together to make a delicious and very creamy homemade cream of chicken soup.
Gluten Free Cream Soup Variations
The base ingredients can be adapted for the following flavor options:
- Need a gluten free condensed cream of mushroom soup substitute? Simply dice up about a 1/4 cup of mushrooms and saute in the butter for a few minutes before adding your other ingredients.
- How about a gluten free cream of celery soup substitute? Finely dice a stalk of celery (about 1/4 to 1/2 cup) and saute in butter until tender and then add in other ingredients.
- Want to make this the most rich and decadent cream of chicken soup you’ve ever had? Use cream in place of the milk, you’re welcome!
- Want a delicious punch of garlic or onion? Whisk in 1/2 teaspoon of garlic powder or onion powder. It makes a mouthwatering white sauce.
- Anyone dairy free? I’ve got you; use all broth or full fat coconut milk, unsweetened of course, instead of milk and use lard or coconut oil instead of butter.
How to Make Gluten Free Cream of Chicken Soup
- In a small saucepan over medium-low heat, melt butter (or fat of choice).
- Whisk corn starch or xanthan gum in a small amount of the broth before adding to the butter. This will prevent the cornstarch or xanthan gum from clumping, and allow them to fully blend into the roux.
- Add the mixture to butter, and whisk briskly to combine.
- Slowly whisk in remaining liquids. Bring to a simmer (barely a boil), adding more liquid if it becomes too thick. It will continue to thicken as it cools.
- Remove from heat and stir in salt and dash of pepper.
How to Use
You can substitute this gluten-free homemade cream of chicken soup in any recipe that calls for condensed cream of chicken soup. Try it out in my Green Bean Casserole – From Scratch and Healthy Chicken Broccoli Casserole Recipe.
For an easy meal that comes together quickly, simply add leftover cooked chicken and/or vegetables. Serve on its own, with a sandwich, or a slice of my homemade artisan bread.
How to Store
Gluten-free cream of chicken soup can be made ahead of time and will stay fresh in the fridge for up to a week. If you’ve been around here long, you know that you will find mine in a Mason jar, but any airtight container works just fine.
If you need to store it for longer, this recipe freezes well in a freezer-safe airtight container. When ready to thaw, reheat on low heat and stir well to incorporate any natural separation that occurs in the freezing/thawing process.
I’ve also been experimenting with the freeze-dryer making freeze-dried cream of chicken soup. Simply rehydrate with water and use as you would fresh!
Want More From Scratch Pantry Staples?
My book Hand Made: The Modern Guide to Made-from-Scratch Living has over 100 from scratch recipes. You’ll find everything from easy skillet meals to old fashioned comfort foods like molasses sugar cookies, plus great breakfast basics like flaky biscuits (you’ll never go back to the canned kind again) and overnight pancakes (mix up the batter the night before and fry up in the morning). Discover for yourself that hand made has never been easier.
More Gluten Free Recipes
- Homemade Tomato Soup (From the Pantry)
- Easy Sweet Potato Tortilla Recipe (+ Gluten Free Option)
- Chocolate Beet Cake (Gluten & Dairy Free Options)
- Homemade Hot Cocoa Mix 3 Ways (From Scratch!)
- Simple Life Sunday #21 Gluten-Free Rhubarb Apple Pie
- 16 Christmas Cookie Recipes (13 Gluten Free Options)
- Oatmeal Chocolate Chip Bars Recipe Gluten Free Dessert
- Vintage Recipe: Grandma’s Easy Oatmeal Macaroons Recipe Gluten Free
Gluten Free Cream of Chicken Soup
Ingredients
- 3 Tablespoons butter
- 1 Tablespoon cornstarch or 1/2 teaspoon xanthan gum
- 1/2 cup chicken broth
- 1/2 cup milk or heavy cream
- salt & pepper to taste
Instructions
- In a small saucepan over medium-low heat, melt butter (or fat of choice).
- Whisk corn starch or xanthan gum in a small amount of the broth before adding to the butter.
- Add the mixture to butter, and whisk briskly to combine.
- Slowly whisk in remaining liquids. Bring to a simmer (barely a boil), adding more liquid if it becomes too thick. It will continue to thicken as it cools.
- Remove from heat and stir in salt and dash of pepper.
Notes
- You may need to use up to 2 Tablespoons of cornstarch to get the right consistency.
- Remember, the soup will continue to thicken as it cools.
- Add in chicken, mushrooms, celery, onions, or any other add-ins to make it whatever gluten-free cream of soup you need.
Excited to find your cream soup recipes! I’m curious whether you’ve ever tried white rice flour as a GF thickener?
This is the BEST gluten free cream of chicken soup recipe I have tried! (And I have tried many.) I used almond milk, and a g/f keto flour blend. Everything else was the same. So yummy, and hardly took any time at all to make! Thanks for all you do!