Gluten-Free Cream of Chicken Soup

You’re halfway through a casserole recipe, and it calls for a can of cream of chicken soup. If you’re gluten-free, that’s a problem: most canned cream soups are thickened with wheat flour, and gluten-free versions are hard to find. This gluten-free cream of chicken soup fixes that in about 15 minutes with ingredients you probably already have.

It’s thick, creamy, and well seasoned, and you can use it anywhere a recipe calls for canned condensed soup. I’ve been making it for years for our family’s favorite casseroles and crockpot dinners, and I don’t miss the can at all. If you’ve made my gluten-free cream of mushroom soup, this works the same way. It’s the base for my gluten-free chicken noodle casserole and homemade creamy chicken and noodles.

Table of contents

• What is Gluten-Free Cream of Chicken Soup?
• Why You’ll Love This Recipe
• Ingredient Notes
• How to Make Gluten-Free Cream of Chicken Soup
• Tips for Making Gluten-Free Cream of Chicken Soup
• Variations
• Frequently Asked Questions
• What to Serve with Gluten-Free Cream of Chicken Soup
• Storage Tips
• More Gluten-Free Recipes

What is Gluten-Free Cream of Chicken Soup?

Gluten-free cream of chicken soup is a homemade version of canned condensed soup. You make it with butter, gluten-free flour, chicken broth, milk, seasonings, and cooked chicken. It cooks in about 15 minutes on the stovetop, and you can use it in casseroles, crockpot meals, and sauces wherever a recipe calls for a can of cream of chicken soup.

Why You’ll Love This Recipe

• No hunting for gluten-free cans. Make it whenever a recipe calls for it.
• Pantry ingredients. Butter, flour, broth, milk, and spices.
• Better flavor than canned. Real butter and chicken make it richer.
• Make-ahead friendly. Keep a batch in the fridge for the week.
• Easy to customize. Adjust the thickness, the seasoning, or make it dairy-free.

Ingredient Notes

• Butter: Melted with the flour to make the roux that thickens the soup.
• Gluten-free all-purpose flour: The only ingredient that usually contains gluten. I use Better Batter, but any 1:1 gluten-free flour blend works.
• Chicken broth or stock: Gives the soup its chicken flavor. Check the label, since some broths contain gluten.
• Milk: Makes it creamy. Whole milk gives the richest result.
• Seasonings: Salt, pepper, garlic powder, and onion powder give it that classic canned-soup flavor.
• Cooked chicken: Chopped small. Rotisserie chicken (check that it’s gluten-free) or leftover chicken saves time.

How to Make Gluten-Free Cream of Chicken Soup

1. Melt the butter. Melt the butter in a medium saucepan over medium-high heat.
2. Make the roux. Whisk in the gluten-free flour until smooth and bubbly, about 1 minute.
3. Add the liquids. Slowly pour in the broth and milk, whisking constantly for 1–2 minutes so no lumps form.
4. Season. Whisk in the salt, pepper, garlic powder, and onion powder.
5. Simmer until thick. Bring to a gentle simmer and cook 3–5 minutes, until it thickly coats the back of a spoon.
6. Add the chicken. Stir in the cooked, chopped chicken. Use it right away or let it cool and refrigerate.

Tips for Making Gluten-Free Cream of Chicken Soup

• Pour the liquids in slowly. Adding broth and milk a little at a time while whisking is the easiest way to avoid lumps.
• Use a 1:1 gluten-free flour blend. Blends with xanthan gum thicken the most like regular flour.
• Adjust the thickness. For a condensed-soup texture, simmer a little longer. For a thinner sauce, whisk in an extra splash of broth.
• Chop the chicken small. Small pieces mix into casseroles more like the canned version.
• Expect it to thicken as it cools. Don’t over-reduce it on the stove.
• Taste before adding more salt. Broths vary a lot in sodium.

Variations

• Smooth version: Skip the chicken pieces for a smooth soup that works like a cream sauce.
• Dairy-free: Use dairy-free butter or olive oil and unsweetened plain oat or almond milk.
• Cream of celery: Sauté ½ cup finely diced celery in the butter before adding the flour.
• Herb version: Add ½ teaspoon dried thyme or parsley.
• Extra rich: Replace half the milk with half-and-half or heavy cream.
• Turkey: Use leftover turkey and turkey broth after the holidays.

Frequently Asked Questions

No. Campbell’s regular condensed cream of chicken soup contains wheat flour. Making it at home is the easiest way to know it’s gluten-free.

One 10.5-oz can of condensed soup is about 1¼ cups. This recipe makes about 2 cups, which is about 1½ cans’ worth.

Yes. Freeze it in an airtight container for up to 3 months. Thaw it in the fridge and whisk well while reheating, since dairy-based sauces can separate a little after freezing.

It keeps in an airtight container in the fridge for 3–4 days.

Yes. Skip the roux, whisk 3 tablespoons cornstarch into the cold milk, then add it to the simmering broth and butter. Cook until thickened.

No. Without the chicken, it works as a smooth gluten-free cream sauce in any recipe that calls for cream of chicken soup.

What to Serve with Gluten-Free Cream of Chicken Soup

• Gluten-Free Chicken Noodle Casserole
• Homemade Creamy Chicken and Noodles
• Ninja Foodi Cheesy Broccoli Chicken and Rice
• Crockpot Chicken and Dumplings
• Gluten-Free Green Bean Casserole (use it instead of the mushroom soup)

Storage Tips

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm gently on the stove over medium-low heat, whisking and adding a splash of broth or milk to loosen it. When you use it in a casserole, you can add it straight from the fridge.

Gluten-free cooking gets so much easier once you have a few homemade basics, and this is one of the most useful. Make a batch this week and keep it ready for your next casserole or crockpot dinner. Weeknight cooking doesn’t have to be complicated.

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