This gluten free cream of chicken soup comes together in one saucepan in about 5 minutes flat, and it swaps in perfectly for a can of condensed soup in your favorite casseroles and recipes. No gluten, no hunting down an overpriced gluten free can that may or may not be on the shelf.
This recipe makes a smooth, condensed soup base — no chicken pieces added — so it’s ready to stir straight into casseroles, soups, and skillet dinners that call for a can of cream of chicken soup.
Our family has been slowly moving toward gluten free, and the thing I missed most was rich, creamy cream of chicken soup in our favorite casseroles. I’ve been making this homemade version for years now, and even my gluten-loving family can’t tell the difference — it’s a simple way to make easy recipes taste even better.
Is Cream of Chicken Soup Gluten Free?
Most canned cream of chicken soup isn’t gluten free — brands like Campbell’s use wheat flour as the thickener. There are a few gluten free canned versions out there now, but they can be pricier and harder to find at your regular grocery store. This homemade version skips the hunt completely and comes together with ingredients you probably already have in your kitchen.
How Much Does This Make?
This recipe makes about 1 cup of gluten free condensed soup. Use it in place of a standard can in your favorite recipe — no watering down needed.
This recipe comes together in one saucepan in under 10 minutes and costs a fraction of what you’d pay for a can at the store. It’s rich, thick, and holds its shape just like the canned version — but made with ingredients you can actually pronounce.
Ingredients:
- Milk – Whole or 2% both work great. Need it dairy free? Unsweetened almond milk works well too.
- Chicken Broth – Use your favorite gluten free chicken broth or stock. In a pinch, sub ¾ cup water plus 1 chicken bouillon cube.
- Corn Starch – This is what thickens the soup into that classic condensed texture. Avoiding corn? Swap in 3 tablespoons gluten free all-purpose flour or a spoonful of xanthan gum instead.
- Salt and Pepper – For basic seasoning.
- Poultry Seasoning – Totally optional, but it adds a rich, savory flavor that makes this taste like the real thing.
How to make gluten free cream of chicken soup from scratch:
1. First, mix together the chicken broth, milk, and cornstarch in a small saucepan. Keep whisking until the cornstarch is dissolved and everything is well combined.
2. Second, add the seasonings and mix everything together.
3. Next, cook the mixture over medium heat. Keep stirring constantly until the mixture is bubbling. This takes about about 3- 5 minutes.
4. Finally, reduce the heat to medium-low and continue stirring until the mixture is thick enough to coat the back of a spoon and hold its shape when scooped, about 5 minutes. This normally takes about about 5 minutes.
5. That is it! Just remove from the heat and use as normal in any recipe that calls for cream of chicken soup.
How to store:
The mixture needs to be stored in the fridge. I like to use a mason jar but any air tight container will work. It will keep up to a week. If you want to extend its shelf life, you will need to freeze it.
Once you have a batch on hand, it opens up a whole list of comfort food dinners that usually call for the canned version.
Make a Freezer Stash
Since this recipe doubles and triples so easily, make a big batch on a slow afternoon and portion it into 1-cup servings before freezing. That way, each portion is ready to swap in for one can of condensed soup — no measuring required on a busy weeknight. Freeze the portions in small freezer-safe containers, then just thaw, whisk until smooth, and stir into your recipe.
Use in these recipes:
- The Best Sour Cream Chicken Enchiladas
- Cheesy Chicken and Rice Skillet Recipe
- Crock Pot Chicken and Rice Recipe
- Crock Pot Chicken Alfredo
- Crock Pot Chicken Pot Pie
Frequently Asked Questions
Yes! Swap the 3 tablespoons of corn starch for 3 tablespoons of gluten free all-purpose flour.
Use gluten free flour or a small spoonful of xanthan gum to thicken the soup instead.
Yes, unsweetened almond milk works well in place of regular milk.
Either works great — use whatever you have on hand.
I don’t recommend it. Starch-thickened, dairy-based soups like this one aren’t considered safe for home canning, since the thick texture can prevent the center of the jar from reaching a safe temperature. Stick with refrigerating or freezing instead — both work great and are much safer.
Troubleshooting Tips
Soup is lumpy: This usually means the cornstarch wasn’t fully whisked into the cold liquid before heating. Whisk it in thoroughly at the start, before the pan ever hits the heat.
Soup is too thin: Keep cooking a bit longer over medium-low heat — cornstarch needs a few minutes of gentle simmering to fully thicken.
Soup tastes scorched: Keep the heat at medium or lower and stir constantly, especially in the last few minutes.
Gluten Free Cream of Chicken Soup
Ingredients
- ¾ cup milk
- ¾ cup chicken broth
- 3 Tbsp corn starch
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp poultry seasoning
See how we calculate recipe costs.
Instructions
- In a saucepan, whisk ¾ cup milk, ¾ cup chicken broth, and 3 Tbsp cornstarch until smooth.
- Stir in ½ tsp salt, ¼ tsp black pepper, and ¼ tsp poultry seasoning.
- Cook over medium heat, stirring constantly, until bubbling (3–5 minutes).
- Reduce heat to medium-low and continue stirring until very thick (about 5 minutes).
- Remove from heat and use as needed.
This recipe is so great! We use it whenever we need cream of chicken soup. My family says that our Green Bean Casserole tastes better with this homemade gluten free cream of chicken. Thank you so much for developing, and sharing this recipe!
You are too kind! Thank you so much for taking the time to leave a comment.
This was perfect and so easy to make. Thank you!!
Christi – I’m so glad you enjoyed it! Thank you so much for sharing and for the positive review!
Perfect! Will never buy another can.
Marian – yay! So glad you loved it. Thanks for leaving a comment.
Can you substitute the corn starch with 3 tablespoons gluten free all purpose flour?
Yes you can.
I would need to leave out the corn starch because I am allergic to corn. What can I substitute with? Thanks.
You can use flour or Xanthum gum instead to thicken the soup.
I use Arrow root powder it 1tsp to each Tbsp corn starch
Thanks for sharing that tip! Arrowroot powder is a great alternative for thickening the soup.
So glad I found this recipe. We are GF DF and haven’t been able to find any of the store-bought kinds that are dairy free. We made this with almond milk for a chicken casserole and it was delicious. Thank you for sharing your recipe.
Thank you! This was very good & so simple to put together, I will definitely be making this again.
Thank you for this recipe. I have family members who are sensitive to wheat/gluten and one who has celiac. This recipe has made it possible to fix a green bean casserole that everyone can enjoy.
I’m so glad!
I made this with boullion cubes and it worked. I used 3/4 cups of water and 1 bouillon cube.
Great idea!
Can you use dairy free milk for this recipe?
I haven’t tried it but I would think you could.
Should you use whole milk or will 2% work?
Either will work great.
My wife became gluten intolerant after COVID and we have learned to adapt. However, we thought some meals would be lost forever.
This one “ingredient” is a game changer. Not only is it cheaper and super fast to make, it is better than anything else I have bought including Campbell’s.
In fact, one of my complaints as I choose low-sodium foods is that the canned stuff is always too salty no matter what. This recipe is ABSOLUTELY PERFECT with the Swanson 33% Lees Sodium Chicken Broth!
Thank you so much, Carrie, for bringing some lost, great meals back to our home!!!
I’m so glad you love it!
Omg, this is so easy and it saved my dinner. I usually keep canned Gluten Free cream of chicken soup in the house. Since my husband was diagnosed with celiacs disease I have been transforming his favorite recipes for him to gluten free. Chicken Divan is his favorite and now I don’t have to hunt down gluten free soup. Thank you!
Can I double or triple this?
Yes, this recipe works great when doubling or tripling this recipe.
Can this be canned like canning sauces or veggies?
I haven’t tried that before but I think that it would work. Thanks.
I have an almost identical recipe to this that suggests adding mushrooms for cream of mushroom, celery that you have sauteed in a little butter with a dash of celery seed for cream of celery.
How much of this is equivalent to on can of the condensed soup?
Do you think it will work with a non dairy milk, such as almond milk? Thanks.
yes I have used almond milk before.