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Gluten free cream of chicken soup is super easy to make and loaded with flavor. Skip the store bought stuff and make this easy recipe at home.
Gluten free cream of chicken soup
Our family has been slowly incorporating gluten free recipes into our menu plan. One thing I have really missed is the rich and creamy soups and casseroles that use cream of chicken as a base. There is just something about cream of chicken and what it adds to a casserole.
I found the solution when I made this gluten free substitute for cream of chicken soup. It is absolutely wonderful and even my gluten loving family could not tell the difference! This soup is seriously that good!
I think you are really going to love it! It is a delicious alternative to use in any recipe that calls for cream of chicken soup such as green bean casserole.
This recipe comes together so quickly and it’s much cheaper than what you can buy in stores. It’s creamy and the consistency is thick and perfect! You will enjoy cooking with this and using gluten free substitute for cream of chicken soup in casseroles, soups and more!
It’s totally optional but I like to use a little poultry seasoning in the recipe. It really enhances the flavor.
Ingredients:
- Milk
- Chicken Broth
- Corn Starch
- Salt and Pepper
- Poultry Seasoning
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 keep cooking until the mixture is very thick. 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.
How to freeze:
Allow the soup mixture to freeze completely and pour into freezer containers. Make sure to allow an inch or so at the top to allow for expansion. Also, I like to freeze it in portions that I normally use in recipes. It just makes it easier when it is time to use. You don’t have to do this but it sure make sit easier.
It is also really important to make sure it is completely cool before freezing.
When you are ready to use this, let it thaw and whisk it together so it is smooth.
I like to keep some of this in the freezer. It makes it so easy when I am making casseroles and such. It does not take much more time to freeze but the amount of time you will save later is worth it.
Try homemade gluten free cream of chicken soup!
You will love how simple it is to make. It tastes amazing and costs a fraction of the cost of store bought! It tastes better too.
I love that it will keep for up to a week in the fridge. Sometimes, I will make it on the weekend to have ready for a busy week.
It is so simple and makes any recipe taste amazing. I can’t wait for you to try this quick and easy gluten free soup recipe.
Use in these recipes:
- The Best Sour Cream Chicken Enchiladas
- Creamy Chicken Pasta with fresh tomatoes – 20 minute dinner
- Crock Pot Chicken Alfredo
- Crock Pot Chicken Pot Pie
Print Gluten free cream of chicken soup recipe:
Easy Gluten Free Cream of Chicken Soup Recipe
Ingredients
- 3/4 cup milk
- 3/4 cup chicken broth
- 3 Tbsp corn starch
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp poultry seasoning
Instructions
- Whisk chicken broth, milk, and cornstarch together in a small saucepan until cornstarch is dissolved.
- Add seasonings and mix together.
- Cook over medium heat, stirring constantly, until bubbling, about 3- 5 minutes.
- Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes.
- Remove from heat and use as a substitute for any recipe that calls for cream of chicken soup.
Recipe Notes
Nutrition Facts
Try these other gluten free recipes:
- Gluten Free Crock Pot Mexican Shredded Beef Taco Recipe
- Gluten Free Pumpkin Cookies
- Gluten Free Shortbread Cookie Recipe
- Easy Skillet bbq pork chops
- Our Favorite Gluten Free Snack for Busy Kids
- The Best Hobo Dinner Foil Packet Meal
- Foil Pack Santa Fe Chicken Dinner
I’m so glad!
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.
Great idea!
I made this with boullion cubes and it worked. I used 3/4 cups of water and 1 bouillon cube.
I haven’t tried it but I would think you could.
Can you use dairy free milk for this recipe?
Either will work great.
Should you use whole milk or will 2% work?
I’m so glad you love it!
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!!!
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!
Yes, this recipe works great when doubling or tripling this recipe.
Can I double or triple this?
I haven’t tried that before but I think that it would work. Thanks.
Can this be canned like canning sauces or veggies?
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?
yes I have used almond milk before.
Do you think it will work with a non dairy milk, such as almond milk? Thanks.