Gluten Free Cream of Chicken Soup Recipe Easy
Make rich, homemade gluten-free cream of chicken soup with thiseasy 10 minute recipe! Sit down to a comforting, filling soup that may easily be converted into a gluten-free substitute for condensed chicken soup or a dairy-free recipe.
Easy Homemade gluten-free cream of chicken soup recipe
Whether you are looking for a comforting bowl of homemade soup or need a gluten-free substitute for condensed cream of chicken soup, this quick and easy recipe is versatile and delicious!
Many recipes call for condensed soup as a shortcut for flavor and ease. When cooking gluten-free, finding GF replacements can be tricky. Now all you need is 10 minutes and you'll have an easy substitute to use in casseroles, gluten-free chicken pot pie, sauces, chicken stroganoff, crockpot recipes, and more!
Make canned cream of chicken soup gluten-free!
You may be wondering if condensed canned cream of chicken soup, like Campbell's, is gluten-free. Unfortunately it is not because it contains wheat starch for thickening. According to the Campbell's website, none of their canned soups are gluten-free.
Fortunately, you can make easy gluten-free cream of chicken soup using kitchen staple ingredients! It makes the ideal gluten-free substitute for cream of chicken soup in casseroles, sauces, or quickly transform it into a hearty, comforting soup recipe.
While there are some canned gluten-free cream of chicken soups available for purchase, these have a thinner consistency, and are not condensed. This recipe, like gluten-free cream of mushroom soup, may be enjoyed as a homemade soup or an easy substitute for condensed soup.
Ingredients notes
- Butter – Used for flavor, but may be replaced with a dairy-free butter substitute, avocado oil, or olive oil.
- Chicken broth – Read label for gluten-free broth. My favorite brand to use is Swansons or Aldi organic chicken broth.
- Milk – For best flavor, use at least 2% milk. If making dairy-free soup, use a neutral flavored non-dairy milk, such as unsweetened almond milk.
- Cornstarch – Used for thickening. See FAQs below for alternative gluten-free thickeners.
How To Make gluten-free cream of chicken soup
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Melt the butter over medium heat in small saucepan.
- Whisk in the chicken broth, milk, celery salt, onion powder, and pepper.
- Whisk in the cornstarch 1 tablespoon at a time. Continue whisking until the mixture starts to boil.
- Reduce the heat to low, simmer and cook for 5 minutes, whisking frequently. If using as a gluten-free condensed soup replacement, use as directed in recipes.
using this recipe to make cream of chicken soup
Once you have the condensed recipe made, making a warm, comforting bowl of homemade cream of chicken soup is quick and easy! Below is a fast version made from the condensed soup, or check out my gluten-free cookbook for a heartier, homemade recipe.
- Pull out the stored condensed soup, if it was previously made. For frozen soup, allow it to thaw overnight in the refrigerator.
- If adding veggies, melt 1 tablespoon butter over medium heat in a small saucepan. Sauté up to ½ cup finely diced veggies, such as celery, carrots, or onions, until tender about 5 minutes.
- Add the condensed soup to a saucepan and stir in an additional 1 cup milk and ½ cup cooked, chopped chicken. Bring to boil, cooking and stirring until the soup is hot and thickened. Adjust seasonings to taste.
adapting for dairy-free gluten-free soup
To make gluten-free, dairy-free cream of chicken soup, replace the butter with avocado oil and use unsweetened non-dairy milk.
For a vegan recipe, replace the butter with avocado oil, chicken broth with vegetable broth, and use unsweetened non-dairy milk.
storing / freezing notes
Either the condensed or ready-to-eat version may be refrigerated up to 3 days in an airtight container.
Freeze condensed cream of chicken soup for later use, or to have on hand for casseroles. Freeze in a glass mason jar, or other airtight container, leaving headroom for the soup to expand upon freezing.
frequently asked questions
What can I substitute for chicken broth?
If you don't have chicken broth on hand, replace it with chicken stock, vegetable stock, or 3/4 cup hot water mixed with 1 chicken bouillon cube or 1 tsp chicken bouillon granules.
How much does this recipe make?
If you are making the condensed recipe it will yield about 1 ⅓ cups, which is the same as a standard store bought can of condensed soup (10.5 ounces).
If you are making the homemade cream of chicken soup, it makes about 2 servings, or approximately 2 ⅓ cups.
What kind of milk should I use?
For best flavor, use at least 2% milk. For a richer, creamier soup you may also substitute half and half or evaporated milk.
For dairy-free soup, use a neutral flavored non-dairy milk, such as unsweetened almond milk.
Also, adjust the amount of milk depending on how thick or thin you like it. For thicker or thinner soups, use ½ cup more or less.
What can I substitute for cornstarch?
For alternative gluten-free thickeners, replace the cornstarch with 4 tablespoons gluten-free flour blend, rice flour, potato starch, or 2-3 tablespoons arrowroot powder.
Can this recipe be used for gluten-free cream of celery soup?
Yes. If you need gluten-free cream of celery soup for a recipe, simply sauté ½ cup finely diced celery in the butter before adding the remaining ingredients.
More gluten-free soup Recipes
- Creamy Chicken Dumpling Soup
- Stuffed Pepper Soup
- Pumpkin Sausage Soup
- Instant Pot Broccoli Cheese Soup
- Panera Butternut Squash Soup
SAVE THIS recipe for gluten-free cream of chicken soup TO YOUR PINTEREST BOARD!
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Condensed Cream of Chicken Soup
- 2 tablespoons butter see recipe notes for dairy-free
- ¾ cup chicken broth (read label for gluten-free)
- ¾ cup milk (at least 2%), see recipe notes for dairy-free
- ¼ teaspoon celery salt
- ¼ teaspoon onion powder
- ⅛ teaspoon pepper
- 3 tablespoons cornstarch
Homemade Cream of Chicken Soup
- ½ cup finely diced onions, carrots, or celery (optional)
- ½ cup diced cooked chicken
- 1 cup milk (at least 2%), see recipe notes for dairy-free
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Melt the butter over medium heat in small saucepan. Whisk in the chicken broth, milk, celery salt, onion powder, and pepper.
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Whisk in the cornstarch 1 tablespoon at a time. Continue whisking until the mixture starts to boil. Reduce the heat to low, simmer and cook for 5 minutes, whisking frequently.
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If using as a gluten-free condensed soup replacement, use as directed in recipe. Makes 1 ⅓ cups, or an equal replacement for 10.5 ounce condensed soup can.
Cream of Chicken Soup
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If adding veggies, sauté in a separate small skillet in 1 tablespoon butter over medium heat. Cook until tender, about 5-7 minutes.
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In a small saucepan, add the veggies and chicken to the condensed soup. Stir in an additional 1 cup milk and bring to boil over medium heat. Cook and stir until the soup is hot and thickened. Adjust seasonings to taste.
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dairy-free adaptations
To make gluten-free, dairy-free cream of chicken soup, replace the butter with avocado oil and use unsweetened non-dairy milk.
For a vegan recipe, replace the butter with avocado oil, chicken broth with vegetable broth, and use unsweetened non-dairy milk.
storing / freezing notes
Either the condensed or ready-to-eat version may be refrigerated up to 3 days in an airtight container.
Condensed cream of chicken soup may be frozen for later use or to have on hand for casseroles. Freeze in a glass mason jar, or other airtight container, leaving headroom for the soup to expand upon freezing.
Nutritional Facts calculated as condensed soup.
Calories: 207 kcal | Carbohydrates: 16 g | Protein: 3 g | Fat: 15 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 39 mg | Sodium: 754 mg | Potassium: 199 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 501 IU | Vitamin C: 6 mg | Calcium: 114 mg | Iron: 1 mg
Categories: Dairy Free Fall Freezer-Friendly Gluten Free Quick and Easy Recipes Soups Spring Summer Winter
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