This gluten-free cream of chicken soup is delicious and comforting. It is great on it’s own or perfect for using in casseroles and other recipes. The secret to its thick, creamy texture is cornstarch, not gluten-free flour.
We use this recipe for so many things and even make it dairy free for our little boys. It is one of our favorite recipes!
This gluten free cream of chicken soup recipe is one I am always sharing with people who have recently gone gluten-free. It helps with lots of delicious crockpot meals and is so much easier than you think to make!
You can even serve it up straight with some toasted nuts and a drizzle of olive oil for a soothing soup when you are sick. For a more hearty soup, add in some shredded rotisserie chicken. Or go with our gluten free cream of mushroom soup.
What ingredients are in gluten-free cream of chicken soup?
This simple recipe requires few ingredients. Since we want the flavors to shine we use high quality but basic ingredients. It makes the perfect base for our Chinese noodle casserole which uses this soup in it!
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We also used cows milk or good dairy free milk, organic chicken broth, Real Salt and seasonings, real butter (I highly recommend Kerrygold), non-GMO cornstarch and fresh sage.
Seasonings can be very customized. If you like more garlic, you can toss in a bit of garlic powder or garlic salt. Onion powder works for elevating flavor in this homemade recipe as well.
How do you make easy gluten-free cream of chicken soup?
Making this soup could not be more simple. It is very similar to cream of celery and cream of mushroom soup.
You start by melting the butter in the chicken stock over medium heat in a small saucepan.
Next, you mix up your milk and cornstarch with a whisk. Add in the herbs and salts here as well.
Pro Tip: Be sure to mix the cornstarch entirely into the milk so there are no clumps. I like to do a good scrape on the bottom to make sure none got stuck there.
Then, once the broth and butter are boiling, you will slowly pour in the milk, cornstarch and herb mixture to thicken the soup and add flavor.
Pro Tip: Don’t forget to constantly whisk as you pour in the milk and cornstarch mixture to avoid clumps in your cream soup.
How many cans of soup does this recipe make?
This recipe makes 32 oz. which ends up being just over three cans of traditional 10 oz. cream of chicken condensed soup.
How do you store leftovers? And does it freeze well?
Yes, you can absolutely freeze it! Just portion it out into snack sized ziplocks or small canning jars (or a large mason jar)and pull them out whenever you need them. Really, an airtight container will work for storing leftovers.
The texture may be slightly different when unthawed but it still works fabulously in recipes like our tater tot casserole and gluten-free cheesy potatoes.
Which canned soups are gluten-free?
There really aren’t too many store bought varieties of cream soups that are gluten-free. However, there are quite a few soups that are. We put together a whole list of gluten-free Progresso soups for you guys.
Although, I can tell you that Campbell’s cream of chicken soup is NOT gluten-free.
Can you make dairy-free cream of chicken soup?
Yes, you can easily use your favorite dairy-free milk in this recipe. You may just need a teaspoon or more cornstarch to thicken it up better.
If you want to make it vegan, use vegan butter like Earth Balance, vegetable broth, and vegan milk. Almond milk, soy milk and coconut milk all work great. Although the flavor will not resemble traditional chicken soup without the chicken broth.
Can I use something different than cornstarch to thicken it?
While cornstarch is recommended thicken this soup because it provides the best results, you could also use a high quality gluten-free cup for cup flour, arrowroot, tapioca or potato starch.
Even guar gum can work but not as well. I wouldn’t recommend coconut or almond flour as this will not thicken your soup. This recipe doesn’t need rice flour or xanthan gum.
What recipes can I use this soup in?
Instant Pot Creamy Italian Chicken
Gluten-Free Green Bean Casserole
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Gluten-Free Cream of Chicken Soup
- 3 C chicken broth
- 1 C milk
- 1/2 C butter
- 1/3 C cornstarch
- 1/8 tsp. black pepper
- 1/2 tsp. onion salt
- 1/2 tsp. garlic salt
- 1/4 tsp. turmeric
- 1 fresh sage leaf chopped fine
- In a stockpot, heat chicken broth and butter over medium heat until just starting to boil
- Meanwhile, in a measuring cup with a spout, whisk the cornstarch and milk
- Add in the herbs, salt and pepper and whisk again
- Gently pour milk mixture into broth while whisking soup briskly
- Let the soup simmer until thickened, about 3-5 minutes
- Serve hot with fresh parmesan and pumpkin seeds on top or use in your favorite casserole recipe
This post was originally posted years ago then updated in March of 2019. We have updated it again in June 2022 with more helpful information. The recipe is the same delicious one you remember.
Mary Jean Mullins says
Can you use a small noodle a an addition?
Sure, that would be great!
Homemade is always better than from a can. I’ve never done homemade cream of chicken soup before. But, Really excited to find a recipe for it!
Thanks Kerri, glad you found found us!
Neha Khanuja says
I simply adore cozy and comforting soups during this time of the year. I have found this recipe just in time, so going to give this a try!
You will love it, definitely cozy!
Yum!! This soup looks so cozy and comforting. Just what I was looking for in this cooler weather. Love that it’s gluten-free too.
Chef Dennis says
I’ve got some gluten free friends that are going to love this recipe. I’ll be passing it on to them!
Thanks Dennis, it is great on it’s own or as a base for so many recipes. Thanks for sharing!
Jacqueline Debono says
Chicken soup is an all time favourite in my house. Love that this version is gluten free! On my to make list!
How great that this recipe is gluten-free. And I can imagine how good it is as a base for your green bean casserole and tater tot casserole.
Thanks Beth, it’s definitely a wonderful base for so many things. 🙂
Andrea Howe says
Love that this is gluten free. And I need to pick up some of that A2 milk as well. Looks so creamy and delicious perfect for these Fall nights!
Rebecca Blackwell says
I’ve never even thought to make cream of chicken soup from scratch, but saw your recipe and gave it a go this week. It’s shockingly better than the canned stuff. Thanks so much for a great recipe!
Aww thanks Rebecca, so happy to hear this! It is amazing how much easier it is than you’d think. Thanks for stopping by!
Exactly what I was craving on this cold, winter day! Thank you for such an easy, straight forward, gluten free recipe. Can’t wait to make this again!
Awww thanks Candice (love your name!), so glad it was a hit! Come back anytime 🙂
Amy Liu Dong says
I love everything on this recipe, it’s delicious, healthy and so easy to make. I will definitely try this, thank you!