Gluten-Free Cream of Chicken Soup

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 gluten-free flour!

Thank you to a2 Milk Company for sponsoring this post. All opinions are my own. 

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 milk like a2 brand.

We also used organic chicken broth, Real Salt and seasonings, real butter (I highly recommend Kerrygold), non-GMO cornstarch and fresh sage.

How do you make easy gluten-free cream of chicken soup?

Making this soup could not be more simple. You start by melting the butter in the chicken stock over medium heat.

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 the soup as you pour in the milk and cornstarch mixture to avoid clumps. 

How many cans of soup does this recipe make and does it freeze well?

This recipe makes 32 oz. which ends up being just over three cans of traditional 10 oz. cream of chicken soup.

Yes, you can absolutely freeze it! Just portion it out into snack sized ziplocks or small canning jars and pull them out whenever you need them.

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 use a dairy-free alternative milk for this recipe. However, it digesting lactose is an issue for you, I do recommend a2 milk.

A2 milk doesn’t have the A1 protein found in most other cows milk. The removal of this often makes it easier to digest as well.

The a2 Milk Company uses comprehensive her selection to choose cows that done produce A1 protein. The milk comes from local, family owned and sustainably owned US farms where cows are not treated with growth hormones rBST or antibiotics are used.

You can get a2 milk in four varieties including whole, reduced fat, chocolate and low-fat.

Can I use something different than cornstarch to thicken it?

While cornstarch is recommended thicken this soup, you could also use a high quality gluten-free cup for cup flour, arrowroot, tapioca or potato starch. I wouldn’t recommend coconut or almond flour as this will not thicken your soup.

If you don’t mind making this non-gluten-free, Pinch of Yum has a fun and easy take using traditional flour. 

What recipes can I use this soup in?

Instant Pot Creamy Italian Chicken

Chicken Cordon Bleu Pot Pie

Gluten-Free Green Bean Casserole 

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Gluten-Free Cream of Chicken Soup

5 from 7 votes

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!

PRINT RECIPE

Prep Time: 2 mins

Cook Time: 13 mins

Total Time: 15 mins

Course: Soup

Cuisine: American

Keyword: cream of chicken soup, gluten-free cream of chicken soup, gluten-free soup

Servings: 4 cups

Calories: 292kcal

Author: Chandice

Ingredients

• ▢ 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

Instructions

• 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

Notes

This soup is fantastic on it's own and works great in casseroles! We use it in our gluten-free green bean casserole at Thanksgiving and our tater tot casserole and Instant Pot creamy Italian chicken the rest of the year.

You can absolutely freeze it. Just portion it out into snack sized ziplocks or small canning jars and pull them out whenever you need them.

You can use a dairy-free alternative milk for this recipe. However, it digesting lactose is an issue for you, I do recommend trying a2 milk.

While cornstarch is recommended thicken this soup, you could also use a high quality gluten-free cup for cup flour, arrowroot, tapioca or potato starch. I wouldn't recommend coconut or almond flour as this will not thicken your soup.

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. 

Pro Tip: Don't forget to constantly whisk the soup as you pour in the milk and cornstarch mixture to avoid clumps. 

Nutrition

Calories: 292kcal | Carbohydrates: 14g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 67mg | Sodium: 1353mg | Potassium: 222mg | Fiber: 1g | Sugar: 3g | Vitamin A: 810IU | Vitamin C: 12.4mg | Calcium: 86mg | Iron: 0.5mg

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