Gluten-Free Cream of Chicken Soup

This easy 15-minute gluten-free cream of chicken soup is flavorful, comforting, and simple to make at home. I love this soup on its own or as a foundation for casseroles and many other cozy recipes. The secret to its thick, creamy texture is cornstarch, not gluten-free flour.

I use this recipe for so many things and even make it dairy free for me and my little boys. It is one of our favorite recipes! This authentic soup is another great option.

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 or in need of a tasty comfort food. For a more hearty soup, add in some shredded rotisserie chicken. Or try my gluten-free cream of mushroom soup.

What ingredients are in gluten-free cream of chicken soup?

This simple recipe requires only a few ingredients. Since I want the right flavors to shine at the right moment, I use high-quality but basic ingredients.

I use cow’s 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, 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 give the bottom good scrape with a silicone spatula to make sure it’s not sticking along the edges. 

Once the broth and butter are boiling, 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. 

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. An airtight container will also work for storing leftovers.

The texture may be slightly different when thawed but it still works fabulously in recipes like my the best casserole and the best 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. I 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! This recipe works well with your favorite dairy-free milk. You may need a teaspoon or more cornstarch to thicken it up better and give it that creamy, comforting consistency.

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. Neither do any of our other soups.

What recipes can I use this soup in?

• My husband’s favorite meal
• My favorite Thanksgiving side dish
• A casserole my mom used to make

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Gluten-Free Cream of Chicken Soup

5 from 10 votes

This easy 15-minute gluten-free cream of chicken soup is flavorful, comforting, and simple to make at home. I love this soup on its own or as a foundation for casseroles and many other cozy recipes. The secret to its thick, creamy texture is cornstarch, not gluten-free flour.

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Prep Time: 2 minutes mins

Cook Time: 13 minutes mins

Total Time: 15 minutes 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

This post was originally posted years ago then updated in March of 2019. We have updated it again in August 2023 with more helpful information. The recipe is the same delicious one you remember.