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!
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 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.
Keywords: gluten-free cream of chicken soup, cream of chicken soup, gluten-free soup