How to Make Gluten-Free Cream of Chicken Soup

Gluten-free cream of chicken soup is easy to make at home! Use this in any recipe in place of one can of condensed soup.

From casseroles to sauces, so many recipes call for a can of cream of chicken soup. But that can be tough when the dish has to be gluten-free. What if your heart is set on making Warm Broccoli Cheese Dip or Creamy Hash Brown Casserole?

Don’t be discouraged! You can make gluten-free cream of chicken soup at home with a handful of ingredients. The homemade version will give you peace of mind because you know exactly what’s in it, with no worries about cross-contamination. The best part? It’s ready in about 5 minutes!

Is Cream of Chicken Soup Gluten-Free?

In most cases, canned cream of chicken soup is not gluten-free. Flour or wheat starch is often used as a thickener, making it off-limits to people who avoid gluten.

Gluten-Free Cream of Chicken Soup Recipe

Gluten Free Cream of Chicken Soup ingredientsDebra Cummings for Taste of Home

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 3/4 cup low-sodium chicken stock
  • 1/4 cup milk

Directions

Step 1: Make a roux

Gluten Free Cream Chicken Soup step 2Debra Cummings for Taste of Home

In a small saucepan, melt the butter over medium-low heat. Add the cornstarch and whisk constantly for about one minute, until the butter is lightly bubbling and the mixture is smooth.

Editor’s Tip: Cornstarch can be swapped 1:1 for rice flour or a gluten-free flour blend, all work well in this recipe. But cornstarch creates the smoothest, glossiest texture.

Step 2: Add seasonings

Gluten Free Cream of Chicken Soup step 3Debra Cummings for Taste of Home

Whisk the garlic powder, onion powder, salt and pepper into the roux for 30 seconds. Adding the spices at this stage allows them to bloom in the warm butter for a richer, deeper flavor.

Step 3: Add milk and stock, then simmer

Gluten Free Cream of Chicken Soup step 4Debra Cummings for Taste of Home

Add the milk and stock to the saucepan and bring to a simmer over medium heat, whisking frequently. As the mixture begins to thicken, whisk constantly until it reaches the desired consistency, then remove from heat.

Editor’s Tip: Gluten-free thickeners react faster than traditional flour. Once it starts to simmer, this soup will thicken within 30 to 60 seconds.

How to Store Gluten-Free Cream of Chicken Soup

Store gluten-free cream of chicken soup in an airtight container in the refrigerator for up to four days or freeze for up to three months. For a space-saving freezer method, transfer the cooled cream of chicken soup to a zip-top bag or silicone freezer bag and lay it flat until frozen.

Debra Cummings
Debra is the founder of FineFoodsBlog where she develops, writes about and photographs simplified recipes with global flavors inspired by her travels. She’s a firm believer that anyone can cook pretty much anything as long as they have clear steps to follow. Debra’s straightforward recipes on Taste of Home reflect that belief, as seen in dishes like English custard tart and gluten-free cream of chicken soup. She also writes guides on new ways to use classic ingredients, like vanilla extract, and catching (and fixing) common mistakes you might be making in the kitchen.