Skip to Content

5-Minute Gluten-Free Cream of Chicken Soup Recipe

Preview: This Gluten-Free Cream of Chicken Soup recipe is a delicious substitute for the red can. Save time and dirty dishes—use the microwave instructions. Customize the ingredients for your own dietary needs or preferences.


Are you tired of “salt pills” that come packaged as condensed cream soups? Maybe they aren’t available where you live. Or perhaps it’s Thanksgiving eve, and you can’t find any in the pantry to make Aunt Bertha’s casserole.

Here is a quick way to make it yourself at home. You control the salt, the seasonings, and the freshness.

Homemade Condensed Cream of Chicken soup in a small jar with a spoon

So far, I’ve tackled condensed cream of mushroom, condensed cream of celery, and now, gluten-free cream of chicken soup. If you care about such things, they are all gluten-free. But, of course, you will want to check the labels of the actual ingredients you use.

This recipe is the simplest yet. Whisk all ingredients together and microwave for 3 minutes or longer if you have a slow or older microwave.

For those who don’t do microwaves, cook it gently on the stove, frequently stirring until it thickens.

The Better Than Bouillon chicken base pictured below is the primary source of chicken flavor. I prefer it over bouillon cubes or store-bought chicken broth.

Homemade chicken stock would taste better. Unfortunately, it would be best if you reduced the volume to get enough flavor causing this recipe to take way longer than 5 minutes. That makes the chicken base my first choice.

image of a leaf
Subscribe to Salad in a Jar!

Get updates and the latest kitchen tips and tricks from Salad in a Jar direct to your inbox.


Ingredients and substitutions:

  • EVAPORATED MILK: The original goal with this recipe was to imitate Campbells. The cooked taste of evaporated milk comes closest. Also, evaporated milk is more stable with higher temperatures that may be present in casseroles.
  • VEGETABLE OIL: My vegetable oil of choice is avocado oil. You can substitute any light vegetable oil for the avocado oil.
  • CORNSTARCH: Using cornstarch to thicken this soup makes it gluten-free as opposed to using flour. Always check the label to be sure.
  • ONION POWDER: Onion powder is easy. Like evaporated milk, if you want a fresher taste, use fresh or frozen onions instead. You will only need about a tablespoon.
  • WHITE PEPPER: Substitute black pepper or freshly ground pepper.
  • SALT: Leave the salt out completely for a sodium-free version of this recipe.
  • CHICKEN: Rotisserie chicken is my favorite. Plain leftover chicken is always a good choice. Nothing says you can’t use ground beef, leftover roast, or leftover pulled pork if you’re looking to make a cream sauce for biscuits.
  • CHICKEN BASE: Using a base or bouillon gives a more concentrated chicken flavor. I like the reduced-sodium “Better than Bouillon” brand but use Boullion.
whisking condensed cream soup after cooking in the microwave

5-Minute Gluten-Free Cream of Chicken Soup Recipe: FAQ

Can I substitute regular milk for evaporated milk?

Various kinds of fresh milk will work from non-fat to half-and-half or heavy cream. However, they won’t stand up to the prolonged cooking many recipes require. For example, if you accidentally let the soup or casserole boil, it may break and curdle.

Can I freeze this soup after I make it?

The most frequently asked question about the other cream soups was regarding freezing the prepared soup. In my experience, yes. It will separate slightly, but a quick warm-up in the microwave followed by vigorous whisking will restore the original creamy texture.thawed chicken soup

Will this replace the red can of condensed cream of chicken soup?

Yes, this recipe will yield the same amount. However, if you need two cans, double the recipe.


What other readers are saying about Gluten-Free Cream of Chicken Soup:

“I just made this, and it works so well! It was fast and easy. Thanks, Paula!” –Bonnie

Cornstarch is gluten-free so this is a great alternative for those of us who try to avoid it! Also, it tastes so much better than the canned variety. Thanks for the recipe. I tried it first this past Thanksgiving, and it has been a staple ever since.” –Jenilee



subscription box

Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating in the comment section below. No comment is required.

p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.

Hope to see you again soon!
Paula


homemade condensed cream of chicken soup in a glass jar

Gluten-Free Cream of Chicken Soup Recipe

Homemade Condensed Cream of Chicken Soup can substitute for the commercial soup sold in the red can.  This allows you to customize for your own taste and dietary needs. Gluten-free.
Paula Rhodes
4.5 from 8 votes
Prep Time 10 mins
Cook Time 3 mins
Total Time 13 mins
Course Soup
Servings 5 1/3 cup-servings (Equal to 1 10-3/4 ounce can)

Ingredients

  • 1-1/4 cup 2% evaporated milk - see the notes about evaporated milk
  • 1 tablespoon olive or vegetable oil
  • 2 teaspoons chicken base
  • 1 teaspoon onion powder
  • 2 tablespoons cornstarch
  • teaspoon white pepper
  • 1-2 tablespoons cooked chicken - finely chopped

Instructions
 

  • Whisk everything but the chicken together in a microwave-safe glass container no less than 1 qt in size. Microwave on HIGH for 3 minutes until very thick, stopping to whisk mixture after each minute. Microwave ovens vary wildly so it may take longer in yours. Just keep cooking and whisking until it gets thick.
  • Alternatively, you may pour the whisked mixture (see notes) into a saucepan or skillet and cook on medium-low on top of the stove until thickened.
  • If you find lumps in the soup, pour it through a strainer. Add finely chopped chicken.

Notes

1.You can use fresh milk instead of evaporated (never sweetened condensed milk), but it will not hold up to prolonged cooking or freezing like the evaporated milk does.
2. If you choose to make this on the stove, I recommend you mix it in a blender first, OR plan to push it through a strainer when it has been cooked. The chicken base doesn’t seem to dissolve as readily as it does in the microwave so blending it first results in a creamier product.
3. Be advised that microwave ovens vary wildly. If your soup doesn’t thicken after 3 minutes, keep cooking and stirring every minute until it does. (You did add the cornstarch, right?)

Nutrition

Serving: 1gCalories: 56kcalCarbohydrates: 5gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 209mgPotassium: 13mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Keyword chicken soup, condensed cream soup homemade, easy soup recipes, gluten-free condensed soup
Cuisine American
Tried this recipe?Let us know how it was!
Recipe Rating




Tiana

Wednesday 28th of October 2020

This is great! Thank you so much! Also if you want a salt free bullion I use Herb-ox chicken. It isn’t as strong as the others but does the job and forgoes the sodium! Thanks again

Paula

Wednesday 28th of October 2020

Hi Tiana,

I've heard of that brand. That's helpful to know about because many people who make this recipe are looking to cut back on salt. Thanks so much for sharing.

TRISH

Thursday 31st of January 2019

I hate it when I want to cook something and have no cream of...soup on hand. I tried your recipe for cream od chicken soup and I will never, never, buy store bought cream of...soup. My recipe turned out better tasting with the home made than store bought. My husband questioned how better it tasted and asked me why and I told him...he agreed it was so much tastier than store bought

TRISH

Monday 19th of November 2018

I hate it when I want to cook something and have no cream of...soup on hand. I tried your recipe for cream od chicken soup and I will never, never, buy store bought cream of...soup. My recipe turned out better tasting with the home made than store bought. My husband questioned how better it tasted and asked me why and I told him...he agreed it was so much tastier than store bought

Paula

Tuesday 20th of November 2018

Thanks for the "thumbs-up" Trish!

Kim

Saturday 9th of July 2016

I use full fat canned coconut milk instead of regular milk due to an allergy... Tastes wonderful.

Paula

Tuesday 19th of July 2016

Glad to hear. I just tried cashew milk in my cream of mushroom recipe and it also turned out just fine. Thanks for writing. paula

Bruce

Wednesday 16th of September 2015

I do not have a microwave oven.Can I use a regular oven and what temp,and how long cook. Thank You Bruce

Paula

Wednesday 16th of September 2015

Bruce, I would not use an oven. See step #2 under instructions and notes for how to make it on top of the stove.