Preview: This Gluten-Free Cream of Chicken Soup recipe is a delicious substitute for the red can. Customize 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.
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. 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 of you who don’t do microwaves, cook it gently on top of the stove, frequently stirring until it thickens.
The primary source of chicken flavor is the Better Than Bouillon chicken base pictured above. I prefer it over bouillon cubes or store-bought chicken broth.
Homemade chicken stock would taste better. Unfortunately, it would require a significant reduction to get enough flavor. Consequently, this recipe would take way longer than 5 minutes. Obviously, the chicken base is more convenient.
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. Any light vegetable oil can be substituted.
- 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 bouillion gives a more concentrated chicken flavor. I like the reduced-sodium Better than Bouillion brand but use bouillion.
Frequently Asked Questions
Various kinds of fresh milk from non-fat to half-and-half or heavy cream will work. However, they won’t stand up to the prolonged cooking many recipes require. If you accidentally let the soup or casserole boil, it may break and curdle.
The most frequently asked question about the other cream soups was, “Can I freeze it?” 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.
Yes, this recipe will yield exactly the same amount. If you need 2 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
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Gluten-Free Condensed Cream of Mushroom Soup Recipe
Using only a blender and a microwave, you can make your own condensed cream of mushroom soup. Easy to customize to your needs and tastes.
Gluten-Free Cream of Celery Soup Recipe
Using only a whisk and a microwave, you can make your own condensed cream of celery soup. Customize to your own taste.
If you enjoyed this recipe, it would help others and me if you gave it a five-star rating inside the recipe card below. 🤩 No comment required. Thank you.
Hope to see you again soon!
Paula
p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.
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.
Ingredients
- 1-1/4 cup 2% evaporated milk (see note about milk)
- 1 tablespoon olive or vegetable oil
- 2 teaspoons chicken base
- 1 teaspoon onion powder
- 2 tablespoons cornstarch
- 1/8 teaspoon white pepper
- 1-2 tablespoons finely chopped, cooked chicken
Instructions
- Whisk 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?)
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 168Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 104mgCarbohydrates: 12gFiber: 0gSugar: 8gProtein: 7g
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
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.
Karen
Monday 27th of July 2015
So glad you posted this and can hardly wait to make it. I will keep evaporated milk on hand and have used the Better Than for years. Thank you!