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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Hope to see you again soon!
p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.