5-Minute Gluten-Free Cream of Chicken Soup Recipe: Satisfies Everyone

Name: Gluten-Free Cream of Chicken Soup Recipe
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
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; 1/8 teaspoon white pepper; 1-2 tablespoons cooked chicken (finely chopped)

Last updatedNovember 25, 2024

50 Comments

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Sneak Preview: This Gluten-Free Cream of Chicken Soup is a tasty alternative to the red can. Save time with microwave instructions and easily customize it to fit your dietary needs!

cream of chicken soup with a pencil and paper shopping list

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Are you tired of “salt pills” 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.

Avoid the hassle of a last-minute store run, especially during the holidays, by making this soup yourself. You’ll have full control over the salt and seasonings, ensuring it’s just right for your dish. It cooks up quickly in the microwave (with stove-top instructions included) and can be made fresh or frozen for future emergencies.

Happy Cooks Speak Up

“This was so good! I may never buy canned cream of soup again…”—NP

Add This One to Your Soup Collection

I’ve already tackled condensed cream of mushroom and condensed cream of celery soups, and now this chicken soup—simple, gluten-free (depending on your ingredients, so check labels).

Just whisk everything together and microwave for about 3 minutes (longer for older microwaves). Prefer the stove? Cook gently, stirring often, until thickened.

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.

better than bouillon reduced sodium chicken base showing nutrition facts

Homemade chicken stock offers better flavor, but reducing the volume to get enough flavor would take much longer than 5 minutes. That’s why chicken base is my go-to choice for this recipe.

Ingredients and Substitutions

EVAPORATED MILK:
- Comes closest to the red can
- Stable at higher temperatures used when heating casseroles
- Substitute milk but it may break if boiled
- Swap for heavy cream for richness
VEGETABLE OIL:
- First choice: avocado oil
- Substitute any light vegetable oil
CORNSTARCH:
- Use cornstarch to thicken and make soup gluten-free
- Check the label to be sure
ONION POWDER:
- Onion powder is easiest
- Substitute with 1 tbsp fresh or frozen onions for a fresher taste
WHITE PEPPER:
- Substitute black pepper or freshly ground pepper
SALT:
- Optional
- Omit for a sodium-free version
CHICKEN:
- Rotisserie chicken or leftover chicken preferred
- Substitute ground beef, leftover roast, or pulled pork to make a cream sauce for biscuits
CHICKEN BASE:
- Concentrated chicken flavor
- “Better than Bouillon” reduced-sodium recommended

Can I Freeze This Soup After Making It?

Freezing: Yes, it can be frozen.
Separation: Slight separation may occur.
Restoration: Warm in the microwave and whisk vigorously to restore creaminess.

Parting thoughts: Here are some recipe ideas for using this soup: Easy Rotisserie Chicken Curry, Leftover Rotisserie Chicken Soup, and Easy Shrimp Etouffee Recipe. Happy cooking!

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

HOMEMADE CONDENSED CREAM OF CHICKEN SOUP

Yield: 1/3 cup-servings (Equal to 1 10-3/4 ounce can)

Gluten-Free Cream of Chicken Soup Recipe

By Paula Rhodes

Homemade Condensed Cream of Chicken Soup can substitute for the commercial soup sold in the red can. One batch of this recipe equals one can. Gluten-free as written.

5 from 12 votes

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Prep time: 10

Cook time: 3

Total time: 13

Ingredients

1-1/4 cup (284 g) 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
⅛ teaspoon white pepper
1-2 tablespoons cooked chicken finely chopped

Instructions

Whisk 1-1/4 cup (284 g) 2% evaporated milk, 1 tablespoon olive or vegetable oil, 2 teaspoons chicken base, 1 teaspoon onion powder, 2 tablespoons cornstarch, and 1/8 teaspoon white pepper 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 be different in yours. 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 1-2 tablespoons cooked chicken, finely chopped.

Notes

1. 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 decide 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?)

4. 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.

Equipment

Nutrition

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Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.

4.59 from 12 votes (8 ratings without comment)

50 Comments

NP says:

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This was so good! I may never buy canned cream of soup again…

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1. Paula says:
  
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  Hi NP,
  I’m with you on that. None of us need all that salt.
  
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Angie says:

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Hi Paula,
Can you please share how you would make a chicken base by boiling chicken pieces? I am assuming I would not use as much milk if I use the broth from boiling the chicken?

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1. Paula says:
  
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  Hi Angie, There are many ways to do it. My favorite method is to use a slow cooker. I put all the chicken, bones, and other flavorings like onions, carrots, celery, peppercorns, and bay leaves in the slow cooker. Set it on LOW for 20 hours. Pour it all through a fine strainer. This really makes bone broth since it cooks long enough to dissolve the gelatin inside the bones. So good!
  
  Reply
MJCobb says:

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I just made this and was very impressed! I will never buy condensed again! Thank you very much for making this recipe and publishing it for all to see!

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1. Paula says:
  
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  Hi Mary,
  
  Glad you love it. Did you see that I also have a cream-of-mushroom version and a cream-of-celery version?
  
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Tiana says:

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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

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1. Paula says:
  
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  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.
  
  Reply
TRISH says:

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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

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TRISH says:

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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

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1. Paula says:
  
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  Thanks for the “thumbs-up” Trish!
  
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Kim says:

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

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1. Paula says:
  
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  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
  
  Reply
Bruce says:

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

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

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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!

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Ann says:

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I have a similar recipe using fat free powdered milk, constarch, seasonings and low sodium chicken bouillon flavoring. The recipe makes equivalent to 8 cans of soup and keeps for several months in the refrigerator. I’ ve been using this for several years and use it in stew, casseroles, and so many more dishes. There are so many ways to improve our diets making homemade recipes. I especially love my recipe for instant chocolate pudding. Yum.

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Brenda Stuebe says:

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Where do i find the chicken base ingredient ??

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Cathy says:

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Hello, I use cream of ______ soups all the time in my cooking. I am looking very forward to using these instead of the store bought, thank you for posting them. However, I have a question. My sister is having to eat gluten free and she is coming for a visit. Is the mushroom & chicken cream soups gluten free? I am very unfamiliar with gluten free cooking.

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susan monk says:

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I am so thankful I found this site – I miss the condensed soups cause I won’t use the canned ones – thanks so much!!!!!

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Sandi says:

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This was my favorite as a kid (many decades ago). Tried it a few years ago, not only was it too salty, now they put MSG, soy and yeast extracts, and something that makes it sweet in in it now. T’was nasty. Thanks for this recipe. Ans yes, the Better than Bouillon is awesome.

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Jenilee says:

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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.

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Kaycee says:

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And another tip to lump proof your recipe (I am a stove top cooker myself) put your main ingredient in the pan first with the dry corn starh or flour to coat the main ingredient (can be the chicken or mushrooms, celery, or onion) and THEN stir the tea to the wet ingredients into that. The cornstarch (or flour) won’t clump!

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Kaycee says:

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For Maddie: I did this for years or my son who couldn’t have dairy…I made cream of onion or celery and I always used almond or soy milk. I’d try the rice if you like, it is sweeter, so it may change the flavor a bit.

Paula: my recipe was from the Better homes and gardens cookbook I got for a wedding present (awesome gift, btw) and it adds a dash of ground mustard. I love it. Worth a try? 🙂

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Tiffany says:

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FYI- not gluten free because of the cornstarch, but that can be swapped out for another thickening agent. I’m trying it out today with Potato Statch as the substitute. I’m using it for Potato Soup, so it should sub nicely.

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1. Becky says:
  
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  I use Argo brand cornstarch and it says right on the label that it is gluten free. I plan on trying this for my daughter that has Celiacs. She misses the tuna hotdish I used to make.
  
  Reply
  1. Paula says:
    
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    Hi Becky,
    Yes, Thanks for pointing that out. Some still do not believe. 🙂
    
    Reply
Lisa says:

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If making a crock pot recipe that calls for cream of chicken soup, can I just throw all the ingredients in the crock pot along with the recipe ingredients?

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1. Paula says:
  
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  Lisa, I have not tried it. It doesn’t seem like a good idea but can’t say for sure. Paula
  
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KellyT says:

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Genius!!! As for the canning question. I believe it is not advised to home can anything containing milk, eggs, cornstarch or flour. There is a canning website called sbcanning.com the lady that runs it is a wealth of knowledge about canning. I can’t wait to give this recipe a try. A lot of our faves require that stuff in the red can 🙂

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1. Paula says:
  
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  Thanks for pitching in regarding canning this stuff. I don’t do it and wouldn’t consider it but many have asked.
  
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judy says:

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Unfortunately the Better than Bouillon chicken base contains yeast extract otherwise known as MSG. This ingredient causes a significant allergic reaction in many, and avoiding it is the reason I need to make my own cream of chicken soup. How disappointing to find this ingredient in an organic product.

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1. Sandi says:
  
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  Why? Yeast is organic. Some of us have to avoid peanuts, or eggs, or a wide variety of other things, and some of us have to avoid MSG, which occurs naturally in a wide variety of food. For instance, tomatoes, cheese, papaya and many seaweeds if you’re a sushi lover.
  
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  1. Red says:
    
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    Unfortunately, this is inaccurate. MSG does not ever, ever occur naturally – glutamates do. MSG is a chemically processed version of these, meant as a preservative and artificial ‘savory’ taste. L type glutamates are found naturally, whereas MSG contains D type, as well as chemically tweaked ratios that tip into the toxic realm. To compare the two types would be similar to comparing a freshly cut stalk of cane sugar from your backyard to a storebought bag of bleached, processed white granulated sugar. In fact, MSG kills brain cells so definitely that scientists use it when that’s their aim in research or experiments. …I’d recommend avoiding it.
    
    Reply
    1. Sandi says:
      
      at
      
      I don’t know where you got that idea, because it is very much not the case. Google ‘Foods that naturally contain MSG’ and you will find the shock of your life. Like this for instance…
      
      ‘Glutamate occurs naturally in protein-containing foods such as cheese, milk, mushrooms, meat, fish, and many vegetables. Glutamate is also produced by the human body and is vital for metabolism and brain function. Monosodium glutamate, or MSG, is the sodium salt of glutamate.’
      
      Reply
      1. Red says:
        
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        All of that is correct. “Glutamate” is natural, even found in breast milk. “MSG” is made :into: he “sodium salt” by manual chemical process. It is the :type: of glutamates that is important here. MSG does not occur naturally, it is made.
Donna says:

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Love it!! Thanks. We just made my son’s favorite ‘chicken and cheese’ recipe for his birthday last week and I had a fleeting thought “it is so nice, I wonder if we could make it healthier by doing my own cream soup?” and then quickly dismissed the thought since it is cream of chicken and cream of cheese. Well, thanks to you, I am half way there and –at least- already tracking less salt!
THANKS

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Tyicia says:

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Can you make batches of this and freeze it freezer bags for later use?

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Maddie says:

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Is there a way to make this dairy free? I may try rice milk… Anyone tried it before?

(My son can’t have dairy or soy and is nursing – so none for me either!)

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Whitney says:

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Are you able to can this? Bell/mason jar if so how??? 🙂

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1. Paula says:
  
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  Good question…..but, I don’t know the answer. I am not an expert in home canning nor have I tried it. Perhaps somebody else can answer from experience.
  
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Saver Mom says:

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This is a much easier to make than I thought it would be! I love that you’ve used a lower sodium bouillon too. Now that I’m looking for it, too much sodium seems to be everywhere in the grocery stores. I’d like to make a big batch of this for my freezer. Any idea how long it will keep?

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1. Paula says:
  
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  Mom,
  I can’t say for sure. I like it best fresh but if I do freeze it, seems like I use it quickly. Maybe 6 mos? maybe even longer but haven’t tried it myself.
  
  Reply
Garrick says:

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Paula, you’re my new heroine! I’ve been looking for Cream of… recipes forever!

Thank you, thank you, thank you!

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Kathy says:

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Thanks so much for this! You have just blessed my day! 🙂

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Suzanne says:

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Paula it’s just awesome that you created your own condensed creamed soups, I must try this. I always love your recipes!

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Jocelyn says:

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This recipe is a gem! I used it tonight in a new recipe for taco soup, and it worked like a charm. I am thrilled never to need store bought cream of chicken soup again. Thanks so much!

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1. Paula says:
  
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  Love to hear from people who actually try the recipe. Thanks so much Jocelyn.
  
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Connie says:

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Just in time for the holidays. Sounds delish! Thanks for the recipe:)

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Betty says:

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I have stopped using the condensed soups because of the high sodium and will definitely try this in my favorite chicken enchilada recipe. I love the Better than Bouillon, and have some in my refrigerator. 🙂

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