Use gluten free cream of chicken soup or cream of mushroom soup in any recipe that calls for the canned version. This delicious, homemade swap couldn’t be simpler!
I’m equal parts tentative and thrilled to share the recipes for Gluten Free Cream of Chicken Soup and Gluten Free Cream of Mushroom Soup with you!
Tentative because, let’s be honest, these homemade, healthier soups aren’t winning any beauty awards, but thrilled because omg! O.M.G. These soup recipes are going to change the holidays, especially, as we know it.
It’s hard to believe that Thanksgiving and Christmas are right around the corner. The change in weather is a bummer, but darn it am I a sucker for a good hand cutout turkey craft, plus I got the most darling copper jingle bell garland that I can’t wait to hang above our stockings when the time is right.
In the meantime, I’m making soups. Thick and creamy, no-can-required cream of chicken and mushroom soups that are not only gluten-free but easily made dairy-free, and concocted from 100% fridge and pantry staples. The holidays are filled with reasons to create casseroles – green bean casserole and Party Potatoes Deluxe immediately come to mind – which usually call for store bought, canned creamy soups. A few problems though:
- Store-bought condensed creamy soups are usually not gluten-free, and the GF ones can be hard to find/expensive.
- They are PACKED with sodium. Ben has to watch his sodium intake and the canned stuff is a hard no for him. There’s 36% of your daily value of sodium in 1/2 cup of the leading brand of cream of mushroom soup!
- Even the gluten-free store-bought condensed creamy soups contain dairy, which is a no-go for my dairy-allergic dude Lincoln.
We are a mess.
So we go homemade because not only is making these popular creamy soups at home a cinch, but it’s so much healthier and unbelievably delicious. This was the first of tens of dozens of spoonfuls of Homemade Cream of Mushroom Soup I ate straight from the jar. You guys will flip.
Ok a couple notes:
- Make these soups up to several days ahead of time. This is especially helpful around the holidays when you’re prepping for a big meal in advance.
- The recipe for Cream of Chicken Soup makes ~10oz (1-1/4 cups) ie the same amount as a small sized can of store bought soup.
- The recipe for Cream of Mushroom Soup makes ~14oz (1-3/4 cups).
- I generally DO NOT add water like the store-bought cans advise because the flavor is not too salty nor overpowering as is. The only reason I would add additional liquid would be to cook rice in a casserole for example.
- Use these condensed soups in casseroles, soups, skillet dinners – anywhere you need a flavor and thickening boost. Again, I don’t usually dilute them but you can if you’d like.
- Edited to add: I have no experience canning food so I can’t say if this recipe is a good candidate for canning or not.
You will be making these recipes for a lifetime – lets get on with it!
For the Cream of Chicken Soup:
Saute 1 Tablespoon minced shallot in 2 teaspoons extra virgin olive oil in a small saucepan over medium heat until tender, 2-3 minutes. Melt 2 Tablespoons butter or vegan butter then sprinkle in 2-1/2 Tablespoons gluten-free flour and whisk for 1 minute. Slowly stream in 3/4 cup chicken broth while whisking to create a smooth sauce then add 1/2 cup milk (any kind – I used unsweetened almond milk) plus 1-1/2 teaspoons poultry seasoning, scant 1/2 teaspoon salt, and 1/8 teaspoon pepper. Simmer until thickened. That’s it!
For the Cream of Mushroom Soup:
Saute 4oz minced mushrooms plus 1 Tablespoon minced shallot in 1 Tablespoon extra virgin olive oil in a small saucepan over medium-high heat until the mushrooms release their liquid. Continue to saute until the liquid cooks off and the mushrooms are tender, 5-7 minutes. Scoop the mushroom mixture into a bowl then set aside.
Lower the heat to medium then melt 2 Tablespoons butter or vegan butter, sprinkle in 2-1/2 Tablespoons gluten-free flour, and whisk for 1 minute. Slowly stream in 3/4 cup chicken or vegetable broth while whisking to create a smooth sauce then add 1/2 cup milk (any kind – I used unsweetened almond milk) plus 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and 1/8 teaspoon pepper. Simmer until thickened then stir the mushrooms back into the soup.
I’m telling you – pure condensed soup GOLD, right here!! I hope you love these soup recipes and get many uses out of them for years to come. Enjoy!
Garlic Butter Soy-Glazed Mushrooms
Mini Crustless Pumpkin PiesGluten Free Cream of Chicken Soup & Cream of Mushroom Soup
Description
Use homemade cream of chicken soup or cream of mushroom soup in any recipe that calls for the canned version. This delicious, healthier swap couldn't be simpler!
Ingredients
- For the Cream of Chicken Soup:
- 2 teaspoons extra virgin olive oil
- 1 Tablespoon chopped shallot
- 2 Tablespoons butter or vegan butter
- 2-1/2 Tablespoons gluten-free flour
- 3/4 cups gluten-free chicken broth
- 1/2 cup milk (any kind - I used unsweetened almond milk)
- 1-1/2 teaspoons poultry seasoning
- scant 1/2 teaspoon salt
- 1/8 teaspoon pepper
- For the Cream of Mushroom Soup:
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon chopped shallot
- 4oz mushrooms, chopped
- 2 Tablespoons butter or vegan butter
- 2-1/2 Tablespoons gluten-free flour
- 3/4 cup gluten-free chicken or vegetable broth
- 1/2 cup milk (any kind - I used unsweetened almond milk)
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
Directions
- For the Cream of Chicken Soup: Heat extra virgin olive oil in a small saucepan over medium heat then add shallots and saute until softened, 2-3 minutes. Add butter then, once melted, sprinkle in flour and whisk to combine. Cook while whisking for 1 minute then slowly add splashes of chicken broth while whisking to create a smooth sauce. Add milk and seasonings then turn heat up to medium-high and bring soup to a bubble while stirring constantly. Turn heat back down to medium then simmer while stirring until soup is fairly thick, 3-4 minutes. Remove saucepan from heat then set aside to cool slightly. Can be done several days ahead of time.
- For the Cream of Mushroom Soup: Heat extra virgin olive oil in a small saucepan over medium-high heat then add mushrooms and shallots. Saute until the mushrooms release their liquid, the liquid cooks off, and the mushrooms become tender, 5-7 minutes. Scrape mushroom and shallot mixture into a bowl then set aside.
- Lower the heat to medium then melt butter in saucepan. Sprinkle in flour then whisk to combine and cook while whisking for 1 minute. Slowly add splashes of chicken or vegetable broth while whisking to create a smooth sauce then add milk and seasonings. Turn heat up to medium-high and bring soup to a bubble while stirring constantly then turn heat back down to medium and simmer while stirring until soup is fairly thick, 3-4 minutes. Remove saucepan from heat then stir in cooked mushrooms and set aside to cool slightly. Can be done several days ahead of time.
Notes
- The Cream of Chicken Soup recipe yields 1-1/4 cups or 10oz of soup.
- The Cream of Mushroom Soup recipe yields 1-3/4 cups or 14oz of soup.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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How long do these store for? I assume in the fridge? Can you freeze them to keep longer?
3-4 days in the fridge. I think the chicken soup would freeze fine (I actually have some in thawing now as a test – forgot to do it two days earlier when I was getting this post together!) but I wouldn’t freeze the mushroom one as they can turn to mush in the freezer.
Ok – cream of chicken froze >> thawed in the fridge just fine. I’d freeze for no more then a month or two!
Ahhh!!! Thanks for this! So many uses with our family:)
Yes, yes! :)
This is perfect! My husband is allergic to dairy as well. I’ve been using the cream of mushroom portion of your green bean casserole recipe for years. So happy to now have cream of chicken! Thank you.
You bet, Sarah! So glad to help you guys out!
Looks great! Two questions: to double the recipe, would any measurement need to be modified or is it a simple double everything? Also, would you use this straight for green bean casserole, for example, as opposed to diluting with milk? Thanks!
You can double all the ingredients – you’ll need to tack on an extra 5 minute or so of simmer time though. It will seem as though the sauce won’t thicken with all that liquid, then it does all at once. If your recipe calls for diluting the recipe with milk, go ahead and do it with this soup, too (maybe a little less.) You can use it interchangeably for the canned version. :)
So if you actually wanted to eat it like soup and not in recipes, you would add 10oz milk for the chicken one when heating it up, right? Is this a dumb question? hahaha.
Not a dumb question! Yep, you can use it just as you would the canned version. I LOVE the flavors of both of these so I personally would add a little less diluting liquid then the can calls for.
I excited to try this recipe! I have tried several but none used actual shallots and lacked flavor. I’m sure this one will have tons of flavor!!! Thank you!
Yes – SO good! I hope you love them!
You are a mind reader. I too have to watch my sodium intake for health reasons and just the other day was googling homemade cream of mushroom soup, so thank you for this!
You bet, Christina! Glad I could help you out!
Any thoughts on how to make cream of celery?
I would saute 2 minced celery stalks with the shallots in 1 Tablespoon extra virgin olive oil then proceed with the rest of the ingredients in the mushroom soup recipe. I haven’t tested this, but would start there!
I can’t wait to try this – thank you so much for posting such a staple item to make my life easier!!!!
Thank you, thank you, thank you for this post! Mu hubby and I are following the DASH diet so sodium is a huge concern. I’m going to make this tonight!
I wonder how you could can this to stock pile it ?!?
Oh, I was just wishing for a good recipe for cream of chicken soup, can’t wait to try both of these recipes! I just put it on two Pinterest boards and have the email as well.
Perfect timing!! I hope you love it. :)
I have the same question that another reader does – think I could use the basic recipe for the cream of mushroom soup (use vegetable broth) adding celery instead of mushrooms for a cream of celery soup? I am excited to try these! I hate all of the sodium in the canned stuff…
I’m sure! I’d mince the celery very fine and maybe use 2 stalks. Good luck!
Wonderful work-around to a soy, MSG and sodium! Can these condensed soups be frozen and unfrozen successfully? And if you were to make soup from it, would you add water or milk, and how much? Thanks!
I have frozen/thawed the Cream of Chicken Soup just fine, but would refrain from freezing the mushroom soup as mushrooms don’t typically freeze well. You can add milk, water, or broth to your desired soup consistency!
Kristen, I just wanted to take a minute to thank you so very much for doing what you do! My husband was diagnosed with celiac at the beginning of this year and I mourned the thought of losing so many of our holiday food traditions and recipes, but because of recipies like this one, I’m finding that not that much has really changed…just the way that I prepare them. Your blog is always the first place I go when I want to find new gluten free recipies that the whole family will love. There are so many of your recipies that have become our regulars…enchiladas, homemade taco hamburger helper, crock pot bbq chicken sandwiches, chex mix. Thank you!! You have certainly made this transition so much easier and much more tastier for our family!!! I am so grateful for you!!!
I’m so sorry to hear about your husband, but am glad my recipes can be of some help to you!! Please let me know if you or he ever have a recipe request in the future! :)
Can this be canned in a pressure canner?
Great question! I’m so excited about these and would love to make a bunch in advance too. If they could be canned that’d be awesome!
Hi Lois! I don’t have any canning experience so I can’t say for sure.
Im no expert but i haven’t found a cream of x recipe that can be canned.
Mostly flour is a no no.
More info here http://www.healthycanning.com/flour-and-corn-starch-use-in-home-canning/
IF you can make it so you can add the butter and flour when opening the jar like this other recipe i found, then yes you could make a cannable version:
For making the soup creamy when serving: for pint size. Double for quarts.
In a sauce pan add 1 T. of butter and 1/8 cup of flour. Stir over medium heat till the rouge is heated. Add a bit of the liquid from the jar and heat till simmering hard, whisking so you have no lumps. Add the remaining liquid and contents of the jar and heat till you achieve the thickness desired. To use cream to thicken start with 1/4 cup and stir till hot. Add an additional 1/4 if you like it thicker.
Stupid excited about these! Thank you!!!! :)
Hope you love them, Stephanie!
Thank you! I HATE using those canned versions. These will be a constant addition to my menu.
OMG thank you for these recipes! They look so much healthier than the canned version and easy to make. PINNED! Thanks for the recipe! :)
For some reason, I never thought to see if cream of mushroom soup is gluten-free. Flour as thickener, duh. Thanks for the eye-opener!
That darn gluten hides in the most random of places! :/
GF cream of soups are a necessity, especially now with the cooler weather. The canned gf cream of soups are expensive and salty. Love being able to find yummy gf recipes and ideas on your blog!
So glad you’re enjoying, JoAnn! Hope you love them!
Love this! Thank you! I often avoid making some favorite casseroles of my childhood because canned cream of whatever soup is so unhealthy. Game changer.
Same! Just made Tater Tot Casserole with the cream of mushroom soup – so good!
One word – FINALLY!!! I’ve been making your party potatoes for years now and have been waiting for the DIY soup recipe. Not that there was any pressure. lol! I guess I could have also just asked.
HA! Well I’m glad I could finally deliver! ;)
Can this be processed or canned?
Hi Sue! Unfortunately I don’t have any experience with canning so I can’t say for sure.
[…] these recipes for Homemade Cream of Chicken Soup and Homemade Cream of Mushroom Soup. Lower in sodium and with fresh ingredients, just in time for all that holiday […]
Yay, yay, yay! I needed this. I tried to adapt a non-GF recipe I found and it was too goopy. You are AWESOME!!!!!
It’s a fine line for sure – I found 3 Tablespoons GF flour was a bit too goopy, but 2-1/2 was just right!
I have a question about the soups but first – I just want you to know how much I enjoy & appreciate your site. We have friends that require GF so you are my “go to” for recipes to feed them & I shared your web site with them. I adore watching your little ones grow….as a gramma myself it’s such a blessing to see those little faces & their smiles! Thank you for sharing. Now my question is simple…do I treat the soups like the condensed canned versions & add water or milk?…or not?
Thanks for your time….Happy Holidays! (that’s the first time I’ve gotten to say that!)
Linda
Thank you so much for the sweet comment, Linda – you are too kind! Thank you! So yep, you’ll treat these soups like the canned version, adding the amount of water/milk/broth the recipe calls for, or to reach your desired soup consistency. Happy holidays to you too – it’s officially that time of year, huh?! :)
So funny, wind is my number one enemy too! Love the healthy soup, after all it’s almost counter-productive to buy healthy soup in a can, so thank you for this recipe!
Ugh, it’s awful!! Hope you love this recipe, Sabrina!
[…] THIS –> Homemade cream of chicken soup. All actual, all […]
Just made the cream of chicken….so good! This opens up a lot more recipes to try. Before this, I always skipped ones that called for Cream of …. Because the canned versions were always kinda gross! But homemade? Yummy! Thanks!
Same! I just made traditional Tater Tot Casserole using the cream of mushroom + broth and it was diviiiiine. Thanks so much for the feedback, LeeAnn!
I probably would not can this soup. I usually refrain from canning when milk in an ingredient. I would probably freeze the cream of chicken soup.
Dumb question here – can I make the cream of chicken soup recipe as written but use regular flour instead since we are not GF in our household?
Not a dumb question! Yep you can use regular all-purpose flour!
I like to use mushroom broth from Pacific foods in my cream of mushroom. Adds a bit more of that yummy mushroom flavor. I usually get it at Natural Grocer, but I believe Hy Vee and Target may carry it also. I freeze it in half cup portions to thaw and use whenever I need them! :)
Ooo YUM! I’ve never seen that – will have to keep my eye out for it!
Amazing recipe!! Will be makimg more of this in the future! Thank you so much!
So glad to hear it, Vanessa! I’m thrilled you loved it and appreciate your recipe rating!
I made the cream of mushroom soup yesterday to make green bean casserole, and man was it good. Been trying to stay away from canned/processed foods and this recipe is a winner! Thank you so much for all the great recipes!
Thanks for your feedback, Chris! I’m so glad you enjoyed it!
I’m so excited to try this. I have been avoiding recipes that call for canned cream of x for awhile because they are so unhealthy. I have even found Swanson makes an unsalted chicken broth so even better.
Hi there. I’m curious the self life of these soups? I love these nondairy versions and will be making the Cream of Chicken Soup. How long do can I store them?
Thanks!
By the way, I went back and read the comments and now I have my answe. Haha
Guess I should have read those first. I’m going to give these a try.
I made both soups to use in my Thanksgiving cornbread dressing. Could not have been easier, and I loved that I could make the soups a few days in advance to simplify my holiday cooking schedule. I would definitely recommend – wish there was also a cream of celery recipe, just to round out my dressing prep :)
Hi, my son has Celiac disease and in the last two years I have found that all gluten free flours are NOT created equal. I would love to know what your favorite gf flour brand is and which one you use in the gf cream of mushroom/chicken soup. Thank you!!
I am pretty loyal to King Arthur Flour’s baking blend AND regular gluten-free flour blend. The regular blend has no added xanthan gum, while the baking blend DOES include it so it’s good for baking muffins, pancakes, cupcakes, etc. I keep both products on hand at all times – love them!
Loved the cream of chicken soup recipe! My daughter recently had a food sensitivity test and it’s limited us in that she can’t have gluten or dairy among many other things. This recipe allowed us to make our favorite casserole! Just had to switch out the shallots for onions since she can’t have garlic or shallots. Your recipes are a godsend to us!
[…] You’ll need flour, butter, chicken broth, milk and salt and pepper to taste. The process reminds me of making a rue or gravy. You melt the butter in a pan, add the flour and then whisk in the chicken broth and milk. Bring it to a gentle boil and let it thicken. Make sure to keep stirring with the whisk. This can take the place of the canned cream of chicken soup in this or any other casserole recipe. My favorite recipe for this comes from Iowa Girl Eats. […]
I found your cream of chicken recipe
How can this be stored? If I wanted to double or triple the recipe, can I keep it in the fridge and how long do you suggest keeping it? Thank you!!
Will it be a step backwards to use canned or jarred mushrooms?
These look so good! I see they’re in canning jars. How long do they last before you have to use them? Thanks so much!
How do you store this soup for later use?
Hi Sarah! I don’t have experience with canning to say for sure. That said you could probably freeze a batch to use for later!
Maybe I’m blind, but I don’t see mushrooms in ingredient list for the cream of mushroom soup.
Ignore my previous question. I found it further up
Thank you for this recipe! I made the Cream of Mushroom soup and it worked perfectly in my dishes! Great recipe!
YAY! So glad to hear it, Sarah, thanks for letting me know. :)
Thank you for this recipe! What kind of mushrooms do you recommend using for the cream of mushroom soup?
I use either white or baby bellas!