Gluten-Free Cream of Chicken Soup & Cream of Mushroom Soup

I am thrilled to share the recipes for Gluten Free Cream of Chicken Soup, and Gluten Free Cream of Mushroom Soup with you! These homemade, thick and creamy soup recipes will change the holidays and casserole season as you know it!

The fall, winter, and holidays are filled with reasons to create casseroles—Gluten Free Green Bean Casserole and Party Potatoes Deluxe immediately come to mind—which usually call for store-bought, canned creamy soups. A few problems though:

1. Store-bought condensed soups are usually not gluten free, and the GF ones can be expensive.
2. They are PACKED with sodium. There’s 36% of your daily value of sodium in 1/2 cup of the leading brand of cream of mushroom soup!
3. Even gluten free store-bought condensed soups contain dairy, which is a no-go for my family members with dairy allergies.

We are a mess!

That said, we go the homemade route when it comes to our creamy soup needs not only because it’s SO DANG EASY, but also because it’s healthier, less expensive, and tastes so much better to boot. I would eat them as-is AS soup. Seriously!

Ingredients Needed

The best part is that these homemade soups are made with everyday ingredients that I always have on hand in my fridge, pantry, and spice cupboard. Here’s what you’ll need for each version:

For the Gluten Free Cream of Chicken Soup:

• Extra virgin olive oil – Or whatever oil you keep on hand to cook with.
• Shallot – A regular yellow onion is fine too.
• Butter – Use vegan butter to make a dairy-free cream of chicken soup.
• Gluten free flour – Use a measure-for-measure gluten-free flour blend versus a single flour like coconut or almond flour.
• Gluten free chicken broth – Store-bought or homemade, and feel free to use chicken stock instead.
• Milk – Any kind; I use unsweetened almond milk to keep the soup dairy free. I have not tested this recipe with coconut milk.
• Poultry seasoning – An easy way to add lots of slow-cooked flavor without having to open up a bunch of spice jars from the cupboard. Look for poultry seasoning in the regular spice aisle. I love Tone’s!
• Salt and pepper – Feel free to scale back on the salt it you need to, though the amount I include is WAY less than canned.

For the Gluten Free Cream of Mushroom Soup:

• Extra virgin olive oil – Or whatever oil you keep on hand to cook with.
• Shallot – I’ve also made these soups with onion powder instead. Use 1 teaspoon onion powder versus 1 Tablespoon minced shallot.
• Mushrooms – I usually use white button or crimini mushrooms, which are readily available at the store.
• Butter – Use vegan butter makes this soup dairy free.
• Gluten free flour – Use a measure-for-measure flour blend versus a single flour like coconut, almond, or rice flour. I have not tested these recipes with cornstarch so I can’t say for sure if that’s a suitable substitute.
• Gluten free chicken or vegetable broth – Use vegetable broth to make this soup vegan.
• Milk – Again, I use dairy-free milk to keep the soups dairy free.
• Salt and pepper – Feel free to adjust the amounts in the recipe if needed.
• Garlic powder – Garlic powder adds lots of savory flavor to this soup without having to chop up actual cloves. 

How to Make Gluten Free Cream of Chicken Soup

First up is the gluten-free cream of chicken soup recipe. Here what to do:

• Step 1: Heat extra virgin olive oil in a small saucepan over medium heat then add chopped shallots and saute until softened, 2-3 minutes. 
• Step 2: Make a roux by adding butter to the pan then, once melted, sprinkle in gluten free flour and whisk until smooth. Cook while whisking for 1 minute, then slowly add splashes of chicken broth while whisking to create a smooth sauce.
• Step 3: Pour in milk and seasonings then turn the heat up to medium-high to bring the soup to a simmer while whisking constantly. Lower the heat to medium then cook while whisking for 3 to 4 minutes, or until the soup is thick. Done!

How to Make Gluten Free Cream of Mushroom Soup

Next is instructions for the creamy, dreamy condensed mushroom soup. Honestly I could eat this mushroom soup all on it’s own. It is SO luscious!!

• Step 1: Heat extra virgin olive oil in a small saucepan over medium-high heat then add minced mushrooms and shallots. Saute until the mushrooms release their liquid, the liquid cooks off, and the mushrooms become tender, 5 to 7 minutes. Transfer the mushroom mixture to a bowl then set aside.
• Step 2: Return the saucepan to the stovetop then lower the heat to medium. Melt butter inside then sprinkle in gluten-free flour and whisk for 1 minute. Slowly pour in splashes of chicken or vegetable broth while whisking to create a smooth sauce.
• Step 3: Pour in milk and seasonings then turn the heat up to medium-high to bring the soup to a simmer while whisking constantly. Lower the heat to medium then cook while whisking for 3 to 4 minutes, or until the soup is thick.
• Step 4: Turn off the heat then stir the mushroom mixture back into the soup. All set!

Tips and Recipe Notes

Here are some tips and thoughts to keep in mind when making gluten free cream of mushroom and chicken soups:

• Make them ahead of time. You can 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. Store in a mason jar, as you see here, or in any airtight container.
• Know how much you need. The recipe for Gluten Free Cream of Chicken Soup makes roughly 10 ounces (1-1/4 cups), which is the same amount as a small sized can of store-bought soup. The recipe for Gluten Free Cream of Mushroom Soup makes roughly 14 ounces (1-3/4 cups). 
• DON’T add water. 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 if I needed to cook rice in a casserole, for example.

How to Use Homemade Condensed Soups

I use these condensed soups in casseroles, soups, skillet dinners—anywhere you need a flavor and/or thickening boost. Again, I don’t dilute them when using.

How to Store

You can store both the Gluten Free Cream of Mushroom Soup and Gluten Free Cream of Chicken Soup in the refrigerator for up to 4 days. I usually put them in a jar so it’s easy to pour into a casserole, but any airtight container is fine.

I have no experience canning food so I can’t say if this recipe is a good candidate for canning.

Can This Recipe Be Frozen?

Absolutely! If you’d like to keep these condensed soups on hand for longer than 4 days, pour them into a Ziplock freezer bag and freeze flat, or pour them into Souper cubes to freeze solid for up to 3 months. Thaw in the refrigerator before using in your recipes!

Gluten Free Cream of Chicken Soup & Cream of Mushroom Soup

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Description

Use homemade gluten-free cream of chicken soup or gluten-free 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 minced shallot
  • 2 Tablespoons butter or vegan butter
  • 2-1/2 Tablespoons gluten free flour blend
  • 3/4 cups gluten free chicken broth
  • 1/2 cup milk (any kind - I use 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 minced 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 use unsweetened almond milk)
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper

Directions

1. 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 simmer 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 made several days ahead of time.
2. 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.
3. 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 simmer 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 made 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.
• You do NOT need to water or thin these soups down, like the cans instruct you to. Use as-is for the most flavor!

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

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