Gluten Free Cream of Chicken Soup & Cream of Mushroom Soup

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:

1. Store-bought condensed creamy soups are usually not gluten-free, and the GF ones can be hard to find/expensive.
2. 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!
3. 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.

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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:

1. 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.
2. 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.
3. The recipe for Cream of Mushroom Soup makes ~14oz (1-3/4 cups).
4. 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.
5. 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.
6. 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!