Gluten Free Cream of Chicken Soup & Cream of Mushroom Soup

I am so thrilled to share the recipes for Gluten Free Cream of Chicken Soup and Gluten Free Cream of Mushroom Soup with you today. These homemade thick and creamy soup recipes are going to change casserole season and the holidays as we know it!

No Can Required Homemade Soups

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.

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.

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Recipe 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. 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

1. Saute minced shallot in extra virgin olive oil in a small saucepan over medium heat until tender, 2-3 minutes.
2. Melt butter or vegan butter in the pan then sprinkle in gluten free flour and whisk for 1 minute.
3. Slowly stream in chicken broth while whisking to create a smooth sauce then add milk (any kind) plus poultry seasoning, salt, and pepper.
4. Simmer until thickened, 3-4 minutes.

That’s it!

For the Cream of Mushroom Soup

1. Saute minced mushrooms and minced shallot in extra virgin olive oil in a small saucepan over medium-high heat until the mushrooms release their liquid, the liquid cooks off, and the mushrooms become tender, 5-7 minutes. Scoop the mushroom mixture into a bowl then set aside.
2. Melt butter or vegan butter in the pan then sprinkle in gluten free flour and whisk for 1 minute.
3. Slowly stream in chicken or vegetable broth while whisking to create a smooth sauce then add milk (any kind) plus salt, garlic powder, and pepper.
4. Simmer until thickened, 3-4 minutes. 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!

Gluten Free Cream of Chicken Soup & Cream of Mushroom Soup

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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

see notes

• 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

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 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.
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 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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