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:
- Store-bought condensed soups are usually not gluten free, and the GF ones can be expensive.
- 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!
- 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!
Watch How to Make Them!
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!
More “Better-than-Store-Bought” Recipes:
- Homemade Ranch Dressing
- Large Batch Taco Seasoning
- Restaurant-Style Salsa
- Homemade Seasoned Salt
- Homemade Italian Sausage
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Gluten Free Cream of Chicken Soup & Cream of Mushroom Soup
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
- 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.
- 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 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.
Nicole @ Bento Momentos 11.01.2017
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!
Kristin 11.06.2017
That darn gluten hides in the most random of places! :/
Emily @ Robust Recipes 11.01.2017
OMG thank you for these recipes! They look so much healthier than the canned version and easy to make. PINNED! Thanks for the recipe! :)
Pauline 11.01.2017
Thank you! I HATE using those canned versions. These will be a constant addition to my menu.
Stephanie 11.01.2017
Stupid excited about these! Thank you!!!! :)
Kristin 11.06.2017
Hope you love them, Stephanie!
Lois 11.01.2017
Can this be canned in a pressure canner?
Alicia 11.01.2017
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!
June 03.10.2021
I make these soups and desperately want to can them, too. I was excited when I saw these in canning jars. What a letdown.
Kristin 03.10.2021
June, I’m sure you can can this recipe. I don’t know how to can so I can’t tell you how to do it. I also keep foods like this in mason jars so it’s not disingenuous to show the soup as I have done so.
Kristin 11.01.2017
Hi Lois! I don’t have any canning experience so I can’t say for sure.
Joe C 11.07.2017
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/
Joe C 11.07.2017
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.
Cindy 10.31.2017
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!!!
Kristin 11.01.2017
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! :)
Jill 10.31.2017
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!
Kristin 11.01.2017
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!
Carla 10.31.2017
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…
Kristin 11.06.2017
I’m sure! I’d mince the celery very fine and maybe use 2 stalks. Good luck!
A 10.31.2017
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.
Kristin 11.06.2017
Perfect timing!! I hope you love it. :)
Vanessa Williamson 10.31.2017
I wonder how you could can this to stock pile it ?!?
CJ 10.31.2017
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!
Karen 10.31.2017
I can’t wait to try this – thank you so much for posting such a staple item to make my life easier!!!!
Carol 10.31.2017
Any thoughts on how to make cream of celery?
Kristin 11.01.2017
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!
Christina 10.31.2017
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!
Kristin 11.01.2017
You bet, Christina! Glad I could help you out!
Jessica Murray 10.31.2017
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!
Kristin 10.31.2017
Yes – SO good! I hope you love them!
Dena 10.31.2017
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.
Kristin 10.31.2017
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.
Dana 10.31.2017
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!
Kristin 10.31.2017
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. :)
Sarah finn 10.31.2017
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.
Kristin 10.31.2017
You bet, Sarah! So glad to help you guys out!
Shirley 10.31.2017
Ahhh!!! Thanks for this! So many uses with our family:)
Kristin 10.31.2017
Yes, yes! :)
Dawn 10.31.2017
How long do these store for? I assume in the fridge? Can you freeze them to keep longer?
Kristin 10.31.2017
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.
Kristin 10.31.2017
Ok – cream of chicken froze >> thawed in the fridge just fine. I’d freeze for no more then a month or two!