Gluten Free Cream of Chicken Soup and Cream of Mushroom Soup blows the canned versions out of the water! These thick and creamy homemade soups can be used in any recipe calling for canned, don't need to be watered down, are packed full of flavor, and can be easily made dairy-free. An upgrade all the way around!
“THE go-to cream of mushroom soup for all casseroles everywhere! … There are other recipes out there, and even gluten-free store bought cream of mushroom soup cans now, but I keep coming back to this one year after year. It’s my family’s favorite.”
Fall, winter, and the holidays are filled with reasons to bake bubbly, cozy casseroles, which often times call for canned, condensed soups.
The only problem is store-bought canned soups aren’t typically gluten free, and the GF ones can be expensive or hard to find. They’re also packed with sodium and dairy, which our family has to be mindful of.
Problem solved with my recipes for Gluten Free Cream of Chicken Soup and Gluten Free Cream of Mushroom Soup. These homemade, thick, and creamy soup recipes will change the holidays and casserole season as you know them. They’re so delicious that I would eat (and have eaten) them as-is as soup!
Main Ingredients Needed
Both homemade soups are made with everyday ingredients that I always have on hand in the fridge, pantry, and spice cupboard. Here are the main ingredients you’ll need:
For the base soup recipe:
- Extra virgin olive oil: or vegetable oil.
- Shallot: or minced yellow onion.
- Butter: use vegan butter to make the soups dairy-free.
- Gluten free flour: use a measure-for-measure gluten-free flour blend versus a single flour or starch like almond flour or cornstarch.
- Gluten free chicken broth: or stock.
- Milk: I use unsweetened almond milk when making the soups dairy free, and 2% milk fat or higher when using cow’s milk.
Customize the base:
- For the Cream of Chicken Soup: add poultry seasoning to the base soup recipe to infuse slow-cooked flavor without having to open a bunch of spice jars from the cupboard. I like McCormick Poultry Seasoning.
- For the Cream of Mushroom Soup: add sauteed chopped mushrooms – either white button or baby bella mushrooms – to the soup base.
How to Use Homemade Condensed Soups
Use homemade condensed soups in any casserole, soup, or side dish recipe that calls for the canned version, or in any dish where you need a flavor and/or thickening boost. Again, I don’t dilute them prior to using.
Top Tips for this Recipe
Keep these top tips to keep in mind when making gluten free cream of mushroom and chicken soups:
- Make or freeze ahead of time. Make the soups up to 5 days ahead of time then store in the refrigerator. This is especially helpful around the holidays when you’re prepping for a big meal. The soups can also be frozen for up to 3 months.
- 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 can of store-bought soup. The recipe for Gluten Free Cream of Mushroom Soup makes roughly 14 ounces (1-3/4 cups). I typically add the whole thing even if the recipe calls for 10oz, or just eat the extra half cup!
- DON’T add water. You don’t need to dilute the soups with water like store-bought cans advise because we’re not adding a truck load of salt like they do. The only reason I’d add additional liquid would be if I needed to cook rice or noodles in a casserole, for example.
Watch How to Make Them
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.
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.
How to Store and Freeze:
- To store: cool the soup down then transfer to a mason jar or storage container with a lid and refrigerate for up to 5 days before using.
- To freeze: cool the soup down then add to a freezer-safe container with a tight-fitting lid and freeze for up to 3 months. Thaw in the refrigerator before using.
Can I can this recipe?
I have no experience canning food so I can’t say if this recipe is a good candidate for canning.
Make these homemade soups once, and you’ll come back to them again, and again, and again. Enjoy!
More “Better-than-Store-Bought” Recipes:
- Homemade Ranch Dressing
- Large Batch Taco Seasoning
- Restaurant-Style Salsa
- Homemade Seasoned Salt
- Homemade Italian Sausage
Gluten Free Cream of Chicken Soup & Cream of Mushroom Soup
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
- 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
- 4 oz 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 up to 5 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 up to 5 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.
- You can freeze the soups for up to 3 months. Thaw in the refrigerator.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
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?! :)
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!
Can this be processed or canned?
Hi Sue! Unfortunately I don’t have any experience with canning so I can’t say for sure.
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! ;)
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!
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!
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! :/
OMG thank you for these recipes! They look so much healthier than the canned version and easy to make. PINNED! Thanks for the recipe! :)
Thank you! I HATE using those canned versions. These will be a constant addition to my menu.
Stupid excited about these! Thank you!!!! :)
Hope you love them, Stephanie!
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!
I make these soups and desperately want to can them, too. I was excited when I saw these in canning jars. What a letdown.
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.
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.
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! :)
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!