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.
Jennifer Shetler 03.11.2018
Loved the cream of chicken soup recipe! My daughter recently had a food sensitivity test and it’s limited us in that she can’t have gluten or dairy among many other things. This recipe allowed us to make our favorite casserole! Just had to switch out the shallots for onions since she can’t have garlic or shallots. Your recipes are a godsend to us!
Cari 02.21.2018
Hi, my son has Celiac disease and in the last two years I have found that all gluten free flours are NOT created equal. I would love to know what your favorite gf flour brand is and which one you use in the gf cream of mushroom/chicken soup. Thank you!!
Kristin 03.06.2018
I am pretty loyal to King Arthur Flour’s baking blend AND regular gluten-free flour blend. The regular blend has no added xanthan gum, while the baking blend DOES include it so it’s good for baking muffins, pancakes, cupcakes, etc. I keep both products on hand at all times – love them!
Mia 12.27.2017
I made both soups to use in my Thanksgiving cornbread dressing. Could not have been easier, and I loved that I could make the soups a few days in advance to simplify my holiday cooking schedule. I would definitely recommend – wish there was also a cream of celery recipe, just to round out my dressing prep :)
Sara 12.05.2017
Hi there. I’m curious the self life of these soups? I love these nondairy versions and will be making the Cream of Chicken Soup. How long do can I store them?
Thanks!
Sara 12.05.2017
By the way, I went back and read the comments and now I have my answe. Haha
Guess I should have read those first. I’m going to give these a try.
Stephanie Mark 11.27.2017
I’m so excited to try this. I have been avoiding recipes that call for canned cream of x for awhile because they are so unhealthy. I have even found Swanson makes an unsalted chicken broth so even better.
Chris 11.24.2017
I made the cream of mushroom soup yesterday to make green bean casserole, and man was it good. Been trying to stay away from canned/processed foods and this recipe is a winner! Thank you so much for all the great recipes!
Kristin 12.02.2017
Thanks for your feedback, Chris! I’m so glad you enjoyed it!
Vanessa 11.23.2017
Amazing recipe!! Will be makimg more of this in the future! Thank you so much!
Kristin 12.02.2017
So glad to hear it, Vanessa! I’m thrilled you loved it and appreciate your recipe rating!
Lindsay 11.07.2017
I like to use mushroom broth from Pacific foods in my cream of mushroom. Adds a bit more of that yummy mushroom flavor. I usually get it at Natural Grocer, but I believe Hy Vee and Target may carry it also. I freeze it in half cup portions to thaw and use whenever I need them! :)
Kristin 12.02.2017
Ooo YUM! I’ve never seen that – will have to keep my eye out for it!
Connie 11.06.2017
Dumb question here – can I make the cream of chicken soup recipe as written but use regular flour instead since we are not GF in our household?
Kristin 11.06.2017
Not a dumb question! Yep you can use regular all-purpose flour!
Cindy 11.05.2017
I probably would not can this soup. I usually refrain from canning when milk in an ingredient. I would probably freeze the cream of chicken soup.
LeeAnn 11.05.2017
Just made the cream of chicken….so good! This opens up a lot more recipes to try. Before this, I always skipped ones that called for Cream of …. Because the canned versions were always kinda gross! But homemade? Yummy! Thanks!
Kristin 11.06.2017
Same! I just made traditional Tater Tot Casserole using the cream of mushroom + broth and it was diviiiiine. Thanks so much for the feedback, LeeAnn!
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Sabrina 11.03.2017
So funny, wind is my number one enemy too! Love the healthy soup, after all it’s almost counter-productive to buy healthy soup in a can, so thank you for this recipe!
Kristin 11.06.2017
Ugh, it’s awful!! Hope you love this recipe, Sabrina!
Linda Borck 11.03.2017
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
Kristin 11.06.2017
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?! :)
Carrie 11.03.2017
Yay, yay, yay! I needed this. I tried to adapt a non-GF recipe I found and it was too goopy. You are AWESOME!!!!!
Kristin 11.06.2017
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!
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Sue Lennick 11.02.2017
Can this be processed or canned?
Kristin 11.06.2017
Hi Sue! Unfortunately I don’t have any experience with canning so I can’t say for sure.
Laura 11.01.2017
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.
Kristin 11.06.2017
HA! Well I’m glad I could finally deliver! ;)
Cari 11.01.2017
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.
Kristin 11.06.2017
Same! Just made Tater Tot Casserole with the cream of mushroom soup – so good!
JoAnn 11.01.2017
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!
Kristin 11.06.2017
So glad you’re enjoying, JoAnn! Hope you love them!