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 found your cream of chicken recipe
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!
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!!
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!
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 :)
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!
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.
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.
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!
Thanks for your feedback, Chris! I’m so glad you enjoyed it!
Amazing recipe!! Will be makimg more of this in the future! Thank you so much!
So glad to hear it, Vanessa! I’m thrilled you loved it and appreciate your recipe rating!
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! :)
Ooo YUM! I’ve never seen that – will have to keep my eye out for it!
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?
Not a dumb question! Yep you can use regular all-purpose flour!
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.
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!
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!
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!
Ugh, it’s awful!! Hope you love this recipe, Sabrina!