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.
Lisa Abbott 07.01.2019
Hi Kristen! We just discovered that my daughter has a dairy allergy. I made these tonight to use in a chicken pot pie and it was AMAZING!! Thank you! I was wondering if you know of a way to can these soups long term? They are delicious, but tonight’s dinner was very labor intensive! Lol looking for a way to prepare these in bulk! Thank you!
Kristin 07.08.2019
Hi Lisa! I’m so glad you loved the soup!! If you have knowledge on how to can foods, I’m sure it could be canned. Otherwise you could freeze the soups flat in Ziplock freezer bags!
Denise 03.16.2019
Hi. I just found your recipes for gluten free dairy free cream soups. I really look forward to trying them. I have a question. What gluten free flour works best in these recipes? Also can you use almond milk or coconut milk as alternatives for milk in most recipes? I am just learning. I am not supposed to have gluten or dairy products. Thanks. I have signed up for your recipes. I am excited to start trying them:)
Kristin 11.26.2019
Hi Denise! You can use a measure for measure GF flour and absolutely you can use a milk alternative. I make this with unsweetened almond milk!
Rhonda Farris 02.12.2019
Great recipes, pictures and directions. My daughter discovered she was gluten in-tolerate in college and she has been on a 12 year quest for making and teaching great GF foods. Good to see you are doing the same. Thanks for the direction on making Cream of Chicken soup. She is at work and I’m making dinner for her crew. Keep up then good work!
Connie 01.08.2019
Love the non-dairy Cream of Mushroom Soup!!! I will never buy Campbell’s soup again. It would be nice though if you provided the nutritional value of your recipes though — calories and fat calories per serving.
Sharon Nader 12.28.2018
How did you can it? Did you boil it for 30 mins in a canner? Is it then shelf stable?
Anne in St. Louis 12.17.2018
We love so, so many of your recipes and they are part of our regular rotation! At least 5 of them are served in my kitchen every three weeks or so. But this one just doesn’t work. I did the chicken soup exactly as written and… nope. Just not good. I think there may be too much poultry seasoning but this just did NOT taste good! It has a muddy, harsh flavor. Any suggestions as to what I may have done wrong?
Kristin 12.19.2018
Hi Anne! I’m so sorry to hear that – I know that you are a faithful reader and IGE recipe maker! What was the brand of poultry seasoning you used? Is it possible that maybe it was mis-measured? I have made this soup a dozen+ times and haven’t gotten that harsh/muddy flavor you described using Tone’s brand poultry seasoning.
Stephanie 11.23.2018
I used unsweetened almond milk and gluten free baking flour, this came out amazing, it was runny at first but settled nicely overnight in the fridge and I made a batch of green bean casserole out of this.
Lora B. 11.21.2018
I made the cream of mushroom tonight (GF) and it’s amazing! I’m excited to use it in your green bean casserole tomorrow for Thanksgiving. Thank you!
Tammy 11.17.2018
Could you use the cream of mushroom soup and sub in celery? That’s always been my go to soup for casseroles. Iuse it instead of cream of mushroom or cream of celery. Glad for the gf recipe!
Sue Casey 11.16.2018
Would like to also make a cream of potato soup. Any suggestions? Maybe a baby potato or two cooked and diced? I have a tater tot casserole that calls for this, although your tater tot skillet casserole is the bomb. On my list to make again! Maybe I just solved my own problem – hehe!
Kristin 11.16.2018
Haha!! Yeah, I think a few small, peeled yukon gold potatoes would get nice and creamy and lovely in the base recipe!
Ashley 11.13.2018
Thank you for this recipe! What kind of mushrooms do you recommend using for the cream of mushroom soup?
Kristin 11.13.2018
I use either white or baby bellas!
Sarah 11.06.2018
Thank you for this recipe! I made the Cream of Mushroom soup and it worked perfectly in my dishes! Great recipe!
Kristin 11.13.2018
YAY! So glad to hear it, Sarah, thanks for letting me know. :)
Tonja 11.06.2018
Ignore my previous question. I found it further up
Tonja 11.06.2018
Maybe I’m blind, but I don’t see mushrooms in ingredient list for the cream of mushroom soup.
Sarah 10.25.2018
How do you store this soup for later use?
Kristin 10.30.2018
Hi Sarah! I don’t have experience with canning to say for sure. That said you could probably freeze a batch to use for later!
JUDY FINKELL 10.06.2018
These look so good! I see they’re in canning jars. How long do they last before you have to use them? Thanks so much!
Alyson 10.04.2018
Will it be a step backwards to use canned or jarred mushrooms?
Amy 10.03.2018
How can this be stored? If I wanted to double or triple the recipe, can I keep it in the fridge and how long do you suggest keeping it? Thank you!!
Eula 07.12.2018
I found your cream of chicken recipe
Chicken Tater Tot Casserole: An Easy & Quick Dinnner 06.22.2018
[…] You’ll need flour, butter, chicken broth, milk and salt and pepper to taste. The process reminds me of making a rue or gravy. You melt the butter in a pan, add the flour and then whisk in the chicken broth and milk. Bring it to a gentle boil and let it thicken. Make sure to keep stirring with the whisk. This can take the place of the canned cream of chicken soup in this or any other casserole recipe. My favorite recipe for this comes from Iowa Girl Eats. […]