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.
Dependable recipe my family has been enjoying for years. Easy to substitute ingredients. Our favorite version so far is using salted Kerrygold butter, 2 tbsp potato starch and 1/2 tbsp oat flour instead of AP gluten-free flour, and 1/2 cup Organic Valley heavy cream instead of milk. We used to love the flavor of Better Than Bouillon chicken flavor as the broth, but unfortunately that product is no longer certified gluten-free :(
When we make the IGE green bean casserole, we also add 1/4-1/2 tsp Lea & Perrins Worcestershire sauce to the recipe’s garlic butter mushrooms. Favorite green bean casserole!
Thank you Iowa Girl Eats for the classics!
100% my pleasure to provide them, Lula! So glad you are able to make these recipes your own!
I love this! We made it for Christmas and it was amazing. Is there a way to make this in a larger batch so I can can it?
You can double, triple, etc the measurements – that said, I don’t know enough about canning to say if it’s a good candidate or not for canning!
My daughter is gluten and dairy free. Your cream of cream and cream of mushroom soups taste even better than the canned versions. Thank you so much for these incredible substitutions. Thanks to you, casseroles are back on the menu!
This makes my day to hear, Barb! So glad this recipe is a winner for you and your family!
I love your sausage, grits, and cheese recipe! However lost it, and can’t find it anywhere-google, e-mails, etc. Help!
Hi Gareth! I have a chicken and cheese grits recipe, but not sausage. Is this the one you might be looking for? https://iowagirleats.com/saucy-smothered-southern-chicken-with-parmesan-grits/
THE go-to cream of mushroom soup for all casseroles everywhere! Perfect classic. 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. I know it’s casserole season when the shallot aroma is wafting out of the pan. We like to add heavy cream as well. Thank you so much for putting the work into this lovely recipe blog filled with wonderful gluten-free recipes that taste absolutely delicious. No gluten-free disclaimer necessary.
You are too kind, Elizabeth!! I appreciate your sweet words, and recipe rating/review. LOVE the addition of cream, too. Sounds DIVINE!
Hi there! I made some of the cream of chicken and it was excellent! I made two cans and was wondering how long they can be stored in the refrigerator for? I’ve used one but not the other and it’s been in the refrigerator for probably a week and a half so far. Is there an expiration you think?
Hi Kelly! I would probably use within 5 days of making!
Can I use and DairyFree milk option ?
Absolutely!
You don’t mention how much chopped mushrooms.
I saw your cream soup recipes the other day looking for a stuffed mushroom recipe – the pizza bites are the appetizer I’m bringing tomorrow. So the Costco-size container of stems and innards were perfect for a double recipe of the cream of mushroom soup. I’ve enjoyed many of your recipes over the last several years, especially when I began searching for GF recipes. Somehow IGE got into my feed and you’re my go-to blog when I’m looking for recipes.
How many days will the Cream of Mushroom soup keep in the fridge? I prefer not to freeze it. Thank you!
3-4 days!
This is seriously the best soup recipe EVER!! With a gf daughter in law and vegetarian daughter, cooking for all dietary restriction around the holidays is tricky. This recipe was a game changer for ALL of us and we are converts! No more purchased cream soups!! We use extra baby Bella mushrooms and mixed garlic and onion instead of shallots. I am making a gallon of each for all of the thanksgiving side dishes and gravy!!
Love it!!! So thrilled this recipe works for your family!
Can your homemade chicken or mushroom soup be frozen in jars or freezer bags, so you always have it on-hand?
Hi Sue! I think this soup would freeze wonderfully in freezer bags, or even those silicone “souper” cubes I keep seeing!
I can hardly wait to make these soups. Thank you for this receipe, and all of the other ones.
Waiting for the next holiday ones.
Thank you