Gluten Free Cream of Chicken Soup & Cream of Mushroom Soup

Use gluten free cream of chicken soup or cream of mushroom soup in any recipe that calls for the canned version. They're a cinch to make!

Prep Time 5

Cook Time 15

Total Time 20

Course Soup

Cuisine American

Keyword dairy free, gluten free, vegan

Method Stovetop

Servings

Calories 156kcal

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.

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.

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.