Gluten-free Cream of Chicken Soup made with butter, cornstarch, chicken stock, and milk. Quick, creamy, and perfect for casseroles or soups!

Let me paint you a picture: It’s a chilly evening, and you’ve decided to make your favorite chicken casserole. You’re halfway through the recipe when it hits you—“1 can of cream of chicken soup.” Cue the dramatic pause. If you’re living a gluten-free life, you know exactly where this is going.

That’s where I found myself last winter. I stared at the recipe, debating if I could just… skip it. Spoiler: You can’t. So, after a few minutes of googling (and a lot of inner pep-talking), I thought, Why not make my own?

I’ll admit, the first attempt was rough. Too thick, not enough flavor—it was edible, but just barely. But after a couple more tries (and one messy stove), I finally nailed it. Now, this gluten-free cream of chicken soup has become a kitchen staple for me. It’s quick, creamy, and honestly? Better than anything from a can. Plus, it’s kind of fun to say, “Oh, I just made this from scratch.” (Even if it’s just for me!)

Why You’ll Love This Cream of Chicken Soup – Gluten Free Recipe?

Gluten-Free Game-Changer: You don’t have to skip your favorite casseroles anymore.
Ridiculously Easy: It’s ready in 15 minutes flat—faster than a store run!
Customizable: Adjust the seasoning, milk, or stock to suit your taste.
Fresh and Flavorful: No preservatives, no weird aftertaste, just pure homemade comfort.

Ingredient Notes:

The best part? You probably already have everything you need. Let’s break it down:

Butter: It’s the base of the roux and adds that rich, buttery flavor.
Cornstarch: The MVP of gluten-free thickeners. It works like magic to create a silky texture.
Chicken Stock: Go for unsalted so you can control the seasoning. Bonus points if it’s homemade.
Milk: I use 2% for the perfect balance of creaminess, but whole milk works too if you want it extra rich.
Seasonings: Salt, pepper, garlic powder, and onion powder give this soup its cozy, savory vibe.

Pro Tip: If you’re feeling fancy, toss in a pinch of dried thyme or parsley for an herby twist.

How To Make Cream of Chicken Soup – Gluten Free?

Making gluten-free cream of chicken soup sounds fancy, but it’s actually super simple. Let me show you:

Start with the Roux:
Melt the butter in a small saucepan over medium-low heat. Once it’s melted, whisk in the cornstarch until you have a smooth paste. Cook it for about a minute—this helps get rid of any raw floury taste. It should smell a little nutty (in the best way).
Add the Spices:
Stir in the salt, pepper, garlic powder, and onion powder. This is where the flavor magic begins. It’ll smell so good, you’ll want to grab a spoon already—but resist.
Pour in the Liquids:
Slowly whisk in the chicken stock, followed by the milk. Keep stirring as the mixture heats up. Within a few minutes, it’ll start to thicken into a luscious, creamy soup. If you’re like me, this is the point where you start thinking of all the things you could dip into it.
Adjust the Consistency:
If it’s too thick, add a splash of milk or stock. If it’s too thin, let it simmer a little longer. This soup is super forgiving, so don’t stress.
Serve or Use in a Recipe:
And that’s it! You’ve got a batch of gluten-free cream of chicken soup ready to go. Use it in casseroles, serve it as-is, or get creative.

Storage Options:

Let’s talk leftovers—if there are any:

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Refrigerate: Store in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk or stock if needed.
Freeze: Yes, you can freeze it! Skip the milk during cooking and add it fresh after reheating for the best texture. Store in a freezer-safe container for up to 3 months.

Variations and Substitutions:

Feel like switching it up? Here are some ideas:

Dairy-Free: Use plant-based butter and unsweetened almond milk.
Herby Twist: Add a pinch of thyme, parsley, or sage for extra depth.
Richer Flavor: Swap some of the chicken stock for heavy cream or half-and-half.
Vegan-Friendly: Use vegetable stock instead of chicken stock and plant-based substitutes.

What to Serve with Cream of Chicken Soup – Gluten Free?

This soup is the ultimate multitasker. Here are a few pairing ideas:

Casseroles: It’s a must-have for classics like chicken and rice or green bean casserole.
Gravy Alternative: Drizzle it over mashed potatoes or roasted chicken for a creamy upgrade.
Veggies: Pour it over steamed broccoli or green beans for an easy, flavorful side.
Straight-Up Comfort: Sometimes, a warm bowl of soup with a slice of gluten-free bread is all you need.

Frequently Asked Questions:

Can I make this ahead of time?

Absolutely. Make it up to 2 days in advance and store it in the fridge. Just give it a good stir before using.

What if my soup turns out too thick?

No worries! Add a splash of milk or stock and stir until it’s the consistency you want.

Can I double the recipe?

Definitely. This recipe scales easily—just make sure to whisk constantly to keep it smooth.

This Cream of Chicken Soup – Gluten Free isn’t just a recipe; it’s a little piece of comfort you can whip up anytime. Whether you’re making it for casseroles, soups, or just as a cozy bowl to warm up with, it’s the kind of homemade touch that makes all the difference.

So, what’s your go-to way to use cream of chicken soup? A classic casserole, a soup base, or something totally unique? I’d love to hear about your creations—drop me a comment or two below!

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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