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    Home » Recipes » Sauces & Misc

    Gluten-free Condensed Cream of Chicken Soup

    Published: Mar 22, 2021 · Updated: Mar 14, 2022 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    GF Condensed soup in a jar dripping from a spoon.

    It only takes about five minutes to make your own gluten-free condensed cream of chicken soup! This easy homemade substitute for canned condensed soup is a great recipe to have in your back pocket! Use it in all of your favorite casserole recipes! This recipe is easy to customize with flavor swaps for cream of celery or cream of mushroom. Also, find substitutions for dairy-free and grain-free versions!

    Gluten-free condensed soup in a quilted mason jar. Some dripping from a spoon above.

    This recipe was created as an equivalent substitute for a can of cream of 'anything' soup in your favorite casserole recipes, like this gluten-free hashbrown casserole. It's not really meant to be diluted and eaten as soup, but rather used as a thick gluten-free white sauce. If you're looking for gluten-free soup recipes, I've got a few for you to check out!

    Why Make Your Own?

    The allure of a casserole is the whole dump and stir nature, it's just so quick and easy! The problem is that casseroles seem to always call for a can of cream of 'something' soup! And as we know, those canned condensed soups are not gluten-free.

    Sure, there are gluten-free versions you can buy, but there are a few good reasons to just make your own:

    • Cost: Gluten-free versions of anything are usually much more expensive than regular. This gluten-free condensed soup is much more economical. Why spend several dollars on something that you can make yourself for less than a dollar? For that reason alone it's worth making it yourself!
    • Taste: I've made the mistake of buying a gluten-free condensed soup and the taste was so awful it completely overpowered the dish and ruined it. You can make this as simple in flavor or as jazzed up as you like! And this one tastes so good, you'll want to eat it with a spoon.
    • Ease: Making your own condensed soup substitute will only take about 5 minutes, which is quicker than a trip to the store! The extra few minutes won't really take anything away from the ease of making your casserole.
    • Customizable! If you're buying a can of gluten-free cream soup from the store, you'll probably only have a couple of options. Or, you can take this basic recipe and switch it up in many ways! You can go from basic cream of chicken to cream of mushroom or cream of celery. You can make this dairy-free or grain-free.

    Ingredients

    Only 6 ingredients are needed to make your own gluten-free condensed cream of chicken soup! You probably already have them in your pantry!

    The ingredients are a simple mixture of butter, rice flour (or potato starch), milk, chicken broth, salt, and pepper. In a bit, you'll see how to jazz this mixture up with even more flavor variations and substitutions beyond gluten-free, but first, let's see how to take these basic ingredients and turn it into a simple cream soup substitute!

    Butter, broth, milk, and rice flour measured in bowls.

    Easy Step by Step Instructions

    Making your own condensed soup substitute is as easy as making gluten-free gravy. In fact, that's really all it is... a very thick gravy!

    Melted butter in a pan sprinkled with rice flour and whisked.
    1. Melt the butter and whisk in the rice flour or potato starch. (This is called a roux.)
    2. Let the roux cook for a couple of minutes.
    3. Whisk in the milk and chicken broth.
    4. Continue to cook and whisk until the mixture gets nice and thick! This should only take a few minutes.
    Pouring in broth and milk, whisking as mixture bubbles and thickens.

    That's it! Once the mixture is thick, you can remove it from the heat and use it in your recipe.

    Storage

    If you're prepping for the holidays, you can make this gluten-free condensed soup substitute ahead of time! Store it in an airtight container, like a mason jar, in the refrigerator for up to 3 days.

    GF Condensed soup in a mason jar next to empty pan.

    Variations and Substitutions

    This recipe was intentionally created to be very basic for simplicity and ease but you could easily take the flavors to the next level or make other variations of cream soup. It is also easily modified for dairy-free and grain-free alternatives. Here are some simple swaps:

    • Extra Flavor Cream of Chicken: Sauté 1 shallot and 2 cloves of garlic in the melted butter before adding the rice flour.
    • Cream of Mushroom: Sauté ¼ cup finely diced mushrooms, 1 shallot, and 2 cloves of garlic in the butter before adding rice flour.
    • Cream of Celery: Sauté ¼ cup finely diced celery and 2 cloves of garlic in the butter before adding rice flour.
    • Vegetarian: Use vegetable stock instead of chicken stock.
    • Dairy-free and Vegan: Use dairy-free milk and vegan butter or olive oil.
    • Other Thickeners: You can also use a gluten-free flour blend or sorghum flour instead of rice flour or potato starch.
    • Grain-free: Use Cassava flour.
    • Gluten-free Gravy
    • Gluten-free Potato Soup
    • Homemade Gluten-free Tomato Soup
    • Gluten-Free Broccoli Cheddar Soup
    Gluten-free Cream of Chicken Condensed Soup in a mason jar dripping from a spoon.

    Gluten-free Condensed Cream of Chicken Soup

    Katie | Wheat by the Wayside
    It only takes about five minutes to make your own gluten-free condensed cream of chicken soup! This easy homemade substitute for canned condensed soup is a great recipe to have in your back pocket! Use it in all of your favorite casserole recipes! This recipe is easy to customize with flavor swaps for cream of celery or cream of mushroom. Also, find substitutions for dairy-free and grain-free versions!
    5 from 2 votes
    Pin Recipe Print Recipe Save Saved!
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Sauces
    Diet Gluten Free
    Servings 1 Can
    Calories 523 kcal
    Prevent your screen from going dark.

    Ingredients
      

    • 3 Tablespoons butter
    • 3 Tablespoons sweet rice flour or potato starch
    • ¾ cup chicken stock
    • ½ cup milk
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    Instructions
     

    • Melt butter in a small saucepan over med-low heat.
    • Sprinkle sweet rice flour over the butter. Season with salt and pepper. Whisk and let bubble for 2 minutes.
    • Gradually whisk in the chicken broth and milk.
    • Allow the mixture to cook and bubble until very thick, whisking frequently, about 5 minutes.
    • Remove from heat. Use in recipe or store in the refrigerator for up to 3 days.

    Notes

    Ingredient swaps and substitutions:

    • Extra Flavor Cream of Chicken: Sauté 1 shallot and 2 cloves of garlic in the melted butter before adding the rice flour.
    • Cream of Mushroom: Sauté ¼ cup finely diced mushrooms, 1 shallot, and 2 cloves of garlic in the butter before adding rice flour.
    • Cream of Celery: Sauté ¼ cup finely diced celery and 2 cloves of garlic in the butter before adding rice flour.
    • Vegetarian: Use vegetable stock instead of chicken stock.
    • Dairy-free and Vegan: Use dairy-free milk and vegan butter or olive oil.
    • Other Thickeners: Gluten-free flour blend or sorghum flour instead of sweet rice flour or potato starch.
    • Grain-free: Use cassava flour.

    Nutrition

    Serving: 1recipeCalories: 523kcalCarbohydrates: 30gProtein: 10gFat: 41gSaturated Fat: 25gTrans Fat: 1gCholesterol: 108mgSodium: 610mgPotassium: 377mgFiber: 1gSugar: 9gVitamin A: 1253IUVitamin C: 1mgCalcium: 156mgIron: 1mg
    Tried this recipe?Leave a comment and star rating below!

    More Sauces and Gravy Recipes

    • Easy and Flavorful Gluten-Free Au Jus Recipe
    • Gluten-Free White Sauce (Béchamel)
    • Homemade Starbucks Pumpkin Spice Sauce
    • Quick & Easy Homemade Pizza Sauce

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    1. Kathy

      March 22, 2021 at 7:49 pm

      5 stars
      Great idea. I bought gluten-free cream of mushroom soup once, it was pretty yukky. This looks much better.

      Reply

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    Katie Olesen headshot.

    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

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