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 1 vote
Prep Time 5mins
Cook Time 5mins
Total Time 10mins
3Tablespoonssweet rice flour or potato starch
¾cup chicken stock
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.
Ingredient swaps and substitutions:
Extra FlavorCream 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-freeand 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.