Whipping up a quick casserole and stumped because you need a can of cream of chicken soup, but you have someone that needs to avoid dairy or gluten? I have you covered!
Using condensed soups in recipes can be tricky if you need to avoid gluten or dairy. Luckily, this 10-minute recipe will have you eating all of your favorite comfort foods in no time!
This easy Homemade Gluten-Free Cream of Chicken Soup recipe is also dairy free. It makes the equivalent of one can of condensed Cream of Chicken Soup. You can use it immediately as a recipe substitute.
Or you can whip up several batches at once and store them for when you need them.
PLANT BASED / VEGAN BUTTER
Use the plant-based butter of your choice. We like Full Circle or Earth Balance.
You can use low-sodium or regular. It’s up to you. You can also use chicken stock.
GLUTEN FREE FLOUR
Use the 1:1 gluten-free flour blend of your choice. We like Namaste (from Costco) or Cup 4 Cup. We do not recommend using rice flour.
We use kosher salt, but any table salt will work. You can also add a dash of pepper. Taste as you go and find the flavor that you love.
Step 1: In a small pot, melt the vegan butter over medium heat. Once melted, whisk in the gluten free flour to form a paste. Continue to cook for one minute, whisking constantly.
Step 2: Slowly whisk in chicken broth and salt. Bring the mixture to a boil and cook for 2-5 minutes until mixture becomes thickened. Whisk constantly.
Step 3: Remove from heat and let cool.
Step 4: Use in your recipe or store in the fridge for up to five days.
HINT: This dairy-free cream of chicken soup recipe makes the equivalent to one can of store-bought condensed cream of chicken soup (10.75 oz can).
If you don’t need to avoid dairy, and you’re just looking for a gluten-free recipe, feel free to use real butter instead of vegan butter.
If you don’t need to avoid gluten, and you’re just looking for a dairy-free recipe, feel free to use all-purpose flour in place of the gluten-free flour.
Store in an airtight container in the fridge for up to five days. (We prefer to use a mason jar.)
We do not recommend freezing.
FREQUENTLY ASKED QUESTIONS
A good gluten-free all-purpose flour blend works well. Feel free to use your favorite brand or the one you have on hand.
Use it in any recipe calling for condensed cream of chicken soup. It adds a flavorful, allergen-friendly twist to your favorite casseroles and dishes.
Yes, it can be adapted for various dietary needs. Just make sure to choose ingredients that align with your specific requirements.
Whisk the flour into the melted fat gradually to create a smooth roux. If lumps form, you can strain the soup before serving for a silky texture.
Absolutely! Adjust the salt to your taste or leave it out entirely. You can always add salt later if needed.
This does not freeze well. Luckily it is super quick to whip up, and you can store it for up to five days in the fridge.
If you are only looking for a gluten free recipe, and you don’t need this to be dairy free, feel free to use real butter. That’s the only modification you need to make. Likewise, if you just need dairy free, and you’re not worried about gluten free, you can use all-purpose flour in place of the gluten free flour.
We found that using a dairy-free milk, like almond milk or coconut milk, tends to change the overall flavor of the recipe – and actually tends to thin it out a bit. (My daughter said it tasted like yogurt. HA!) Instead of the milk that you would find in a typical homemade cream of chicken soup recipe, we’ve used additional chicken broth.
This is YOUR recipe, so you get to add whatever you want. You can use onion powder, garlic powder, or any other spices you want to make it taste the way YOU want. This recipe as written is a replacement for a typical can of Campbell’s Cream of Chicken Soup.
- 1/4 cup vegan butter
- 1/4 cup 1:1 gluten-free flour
- 1 cup chicken broth
- 2 teaspoons salt
- In a small saucepan, melt the vegan butter over medium heat.
- Once melted, whisk in the gluten free flour to form a paste. Continue to cook for one minute, whisking constantly.
- Slowly whisk in chicken broth and salt.
- Bring the mixture to a boil and cook for 2-5 minutes until mixture becomes thickened. Whisk constantly.
- Remove from heat and let cool.
- Use in your recipe or store in the fridge for up to five days.
This recipe makes the equivalent to one can of condensed cream of chicken soup (10.75 oz can).
- Prep Time: 0 min
- Cook Time: 10 min