Tired of searching for gluten-free cream of chicken soup at the store? Or worried about the additives and preservatives hiding in canned versions? This easy homemade gluten-free cream of chicken soup is the perfect solution.
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Made with simple pantry staples and ready in about 10 minutes, this recipe creates a thick, creamy condensed soup base that works as a 1:1 replacement in all your favorite casseroles, pot pies, and creamy dishes. Best of all, you control the ingredients—no gluten, and you can make it dairy-free too!
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3 tablespoons/45g butter, or olive oil
3 tablespoons30g rice flour
3/4 cup/180ml chicken broth, or vegetable broth
1/2 cup/120ml milk, dairy or non-dairy/181/4 teaspoon dried thyme
1/4 teaspoon/1ml dried parsley
salt and pepper, to taste
3 tablespoons30g rice flour
3/4 cup/180ml chicken broth, or vegetable broth
1/2 cup/120ml milk, dairy or non-dairy/181/4 teaspoon dried thyme
1/4 teaspoon/1ml dried parsley
salt and pepper, to taste
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Optional Ingredients to Make Custom Cream of Soup:
1/4 cup/40g cooked shredded chicken, or chopped
1/4 cup/25g diced celery
1/4 cup/25g chopped white mushrooms
Optional Ingredients to Make Custom Cream of Soup:
1/4 cup/40g cooked shredded chicken, or chopped
1/4 cup/25g diced celery
1/4 cup/25g chopped white mushrooms
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Directions
Melt the butter in a saucepan over medium heat. If using, add the chicken, celery, or mushrooms and sauté until the vegetables are soft, or the chicken is warm. Add the rice flour and whisk until the flour just starts to brown.
Directions
Melt the butter in a saucepan over medium heat. If using, add the chicken, celery, or mushrooms and sauté until the vegetables are soft, or the chicken is warm. Add the rice flour and whisk until the flour just starts to brown.
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Add the broth and milk while whisking and bring to a boil.
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Boil until thickened.
Boil until thickened.
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Use immediately in any recipe calling for canned condensed soup or store in the refrigerator for up to a week.
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