Quantcast

Gluten Free Cream of Chicken Soup | Potato and Mushroom Varieties

November 4, 2020
At a Glance

Summary

Gluten free cream of chicken soup, with or even without actual chicken, is the flavorful base for so many comfort food favorites. Make your own, and make it to your tastes.

Prep / Cook Time

10 minutes / 15 minutes

Rating

 5/5 (8 votes)
Print
Gluten Free Cream of Chicken Soup | Potato and Mushroom Varieties

Learn to master the simple roux base to make homemade gluten free cream of chicken soup, and bring back all of those old favorite recipes your family loves. Potato and mushroom varieties, too!

Cream of chicken soup in a glass jar with parsley pieces on top and a clean spoon on a cloth

Progresso and Pacific Foods make gluten free cream of condensed soups, but they’re not always available, are expensive, and of course they’re not as good as what you can make at home. With this homemade recipe, you can use exactly the herbs and spices you like.

Let me show you how to make your own homemade gluten free cream of mushroom, gluten free cream of potato and gluten free cream of chicken soup, and you decide if it’s worth a few minutes of your time—at least some of the time!

What makes them condensed soups?

Cream of condensed soups are made with a roux, which is just a mixture of butter and flour used to thicken sauces. A condensed soup has less moisture, and concentrated flavors.

All of the ingredients are thickened and reduced (moisture removed by cooking). They are great starting points for all types of recipes, and can be thinned with milk or chicken or vegetable stock to make a hearty meal, quickly.

It’s important that you use my basic gum-free gluten free flour blend, which is a very simple mixture of superfine white rice flour, potato starch, and tapioca flour (linked below). With a gum-containing gluten free flour blend, you will have one gummy mess on your hands—and in your pots and your utensils.

Fingers holding spoon with closeup on spoonful of cream of chicken soup

How to cook the chicken for cream of chicken soup

The cream of chicken soup calls for cooked cubed chicken. But you can make it without adding in the chicken at the end and it still tastes amazing.

You can also use shredded rotisserie chicken if you can find a safe, gluten free variety, and your family likes the flavor. The way I cook plain chicken breasts, they have a more neutral flavor that doesn’t compete with the herbs and spices added to the soup.

My favorite method for cooking plain skinless boneless chicken breasts

Place the raw breasts in a lined or greased casserole dish. Drizzle them lightly with olive oil, sprinkle lightly with salt and freshly ground black pepper, and cover completely with parchment paper placed directly on top of it, covering the chicken completely.

Preheat your oven to 400°F. Place the dish in the hot oven and cook for about 20 minutes or until an instant-read thermometer inserted into the thickest portion of each breast reads at least 165°F. Allow to rest outside the oven, still covered, for 10 minutes before dicing.

Gluten Free Cream of Chicken, Mushroom & Potato Soups

How the mushroom and potato varieties are different

Don’t be intimidated by the list of ingredients, as it’s mostly the same for each of the 3 varieties. I wanted you to have all of the recipes in one place, so I listed them together. But once you master the basic roux-based technique, you’ll be able to bring back all of those old favorite recipes your family loves.

The simplest variety cream of soup is the cream of mushroom soup, as the mushrooms cook down very quickly in the beginning of the process right along with the shallots. Plus, they add really nice depth of flavor.

If you’re thinking about making a classic gluten free green bean casserole, cream of mushroom is a must. The cream of potato soup is a bit extra creamy because of the diced potatoes that simmer in the soup as it reduces and thickens.

Overhead image of spoonful of cream of chicken soup in black spoon over pan

Ingredients and substitutions

Dairy

The only dairy in the main recipe for gluten free cream of chicken soup, plus the other varieties, is butter to saute the shallots, and evaporated milk to enrich the sauce. They’re both pretty easily replaced if you have the right nondairy substitutes.

To replace the butter, I think you’d be successful using nearly any nondairy butter substitute, even Earth Balance buttery sticks. Since Earth Balance sticks have more moisture, you should allow the roux to cook lower and slower, so it doesn’t burn but the moisture cooks off.

To replace the evaporated milk, Carnation makes a nondairy cooking milk in a small carton that is reduced down to a similar moisture content. If you use a “regular” nondairy milk, use something unsweetened and neutral-tasting, like almond milk.

If your milk isn’t reduced-moisture, either reduce it separately in a saucepan, stirring constantly over medium-low heat, or add more milk and cook longer. Either way, you’ll have to cook off that extra moisture or your soup will be too thin.

Some readers have reported successfully replacing the evaporated milk with a mixture of half canned coconut milk and half “regular” nondairy milk. I think “light” coconut milk in the can might work, too—but really you’re just paying for thick coconut milk and water so I never buy the light kind.

 
Overhead image of spoonful of cream of chicken soup with chicken pieces
Learn to master the simple roux base to make homemade gluten free cream of chicken soup, and bring back all of those old favorite recipes your family loves. Potato and mushroom varieties, too!Cream of Chicken Soup spoonful and in jar with parsley on top

Like this recipe?

Prep time: Cook time: Yield: About 3 1/2 cups condensed soup

Ingredients

Cream of Chicken Soup
1 tablespoon (14 g) extra-virgin olive oil

1 small shallot, peeled and minced

3 tablespoons (42 g) unsalted butter

5 tablespoons (45 g) basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)

3/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 tablespoon dried poultry seasoning or herbs de Provence (See Recipe Notes)

1 1/2 cups (12 fluid ounces) chicken stock

1 can (12 fluid ounces) evaporated milk

1 cup diced cooked chicken

Cream of Mushroom Soup
1 tablespoon (14 g) extra-virgin olive oil

1 small shallot, peeled and minced

1 pound fresh button or baby portabella mushrooms, cleaned and sliced thickly

3 tablespoons (42 g) unsalted butter

5 tablespoons (45 g) basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)

3/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 1/2 cups (12 fluid ounces) vegetable stock

1 can (12 fluid ounces) evaporated milk

Cream of Potato Soup
1 tablespoon (14 g) extra-virgin olive oil

1 small shallot, peeled and minced

3 tablespoons (42 g) unsalted butter

5 tablespoons (45 g) basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)

3/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 teaspoon dry mustard powder (optional)

1 1/2 cups (12 fluid ounces) chicken or vegetable stock

1 can (12 fluid ounces) evaporated milk

1/2 pound red-skin potatoes, peeled and diced

Directions

  • For cream of chicken soup, in a medium-size saucepan, heat the olive oil over medium-high heat. Add the shallots, and cook until translucent (about 4 minutes). Transfer the shallots to a small bowl, and set aside. To the same medium-size saucepan, add the butter and melt over medium heat. Add the flour blend, salt, pepper, and poultry seasoning, and stir to combine well. The mixture will clump at first, and then smooth. This is the roux that will thicken the soup. Cook over medium heat, stirring constantly, until the mixture has just begun to turn a very light brown color.

  • Add the stock to the roux very slowly, stirring constantly to break up any lumps that might form. Add the evaporated milk, and continue to stir until the mixture is smooth. Bring the mixture to a simmer, and continue to cook, stirring occasionally, until reduced by about one-quarter (about 7 minutes). Remove the saucepan from the heat, and add the cooked chicken. Stir to combine.

  • For cream of mushroom soup, in a medium-size saucepan, heat the olive oil over medium-high heat. Add the shallots and mushrooms, and cook until the shallots are translucent and the mushrooms are fork tender (about 4 minutes). Transfer the mushrooms and shallots to a small bowl, and set it aside. To the same medium-size saucepan, add the butter and melt over medium heat. Add the flour blend, salt and pepper, and stir to combine well. The mixture will clump at first, and then smooth. This is the roux that will thicken the soup. Cook over medium heat, stirring constantly, until the mixture has just begun to turn a very light brown color.

  • Add the stock to the roux very slowly, stirring constantly to break up any lumps that might form. Add the evaporated milk, and continue to stir until the mixture is smooth. Bring the mixture to a simmer, and continue to cook, stirring occasionally, until reduced by about one-quarter (about 7 minutes). Remove the saucepan from the heat, and add the mushrooms and shallots. Stir to combine.

  • For cream of potato soup, in a medium-size saucepan, heat the olive oil over medium-high heat. Add the shallots, and cook until translucent (about 4 minutes). Transfer the shallots to a small bowl, and set aside. To the same medium-size saucepan, add the butter and melt over medium heat. Add the flour blend, salt, pepper, and optional mustard powder, and stir to combine well. The mixture will clump at first, and then smooth. This is the roux that will thicken the soup. Cook over medium heat, stirring constantly, until the mixture has just begun to turn a very light brown color.

  • Add the stock to the roux very slowly, stirring constantly to break up any lumps that might form. Add the evaporated milk, and continue to stir until the mixture is smooth. Add the diced potatoes , stir to combine and bring the mixture to a simmer. Continue to cook, stirring occasionally, until the potatoes are tender and the mixture is reduced by about one-quarter (about 10 minutes). Remove the saucepan from the heat.

  • Originally published on the blog in 2014. Video, most photos, and most text new. Recipes largely unchanged.

Love,
Nicole

Where should I send your free guide?

By entering your email, you're agreeing to our Privacy Policy. We respect your email privacy, and will never share your information.