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D.I.Y. Friday: Gluten Free Cream of (Chicken) Soup

D.I.Y. Friday: Gluten Free Cream of (Chicken) Soup

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!

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!

I’d like to 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. These days, most of us can buy gluten free condensed soups, but they’re expensive.

Cream of condensed soups are necessarily flour-based, as they’re made with a roux, a mixture of butter and flour used to thicken sauces. It’s really really important that you use my basic gum-free gluten free flour blend (or an equivalent that you prefer) to make the roux in these cream of soups, or you will have one gummy mess on your hands—and in your pots and your utensils and you get the idea.

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

Gluten Free Cream of Chicken, Mushroom & Potato Soups

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.

Gluten Free Cream of Chicken, Mushroom & Potato Soups

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

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.

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

Ingredients

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 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 1/2 teaspoon dried parsley + 1 teaspoon dried sage + 1/2 teaspoon dried thyme + 1/2 teaspoon dried marjoram + 1/2 teaspoon rosemary)

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

1 can (12 fluid ounces) evaporated milk

1 cup diced cooked chicken

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 the 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 the 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 the 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.

Love,
Nicole

If you liked this recipe, you'll love my new book!

Gluten-Free on a Shoestring [Second Edition]:

125 Easy Recipes for Eating Well on the Cheap

Amazon.com Barnes & Noble IndieBound.com

Comments are closed.

  • JennR5
    October 14, 2014 at 4:44 PM

    Hi! I am new to your site and really looking forward to trying some of your amazing looking creations! Thank you for the interesting techniques and ALL the pictures!

  • Mare Masterson
    October 11, 2014 at 5:24 PM

    Too busy yesterday to weigh in on this one. Cream of mushroom is tied as my favorite soup with split pea! So happy that you are, yet again, giving us 3 winners!

    Melissa thanks for sharing about coconut milk success! I like having options for regular or dairy free.

  • Carole
    October 11, 2014 at 4:38 AM

    I’ll have to try mixing things up for cream of celery. Thanks for the inspiration and knowledge of how to do it.

  • Melissa
    October 10, 2014 at 5:47 PM

    Just to share, I used Organic Coconut Milk in place of regular milk for a dairy-free version & it worked out beautiful! Can sub 1/2 water & 1/2 coconut milk for thinner consistency. Great to have a DIY alternative!

    • October 13, 2014 at 10:48 AM

      Thanks so much for letting us all know, Melissa!

  • Marilyn Barnes
    October 10, 2014 at 4:35 PM

    So happy to have these. Didn’t like the canned stuff even when I could have it. May have to experiment with the dairy part too but this is a great place to start.

  • Kelly
    October 10, 2014 at 4:25 PM

    So, Better batter all purpose won’t work here?

    • October 13, 2014 at 10:50 AM

      Correct, Kelly. I discuss in the post that a gum-containing blend will not work for a successful roux.

  • Kristiana
    October 10, 2014 at 12:55 PM

    Oh! This is so simple and the one I had been using was not. I will be taking Donia’s advice and pre-making with all the ingredients ready to go. Thank you Nicole. I use both of your cookbooks frequently and give your blog to everyone I meet who is gluten something! I am celiac and and very much appreciate your knowledge

    • October 10, 2014 at 1:46 PM

      Donia’s advice is definitely stellar, Kristiana. Thank you for helping to spread the word to anyone who is “gluten something” (love that term, by the way)!

  • marie
    October 10, 2014 at 12:50 PM

    When using in a recipe do I substitute one can of condensed in recipe fore the same one can measurement of this fully prepared gf soup. Thanks and I love your Site. Meg

    • October 10, 2014 at 1:45 PM

      You’ll need to measure it by weight, Marie, to substitute in a recipe. So if a recipe calls for 14 ounces of cream of ____ soup, measure out 14 ounces (by weight) of this recipe.

  • Pam Moore Wildes
    October 10, 2014 at 10:10 AM

    Can you make these and then store them? Wondering if you can “can” them like you do vegetables. Would like to make ahead of time and then just be able to pull them out.

    • Donia Robinson
      October 10, 2014 at 12:21 PM

      Nicole will know for sure, but my guess is no because canning low-acid or low-sugar items requires some other trickery to keep the product from spoiling. Preservatives, factory canning (that can’t be done at home), magic, etc.

      And I would normally vote for the freezer, but I do know roux-based sauces like to separate. I think it would be weepy and sad. :(

      The reason I’m weighing in here is to offer encouragement to try one of three other methods:
      1) Make it on a weekend and pull it out of the fridge to make the final dish on a weeknight. Maybe even make two batches of it over the weekend, two different types, and then use it in two different recipes throughout the week. Makes it look like the fam is eating two completely different dishes (they’ll never know how similar they are!!!)

      2) Dive right in, even on a weeknight! I try to be as efficient with time as I can when I’m cooking, and I can promise you that cooking a roux-based sauce is pretty quick and easy. Promise. Nicole doesn’t lie, and I don’t either. Pinky promise. :) Plus, then it’s already hot for the final dish you’re making!

      3) Make little roux kits for your pantry. Line up 5 cans of stock, 5 cans of evap milk, and a 5 little baggies or plastic containers with the dry ingredients, salt, and pepper in them. When it’s time to make condensed soup, you won’t even have to get out the kitchen scale! (I do this with bread recipes. I get out the scale and all the dry ingredients, then measure out into about 5 containers. When the day comes to make bread, I just have to measure out the wet ingredients. I love it! Seems much less daunting!)

      May the roux be with you.

    • October 10, 2014 at 1:44 PM

      Couldn’t have said it better myself. Onward, Donia!

    • Donia Robinson
      October 10, 2014 at 2:06 PM

      You’re a rock star, Nicole. I just like to let people know that we normal folk can do it, too! ;) ;) I like to think of myself as efficient in the kitchen, but when it comes right down to it, I probably just want to get away with less effort.

  • Lucy
    October 10, 2014 at 10:04 AM

    nanny webcam alert! I’m planning on making corn chowder, I have some corn on the cob that’s not desirable to eat on the cob. Perfect timing Nicole.
    I’m enjoying the DIY Friday lessons :)

    • October 10, 2014 at 1:44 PM

      It’s in the teddy bear, Lucy, as always!

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