What’s Cookin’ – Cream of Chicken Soup (Gluten Free)

There are many recipes out there that call for using canned Cream of Chicken soup.  Many people would rather make things fresh, and some of us have relatives with Celiac disease and cannot use the regular canned versions.  Gluten free canned Cream of Chicken soup costs over $3.00 per can!

This recipe makes a great substitute for the canned version and using rice flour makes it a gluten free recipe.  An added bonus is that it is made from just a few ingredients that you probably already have in your pantry and refrigerator, and it is cost effective, too.

If you do not want to invest in rice flour, feel free to use all-purpose flour.  When making the roux, be sure to cook the flour in the butter long enough to eliminate that pasty taste.

What is interesting is that this made-from-scratch Cream of Chicken soup smells a lot like the canned stuff (but better) and tastes really, really good, too.  You end up with a milky white soup rather than the gloppy, yellow stuff.  This would make a nice soup, on its own, for a cold day or for someone feeling a little under the weather.

I also have a Cream of Mushroom soup recipe that I have been using for years, and I will be sharing that soon.  It makes a great substitute when making the classic holiday Green Bean Casserole (I call my version This Ain’t Your Grandma’s Green Bean Casserole).

Cream of Chicken Soup ingredients.

Note on the milk – I noted in the printable recipe that you can use milk, half and half, or cream.  I had some half and half on hand, and it made a smooth, rich tasting soup.

Note on the chicken stock – The various recipes that I found for Cream of Chicken soup substitutes also listed using chicken bouillon if you do not have stock on hand.

Cream of Chicken Soup – making the roux.

Combine the milk and chicken stock in a measuring cup.  Melt the butter over medium heat in a small saucepan.  Add the flour and allow to come to a simmer.  It will look bubbly.  Cook gently for a minute or two, but do not allow the butter or flour to become brown or burn.

Adding the cream and chicken stock.

Slowly add the milk / stock mixture to the roux, stirring constantly over medium heat.  Allow to cook for a few minutes until it reaches the desired level of thickness.

Season with salt and pepper to taste.

The thickened soup should coat a spoon.  Be sure to taste the soup and season with salt and pepper.  Enjoy as is or use as a substitute for one can of Cream of Chicken soup.


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2 Responses to What’s Cookin’ – Cream of Chicken Soup (Gluten Free)

  1. Pingback: What’s Cookin’ – Baked Chicken Curry | Mama's Empty Nest

  2. Pingback: What’s Cookin’ – Cream of Mushroom Soup (Gluten Free) | Mama's Empty Nest

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