Your recipe calls for one can condensed cream of chicken soup. Great. How do you quickly find make that to fit your food allergies? This recipe for dairy free gluten free homemade condensed cream of chicken soup substitutes easily for one can of soup in recipes! (gluten free option, dairy free option, vegan option, egg free, nut free, FODMAP friendly option)Jump to Recipe
Making Condensed Cream of Chicken Soup
For those with dietary restrictions or allergies, finding substitutes for traditional ingredients can be a challenge. This is particularly true for those who are both dairy free and gluten free, as many recipes rely on cream and wheat flour. However, with a bit of creativity and experimentation, it is possible to create delicious and satisfying alternatives. In fact, I would say this recipe is BETTER than store bought canned soup.
To start, we need to think about the ingredients we will be using. Traditional cream of chicken soup is made with chicken broth, cream, and flour. For our dairy free and gluten free version, we will replace the milk with dairy free heavy whipping cream, the butter with dairy free butter and the flour with a gluten free flour blend. We will also need some additional seasonings to give the soup its characteristic flavor.
For this recipe you will need:
- Chicken stock
- Seasonings--garlic powder, salt and pepper
Making Dairy Free Soup
to make this recipe dairy free use dairy free heavy whipping cream in place of the milk and dairy free butter.
Making Gluten Free Version
Make this soup gluten free by substituting gluten free flour in place of all purpose flour.
How to Make A Cream of Chicken Roux
In a small sauce pan, melt the butter over medium heat. Add the flour to the sauce pan, whisking while cooking for about 1 minute. Add in your chicken broth and milk (or dairy free heavy whipping cream) and whisk to remove any lumps.
Simmer and Thicken the Sauce
Bring the mixture to a simmer and and continue cooking and stirring. Add in your garlic powder, salt and pepper to taste. Continue to cook until the sauce thickens (about 2-3 minutes of cooking time) Remove the sauce from the stove.
Using and Storing
Remove the soup from the stove and use it as a regular can of condensed soup in any recipe. You can store the soup in the refrigerator for up to a week. This recipe works great and tastes so much better than the store canned soup version!
This condensed cream of chicken soup can be enjoyed on its own, as a starter or main dish, or used as a base for other recipes. For example, you could use it as a sauce for a chicken and vegetable casserole, or as a topping for baked potatoes or sweet potatoes.
I'll eat the soup plain and just add some cooked diced chicken and some two minute microwave bread.
Can You Make This Recipe Vegan?
Yes, I've made a vegan version before. I just substitute some vegan chicken broth or bouillon. In a pinch you can use vegetable broth but I like the flavor of the vegan broth better.Vegan Chicken Broth
Recipes Using Cream of Chicken Soup
We have plenty of delicious recipes that you can use this recipe in. Here are some that you need to put on your meal plan!
Dairy Free Gluten Free Condensed Cream of Chicken Soup
- 3 tbsp butter
- 3 tbsp flour
- ½ cup chicken broth
- ½ cup milk or cream
- ½ tsp each: garlic powder, salt and pepper
- In a small saucepan, melt butter over medium heat. Add the flour to the pan ad whisk until a roux is formed (about 1 minute)
- Add the chicken broth and milk, continuing to whisk to smooth out any lumps.
- Stir in the seasonings (garlic, salt and pepper) and continue to whisk and cook on a simmer until the mixture thickens (about 2-3 minutes).
- Remove the soup from the heat and substitute in recipes calling for a can of condensed cream of chicken soup.
Super simple to make! Thanks!
This for sharing this recipe! It worked out well as a substitute in a casserole recipe I was making.
This is so much healthier and honestly, more flavorful, than any store-bought version. Great recipe!
Worked out great. Saved to use again in the future!
Love the idea of making my own to control the ingredients. Bonus- this tasted way better than anything store bought!