When I was first diagnosed, I didn’t know how to replace the cream soups that most of my casseroles called for. So I was thrilled when I found an easy recipe at Gluten-Free Utah. Making the soup from scratch does take a little more time than opening a can, but it cooks quickly and is healthier. Once you get used to making it, you won’t mind at all.
1 c. cold milk (or milk substitute)
3 Tb. sweet rice flour or rice flour, or 2 Tb. cornstarch
1 Tb. butter, margarine, or olive oil
1 tsp. chicken bouillon granules or 1 bouillon cube (be sure it’s gluten free)
1/2 tsp. salt (or to taste depending on how the soup will be used and how salty your bouillon is)
pepper to taste
I have always used sweet rice flour in this recipe, but if you don’t have any on hand, cornstarch will work. Either one should be whisked into the cold milk in a saucepan.
Add the remaining ingredients and heat to a boil while whisking frequently. Reduce heat and simmer about a minute until thickened.
Use this soup in recipes in place of one can of creamed soup.
Variations:
Add 1/2 c. chopped chicken, cooked or canned mushrooms, or cooked celery.
You could also make it less creamy and more gravy like by using chicken or mushroom broth in place of the milk and omitting the bouillon.
Looking forward to trying this recipe!
Can you freeze this?
Opramum, Please can you tell me, did you try freezing this GF cream soups recipe?
I really don't know. I haven't tried. Sorry. Let me know how it works if you give it a try.
I have frozen this in recipes (casseroles mostly) and it seems to do allright. It’s not the same consistency as using it fresh, but haven’t noticed a difference in taste and the consistency isn’t terribly off (in my opinion). Haven’t tried freezing it alone, but I think it’s so easy to use that I wouldn’t risk a runny consistency.
Thank you so much! I have been wondering what I could use in place of cream of chicken soup in my casseroles. My son's belly finally doesn't hurt. I don't want to chance using the commercial soup!
thank you so much for posting this recipe. I too had the same problem when I started eating food withiut gluten. I wasn’t dianosed it was more of a self realization; it helped clear the fog from my mind.
Francine
I’ve experienced the same changes when I went gluten free… My levels are back under control, but I’m still staying away because I feel so much better! And thanks for this recipe!!
Thank you for this basic recipe for creamed soups. It certainly does make cooking gf quicker and simpler. In addition to being gf intolerant, I am dairy and soy intolerant,so I truly need all the help I can get.
I tried this recipe tonight and with only a few shakes from the salt shaker and a couple teaspoons of the only chicken bullion I had, it was so salty I had to dump it. What chicken bullion are you using? I also used cornstarch as I haven’t stocked up on different flours to use.
Lorri, I can see where some bouillon would make it too salty. I usually use HerbOx, but I also only use this soup in casseroles or other recipes, not by itself. That probably makes a difference. I’ll add a note to the recipe. Thanks for your feedback.
very helpful site. Thirty years ago I was on my own cooking for my allergic child. It was hard then.
Hi Rosalie. I’m sure it was very hard 30 years ago. It must have been especially hard trying to provide safe food for your child. Thanks for stopping by.
So excited about this! My son said, “Mom, could we pleeeease have the thick sauce on the chicken divan tonight?” (Obviously I’ve tried other cream sauces…) I was totally delighted to find the sauce thicken up like nothin’!! (I did use the corn starch as I didn’t have any rice flour on hand…) I am super happy to have found this great substitute for cream soups. Thank you! Thank you!!!
Kristen, you are so welcome! I’m glad your family will enjoy it.
I found this soup at Giant Eagle and used it to replace cream of potato in a potato casserole. It turned out great! It is gluten free and organic. It isn’t cheap, but the company has a $1 off coupon on their site. http://www.imaginefoods.com/content/organic-creamy-potato-leek-soup
Linda, I just found your website, thank you for all your wonderful recipes, I am new to gluten free eating and so still learning. I love that you say that gluten free items can be delicious, because so far I’m not finding that! It means there is hope! My question is, does it matter what type of milk you use in this recipe – skim, 1%, 2% or whole?
Hi Liz. Yes, there is hope! To answer your question, before going dairy free, I used 2% milk in recipes. That doesn’t mean they wouldn’t work with skim or whole milk, but obviously there would be a little difference. Now I am dairy free and use almond milk in most of my recipes. It works great in cooking and baking, and I have successfully used it in this particular recipe. So I would say that any milk would work for this.
I ended up using skim milk because that is what I had, and it worked beautifully for the tuna casserole I was using. Thank you!
I had this same problem and make my own recipe as well….it is similar to this, so I will not post, but I mainly use potato flour in mine. SUPER yummy that way! I like it better than rice flour when I have the option!
Thank you so much! I have loved cooking nearly all my adult life. My husband was diagnosed last year and I have found it to be so frustrating! I, too, loved to make casseroles and didn’t have an easy recipe for cream soups. I haven’t even tried this yet but I saw your spinach/beef/tater tot recipe and when I clicked on it and I saw this – I was thrilled! Can’t wait to try it. You sound so encouraging too. Maybe I’ll get my love for cooking back eventually.
You’re very welcome. I do hope you get your love of cooking back soon. I grew to love cooking after going gluten free. You will learn to make substitutes such as this cream soup recipe, and you will learn to make new and wonderful recipes that you may have never tried if your husband wasn’t gluten free!
Is “glutinous rice flour” the same as sweet rice flour? It “feels” like cornstarch, kind of “squeaky” like cornstarch. I love this recipe! I grew up using canned soups for all kinds of things!! Thank you!!
Hi Christine. Yes, I believe glutinous rice flour is the same as sweet rice flour. It should work.
Been trying to find something like this and now that I have it, I can now have a GF green bean casserole for Thanksgiving! WOOHOO!
Have you tried making your own chicken stock. You just have to boil the chicken bones with a cut up onion, a few cut up carrots and celery. and strain the liquid. this you can freeze.
Hi Nicole. Yes, I do often make my own stock in a pressure cooker.
Thank you for the recipe. I had always used Healthy Request cream of chicken soup for my crockpot stuffed chicken breasts, but since we have a couple of
people who are gluten free, I searched and found your recipe. It was a hit, and I plan to make it a regular in my meal planning.
Thanks so much for this recipe! I will never use canned cream of soup again. I was never a fan of them to begin with but this just proved to me how easy and healthier homemade cream of soup is.
You’re right, Kerri. It really is so easy. I’m glad you are using the recipe. Thanks for letting me know.
Loved this recipe! Making a big batch and canning it. Pressure can at 11# for 50 mins.
Canning the soup is a great idea!
Thank you for sharing this recipe. My husband was recently diagnosed with celiac disease and I have been keeping a can or two of gf creamed soups on hand. We were having company for dinner tonight and it was too late to run to the store to grab a can when I discovered I was out. I searched for a recipe and yours was the first one I saw, tried it and loved it! I will never go back to the health food store for that item again. This was so superior. Thanks for your website and for sharing this recipe. I will be trying more of your recipes!
I’m so glad I could come to your rescue with the cream soup recipe! Thanks for letting me know, and welcome to The Gluten-Free Homemaker.
You have saved me! I have been dying without my easy creamed soups. I have so many dip and casserole recipes that have gone unused for too long! This is so easy too. I am so lucky to have stumbled upon this. The GF pre-made canned soups are too runny/not tasty. You definetely have a new, thankful follower. Thank you!!
Nikki, I’m glad I could help!
Do you have to do anything special to make cream of broccoli? I am craving it and don’t know how to make it. I can’t wait to try your recipes!!! Thanks for sharing with me. Susie
Susie, I don’t think I’ve made cream of broccoli. I would just add some chopped cooked broccoli to it.
This is a good one. I also add a glob of mayo for a little extra tangy zip… it makes a great sauce for chicken pot pie too.