Cream Soups Recipe

Homemade Gluten-Free Condensed Cream of Chicken Soup at Gluten-Free Homemaker

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.

5.0 from 2 reviews
Cream Soups Recipe
Recipe type: Soup
  • 1 cup cold milk (or milk substitute)
  • 3 Tablespoons sweet rice flour or 2 Tablespoons cornstarch or arrowroot starch
  • 1 Tablespoon butter, margarine, or olive oil
  • 1 teaspoon chicken bouillon granules or 1 bouillon cube (be sure it's gluten free)
  • ½ teaspoon salt (or to taste depending on how the soup will be used and how salty your bouillon is)
  • pepper to taste
  • Add the remaining ingredients and heat to a boil while whisking frequently. Reduce heat and simmer about a minute until thickened.
  1. In a sauce pan, whisk together the milk and sweet rice flour or cornstarch.
  2. Add the remaining ingredients and heat to a boil while whisking frequently.
  3. Reduce heat and simmer about a minute until thickened.
  4. Use this soup in recipes in place of one can of creamed soup.
Variations: Add ½ cup chopped chicken, cooked or canned mushrooms, or cooked celery.

You could also make this less creamy and more gravy like by using chicken or mushroom broth in place of the milk and omitting the bouillon.

Cream Soups | The Gluten-Free Homemaker

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    • Marcia Kittler says

      Opramum, Please can you tell me, did you try freezing this GF cream soups recipe?

    • says

      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.

  1. Grace Tyler says

    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!

  2. Francine says

    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.


    • Elizabeth says

      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!! :-)

  3. PAT says

    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.

  4. says

    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.

    • says

      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.

  5. rosalie says

    very helpful site. Thirty years ago I was on my own cooking for my allergic child. It was hard then.

    • says

      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.

  6. says

    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!!!

  7. Liz says

    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?

    • says

      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.

      • Liz says

        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!

  8. Kristi says

    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!

  9. Lita Hall says

    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.

    • says

      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!

  10. christine says

    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!!

  11. Russell Wright says

    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!

  12. Nicole says

    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.

  13. Juanita says

    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.

  14. Kerri says

    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.

  15. Stephanie says

    Loved this recipe! Making a big batch and canning it. Pressure can at 11# for 50 mins.

  16. Roberta says

    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!

  17. Nikki says

    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!!

  18. Susie Jankowski says

    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 :-)

  19. Cdnskmom says

    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.

  20. Yvonne says

    Was only diagnosed today, but have a chicken
    casserole I make and on reading the can on cream of chicken soup I cannot use it, so I am going to try your recipe. Thanks

  21. Alexis says

    Just made cream of chicken with this recipe so I could make Rotel Chicken casserole GF and it’s DELISH! Better than the canned stuff anyway:) Thank you for sharing!

  22. Susan says

    Do you drain the canned mushrooms or do you use the mushroom water for part of the liquid for extra flavor?

  23. Ida Dohoney says

    Thank you. I am a newby at gluten free cooking. Was wondering how to make a replacement for soups. Thanks

  24. christina says

    Has anyone tried canning this recipe? If so, did you need to use a pressure cooker or does the water-processing method work? I would love to stock up a batch to use as needed.

  25. says

    I have a wheat allergy and find the stuff in too many prepared foods. This creamed soup recipe is what I needed for my cooking. Thanks. Please let others know that even cheap caned frosting can have wheat in it, Also note that modified food starch and white distilled vinegar is made out of wheat. These things hide out in yogurt, condiments, most canned or processed foods. I have found that by mixing oat flour and almond flours together (each being 1/2 of the flour total) the texture and taste are great, do add more moisture as this can be desert dry.

    • Theresa says

      Thank you so much for that info, we are brand new to g.f. I went bothersome and after 2hours I left with out a lot of groceries, because label reading takes a long time! I know as I learn it will get easier…I am so excited to be able to keep cooking yummy food that does not make my husband sick! I too have started to see wheat sis hidden in so many things! Even in Red Vines licorice!!

  26. Nancy says

    This is the best Gluten Free Cream of Chicken soup! It is very easy to make. Thanks for sharing it with us.

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