When making the classic holiday dishes, use this healthy and allergy-friendly recipe for Gluten-Free and Dairy-Free Condensed Cream of Chicken Soup. This recipe makes the equivalent of one can of Campbell’s soup.

cream of chicken soup in jar with spoon

Skip the canned condensed cream of chicken soup with questionable ingredients, and make your own instead! You can make a double or triple batch before the holidays so you have enough on hand.

Contents hide
1 Why You Need This Recipe
2 Key Ingredients
3 Recipe Steps
4 Recipe Tips & Substitutions
5 FAQs
6 More Gluten-Free & Dairy-Free Holiday Recipes You Might Like
7 Gluten-Free Dairy-Free Cream of Chicken Soup

Why You Need This Recipe

  • This recipe is both gluten-free and dairy-free which is really hard to find pre-made. For people with gluten or dairy allergies or sensitivities, it’s a better idea to just make your own.
  • Cream of chicken soup is a key component of so many recipes, such as my Dairy-Free Green Bean Casserole.
  • You can use higher quality ingredients when you make your homemade cream of chicken soup. No need for fillers or preservatives!

Key Ingredients

photo with ingredients for cream of chicken soup

Chicken broth is a key component of this cream of chicken condensed soup recipe. Use organic chicken broth for a higher quality product.

Almond milk helps add creaminess with no dairy. You can use your favorite plant milk.

Gluten-free flour helps add body and thickness to the condensed soup. I recommend a gluten-free baking mix like Bob’s 1-to-1 Gluten-Free Baking Flour.

Olive oil replaces any butter or dairy in this recipe. You could also use vegan butter, if you prefer.

Recipe Steps

Step One

Heat your own in a saucepan and add the oil. Whisk in the flour.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

ingredients for soup in pot

Step Two

Add the broth and seasonings to the saucepan and let the mixture come to a simmer.

photo of soup simmering in pot

Step Three

Simmer your soup until it has thickened. Transfer it to a jar and use it right away or store it up to 4 days until you’re ready to use it.

thickened cream of chicken soup in pot

Recipe Tips & Substitutions

  • You can use vegan butter instead of oil, if you prefer. 
  • The soup will thicken up as it cools.
  • You can store your prepared condensed cream of chicken soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 2 months. 
  • This recipe makes about 1 ¼ cups of soup which is equivalent to one 10.5-ounce can of Campbell’s Cream of Chicken soup. 
  • I recommend a gluten-free baking mix like Bob’s 1-to-1 Gluten-Free Baking Flour for this recipe.
cream of chicken soup in jar on countertop

FAQs

Can I make this recipe vegan?

Yes, just use vegetable broth instead of chicken broth.

Can this recipe be frozen?

Yes it can! Just store it in a ziptop bag for up to 2 months.

Can this recipe be made paleo or grain-free?

Yes, just use a grain-free flour like cassava flour.

More Gluten-Free & Dairy-Free Holiday Recipes You Might Like

Or, see my entire index of healthy holiday recipes.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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gluten free dairy free cream of chicken soup on table

Gluten-Free Dairy-Free Cream of Chicken Soup

★★★★★

5 from 1 reviews
Print Recipe

When making the classic holiday dishes, use this healthy and allergy-friendly recipe for Gluten-Free and Dairy-Free Condensed Cream of Chicken Soup. This recipe makes the equivalent of one can of Campbell’s soup.

  • Total Time: 20 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 3 tablespoons olive oil
  • 3 tablespoons gluten-free baking flour
  • 1/2 cup unsweetened almond milk
  • 3/4 cup reduced-sodium chicken broth
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper

Instructions

  1. Pour the olive oil into a large saucepan over medium heat. Let the oil heat up for a few minutes and then add the flour. Whisk the flour into the oil and let it cook for a few minutes.
  2. Add the milk, broth, garlic powder, and black pepper, and continue whisking while the mixture comes to a simmer.
  3. Reduce the heat to low, cover the pot, and let the mixture simmer for about 5-7 minutes or until thickened.
  4. Transfer the condensed cream of chicken soup to a jar or use it in a recipe as needed.

Equipment

Notes

  1. You can use vegan butter instead of oil, if you prefer.
  2. The soup will thicken up as it cools.
  3. You can store your prepared condensed cream of chicken soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 2 months.

Keywords: healthy recipe for cream of chicken soup, no milk cream of chicken soup, homemade cream of chicken soup

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