Gluten-Free & Dairy-Free Cream of Chicken Soup

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, but with no dairy or gluten. This is an allergy-friendly recipe.

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. This gluten-free and dairy-free cream of chicken soup is often needed for casseroles and homemade soups.

Homemade Cream of Chicken Recipe Benefits

• This recipe is both gluten-free and dairy-free which is really hard to find pre-made in the canned stuff. 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, gums, or preservatives!

Ingredients

• Chicken broth is a key component of this cream of chicken condensed soup recipe. Use organic chicken broth for a higher quality product. You can also use chicken stock or vegetable stock.
• Almond milk helps add creaminess with no dairy. You can use your favorite plant milk or dairy free milk including soy milk or oat milk (be sure to use unsweetened versions). I would not use coconut milk as it will yield a much richer result that won’t mimic the canned version.
• 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 like Earth Balance, if you prefer.

Please see the full recipe card at the end of this post for the exact measurements. I love that this easy recipe uses simple ingredients.

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.

Step Two

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

Step Three

Simmer your soup until it has thickened.

For best results, transfer it to a jar and use it right away. Or store it up to 4 days until you’re ready to use it in cream soup or your favorite recipes.

I hope you agree that this homemade recipe using basic ingredients is one of your new favorite recipes. I love that it can be whipped up really fast and used whenever a recipe calls for a can of cream of chicken soup.

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. 
• You can season this simple recipe as you like. Feel free to add more garlic powder, poultry seasoning, salt, or more black pepper.

Recipe FAQs

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

• Air Fryer Baby Potatoes
• Pumpkin Pie
• Instant Pot Sweet Potato Mash
• Dairy-Free Corn Casserole
• Sweet Potato Casserole

Or, see my entire index of healthy holiday recipes.

Don’t Miss These Dairy-Free Creamy Soups

3-Ingredient Butternut Squash Soup (Stovetop or Instant Pot)

Zucchini Potato Soup

Vitamix Tomato Soup (Vegan)

Slow Cooker Ham and Potato Soup (Gluten-Free)

Gluten-Free Dairy-Free Cream of Chicken Soup

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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 USM Scale 1x2x3x

• 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

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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.

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.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Healthy
• Diet: Gluten Free

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 123
• Sugar: 0.1 g
• Sodium: 127.3 mg
• Fat: 10.9 g
• Saturated Fat: 1.5 g
• Carbohydrates: 6.2 g
• Fiber: 0.2 g
• Protein: 1.2 g
• Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.