clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
gluten free dairy free cream of chicken soup on table

Gluten-Free Dairy-Free Cream of Chicken Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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


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


  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.


  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.


  • 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