Homemade Gluten Free Cream of Chicken Soup Recipe

There are some flavors that just taste like home, and for me, cream of chicken soup is one of them. Growing up, that red and white can was a staple in our pantry, the magic ingredient my mom used in everything from her famous poppy seed chicken casserole to a quick gravy for weeknight pork chops. It was comfort in a can. When I started my own kitchen, I kept the tradition alive, until a dear friend of mine had to go gluten-free.

Her diagnosis changed everything. Suddenly, our potluck dinners and casserole swaps became a minefield of hidden gluten. I was determined to find a way for her to enjoy all those comforting dishes again. That’s when I set out to create my own homemade, from-scratch gluten free cream of chicken soup. I wanted it to be more than just a substitute. I wanted it to be better.

After a few tries that were good but not great, I stumbled upon my secret weapon. One afternoon, while reaching for the paprika, my hand grazed the smoked paprika right next to it. On a whim, I added a teaspoon. Y’all, that was it. That little bit of smokiness transformed the soup from a simple binder into something deeply flavorful and complex. It gives the soup a warmth that feels like a hug in a bowl, a little twist that makes it truly special.

Skip to My Special Recipe!

Why This Gluten Free Cream of Chicken Soup Recipe Works

Cream of chicken soup is an icon of American home cooking. For decades, the condensed version has been the backbone of countless beloved recipes, a shortcut to creamy, savory goodness. Its popularity comes from its convenience and its ability to create a rich, comforting texture in everything from casseroles to pot pies. It’s a flavor many of us grew up with, a taste of nostalgia that’s hard to beat.

The problem is, the canned stuff is often loaded with preservatives, sodium, and, of course, gluten. Making it from scratch puts you in complete control. You can manage the salt, use high quality ingredients, and tailor it to your dietary needs. This recipe gives you all the comfort of the classic without any of the things you don’t want.

What really sets this gluten free cream of chicken soup apart, though, is my special twist. The secret is one simple, powerful ingredient: smoked paprika. Traditional cream of chicken soup can sometimes be a little one-note. It’s creamy and savory, but it doesn’t have a lot of depth. The smoked paprika changes the entire game.

It adds a subtle, smoky warmth that weaves through the creaminess of the soup, complementing the rich chicken flavor without overpowering it. It gives the soup a beautiful, faint blush color and a sophisticated taste that makes it delicious enough to eat all on its own. It’s not just a casserole filler anymore. It’s a star in its own right, and that little bit of smoky heat is what makes everyone ask for the recipe.

Ingredients for Gluten Free Cream of Chicken Soup

Creating a rich, flavorful soup from scratch is all about using good, simple ingredients. There’s nothing too fancy here, but the quality of each component really shines through in the final dish. This recipe balances classic flavors with one key ingredient that makes it unforgettable.

The heart of this soup is the rich base, built with butter, onion, and garlic. From there, we create a beautiful, creamy texture using a gluten-free flour blend and finish it with heavy cream for that luxurious mouthfeel. It all comes together to create a soup that’s both comforting and impressive.

Here is exactly what you will need:

• 2 tablespoons unsalted butter or olive oil: I prefer unsalted butter here because it lets you control the salt level of the whole dish. A good quality butter also adds a richer flavor to the base.
• 1 medium yellow onion, finely chopped: Yellow onions have a wonderful balance of sweetness and astringency that builds a perfect flavor foundation when softened.
• 2 cloves garlic, minced: Always use fresh garlic if you can. The pre-minced jarred kind just doesn’t have the same bright, pungent flavor.
• 1/4 cup gluten-free all-purpose flour blend: Look for a blend that contains xanthan gum, as this helps with thickening and gives the soup a silky texture, preventing it from feeling grainy.
• 1 teaspoon smoked paprika: This is my secret weapon! Smoked paprika is the twist that elevates the entire soup. It adds a warm, smoky depth that is absolutely irresistible. Do not substitute with sweet or regular paprika, the flavor is completely different.
• 1/2 teaspoon dried thyme: Thyme has an earthy, slightly minty flavor that pairs beautifully with chicken.
• 4 cups gluten-free chicken broth: The quality of your broth makes a huge difference. A low-sodium, high-quality broth will give your soup a much richer, cleaner flavor.
• 1 cup heavy cream, or full-fat coconut milk for a dairy-free option: Heavy cream gives the soup its signature decadent texture. For a dairy-free version, canned full-fat coconut milk works wonders.
• 2 cups cooked chicken, shredded or cubed: This is a perfect way to use up leftover rotisserie chicken. Make sure it’s unseasoned or lightly seasoned to not interfere with the soup’s flavors.
• Salt and freshly ground black pepper to taste: Seasoning at the end is key, as the broth and chicken already contain salt.
• Fresh chives, chopped for garnish (optional): A little sprinkle of fresh chives adds a pop of color and a mild, oniony bite that brightens everything up.

Step-by-Step Instructions For Making Gluten Free Cream of Chicken Soup

Making this soup is a straightforward process, but paying attention to a few key techniques will guarantee a perfectly smooth, creamy, and flavorful result every single time. Grab a heavy bottomed pot or a Dutch oven, as they provide excellent, even heat that will prevent scorching and help your flavors meld together beautifully.

Step 1: Sauté the Aromatics

In your large pot or Dutch oven, melt the butter or heat the olive oil over medium heat. Add your finely chopped onion and let it cook, stirring occasionally, until it’s soft and translucent. This should take about 5 to 7 minutes. You’re not looking to brown the onion, just to soften it and release its sweet flavor. This step builds the first layer of flavor for your soup.

Step 2: Add Garlic and Spices

Once the onions are soft, add the minced garlic and cook for just another minute until you can smell its wonderful aroma. Be careful not to let the garlic burn, or it will turn bitter. Now it’s time for the spices. Stir in the gluten-free flour, my secret ingredient smoked paprika, and the dried thyme. Keep stirring constantly for one full minute.

This is a crucial step called “blooming” the spices, which deepens their flavor, and it also cooks the raw taste out of the flour. This combination of flour, fat, and spices is your roux, which will thicken the soup.

Step 3: Gradually Add Broth

This is where you need to be patient to avoid lumps. Start by whisking in the chicken broth just a little bit at a time. I mean it, maybe a quarter cup to start. Whisk it into the flour mixture until a smooth paste forms. Once it’s smooth, add another splash of broth and whisk again. Continue this process until all the broth is incorporated and the mixture is completely smooth. This gradual addition is the secret to a silky, lump-free gluten free cream of chicken soup.

Step 4: Simmer and Thicken

Bring the mixture to a gentle simmer. Let it cook for about 5 to 7 minutes, stirring occasionally. You’ll notice the soup starting to thicken up nicely as the gluten-free flour does its job. It should be thick enough to coat the back of a spoon.

Step 5: Finish with Cream and Chicken

Reduce the heat to low and stir in the heavy cream and the cooked, shredded chicken. Continue to heat the soup gently until the chicken is warmed through. It’s important that you do not let the soup come to a boil after adding the cream, as high heat can cause the cream to curdle or separate.

Step 6: Season and Serve

Finally, taste the soup and season it with salt and freshly ground black pepper to your liking. The amount you need will depend on the saltiness of your broth and chicken. Ladle the hot soup into bowls and, if you like, garnish with a sprinkle of fresh chives for a touch of color and freshness.

How To Serve Gluten Free Cream of Chicken Soup

This gluten free cream of chicken soup is so rich and flavorful, it absolutely deserves to be the main event. While it’s a fantastic replacement for the canned stuff in casseroles, I truly believe it shines brightest when served as a standalone dish. There are so many wonderful ways to present it that can turn a simple weeknight meal into something special.

The key is to think about textures and complementary flavors. You want something that can stand up to the creaminess, whether it’s a crusty piece of bread for dipping or a crunchy topping that adds a bit of contrast. A little freshness from herbs can also cut through the richness and brighten up the whole bowl.

Here are a few of my favorite ways to serve it up:

• Classic and Simple: Serve it hot in a cozy mug or bowl with a side of your favorite gluten-free crackers or a thick slice of crusty gluten-free bread for dipping. It’s simple, classic, and always a winner.
• Gourmet Garnish: Elevate the soup with some thoughtful toppings. A swirl of extra cream, a sprinkle of smoked paprika, crispy gluten-free fried onions, or even some crumbled bacon can add incredible texture and flavor.
• In a Bread Bowl: For a truly comforting and impressive presentation, serve the soup in a hollowed-out gluten-free bread bowl. It’s a meal and a bowl all in one, and it feels extra special.
• As a Sauce: Don’t just think of it as soup! This recipe makes a fantastic creamy sauce. Pour it over baked potatoes, serve it with gluten-free biscuits like a gravy, or toss it with your favorite gluten-free pasta and some steamed vegetables for a quick and easy dinner.

No matter how you choose to serve it, this soup is sure to be a hit. It’s versatile enough for a quick lunch or a dinner party appetizer. Just have fun with it and make it your own!

How To Store & Reuse Gluten Free Cream of Chicken Soup Leftovers

One of the best things about making a big pot of soup is having leftovers for the next day. This gluten free cream of chicken soup stores beautifully, and the flavors often get even better as they have more time to meld together in the refrigerator. Proper storage is key to making sure it tastes just as good the second time around.

The main thing to remember with cream-based soups is to handle them gently when reheating. High heat can cause the cream to separate, so a slow and steady approach is always best. With a little care, your leftovers will be just as creamy and delicious as when they were first made.

Here’s how I recommend storing and reusing your soup:

• Refrigeration: Allow the soup to cool down to room temperature, but don’t leave it out for more than two hours. Transfer it to an airtight container and store it in the refrigerator. It will keep well for up to 4 days.
• Reheating: To reheat, gently warm the soup in a saucepan over medium-low heat, stirring frequently to ensure it heats evenly and doesn’t stick to the bottom of the pot. Avoid boiling it. You can also reheat it in the microwave in a microwave-safe bowl, stirring every minute or so until it’s warmed through.
• Freezing: I generally advise against freezing cream-based soups because dairy can separate and become grainy upon thawing. However, if you must freeze it, cool it completely first. Store it in a freezer-safe container, leaving about an inch of space at the top for expansion. It can be frozen for up to 3 months. To reheat, thaw it overnight in the refrigerator and then warm it slowly on the stove, whisking vigorously to help re-emulsify the cream. The texture may not be perfectly smooth, but the flavor will still be great.
• Creative Reuse: Leftover soup is a fantastic shortcut for other meals! Use it as a base for a quick chicken pot pie by pouring it over vegetables and chicken in a dish and topping it with a gluten-free pie crust or biscuit dough. It’s also a wonderful, creamy starter for a chicken and rice casserole.

Having a container of this soup in the fridge is like having a head start on your next delicious meal. It’s the gift that keeps on giving!

Substitutions & Variations For Gluten Free Cream of Chicken Soup

One of the joys of cooking from scratch is the ability to tweak a recipe to fit your tastes or what you have on hand. This gluten free cream of chicken soup is a wonderful canvas for creativity. Whether you need to accommodate a different dietary restriction or you just feel like trying something new, there are plenty of easy swaps and additions you can make.

Don’t be afraid to experiment with different herbs, spices, or vegetables. This recipe is very forgiving, so you can have fun making it your own personal classic. The foundation is solid, which gives you plenty of room to play with the details.

Here are some substitutions and variations to get you started:

• Dairy-Free Option: To make this soup completely dairy-free, simply use olive oil instead of butter at the beginning of the recipe. For the creaminess, substitute the heavy cream with an equal amount of full-fat canned coconut milk. The coconut milk adds a very subtle sweetness that works beautifully with the smoked paprika.
• Make it Vegetarian: For a creamy vegetable soup, swap the chicken broth for a good quality vegetable broth and omit the chicken. You can replace the chicken with 2 cups of sautéed mushrooms, diced potatoes, or a mix of carrots, celery, and peas for a hearty and delicious vegetarian version.
• Different Proteins: This soup is fantastic with other types of poultry. Try using leftover shredded turkey, especially after the holidays, for a creamy turkey soup.
• Add Vegetables: To make the soup a more complete meal, feel free to add some finely diced vegetables along with the onions. Carrots, celery, and leeks are all wonderful additions that will add another layer of flavor and nutrition. You could also stir in some frozen peas or corn along with the chicken at the end.
• Herb Variations: While thyme is a classic pairing with chicken, you could also experiment with other herbs. A little bit of dried rosemary or sage would add a lovely, earthy flavor. Or, stir in some fresh parsley at the very end for a burst of freshness.

Think of this recipe as a starting point. It’s delicious as is, but it’s also a fantastic base for all sorts of culinary adventures in your own kitchen.

5 FAQs About Gluten Free Cream of Chicken Soup

Here are some straightforward answers to the most common questions I receive about this gluten free cream of chicken soup recipe.

Can I make this gluten free cream of chicken soup dairy-free?

Absolutely! Making this recipe dairy-free is quite simple and just as delicious. You will need to make two key substitutions. First, instead of using unsalted butter to sauté the onions, use two tablespoons of a good quality olive oil or another neutral-flavored oil like avocado oil. This will create the same rich base for your soup’s flavor.

The second and most important substitution is for the heavy cream. To get that wonderfully creamy and luxurious texture, use one cup of full-fat coconut milk from a can. Be sure to use the full-fat variety, not the light version or the kind that comes in a carton, as it won’t be thick enough. The full-fat coconut milk provides the richness needed and adds a very subtle, pleasant sweetness that pairs wonderfully with the smoky paprika and savory chicken. Just stir it in at the end as you would the heavy cream, and be careful not to let the soup boil.

Why did my gluten free cream of chicken soup turn out lumpy?

Lumps are the number one enemy of a creamy soup, and they almost always happen at one specific stage: when you combine the liquid with the flour mixture (the roux). The most common reason for a lumpy soup is adding the chicken broth too quickly. When the cold or room temperature broth hits the hot flour and fat mixture all at once, the flour can seize up and form stubborn clumps that are difficult to whisk out.

The secret to a perfectly smooth soup is patience. You must add the broth gradually. Start by whisking in just a small splash, maybe a quarter cup, into the flour mixture. Whisk it vigorously until a thick, smooth paste forms. Once that paste is completely lump-free, you can add another splash of broth and whisk again. Continue this process, ensuring each addition is fully incorporated and smooth before adding the next, until all the broth has been added. Using a whisk instead of a spoon is also essential for this step. This technique ensures the flour dissolves evenly, guaranteeing a silky smooth result every time.

Can I use this gluten free cream of chicken soup as a substitute for the canned version in recipes?

Yes, you certainly can, and I highly encourage it! This homemade version will elevate any recipe that calls for canned condensed cream of chicken soup. The flavor is significantly richer and fresher, and you have the benefit of controlling the ingredients, especially the sodium. To substitute, a good rule of thumb is to use this recipe in a one-to-one ratio for the amount of canned soup called for in a recipe. Most standard cans of condensed soup are 10.5 ounces, which is about 1 1/4 cups.

Keep in mind that this homemade soup is not condensed, so it has more liquid than the canned version. In most casserole recipes, this won’t be an issue and will just result in a slightly creamier dish. However, if you are making a recipe where the liquid content is critical, you may want to simmer the soup a little longer to thicken it up more before using it. This recipe makes about 6 cups of soup, so you will have plenty to use for a casserole with lots left over to enjoy on its own.

What’s the best way to shred chicken for this gluten free cream of chicken soup?

Having nicely shredded chicken is key for the texture of the soup. While you can certainly shred it by hand using two forks, which works perfectly well, I have a little trick that saves a lot of time and effort, especially if you’re making a large batch. If you have a stand mixer, it’s your best friend for shredding chicken. Simply place the warm, cooked chicken breasts in the bowl of your stand mixer and attach the paddle attachment.

Turn the mixer on low speed, and in less than a minute, you’ll have perfectly shredded chicken. It’s almost like magic! This method works best when the chicken is still warm, as it tends to shred more easily. If you don’t have a stand mixer, the two-fork method is the classic for a reason. Just hold a piece of chicken steady with one fork and use the other to pull and shred the meat into your desired size.

Does this gluten free cream of chicken soup freeze well?

This is a common question, and the honest answer is a little complicated. Generally, soups containing dairy, like heavy cream, do not freeze perfectly. The fat in the cream can separate during the freezing and thawing process, which can result in a grainy or slightly watery texture when you reheat it. Because of this, I recommend enjoying the soup fresh within a few days of making it for the best possible quality.

However, if you absolutely need to freeze it, you can. Cool the soup completely before transferring it to freezer-safe containers, leaving some room at the top for it to expand. To minimize the separation issue, thaw the soup slowly overnight in the refrigerator. When you reheat it, do so gently on the stovetop over low heat, and whisk it constantly and vigorously. This can help the fats re-emulsify and bring back some of the original creaminess. The flavor will still be delicious, but be prepared that the texture might not be quite as silky as when it was freshly made.

Try These Recipes Next

If you loved the comforting, creamy goodness of this soup, I have a few others I think you’ll enjoy just as much.

• Creamy Chicken and Wild Rice Soup (Crockpot Style): A hearty and flavorful soup that lets your slow cooker do all the work. It’s a true set-it-and-forget-it meal.
• Crock Pot Creamy Mexican Chicken Soup: For those who like a little spice, this soup is packed with zesty Mexican flavors and is wonderfully creamy and satisfying.
• Creamy Chicken Tortellini Soup: This one is pure comfort in a bowl, combining tender chicken, cheesy tortellini, and a rich, creamy broth.

Each one is perfect for a cozy night in, and I hope they become new favorites in your home!