Gluten Free Condensed Cream of Chicken Soup Recipe

Condensed cream of chicken soup is one of those things you never really appreciate until the first time you need a can and you realize that Campbell’s condensed cream of chicken soup is thickened with wheat flour.

Luckily I figured out how to make it and conveniently made this recipe approximately the same size as one can of Campbell’s condensed cream of chicken soup. I’m a genius aren’t I? So if your recipe calls for two cans of cream of chicken soup just double the recipe.

Simple enough right?

Even though this particular recipe is not dairy free you can easily replace the heavy cream with your favorite unflavored milk substitute and still turn out with an excellent product – trust me I’ve tested it.

Feel free to add chopped cooked chicken or mushrooms to this soup base to make this recipe your own.

Gluten Free Condensed Cream of Chicken Soup Recipe

Gluten Free Condensed Cream of Chicken Soup Recipe

Gluten Free Condensed Cream of Chicken Soup Recipe


  • 3/4 Cup Chicken Broth
  • 3/4 Cup Heavy Cream, or Unflavored almond milk.
  • 2 Tbs Butter, or Earth Balance
  • 1/8 Tsp Onion Powder
  • 1/8 Tsp Garlic Powder
  • 1/8 Tsp Pepper
  • 1/8 Tsp Salt
  • 1/8 Tsp Parsley
  • 1 1/2 Tbs Potato Starch or Corn Starch, or Arrowroot Starch, or White Rice Flour.


  1. In a medium saucepan melt butter.
  2. Pour in chicken broth and heavy cream.
  3. Add onion powder, garlic powder, pepper, salt, parsley.
  4. Increase heat to medium high and bring to a boil for 2 min.
  5. Turn off heat and slowly whisk in potato starch.

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  • Alice in LA

    I think you mean you can substitute with you favorite “unflavored” milk substitute?… :) can’t wait to try it!

    • Andrew Cordova


  • kjsmoma

    can this be frozen??

    • Andrew Cordova

      Yes. The consistency will change but still works well in recipes.

  • guest

    Can you use water instead of broth to make it more like plain gravy?

    • Andrew Cordova

      I have not tried that.

    • Kelly Branchal

      Maybe try an onion broth or vegetable broth instead. That’s what I plan to do tomorrow.

  • Kathy Hardy

    Thank you!!!!!! Do you have a cream of broccoli soup recipe? I miss this as well.

    • Andrew Cordova

      I do but I haven’t posted it yet. It’s really good :)

      • Patty

        Hurry and post the cream of broccoli soup it was one of my favorites and I haven’t been able to have it since going gluten.dairy free. I cant wait!!!

  • Katie Sparks

    How about Cream of Celery Soup. I use a lot of it. The GF can soup I tried just was not as good. And quite costly!

    • Andrew Cordova

      I have a cream of celery soup recipe that I will be sharing soon.

  • Jen

    Would you make a list of the different flour subsitutes, and write a thumbnail sketch of
    what the positive and negatives.
    Such as Potato, coconut, almond, tapicoa, rice
    and etc. Do all of them work well or the same in a cream sauce? baking goods? Why one may have more caution to use more than another? When is a combination of two or three best.

    • Andrew Cordova

      I have a lot on my plate right now but I think that is a great suggestion. I’ll add it to my to do soon list.

  • Pat

    Tried this with almond milk and added some mushrooms plus I had large pieces of chicken. My husband loved it. He said much better than canned cream soups, which he likes to eat in the winter. I will be making this again during the winter months. Making this on my own I know it is gluten and dairy free. Great for my granddaughter who is gluten and dairy sensitive.

    • Andrew Cordova

      Glad to hear that you and your husband love the recipe!

  • Natalie

    This is not only a good GF recipe, it also does not have the MSG or some form thereof, that all of the canned condensed soups have. Thanks for sharing.

    • Andrew Cordova

      You’re welcome.

  • Charlene

    Can you can this in a pressure cooke

  • Val

    Is it supposed to be thick like condensed soup? I used cornstarch and then ended up putting it back on the heat and adding an additional 1 1/2 Tb of rice flour to thicken it. Maybe I did something wrong? Or does cornstarch not get as thick as potato starch? It is REALLY YUMMY! Thanks so much for sharing!!!

  • Maureen

    Realize this has been up a while. Just wanted to say thanks for posting. There have been several crock pot recipes and casseroles that I haven’t been able to make since going gf because they include condensed soup as a base ingredient. This helps a ton! Appreciate the effort you made in sharing it. :)

  • Tina

    I love the fact that you made this recipe to replace the amount of one can of soup. I will definitely be trying out this recipe when I make my next batch of soup.

  • disqus_sLbKPVeKyl

    Every time I have made this this way, I find that adding the potato starch or whatever thickener at the very end makes it lumpy. I have much better luck adding in the thickener to some liquid before hand and mixing it in that way. It doesn’t mix in with heated liquid well.

  • Crystal Newsom-Davis

    To make this with mushroom what type of mushrooms should I use?