Try this gluten and dairy-free cream of chicken soup that’s delicious on its own or perfect for casseroles and your favorite comfort food dishes.
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Do you have a recipe that calls for cream of chicken soup and you follow a gluten-free or dairy-free diet? This dairy-free cream of chicken soup recipe is for you!
I don’t know about you, but after going gluten and dairy-free, I pretty much stopped making a lot of casseroles or dishes that called for “cream of” anything soups. It’s practically impossible to to find a gluten-free or dairy-free version of these soups in a store, in my experience.
Making my own hasn’t been much of a priority since I haven’t made many casserole dishes in quite some time. However, just recently, I realized I needed a cream of chicken soup for a casserole recipe I was trying, and so I got to work on creating it!
The recipe is super simple, fast, and tastes just like the canned stuff you’d buy at the grocery store, but without any gluten or dairy to make you feel sick later, if you’re living with food intolerances like I am.
What is cream of chicken soup?
Cream of chicken soup is well known as a soup made with a roux of butter and flour, chicken stock, and sometimes cooked chicken. The soup has a thick and creamy almost gravy-like flavor and texture. The liquid of the soup is usually made from milk or cream and chicken broth.
This soup is smooth, velvety, and perfect to enjoy on its own or in casseroles, crockpot dishes, or other home cooked meals.
Is cream of chicken soup gluten-free?
Most canned cream of chicken soup is not gluten-free. When I think of cream of chicken soup, I usually think of canned cream of chicken soup, like Campbells brand, that is often used in casseroles and crockpot dishes.
Is Campbell’s cream of chicken soup gluten-free?
According to the Campbells website, their cream of chicken soup is not gluten-free.
The ingredient list from the Campbell’s website shows:
Chicken broth, (water, chicken stock), modified corn starch, chicken fat, seasoned chicken, canola or soybean oil, wheat flour, salt, cream, modified milk ingredients, flavour, barley yeast extract, soy protein concentrate, onion powder, vinegar, beta carotene, spice extracts.
With this list, we can see wheat flour and barley yeast extract. Both of these ingredients contain gluten.
To stick with a gluten-free diet, you will want to avoid Campbell’s brand of cream of chicken soup.
Read on: Is yeast extract gluten-free?
Is cream of chicken soup dairy-free?
Cream of chicken soup is not dairy-free, as it usually contains cream of milk in some form or another.
You can make cream of chicken soup at home to be dairy-free, which I’ve included a recipe for later on in this post.
Can I buy dairy-free cream of chicken soup? Where?
In my research, I’ve only been able to find one brand of cream of chicken soup that is dairy-free. Vivan’s Live again offers a cream of chicken soup and gravy mix option that is both gluten-free and dairy-free.
This is a dry mix that you add water to create a soup you can use in recipes to replace traditional cream of chicken soup.
You can look for it locally in the dry soup area of your grocery store, or find it on Amazon.
How to make Cream of Chicken Soup Dairy-free
To make cream of chicken soup, you simply don’t use cream. Ha, that’s obvious, right?
Instead of cream, I substitute coconut milk from a carton (you can also use canned if you want a thicker consistency). You’ll also want to use vegan butter or another dairy-free butter or butter substitute.
How to Make Cream of Chicken Soup Gluten-free
You can make your own cream of chicken soup at home without gluten by substituting the flour in the traditional roux for a gluten-free all-purpose flour blend.
You can use whatever gluten-free all-purpose flour blend you prefer, but I have found consistent results with the King Arthur Flour Gluten-free Measure for Measure Blend.
You use this ingredient in place of flour in a traditional roux and it cooks up just like a normal all-purpose flour would, creating a thickener for the soup.
Read on: Gluten-free Roux (Dairy-free Option)
How to Make Dairy-free Cream of Chicken Soup
To make your own dairy-free cream of chicken soup at home, follow these steps. This soup is also gluten-free, making it allergy friendly.
Melt the butter
In a soup pot over medium-high heat, melt the vegan butter.
Saute the onions
Add the onions to the soup pot and stir to coat them in the vegan butter. Stir occasionally as the onions cook, and saute for about 3 to 5 minutes, until translucent.
Make the gluten-free roux
Add the gluten-free flour to the cooked onions and whisk together. Cook for about 30 seconds.
Add the chicken stock
While continuing to whisk, slowly add the coconut milk and chicken broth. Stir to make sure there are no lumps in the soup.
Season the soup
Season with poultry seasoning, salt, and pepper and mix in to combine.
Simmer and reduce
Bring the cream of chicken soup to a simmer, then reduce the heat to low and cook for about 10 to 15 minutes, until the soup has thickened and reduced in volume.
Enjoy this soup on its own or use in other recipes, like gluten and dairy-free casseroles.
Tips for Making Dairy-free Cream of Chicken Soup
This recipe is great on its own but is the consistency of a soup, rather than a condensed soup.
If you plan to use it as a one-to-one replacement for normal dairy-based cream of chicken soup, you’ll want to reduce it down further over low heat until it is about two-thirds or half the volume.
- ½ cup diced onion
- ¼ cup vegan butter
- ¼ cup gluten-free flour blend (I used King Arthur Measure for Measure)
- 1 cup coconut milk (from a carton)
- 2 cups chicken broth
- ¼ tsp poultry seasoning
- ¼ tsp salt
- ¼ tsp pepper
- In a pot over medium-high heat, melt the vegan butter. Add the onion and saute for about 3 to 5 minutes, until translucent.
- Add the gluten-free flour to the cooked onions and whisk together. Cook for about 30 seconds.
- While continuing to whisk, slowly add the coconut milk and chicken broth.
- Season with poultry seasoning, salt, and pepper and mix in to combine.
- Bring the soup to a simmer, then reduce the heat to low and cook for about 10 to 15 minutes, until the soup has thickened and reduced in volume.
- Enjoy this soup on its own or use in other recipes.
This recipe is great on its own but is the consistency of a soup, rather than a condensed soup. If you plan to use it as a one-to-one replacement for normal dairy-based cream of chicken soup, you'll want to reduce it down further over low heat until it is about two-thirds or half the volume.
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If you love cream of chicken soup or have been looking for a good replacement for it in some of your favorite recipes for your dairy-free diet, I hope this post helps you! It’s great on its own, but also amazing in casseroles or other comfort food dishes. I hope you love it!