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–+ servings

Gluten Free Cream of Chicken Soup

Julia | The Yummy Bowl
Make your own Gluten Free Cream of Chicken Soup from scratch in just 10 minutes! Never buy again the can from the store.
4.86 from 7 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 130 kcal

INGREDIENTS
  

  • 4 tablespoon butter
  • 3 tablespoon flour, gluten free if desired
  • ½ cup chicken stock
  • ½ cup milk
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper

INSTRUCTIONS
 

  • In a small saucepan, melt butter over medium-low heat.
  • Add flour, and whisk together to make a roux (about 1 to 2 minutes)
  • Add the chicken broth and ½ cup of the milk. Stir to combine everything well.
  • Bring to a low boil and then stir in garlic powder.
  • Continue to simmer and stir/whisk until the mixture is smooth and thick, 3-5 minutes. The mixture will thicken more as it cools.
  • Remove from heat, stir in the pepper and use as you would a regular can of condensed soup.

VIDEO

NOTES

  • This recipe can be used to substitute for one can of cream condensed soup in any recipe. The recipe comes out with about 1 cup of thick cream of chicken soup.
  • Salt - If the chicken broth is already salted then skip the salt entirely or add to taste. 
  • How to store. Make a double batch of this cream of chicken soup and keep refrigerated in a mason jar or similar for up to a week (freeze for up to 4 months). The mixture will separate but after reheating and thoroughly whisking will return the initial texture. Add a little milk if needed along the way. 

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NUTRITION

Calories: 130kcal
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