Recipe Detail

Gluten-Free Cream of Chicken Soup

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  1. 2 tablespoons - butter (for dairy-free use Smart Balance)
  2. 1/2 teaspoons - minced garlic
  3. 1 teaspoons - onion powder
  4. 1/2 teaspoons - salt
  5. 1 teaspoons - thyme
  6. - pinch of nutmeg optional, but very good
  7. 6 tablespoons - gluten-free all-purpose flour (like Pillsbury gluten-free)
  8. 2 cups - gluten-free chicken broth
  9. 2 cups - chopped cooked chicken
  10. 1 cups - milk (for dairy-free use almond, cashew or coconut milk)


In a large saucepan, heat butter over medium-high heat; sauté minced garlic in butter until tender.

Sprinkle flour, onion powder and thyme over the sauteed garlic.

Stir in chicken broth, salt, pepper, and nutmeg (if using). Stir mixture until flour is incorporated. Bring the soup to a boil and stir it until thickened (about 2 minutes).

Add the chopped cooked chicken to the soup and stir to combine. Reduce heat to low and stir in the milk. Simmer, uncovered for about 10-15 minutes. Be sure to stir it occasionally and remove the soup from heat as soon as it becomes as thick as you desire.

Store in an air-tight container for later use or you can freeze it.

If freezing, be sure to let the soup cool completely and leave about an inch of space between the soup and the container's lid when storing. If you are planning on freezing the soup (not leftovers) don't add the dairy or non-dairy milk when making it; simply add it in when you are reheating the soup.


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