A dairy free and gluten free cream of chicken soup that tastes good!
It’s the perfect solution and you’ll find all kinds of ways to use it.
When my daughter Cali was diagnosed with a wheat and dairy intolerance several years ago it took some adjusting. It was almost like learning to cook all over again. One of the biggest challenges was taking some of our family favorite recipes and adapting them so that Cali could eat them. One of Cali’s favorite family dinners is Hawaiian Haystack. It is what she always picked for her birthday dinner. With a wheat intolerance and a dairy intolerance there was no way she could eat it as it contained cream of chicken soup which has both wheat and milk in it.
After a little experimenting I was able to come up with a dairy free and gluten free cream of chicken soup that tasted great and worked perfect. Cali was happy and I was happy that she could now, once again enjoy one of her favorite family meals! Yeah!!!
In place of the cream/milk I used coconut milk. In place of flour I used a gluten free flour mix. I did use butter because my daughter can have butter. If you can’t have butter use a product such as Earth Balance.
I have served the dairy free/gluten free version of Hawaiian Haystack to the whole family and they didn’t even notice the difference! You can use this dairy free, gluten free cream of chicken soup in any recipe that calls for regular cream of chicken soup. I vary the amount of chicken I put in it depending on what I am making with it. When I use it for Hawaiian Haystack I add more chicken than if I am putting it in some other kind of casserole dish.
For other gluten free recipes try these:
Gluten Free Biscuits – Gluten Free Flour Mix – Gluten Free Banana Bread
Dairy Free Gluten Free Cream of Chicken Soup Recipe
Dairy Free Gluten Free Cream of Chicken Soup
Ingredients
- 1-2 C of cooked chicken shredded
- 4 Tbsp butter or Earth Balance if you can't have butter
- 1 1/2 tsp onion powder
- 1 tsp salt
- pepper to taste
- 6 Tbsp gluten free flour
- 1 1/2 C chicken broth
- 1 1/2 C coconut milk
Instructions
- Melt butter, add in onion powder, salt and pepper.
- Stir in flour and cook for a minute or two
- Add in chicken broth and bring to simmer
- Add in coconut milk and simmer until it thickens. About 12-15 minutes Add in shredded chicken and heat through.
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Fabulous – I am so happy you made this!!! Definitely need to sub this recipe for the usual around here. Thank you!
This has been a life saver at our house!!
Can u make one for celery and cream of mushroom ??
Hi Leann
Love Love Love your blog, ideas, and passion. I too have a wheat allergy. I miss my favorite casseroles and family dishes due to some bad recipes for substitute cream of ____. Which isn’t the worse thing since most are so fattening. My question would be, is this a cup for cup replacement. Or where if it calls for one can of cream of chicken you substitute the amount in ounces, etc… since the canned version is concentrated. Eeek, I am so happy if this works out. Thank you in advance for your help.
That is a really good question Barb. This version is not as concentrated as what comes out of the can. I find in most recipe using cream of chicken soup there is some liquid added in – water or chicken broth. You would just delete that liquid. You could also not add in the chicken in broth into this recipe if you need it unconstituted and see how that works.
Wow looks good! Would almond milk work just as well?
Yes – you can use almond, rice etc. We just prefer the taste of coconut and it is thicker which is nice
Hi Leigh Ann, This looks great…but with the butter it is not truly dairy-free. I sent this on to my daughter who is nursing a baby who is extremely sensitive to dairy products. She suggested using the substitute Earth Balance or something similar instead of the milk. Thank you so much for adding another yummy recipe to our dairy-free collection. You have such a fun blog and I love how pretty it is…Thanks again!!
You are right – I forget that because my daughter can have butter. Thanks for the substitution suggestion. I wrote that into the recipe.
I did basically this with mushrooms instead of chicken for a vegan, I used coconut oil and it came out good, I also used a little brewers yeast for added flavor.
Sorry…not instead of *milk. I meant instead of “butter”. My Bad!
Shared this on my fb page! Thanks for the wonderful recipe!
Amy, Thanks so much for sharing it – this recipe has been a lifesaver and a recipesaver at our house!!
I thank you for the recipe. This is something we need in our house. I think that my daughter whose is almost 1 year old might have a dairy intolerance. Can you please maybe explain why butter was okay for your daughter to have? Just wondering why she was able to tolerate it. Thanks.
Butter is about 80-82% fat (higher fat butters are available if you look for them), 17% water and only about 1% milk solids (protein). She can tolerate that 1 % where others are unable to.
I am anxious to try this as grandson has diary/wheat allergies. My question, though, is you say you use a gluten free ‘flour mix’. So, my question is what brand do you use, or do you literally ‘mix’ several flours together ? Thanks for all your wonderful ideas, recipes, remarks. I read you faithfully and have enjoyed many of your offerings. Denise 🙂
I use a blend I make myself and I linked to it in the post. If I purchase a mix I usually get Bob’s Red Mill
I am excited to try this! I am nursing a baby who has milk intolerance. I was just wondering what brand of coconut milk you use for this recipe and also if you use the unsweetened or original? There’s so many different kinds.
I usually buy my coconut milk at Trader Joes. It is just regular old coconut milk
What a great recipe! I can’t wait to try it! One quick question: my husband can’t stand the flavor of coconut, and I’m not too fond of it outside of a dessert or coconut rice, etc. Does this recipe taste like coconut? I would like the more thick consistency; otherwise I would just use rice milk. Thanks so much!
I am not a huge coconut fan either. There is a slight taste of coconut to this but it didn’t bother me.
I have a wheat grinder and I have put in on the lowest setting to grind white beans for flour. When a recipe calls for a can of cream of chicken I grind 4 Tablespoon of white beans then put that in a pan with either 1 cup water or chicken broth. Stir till thickened. It takes just a few minutes.
Great technique Desiree! Will give it a try.
i was wondering if could use canned chicken? sometimes i substitute canned chicken in different recipes if i am in a hurry.
I think canned chicken would work fine.
I really want to try this as DH is gluten free and i am dairy free, both fairly recently. Are you talking about canned coconut milk or the coconut milk from the dairy section of the grocery store?
I use canned coconut milk. Hope you like it! My dairy free eaters and non dairy free eaters love it.
Oh THANK YOU so much for your quick reply. I want to make it for dinner tonight as we have left over chicken from Sunday. Lovely!
Hey Leigh Ann,
Super excited to try this. I am curious if it can be canned? Pressure canned or freezer canned?
Thanks
Megan, I have never used a pressure canner so I’m really not sure on that.
Does this freeze well?
I have frozen it and it worked great.
Hi, my name is Melissa and I have recently become gluten intolerant. I love soup, and I need something that is healthy, easy, filling, and tastes good. This does all of that. This soup is wonderful! Im eating as we speak. Thank you so much for this healthy delicious option.
Melissa, So glad you love the soup too! It is a favorite at our house too!
Words can not express how happy this recipe makes me! I’ve made it twice now and am eager to adapt some old favorites I haven’t made in years, now that I have a WONDERFUL dairy free cream of chicken! Thank you!!!!
Your comment makes me so happy! I know how we felt at our house the first time we made this recipe – truly was life changing as far as cooking was concerned!! Enjoy!
Do you have any suggestions for a cream of mushroom replacement? I use that alot too. Thanks.
I haven’t experimented with cream of mushroom but I may just have to!
Yum!! I just made this and it is the real deal!!! Thank you!
So glad you loved it too!
Question What Brand Of Coconut Milk do You use I made whip cream for thanksgiving it had an off taste yuck
I usually use the Trader Joe brand. Hope this helps.
I am a newbie to GF cooking. I wanted to try your recipe but was wondering if I could use regular whole or skim milk instead of coconut milk?
That is fine as long as you don’t need it to be dairy free.
I made this today. It was so amazingly delicious! I tweaked it a bit. I wanted to add wild rice, so I changed it to 2 c broth, 2 tsp onion powder and a can of coconut milk. This is the best soup I have ever tasted, ever made. Thanks!
what can I use be sides chicken broth? My son is allergic to corn and carrots and that in every type of broth.
Vanesa, I think your best bet would be to make your own chicken broth and use it.
Thank you so much!
Looks and smells and tastes delish!
I will be using this recipe in all my dishes calling for cream of chicken soup!
Thanks Tracy – this recipe has been a lifesaver for us!
Thank you for this! Just wondering if you have ever tried using coconut flour instead of GF flour? If so, I know it tends to be more absorbent than regular flours…not sure of how much to use..
I use coconut flour a lot but haven’t tried it in this recipe. You may just need more liquid.
My one year old is allergic to dairy and peanuts so i am thrilled to have found this recipe. chicken and dumplings here we come!!!!
HI! I was wondering if you have a “board” of just milk free and wheat/gluten free items. I have tried the cream of chicken soup recipe and it worked great for my daughter (who like yours needs to be wheat/milk free) and I’m constantly on the hunt to find recipes that will please the whole family and be safe for her!
Loved this soup. I accidentally put in 2 cups of chicken broth so I put in less coconut milk and it was great – less coconutty. I’m also going to try it with clams for clam chowder. 😉
Thank you for sharing. My question is about the coconut milk do you use the whole can, liquid and meat? And does the recipe take more than one can? Thank you
Kristi, I just shake it up and use it that way so that the liquid and meat are mixed together. I use 1 1/2 Cups so it depends on the size of your can if you need more than one or not.
Can’t wait to try this! Have had my son on a GF diet for a couple of years but recently found he is also allergic to peanuts, dairy and eggs. Ugh! Now struggling daily with what to feed him. Any suggestions?
Coconut milk will become your best friend.
Jenny my daughter has similar allergies with soy as well. I google gluten free vegan recipes, and have found a ton of recipes. I also use flax meal egg replacer in a lot of recipes that are otherwise suitable for her. Earth balance butter is the main butter sub I use. I have found in most recipes you can sub dairy fre milk of choice anytime it calls for milk. It’s hard sometimes, but with a lot of label reading there are a few snacks out there you can buy premade. Enjoy life makes a line of allergy safe foods.
Thank you very very much! I can use this in Recipes (so many do) for the cream of chicken soup that comes in a can and I can add carrots to serve it over rice or I can eat it as a soup on a cold day. I really appreciate this. I have both dairy and gluten intolerances. Thank you so much.
Can you add veggies to this soup.
Could you add cooked vegetables to this soup.
Sure, it would be great
Ok thanks. I am celiac and also diabetic, so can’t wait to try this. Thanks again.
Must tell you I made this soup today and it is absolutely delicious. I cooked a couple carrots and potato separately and added after the soup was done. Turned out fabulous. I have looking for a cream of chicken soup and this It !!. Thank you so much.
Thanks so much for the recipe!!! We love it! 🙂
Hi there, I’m wondering if this ends up tasting like coconut milk at all? My husband hates coconut. Crazy, I know! I’m considering almond milk, but seems like it may not be thick enough? Thanks!
Lacey, The coconut flavor is very, very subtle. I’m not a huge coconut fan either and like this.
Hi, I noticed in a comment below that you use canned coconut milk in this recipe, do you think it would work with coconut milk that comes in the carton or will that not be thick enough?
Sharon, I haven’t tried it but I think it would work
If I was substituting this for a can of cream of chicken soup to put in a casserole, how much would I use?
My daughter just learned she’s allergic to several things we eat on a regular basis (such as broccoli and cow’s milk). This recipe is great except she’s also allergic to something she’s never liked anyway: coconut. Could I use almond milk in this recipe (and still have it taste good)?
Almond milk will definitely give it a different flavor and texture. Almond milk is much thinner than coconut milk. It’s worth a try though. You may need to use some cornstarch or something to thicken it though.
This sounds amazing. I have celiac disease, milk allergies and leaky gut. I need to avoid even gluten free flour! Could I substitute potato starch for the great flour mixture? Thank you for the recipe I can’t wait to try it.
Hope you love it!
Could you tell me about how much this recipe makes?
I tried this with bobs red mill 1 to 1 flour and almond milk (didn’t have coconut) and we did not care for it. The almond milk flavor really came through and it didn’t taste like chicken. Do you use canned coconut milk or refridgerated?
You really need to use coconut milk with this and I used the canned coconut milk.
Thank you so much for this recipe. Everyone loved it and as a mom, it’s always great when I can cook one meal that everyone loves. I didn’t eat this on its own (although I’m sure it would have been great) but I used it in another recipe I was making (slow cooker chicken and dumplings) that called for a can of cream of chicken. My daughter has EoE so we eliminate the top 6 allergens from all of our meals. I’ve been searching for a cream of chicken substitute for 3 years. Thanks again.
I’m so glad you enjoyed it. It isn’t meant to be eaten on it’s own, but used in other recipes as you did. So glad you found it!