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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.
Nutrition Facts:
Karen says
Hi! Looking forward to making this recipe. Can you use rice milk instead of coconut milk? Rice milk is the only one I can have.
Thank you, Karen
Leigh Anne Wilkes says
I have never tried it but it should work, it will change the flavor.
Emily says
Soo good
Yvette says
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.
Leigh Anne says
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!