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This is a great dairy free and gluten free cream of chicken soup. It tastes delicious and you’ll find all kinds of ways to use it.
For other gluten free recipes try Gluten Free Biscuits, Gluten Free Flour Mix and Gluten Free Banana Bread
When my daughter Cali was diagnosed with a wheat and dairy intolerance 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 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!!!
Dairy and Gluten Substitutions
In place of the cream/milk use coconut milk. Butter is used in the recipe as my daughter can have butter but if you can’t, use a product such as Earth Balance.
In place of flour use a gluten free flour mix.
How to Make Dairy Free Gluten Free Cream of Chicken Soup
- Melt butter in a pan, 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.
Recipes that use Cream of Chicken Soup
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.
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Dairy Free Gluten Free Cream of Chicken Soup Recipe
Dairy Free Gluten Free Cream of Chicken Soup
Ingredients
- 1-2 cups 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 cups chicken broth
- 1 1/2 cups 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:
Suzy says
Just made this as I’m making chicken divan for dinner and my sister is on a cleanse with no soy, wheat or corn….or dairy. This is delicious! Thank you!
Leah says
This recipe was phenomenal! It tasted amazing! I might cut back a tiny bit on the salt next time, but it was otherwise perfect.
For those struggling with soup amounts, the recipe doubled makes exactly 5 cans of Cambell’s cream of chicken soup in terms of amount. Each can is 10 1/2 oz or 1 1/4 cups (298 grams) of this soup. Two cans is 21 oz or 2 2/3 cups (596 grams) of this soup.