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This is a great gluten free and dairy free cream of chicken soup. It tastes delicious and you’ll find all kinds of ways to use it.
Why You’ll Love This Recipe
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.
After a little experimenting I was able to come up with a gluten free and dairy free cream of chicken soup that tasted great and worked perfect. You can use it in any recipe that calls for cream of chicken, cream of celery or cream of mushroom soup.
Ingredients Needed
- Milk. In place of milk or cream we will be using coconut milk.
- Butter. My daughter can have butter but if you can’t, use a product such as Earth Balanace.
- Flour. I used this gluten free flour mix but you can use your favorite gluten free flour. I also like Bob Red Mill’s Cup for Cup Gluten Free Flour.
- Chicken. Use cooked, shredded chicken breast. You can also use thigh meat.
- Chicken Broth.
- Seasoning. Salt, pepper and onion powder.
How to Make Gluten Free Dairy 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.
How To Make Shredded Chicken
- Microwave. This method is quick and easy and takes about 10 minutes depending on the size of your chicken breasts. Depending on the size of your microwave you can do 2-3 chicken breasts at a time. Find all the details here.
- Slow Cooker. If you have time, the slow cooker makes a moist and tender shredded chicken. It takes about four hours on low. If I have to make a large batch of shredded chicken this is the perfect way. Find all the details here.
- Instant Pot. This is another great method and I usually do about 6 boneless, skinless chicken breasts at a time. It will take about a total of 45 minutes. Find all the details here.
Recipes that Use Cream of Chicken Soup
Frequently Asked Questions
You can! Sauteed some sliced mushrooms in a pan (using butter or butter substitute until soft. Add them into the soup in place of the shredded chicken.
You can use this dairy free, gluten free cream of chicken soup in any recipe that calls for regular cream of chicken soup.
For other gluten free recipes try:
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Gluten Free and Dairy 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.
Tips & Notes:
Nutrition Facts:
Elizabeth Brough says
This looks delicious! It’s thought that I have a dairy or a gluten intolerance (or both) and a alternative cream of chicken soup recipe was the first thing that I looked for because it is my absolute favourite and I don’t want to lose out.
I do have one question – if we don’t have a gluten free flour mix, what’s a single gluten free flour to use?
Leigh Anne Wilkes says
You can use an cup for cup gluten free flour – Bob’s Red Mill makes a good one
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.
Melissa says
Thank you!