This post may contain affiliate links. Please see disclosure policy here.
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. 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.
It is so much better than any store-bought condensed soup!!
Ingredients Needed
- Milk. In place of milk or cream we will be using coconut milk. You can use regular or lite coconut milk. If you prefer, you can also use almond milk, oat milk, soy milk or cashew cream but the flavor will be different.
- Butter. My daughter can have butter but if you can’t, use a product such as Earth Balance or some type of vegan butter.
- 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. You can also use vegetable broth for a vegan version.
- Seasoning. Salt, pepper and onion powder.
How to Make Gluten Free Dairy Free Cream of Chicken Soup
- Melt butter in a large saucepan, add in onion powder, salt and pepper.
- Whisk in flour to mixture 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
Tips from leigh Anne
- I leave my chicken in fairly large pieces because I usually use it for Hawaiian Haystack but you can definitely use less chicken or shred your chicken up in smaller places.
- You can use this dairy free, gluten free cream of chicken soup in any recipe that calls for regular cream of chicken soup
Frequently Asked Questions
Can I make cream of mushroom soup with this recipe?
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.
Can I make this vegan cream of chicken soup?
To make it vegan you can use vegan butter and leave out the chicken or use vegan chicken such as a plant based chicken.
For other gluten free recipes try:
Be sure and follow me over on YouTube for weekly cooking demos.
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:
Recommended Products
Nutrition Facts:
Dianna Wickern says
Sorry…not instead of *milk. I meant instead of “butter”. My Bad!
Dianna Wickern says
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!!
Leigh Anne says
You are right – I forget that because my daughter can have butter. Thanks for the substitution suggestion. I wrote that into the recipe.
Susie says
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.
Amber says
Wow looks good! Would almond milk work just as well?
Leigh Anne says
Yes – you can use almond, rice etc. We just prefer the taste of coconut and it is thicker which is nice
Barb says
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.
Leigh Anne says
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.
Gina says
Fabulous – I am so happy you made this!!! Definitely need to sub this recipe for the usual around here. Thank you!
Leigh Anne says
This has been a life saver at our house!!
Rebekah says
Can u make one for celery and cream of mushroom ??