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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. 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:
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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:
Recommended Products
Nutrition Facts:
Jenny says
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?
Leigh Anne says
Coconut milk will become your best friend.
Mindi says
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.
Kristi says
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
Leigh Anne says
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.
Mandy says
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. 😉
Wendy says
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!
sarah says
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!!!!