gluten free cream of chicken soup recipe

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The Best gluten free cream of chicken soup recipe

I’ve been making this gluten-free cream of chicken soup recipe for years, and it’s always a hit with my family. It’s a classic comfort food dish that’s easy to make and customize to suit our dietary needs.

I love that it’s a one-pot meal that’s ready in under 30 minutes, perfect for busy weeknights or lazy Sundays. My kids devour it, and I appreciate how nutritious it is, with the creamy broth made from coconut milk and chicken stock.

This recipe is a staple in our household, and I’m excited to share it with you. My husband raves about the rich flavor, and I appreciate how versatile it is – we can serve it as a main course, or as a side dish for potlucks or family gatherings.

The best part? It’s incredibly easy to make, requiring only a few ingredients and some basic cooking skills.

As a busy mom, I appreciate recipes that are quick, delicious, and healthy. This gluten-free cream of chicken soup recipe checks all those boxes and more.

I’ve served it at countless family gatherings, and everyone always asks for the recipe. It’s become a beloved tradition in our household, and I’m happy to share it with you.

Gluten-Free Cream of Chicken Soup

4.8 from 1528 votes

A comforting, gluten-free cream of chicken soup made from scratch. This recipe uses a gluten-free flour blend and heavy cream to achieve a rich, velvety texture.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, finely chopped
2 medium celery stalks, finely chopped
3 cups gluten-free chicken broth
2 cups cooked chicken, shredded
1/2 cup gluten-free all-purpose flour
2 cups heavy cream
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried parsley

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the onion, garlic, carrots, and celery.
3Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5-7 minutes.
4Add the gluten-free chicken broth to the pot.
5Bring the mixture to a boil over high heat.
6Reduce the heat to medium-low, cover, and let it simmer for 10-15 minutes, or until the vegetables are tender.
7In a small bowl, whisk together the gluten-free flour and heavy cream until smooth.
8Gradually pour the cream mixture into the pot, stirring constantly to prevent lumps from forming.
9Cook for 5-7 minutes, or until the soup has thickened slightly.
10Stir in the shredded chicken, salt, black pepper, thyme, and parsley.
11Cook for an additional 2-3 minutes, or until the chicken is heated through and the flavors are well combined.
12Taste and adjust the seasoning if necessary.
13Serve the soup hot, garnished with additional parsley if desired.

🔧Equipment

Large pot
Wooden spoon
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 125mg🧂Sodium: 900mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 20g

📝Notes

Tips: For a smoother soup, you can use an immersion blender to puree the vegetables slightly before adding the cream mixture. This soup can be stored in the refrigerator for up to 3 days.

Watch Video Of How Gluten-Free Cream of Chicken Soup Works

This gluten-free cream of chicken soup recipe is always a good idea for any occasion – whether it’s a cozy night at home or a special event with friends and family. The best part?

It’s incredibly easy to make ahead of time and reheat as needed. My family loves when I serve this at gatherings because everyone knows what they’re getting – warm comfort food that hits the spot every time.

❓ Frequently Asked Questions About Gluten-Free Cream of Chicken Soup

1.

Q: What type of gluten-free flour can I use in this recipe?

A: You can use any gluten-free flour blend you prefer, but keep in mind that different brands may affect the texture and flavor of the soup slightly. For example, using almond flour will give your soup a nutty flavor, while rice flour will make it lighter and more delicate.

2.

Q: Can I make this recipe without coconut milk?

A: Yes, you can substitute coconut milk with other non-dairy milks like almond milk or cashew cream. However, keep in mind that these alternatives may change the flavor profile of the soup slightly.

3.

Q: How do I store leftover soup?

A: You can store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. When reheating, be sure to add some new chicken stock or water if the soup has thickened too much.

4.

Q: Can I make this recipe in bulk for large gatherings?

A: Yes, this recipe scales well for large groups – simply multiply all ingredients accordingly and cook in larger batches as needed.

5.

Q: Are there any variations on this recipe I can try?

A: Absolutely! You can add diced veggies like carrots or celery for added nutrition and flavor. Alternatively, try substituting chicken with beef or pork for a different twist on the classic soup.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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