The following recipe will replace one can of soup in recipes calling for condensed cream of chicken soup. If your recipe calls for two cans of soup, just double all ingredients. Use in your recipes exactly as you would canned soup.

Gallery

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
1
Yield:
1 1/3 cup
Advertisement

Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved. Cook over medium heat, stirring constantly, until bubbling, about 5 minutes. Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.

    Advertisement

Cook's Note:

Make sure use gluten-free chicken stock, not broth.

Nutrition Facts

209 calories; protein 6.4g 13% DV; carbohydrates 31g 10% DV; fat 6.4g 10% DV; cholesterol 18.9mg 6% DV; sodium 589.6mg 24% DV. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2017
This is my recipe. Thank you for the rave reviews! To the people who found it lacking flavor please use STOCK not broth. It makes a huge difference because stock was chicken bones cooked with veggies and herbs. Broth is just chicken bones boiled in water and salt. You found it nearly tasteless because you used broth. I make this without added salt, pepper, herbs, or spices in order to use different flavors for different recipes. This is only your base - experiment and change it up however you like! Read More
(25)

Most helpful critical review

Rating: 1 stars
04/21/2019
WAY too much cornstarch. Sets up like concrete if used in a recipe. I ruined two huge trays of green bean casserole with this recipe. Try using only two Tbsp. of cornstarch. Read More
43 Ratings
  • 5 star values: 35
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
02/17/2017
This is my recipe. Thank you for the rave reviews! To the people who found it lacking flavor please use STOCK not broth. It makes a huge difference because stock was chicken bones cooked with veggies and herbs. Broth is just chicken bones boiled in water and salt. You found it nearly tasteless because you used broth. I make this without added salt, pepper, herbs, or spices in order to use different flavors for different recipes. This is only your base - experiment and change it up however you like! Read More
(25)
Rating: 5 stars
02/09/2016
Perfect replacement for the condensed cream of chicken soup in my crockpot chicken and rice!! My 7 year old daughter with celiac can't tell the difference!;) Read More
(9)
Rating: 5 stars
12/08/2015
It works! This is way too easy. It only needed about 3 minutes to thicken up so keep your eye on it. Thank you for the recipe. Read More
(4)
Advertisement
Rating: 5 stars
12/23/2016
Made it but for mushroom soup. Used the "juice" in the mushroom can. chopped the mushrooms. Turned out awesome. Read More
(3)
Rating: 5 stars
10/05/2016
I can believe how simple this was. I was making a casserole that called for cream of chicken soup. Normally I would have made it for my family and I wouldn't eat it because I'm gluten free. I whipped this up and added it I got to enjoy it with my family. I used two bullion cubes and water instead of stock. I only had 1% milk and it still turned out great! Thanks! Read More
(3)
Rating: 5 stars
01/24/2017
This is Fantastic!! My daughter has celiacs disease and this recipe has allowed our family enjoy comfort foods that have been missing in our GF diet. One suggestion is to use beef bullion instead of regular chx broth the flavor is so much fuller! Super easy and great texture and taste. Read More
(3)
Advertisement
Rating: 5 stars
09/17/2016
Love love love this recipe! Finally have a base that can be used with chicken broccoli mushrooms etc. how wonderful to be rid of chemical/preservative filled canned soups. Always have these staples on the shelves - gluten free. Yay!!!! Read More
(2)
Rating: 4 stars
04/01/2018
I made this to add to my chicken divan recipe. Great substitute and flexible enough to add whatever you like to add more flavor. Definitely use stock--it's much more flavorful. Read More
(2)
Rating: 5 stars
04/20/2019
This is really good. I used the stock and I added 1 tsp. of the Better Than Bouillon chicken soup base to give it more flavor, and that made it even better! Very quick and easy and in casseroles it works really well. Read More
(2)
Rating: 1 stars
04/21/2019
WAY too much cornstarch. Sets up like concrete if used in a recipe. I ruined two huge trays of green bean casserole with this recipe. Try using only two Tbsp. of cornstarch. Read More