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Gluten-Free Cream of Chicken Soup Replacer

Rated as 4.65 out of 5 Stars
3

"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."
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Ingredients

15 m servings 209
Original recipe yields 1 servings (1 1/3 cup)

Directions

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  1. 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.

Footnotes

  • Cook's Note:
  • Make sure use gluten-free chicken stock, not broth.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 209 calories; 6.4 31 6.4 19 590 Full nutrition

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Reviews

Read all reviews 21
  1. 23 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ve...

Most helpful critical review

Tasted like milk and cornstarch. Added salt pepper and chicken bouillon and it was OK. I did start with my own homemade chicken stock but that didn't matter. I think I'll do 2 cubes next time.

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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 ve...

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! ;)

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.

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 wh...

Made it, but for mushroom soup. Used the "juice" in the mushroom can. chopped the mushrooms. Turned out awesome.

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 th...

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.

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 inste...

I'll make it again; this was so easy! Keep stirring as it's thickening or it will stick to the bottom of the pan. My homemade chicken stock means that I know exactly what goes in this recipe.