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Gluten-Free Cream of Chicken Soup Replacer

Rated as 4.48 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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


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

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Reviews

Read all reviews 31
  1. 33 Ratings

  2.  
    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

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.

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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.

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...

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

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...

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.

I just wanted to say, ?? THANK YOU!!!! Now I use this in recipes that call for cream of whatever. I can add whatever is needed. God Bless You.?? March/2017

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...