This is a gluten-free cream of chicken soup that you can enjoy in a bowl, not just as a condensed alternative to regular cans. Although the recipe is dairy-free, the soup is creamy, thick, and not heavy or sticky since it’s made with only whole foods (no flour or cornstarch!). Plus, there are chunks of juicy chicken and real herbs, which you can’t say about the canned version! It can also be modified for use in low FODMAP casseroles!
I know I’m in the minority here, but I grew up loving Campbell’s Cream of Chicken Soup…in a bowl…as an actual soup, not the base of some soup Clay pot rice.
This may come as a bit of a surprise because people who have read my book Know that my origin story involves a lot of quinoa and carob, not a lot of packaged foods.
But as a sick day treat, my mom would open a can of cream of soup (chicken is a mushroom favorite) and I’d see if the price was right and guess how much the dishwasher would cost, where I’d end up putting my bowl.
Today (and perhaps also then), cream of chicken soup is primarily used as a soup base Chicken Rice Casserole. One reason why so few people prefer it as a soup rather than a pre-made sauce is that there’s barely a piece of chicken to be found in it. However, the mixture of broth and “natural” seasonings crackles, making it the perfect addition to anything you’re making that needs body and heft. At least, that’s the case for those who aren’t gluten-free or dairy-free. For us, this is not an option!
To avoid canned food, I usually make homemade gluten-free sauces as part of a dish, e.g. Tuna Noodle Casserole or Dairy-free fish cakes. But lately I’ve been craving real cream of chicken soup that you can enjoy in a bowl, like I used to make, or freeze ahead to replace the canned version with concentrate.
Unlike most gluten-free cream of chicken soup recipes, which simply use all-purpose gluten-free flour in place of the flour in the sauce (really creative guys…), this easy version uses only whole, real foods – no Roux, starch or flour requires – and the power of a mixer to become creamy.
Our dairy-free, gluten-free thickener of choice is good old-fashioned potato! Just put the potatoes in the pot and bring to a boil gluten free chicken soup, shallots, garlic, thyme or rosemary and whole chicken breasts.The chicken should cook in about the same amount of time as the potato cubes are tender, and it will add a stronger homemade chicken flavor to your soup, especially if using store-bought (which I like this base).
Once fork tender, simply remove the chicken and place on a cutting board. Meanwhile, transfer soup mixture (potatoes, stock, aromatics) to a blender and puree until smooth. The texture ends up being slightly looser than canned, which makes it perfect for enjoying in a bowl. But it still works perfectly in place of concentrate in casseroles.
Then, just shred or dice the chicken and add it back to the soup, and you’ll get plenty of hearty, rustic chicken pieces in every bite. Alternatively, you can omit the chicken if you plan to use it as a base for another protein.
How to Use This Gluten-Free Cream of Chicken Soup
Like I mentioned, this soup is delicious and can be enjoyed in a bowl on its own, just like chicken potato leek soup. If you want more vegetables, you can add frozen peas and carrots at the end, or fresh chopped carrots or celery at the beginning.
This soup is also the perfect base for a gluten-free chicken pot pie! For dishes with chicken as the main ingredient, you can always add a second or third chicken breast to the pan.
Or if you are making Chicken Rice Casserole For whole chicken thighs, you can omit the poached chicken breast and save it for another use (it’s delicious in salads). Just store the cream of chicken soup without adding the shredded chicken.
Gluten-Free Cream of Chicken Soup Substitutions and Variations
- Make this cream of chicken soup Low FODMAP, just omit the onions and garlic. Use plant-based milk (cream is fine!).Click here to learn more Low FODMAP Dinner Ideas.
- The soup is ready antiquitybut to do this low carb or ketojust substitute 1 cup of cauliflower florets for the potatoes.
- make dairy free For cream of chicken soup, use vegetable cream, coconut oil, or olive oil. Oat milk is the most neutral option among plant-based milks, but almond milk works well, too.
Keep reading for this gluten-free cream of chicken soup recipe!
With health and hedonism,
phoebe
Blender Gluten-Free Creamy Chicken Soup
portion size 4 cups (equivalent to 2 cans)
raw material
- 2 spoon unsalted butter Ghee or dairy-free alternative
- 1 onion thin slices
- 2 garlic cloves broken
- 1 small russet potatoes 1/2 pound, peeled and cut into 1/2-inch pieces
- 1 small chicken breast 1/2 pound
- 2 cup chicken soup
- 1/2 teaspoon sea salt
- 2 Sprigs of fresh thyme or rosemary
- 1 cup non-dairy milk Almonds or oats
- freshly cracked black pepper
instruct
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In a medium Dutch oven or heavy-bottomed stock pot, heat cream or dairy-free alternative over medium heat. Add the scallions and garlic and sauté until softened and fragrant, about 3 minutes.
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Add potatoes, chicken breasts, stock, salt and herbs. Stir once to combine and bring to a boil over medium-high heat. Reduce heat to low and simmer uncovered until potatoes are tender and chicken is cooked through, turning chicken breasts once halfway through, 15 to 20 minutes, depending on size of chicken.
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Remove chicken from broth and transfer to a cutting board to cool. Discard the herb sprigs.
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Meanwhile, transfer the contents of the pot to a stand mixer (or use an immersion blender directly in the pot). Add milk or dairy-free alternative and blend until thick and smooth. Taste for seasoning and add more salt as needed.
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Once the chicken is cool enough to touch, roughly chop the chicken breasts into small cubes or chop into small cubes. Add the chicken pieces to the soup base and stir. Transfer the gluten-free cream of chicken soup to a bowl and garnish with fresh pepper, or store it in a jar for later use or use it in a gluten-free chicken pot pie or casserole recipe.
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
