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Recipe for Gluten Free Cream of Chicken Soup

There are a lot of recipes out there that call for cream of chicken soup. This is not a happy thing for people who cannot have this creamy delight due to Celiac Disease or gluten intolerance. Here is a great recipe for Gluten Free Cream of Chicken Soup. Hopefully this will take a little of the stress out of weeding through the cans and cannots in your recipe box.

Cream of Chicken Soup. Source: kconnors/morguefile

Gluten Free Cream of Chicken Soup

  • 1 cup milk
  • 1 Tbs. butter or margarine
  • 2 Tbs. cornstarch
  • 1 cube chicken bullion (gluten-free!)
  • 1/4 tsp. ground pepper
  1. Combine all ingredients in a small sauce pan.
  2. Bring to a boil over medium heat, stirring constantly.
  3. Boil and stir 1 minute.

Tips and Suggestions for Gluten Free Cream of Chicken Soup:

  • Do NOT stop stirring- Cornstarch moves fast when it decides to thicken. If you leave it to it’s own devices you will end up with some sticky globs surrounded by a thin liquid. This is not happy food!
  • This recipe will work with any type of bullion. You can have cream of anything you want!
  • Try adding garlic, herbs or other spices to create new flavors.

Author Information: Marissa Carter, Kansas City
Marissa Carter
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About Marissa Carter

Marissa Carter
Marissa is an active member of the gluten free community. She writes gluten free recipes and informational articles online. She also writes reviews of restaurants and gluten free products. Contact Marissa at
  • LEIGH ANN says:


  • Marissa says:

    This recipe makes the equivalent of one can of cream of chicken soup.

  • Cathy says:

    This was the best!!!! I have wanted scalloped potatoes for so long but could not use the soup to make them my usual way. I made this soup and then made the potatoes with it and my husband who rarely eats scalloped potatoes ate seconds!! Delicious. Thanks you

  • Cammie says:

    I’m assuming this the same thing as condensed cream of chicken soup?

  • Amber says:

    How do you store it?

  • Heather says:

    I made this to use in a gluten-free chicken pasta casserole for my daughter. I made another “regular” casserole for the rest of the family using canned cream of chicken soup. We all tasted Sara’s dinner and agreed that hers was so much better. I won’t be buying canned cream soups anymore :)

  • KR says:

    just to clarify… It’s 2 tablespoons of corn starch. I tried it both ways and 2 teaspoons isn’t quite enough. I also add a dash of poultry seasoning to mine. And a dash of celery salt if I have it

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