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.

Gluten-Free Cream of Chicken Soup Replacer

gluten-free chicken stock

milk

cornstarch

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.


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!

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.

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 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!

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.

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!!!!

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 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.

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.

gluten-free cream of chicken soup replacer

Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 1

Cost: $10.47 /serving

Author : LADYSLEW

Ingredients

Instructions

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