This gluten-free cream of chicken soup is the perfect savory comfort food and is ready in less than 40 minutes. It is easily made dairy-free too!
This soup is thickened with gluten-free flour to give it a nice silky texture. I am mostly dairy-free so I have provided options for dairy and no-dairy ingredients. If you want to add some extra richness to the soup, add butter, cream or cashew cream at the end. But without adding any dairy, the soup is still creamy and delicious.
Unfortunately, I have found soups and sauces thickened with gluten-free flour to be unreliable. When refrigerated, the soup may thin out again. Here is a quick way to re-thicken the soup:
- Cook 2 Tbsps, butter, butter sub or oil with 2 Tbsps gluten free flour.
- Stir until the mixture is uniform.
- Add the soup, turn the heat to high and stir until the soup boils and thickens.
- Cook, stirring constantly for 1 minute.
Fast, Easy Soup
I am definitely a fan of a slow cooked soup that extracts all the flavor of the chicken and the richness of the bones. On the other hand I am also an impatient chef, so I come up with creative ways to speed up the process without compromising on flavor.
This soup uses chicken broth along with boneless skinless chicken to assure that the soup has plenty of savory chicken goodness but doesn’t take hours of simmering. The chicken breast is cooked in the soup pot then removed to make the soup base. The flavor from that cooked chicken will be incorporated into the liquid.
Celery onion, carrot and fresh herbs flavor the soup base. Parsley is the standard for soups but I also like to add thyme or dill in addition. Use whichever one is your favorite.
The recipe calls for low-sodium chicken broth, My preferred brand is Imagine Foods. Since the level of salt in different brands varies quite a bit, I do not give an exact amount of salt. Also, if you use a vegan butter substitute, those are often very salty. Earth Balance makes an unsalted vegan butter but it’s not easy to find. So once the soup is cooked, you’ll start by adding a little salt and then taste. If needed, add more salt a couple of pinches at a time.
Gluten-Free Cream of Chicken Soup
- 1 6-8 oz. boneless skinless chicken breast
- 4 c low sodium chicken broth
- ⅓ c butter or oil (I use avocado)
- 1 small celery stalk
- 1 small carrot
- ¼ of a medium onion
- ⅓ c gluten-free flour blend
- 2 sprigs of fresh parsley, long stems on
- 1 dried bay leaf
- ½-¾ tsp salt
- 2 pinches black pepper optional
- 3 sprigs fresh dill, chopped
- 2 tbsp unsalted butter, heavy cream or cashew cream optional
- Mince the onion, celery and peeled carrot.
- Cut the chicken breast into 3 or 4 strips.
- Add 1 Tbsp of the oil to a 4 quart pot (medium sized) and heat over a medium high flame
- Add the chicken and cook about 3 minutes per side.
- Remove the chicken from the pot and place on a plate.
- Pour about ¼ of the chicken broth into the pot and heat over a low flame scraping the bottom to remove any bits of chicken and brown stuff stuck on. Pour the broth back into the measuring cup and set aside.
- Add another tablespoon of oil to the pot and heat for 30 seconds. Add the onion, carrot and celery and sauté over high heat for 3-4 minutes.
- Turn the heat to medium, add the remaining oil and flour and stir until the flour is moistened – about 1 full minute.
- Add all of the broth and turn the heat to high. Stir with a wire whisk for one minute. Then stir every 30 seconds until it boils and the soup thickens.
- The parsley will cook in the soup for a few minutes and then be pulled out. It will be easier to remove if the long stems stay on,
- Turn the heat to low, add the bay leaf and parsley and simmer for 5 minutes, stirring every minute.
- Remove the parsley and bay leaf and add the chopped dill, if using, optional butter or cream, pepper and ½ tsp of the salt.
- Taste! Different brands of broth have varying levels of saltiness, so taste and add more salt, 2 pinches at a time if needed.
- Shred or chop the chicken into small bite sized pieces and stir into the soup.
- This soup will remain fresh in the refrigerator for about 1 week.