Condensed Cream of Chicken or Mushroom Soup Gluten Free
Elevate your cooking with this homemade Condensed Cream of Chicken or Mushroom Soup—completely gluten-free and bursting with flavor! This versatile recipe provides the perfect alternative to store-bought condensed soups, featuring a rich and creamy base made from gluten-free all-purpose flour, chicken or vegetable broth, and your choice of dairy or non-dairy milk. Customize to your preference by adding tender, shredded chicken or earthy, diced mushrooms for a flavorful twist. Ready in just 25 minutes, this recipe is perfect as a comforting soup on its own or as a hearty base for casseroles, sauces, and more. With its simple ingredients, creamy texture, and gluten-free benefits, this soup is a game-changer for anyone seeking a healthier, allergen-friendly option in the kitchen!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 2.5 tablespoons Gluten-free all-purpose flour
- 1 cup Chicken or vegetable broth
- 0.5 cup Milk (dairy or non-dairy)
- 0.5 cup Cooked chicken, finely shredded (for cream of chicken variation)
- 0.5 cup Mushrooms, finely diced (for cream of mushroom variation)
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
In a medium saucepan, melt the unsalted butter over medium heat.
Once the butter is melted, whisk in the gluten-free all-purpose flour and cook for 1-2 minutes to form a roux. Stir continuously to avoid burning.
Slowly pour in the chicken or vegetable broth while whisking constantly to prevent lumps. Continue stirring until the mixture begins to thicken, about 3-4 minutes.
Add the milk and stir to combine. Reduce the heat to low and let the mixture simmer gently, stirring occasionally.
For the cream of chicken variation, stir in the cooked, shredded chicken at this stage. For the cream of mushroom variation, add the finely diced mushrooms and cook for an additional 5 minutes, allowing the mushrooms to soften.
Season the soup with garlic powder, onion powder, salt, and pepper. Adjust seasoning to taste if needed.
Once the soup has thickened to a condensed consistency, remove it from the heat and let it cool slightly. It is now ready to use as a recipe base or can be eaten as-is.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 2193 mg | 95% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 9.1 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 195 mg | 15% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 956 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
