This gluten free Homemade Cream of Chicken Soup is simple to make and tastes so much better made from scratch. This recipe can also be made dairy free as well as paleo. I love using it in my slow cooker recipes as a healthy option for the traditional canned version. There’s no additives, just pure homemade goodness!
This Homemade Cream of Chicken Soup came about as part of a Crockpot Project. Now…let me tell you, my “Crockpot Project” started 4 years ago as a way to have some tried and true recipes up my sleeve for crazy weeknights.
So… how many have I put together in 4 years? The answer is Zero, oh wait, I guess there was Crockpot Pork Roast with Rosemary. One recipe not being quite enough, I decided it was finally time to get serious because I need some easy recipes, and by easy I mean beyond easy!
Cream of Chicken Soup adds great flavor to add to a number of crockpot dishes, the problem is all the things that go into that can of convenience (read: any number of things that I don’t want to consume).
Enter Homemade Cream of Chicken, it’s the perfect solution to any crockpot recipes you might already have, and it’s a great base for me to start developing some recipes of my own.
To start, mix together the arrowroot with 1 cup of the chicken stock until it’s totally smooth. This step is necessary to avoid lumps. If you add the chicken stock all at once, sometimes the thickener will form lumps. So it’s best to get it thoroughly mixed in first.
Cook the mixture over medium-high to high heat, stirring or whisking constantly until it comes to a boil. When the soup becomes thick and clears up, remove it from the heat.
Stir in the heavy cream or the non-dairy milk of your choice.
Transfer the soup to mason jars for storing in the refrigerator. Or cool the soup to lukewarm before packaging in freezer ziplocks or containers for freezer storage.
I sure hope you enjoy this super easy Homemade Cream of Chicken Soup recipe! Definitely head over to my Crockpot Rosemary Chicken with Butternut Squash and try it out with that recipe. Or for even more slow cooker recipe inspiration, head over to the recipe index.
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Homemade Cream of Chicken Soup
- Total Time: 15 mins
- Yield: 8 1/2 cups 1x
- Diet: Gluten Free
Description
This gluten free Homemade Cream of Chicken Soup is simple to make and tastes so much better made from scratch. This recipe can also be made dairy free as well as paleo. I love using it in my slow cooker recipes as a healthy option for the traditional canned version. There’s no additives, just pure homemade goodness!
Ingredients
1/2 cup organic cornstarch, tapioca, or arrowroot
8 cups unsalted chicken stock, (homemade or best quality you can find)
1 teaspoon sea salt, or to your taste
1/2 cup heavy cream
Instructions
In a large pot, combine the arrowroot with 1 cup of the chicken stock, whisking until smooth to avoid lumps.
Add the rest of the chicken and sea salt. Cook over medium high – high, whisking constantly until the mixture comes to a boil.
When the mixture becomes clear, remove from the heat and add the cream or non-dairy milk.
Cool the soup in the fridge for about an hour before packaging for the freezer.
I put my soup in mason jars for storage in the fridge, and in ziplock packages for the freezer.
The Cream of Chicken Soup will keep 1 week in the refrigerator.
Notes
You can easily make 1/2 or even 1/4 of this recipe for a 1 dinner batch.
For Dairy Free, substitute 1/2 cup of coconut or almond milk.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Sauce
- Method: Stove Top
- Cuisine: American
Keywords: Cream of Chicken Soup Recipe, Homemade Cream of Chicken Soup Gluten Free, Gluten Free Cream of Chicken Soup
There recipe says 2 Tablespoons of Sea salt ! OMG It is inedible. Perhaps it was supposed to read 2 Teaspoons.
It isn’t a misprint in the recipe, this is a very large batch and it’s critical to use unsalted chicken stock or it would be inedible. I added a note to salt to taste so hopefully that will be helpful to others! 🙂
Do you think wheat flour could be used instead of the arrowroot or cornstarch substitute for thickening of the soup?
★★★★★
Yes you can definitely sub in flour, the usual ratio would be twice as much flour to cornstarch called for in any given recipe, but you can always start with less and work up to the thickness you like. I hope this helps, and be sure to let me know if you have anymore questions!
Could you use cashew milk
I think cashew milk would work, I’ve not tried it yet myself but it sounds like a good flavor pairing! 🙂
so mine didn’t go see-through like i was hoping.. and after watching and stirring for almost an hour, i made the decision to say enough is enough and took it off the heat and added my heavy cream. It’s beautiful, it smells amazing and I’m very happy even though it took forever. 🙂 So very happy i can freeze this because I will be using this for many recipes going forward. Thanks so much!
It might not have cleared up depending on the starch you used, and I do know that it can vary from batch to batch with each package of starch that you purchase being slightly different. The main idea though is to bring the mixture to a boil so that it thickens, which should be around 10 minutes over high heat. I’m glad to hear that it worked out in the end, and that you’ll have lots of delicious meals to come! 🙂