This homemade gluten-free cream of chicken soup is rich, creamy, and satisfying enough to eat straight from a bowl. It also works beautifully as a replacement for condensed canned cream of chicken soup in casseroles, pot pies, and other comfort food recipes. Even though this version is dairy-free, it has a thick, velvety texture without flour, cornstarch, or a heavy roux. Instead, simple whole-food ingredients create the body of the soup, while tender chicken and fresh herbs give it a real homemade flavor.
There is something nostalgic about cream of chicken soup. For many people, it brings to mind cozy sick days, simple lunches, and classic baked casseroles. The canned version is often used more like a sauce than a soup, but this homemade version brings it back to the bowl. It is smooth, savory, and comforting, with actual chunks of chicken in every serving.
Traditional cream of chicken soup usually depends on wheat flour, milk, cream, or condensed ingredients to achieve its familiar texture. That makes it difficult for anyone who is gluten-free, dairy-free, or trying to cook with fewer processed foods. This recipe solves that problem with a very simple method: potatoes are simmered until tender, then blended with chicken stock and dairy-free milk until creamy.
The result is a gluten-free cream of chicken soup that tastes homemade because it is homemade. There is no gluey texture, no powdered flavor, and no need for a complicated thickener. The potato gives the soup body, the chicken stock adds depth, and the herbs bring a fresh, savory aroma. A small chicken breast poaches directly in the pot, adding more flavor to the broth while it cooks.
Once the potatoes are soft and the chicken is cooked through, the chicken is removed and set aside. The remaining soup base is blended until silky, then the chicken is chopped or shredded and stirred back in. This creates a creamy soup with hearty pieces of chicken, making it feel much more substantial than anything from a can.
This gluten-free cream of chicken soup can be served as a simple meal, but it is also practical for make-ahead cooking. Store it in jars and use it in place of condensed cream of chicken soup in gluten-free casseroles, chicken and rice bakes, or chicken pot pie. The texture is slightly looser than a condensed soup, which makes it especially pleasant to eat on its own, but it still has enough thickness to work as a creamy base in baked dishes.
The secret thickener in this dairy-free, gluten-free cream of chicken soup is potato. A russet potato blends into the stock and creates a naturally creamy base without needing wheat flour or cornstarch. It also keeps the soup from feeling too heavy. Shallot, garlic, thyme, or rosemary add classic savory flavor, while chicken stock keeps the recipe deeply comforting.
If you are making this soup for a recipe that already contains chicken, you can leave out the chopped chicken at the end and use only the creamy base. If you want a heartier soup, keep the chicken in or add extra cooked chicken. For more vegetables, stir in peas and carrots near the end, or add chopped carrots or celery at the beginning while the soup simmers.
How to Use This Gluten-Free Cream of Chicken Soup
This soup is delicious served on its own, especially if you like creamy chicken soups with a comforting, potato-based texture. It has the cozy flavor of classic cream of chicken soup, but with a fresher, more wholesome finish. Serve it with freshly cracked black pepper and extra herbs if desired.
It also makes an excellent gluten-free substitute for condensed cream of chicken soup. Use it in chicken and rice casserole, gluten-free chicken pot pie, creamy baked chicken dishes, or any recipe that calls for a can of cream of chicken soup. If the dish already contains another protein, simply omit the shredded chicken from this recipe and store the blended soup base by itself.
To make this cream of chicken soup low FODMAP, omit the shallot and garlic. For a dairy-free version, use dairy-free butter, coconut oil, or olive oil, and choose a neutral plant-based milk such as oat milk or almond milk. Butter may be used if dairy is not a concern.
Read on for the full blender gluten-free cream of chicken soup recipe.
With health and hedonism,
Phoebe
Blender Gluten-Free Cream of Chicken Soup
Ingredients
- 2 tablespoons unsalted butter ghee or dairy-free alternative
- 1 shallot thinly sliced
- 2 garlic cloves crushed
- 1 small russet potato about 1/2 pound, peeled and cut into 1/2-inch chunks
- 1 small chicken breast about 1/2 pound
- 2 cups chicken stock
- 1/2 teaspoon sea salt
- 2 sprigs fresh thyme or rosemary
- 1 cup non-dairy milk almond or oat
- Freshly cracked black pepper
Instructions
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In a medium Dutch oven or heavy-bottomed stockpot, warm the butter or dairy-free alternative over medium heat. Add the shallot and garlic, then sauté until softened and fragrant, about 3 minutes.
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Add the potato, chicken breast, stock, salt, and herbs. Stir once, then bring the mixture to a simmer over medium-high heat. Reduce the heat to low and simmer gently, uncovered, until the potato is fork-tender and the chicken is cooked through, flipping the chicken once halfway through. This should take 15 to 20 minutes, depending on the size of the chicken breast.
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Remove the chicken from the broth and place it on a cutting board to cool. Discard the herb sprigs.
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Transfer the soup base to a stand blender, or use an immersion blender directly in the pot. Add the non-dairy milk and blend until thick, creamy, and smooth. Taste and add more salt if needed.
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When the chicken is cool enough to handle, chop or shred it into bite-sized pieces. Stir the chicken into the blended soup. Serve in bowls with freshly cracked black pepper, or store in jars to use later in gluten-free casseroles, chicken pot pie, or other creamy chicken recipes.