This gluten free dairy free soup delivers the same velvety texture and rich flavor you expect from classic cream of chicken. I developed this recipe after years of searching for a version that didn’t compromise on taste or consistency.
Using simple substitutions like coconut milk and gluten free flour, this soup achieves that creamy comfort without dairy or gluten. The result is a satisfying dish that works perfectly in casseroles or as a standalone meal.
Ingredients for Gluten Free Dairy Free Cream of Chicken Soup
Simple swaps and fresh ingredients bring that creamy comfort to life without gluten or dairy.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Diced into bite-sized pieces |
| Gluten-Free All-Purpose Flour 🌾 | ½ cup | For thickening the soup |
| Olive Oil 🫒 | 2 tbsp | For sautéing the chicken |
| Yellow Onion 🧅 | 1 whole | Finely diced for base flavor |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic depth |
| Celery Stalks 🌿 | 2 whole | Finely chopped for texture |
| Carrots 🥕 | 2 whole | Peeled and diced small |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred for control |
| Full-Fat Coconut Milk 🥥 | 1 can | 13.5 oz can, for creaminess |
| Dried Thyme 🍃 | 1 tsp | For earthy seasoning |
| Dried Rosemary 🌿 | ½ tsp | Crushed between fingers |
| Bay Leaf 🍃 | 1 whole | Removed before serving |
| Salt 🧂 | 1 tsp | Adjust to taste at the end |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
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The coconut milk is key here—Thai Kitchen or Native Forest brands give that rich, velvety texture without dairy. For the gluten-free flour, Bob’s Red Mill 1-to-1 is my go-to (the blue bag). Chicken broth matters too—Better Than Bouillon makes a great gluten-free base. If you can only find regular broth, check the label carefully for hidden gluten. The chicken should be fresh (or thawed completely) for even cooking.
No coconut milk? Cashew cream or oat milk (full-fat) works in a pinch—just add a splash of lemon juice for brightness. Gluten-free flour blends vary, so if yours contains xanthan gum, reduce other thickeners. The herbs can be swapped: fresh thyme and rosemary (use half the amount) if you’ve got them. For extra depth, a pinch of nutritional yeast adds a cheesy note without dairy.
Soup keeps 4-5 days in the fridge and freezes beautifully for 3 months. Reheat gently on the stove—microwaving can separate the coconut milk. If it thickens too much after storage, thin with a splash of broth (worth the extra minute).
Why You’ll Love This Recipe
- One Pot Wonder: I love that everything cooks in a single pot—just the chicken, onion, garlic, and flour, no extra dishes piling up.
- Rich and Savory: The garlic and onion caramelize in olive oil, creating a deep, comforting flavor that makes this soup taste indulgent.
- Meal Prep Magic: It reheats beautifully, so I make a big batch for lunches all week. Honestly, it’s even better the next day.
- Budget Friendly: Boneless chicken breasts stretch far in this recipe, and a little flour goes a long way to thicken it up.
Step-by-Step Instructions for Cream of Chicken Soup
Here’s the method. Straightforward, tested, works every time.
Step 1: Sauté Aromatics and Brown the Chicken
Heat the 2 tbsp Olive Oil in a large pot over medium heat. Add the diced 1 whole Yellow Onion, 2 whole Celery Stalks, and 2 whole Carrots. Cook for 5-7 minutes until the vegetables soften and the onion turns translucent.
Push the vegetables to one side and add the diced 1.5 lb Boneless Skinless Chicken Breasts. Cook for 6-8 minutes until the chicken is no longer pink on the outside. This builds a flavorful base and ensures the chicken doesn’t dry out during the simmering process.
Step 2: Create the Roux and Build the Soup Base
Sprinkle the 0.5 cup Gluten-Free All-Purpose Flour over the chicken and vegetables. Stir constantly for 1-2 minutes to cook the flour, which removes the raw taste and creates a smooth thickening agent.
Gradually pour in the 4 cups Chicken Broth, whisking continuously to prevent lumps from forming. Add the 1 tsp Dried Thyme, 0.5 tsp Dried Rosemary, and 1 whole Bay Leaf. Stir well to combine, ensuring the herbs are evenly distributed.
Step 3: Simmer and Shred the Chicken
Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover and let it cook for 15-20 minutes, or until the chicken is fork-tender and the vegetables are soft.
Remove the 1 whole Bay Leaf and discard it. Using two forks, shred the chicken directly in the pot. This keeps the flavors concentrated and saves on cleanup. The chicken should pull apart easily when it’s done.
Step 4: Add Creaminess and Season to Taste
Pour in the 1 can Full-Fat Coconut Milk, stirring to incorporate it fully. This adds the signature creaminess without any dairy. Simmer the soup for another 5-10 minutes to allow the flavors to meld together.
Season with the 1 tsp Salt and 0.5 tsp Black Pepper. Taste and adjust the seasoning if needed—remember, the salt enhances all the other flavors, so don’t skip this step. The soup should have a velvety texture and a rich, comforting aroma.
Pro Tips For Making Gluten Free Dairy Free Cream Of Chicken Soup
- Poach the Chicken: Simmer the chicken breasts in broth for 12-15 minutes until just cooked through—overcooking makes them rubbery. I learned this the hard way after pulling out dry, stringy chicken the first few times.
- Bloom the Flour: Cook the gluten-free flour in olive oil for 1-2 minutes before adding liquid to remove the raw taste. Sounds weird, but it works: this step keeps your soup from tasting like a bland paste.
- Skip the Raw Garlic: Sauté the minced garlic with the onions until fragrant, about 30 seconds. After burning three batches, I finally figured out that raw garlic turns bitter when simmered too long.
- Use Cold Broth: Add cold broth to the flour mixture gradually while whisking to prevent lumps. My grandmother swore by this, and she was right: warm broth causes clumping every time.
Storing and Reheating gluten free dairy free cream of chicken soup
Refrigerator Storage
Let the soup cool for no more than 2 hours before transferring to airtight containers. I use glass mason jars—they’re perfect for portioning and reheating. Store in the fridge at 40°F or below for up to 4-5 days. 💡
Freezer Storage
This soup freezes beautifully for up to 3 months without texture issues. I recommend quart-sized freezer bags—lay them flat to save space and thaw faster. Leave 1 inch of headspace for expansion, and squeeze out excess air to prevent freezer burn.
Stovetop Reheating
My preferred method: Pour the soup into a pot and heat over medium-low heat for 10-15 minutes, stirring occasionally. If it’s too thick, add a splash of chicken broth to thin it out. The coconut milk may separate slightly—just stir it back together.
Microwave Reheating
For quick meals, microwave individual portions in 30-second intervals, stirring between each. Cover with a damp paper towel to prevent drying. Heat until reaching 165°F—usually 2-3 minutes total. ❄️
Thawing Frozen Soup
Transfer the frozen soup to the fridge and let it thaw overnight for best results. In a hurry? Submerge the sealed bag in cold water, changing the water every 30 minutes until thawed. Never thaw at room temperature.
Nutrition Facts
Frequently Asked Questions
Can I use almond milk instead of coconut milk?
Almond milk will be too thin and lack richness. For best results, stick with full-fat coconut milk or try cashew cream for similar creaminess.
What if my soup is too thin?
Make a slurry with 1 tbsp gluten-free flour and 2 tbsp cold water, then stir into simmering soup. It will thicken in 2-3 minutes.
Can I use pre-cooked chicken?
Yes! Shred 2 cups cooked chicken and add it during the last 10 minutes of simmering to warm through. This saves 15-20 minutes of cooking time.
Why does my soup taste bland?
Chicken broth quality matters. Use low-sodium gluten-free broth and season with extra salt and herbs to taste. A pinch of nutritional yeast adds depth.
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