When I first realized that I would have to prepare meals from scratch, I was especially overwhelmed with all of the casseroles, gravies and soups I wouldn’t be able to prepare because they called for canned cream of chicken soup.  After creating this cream of chicken soup recipe, those worries became a thing of the past and so many meal opportunities have opened up now that I know how to whip up this delicious homemade cream of chicken base.

Homemade Cream of Chicken Soup (gluten free, dairy free, top 8 free)

Rating: 51

3 cups condensed soup (similar to 2 cans)

Calories per serving: 140

Homemade Cream of Chicken Soup (gluten free, dairy free, top 8 free)


  • 1 1/2 cups chicken broth
  • 1/2 t. poultry seasoning
  • 1/4 t. onion powder
  • 1/4 t. garlic powder
  • 1/8 t. black pepper
  • 1/4 t. salt
  • 1/4 t. parsley
  • 1/8 t. paprika
  • 1 1/2 cups Sunflower Dream _or other milk substitute*_
  • 1/4 cup + 2 T. corn starch


  1. In a medium-sized saucepan boil chicken broth, 1/2 cup of the milk, and the seasonings for 2 minutes.
  2. In a bowl, whisk together the remaining 1 cup of milk and corn starch.
  3. Add the corn starch/milk mixture to the broth mixture.
  4. Continue whisking briskly until mixture boils and thickens.

Nutrition Information:

140 calories, 0.6g fat, <1g saturated fat, 0mg cholesterol, 250mg sodium, 32g carbohydrates, 1g dietary fiber, <1g sugars, 1g protein

*Different milk substitutes will affect the consistency and/or flavor of the soup, so keep this in mind and make adjustments as necessary.


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