Gluten Free Cream of Chicken Soup

Total time50 min

Prep time15 min

Cook time35 min

Rich, velvety, and deeply comforting, this cream of chicken soup delivers everything you want from a classic bowl — tender shredded chicken, sweet carrots, celery, and a silky broth that feels like a warm hug. The thickening magic here comes from a simple cornstarch slurry instead of the usual flour-based roux, which means the soup gets that gorgeous, spoon-coating consistency without a single grain of wheat in sight. Poaching the chicken directly in the broth is a smart move that builds flavor from the very first step, and the aromatics — garlic, thyme, and rosemary — make the whole kitchen smell incredible. A generous pour of heavy cream at the end takes it from good to genuinely luxurious. Store-bought canned versions are notoriously tricky to trust, often thickened with wheat starch or processed on shared lines, so making it from scratch gives you full control over every ingredient. This recipe serves 4 and comes together in one pot, making cleanup as easy as the cooking itself. Finish each bowl with a little fresh parsley for a pop of color and brightness that ties everything together.

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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2 tbsp unsalted butter
2 medium carrots, peeled and diced
2 stalks celery, diced
1 medium yellow onion, diced
3 cloves garlic, minced
½ tsp dried thyme
¼ tsp dried rosemary
4 cups chicken broth
3 tbsp cornstarch
3 tbsp cold water
1 cup heavy cream
1 tsp salt, plus more to taste
½ tsp black pepper

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Place the chicken breasts in a large pot or Dutch oven and cover with the chicken broth. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 18–22 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred or chop into bite-sized pieces. Reserve the poaching broth in the pot.
2
Discard all but about 1 tablespoon of the poaching liquid from the pot, leaving just enough to prevent sticking. Melt the butter in the pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

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