Gluten Free Cream of Chicken Soup with Garlic

Can you hear that? It's the sound of 30g of butter hitting a warm pot, followed immediately by the sharp, nose tingling aroma of 15g of fresh minced garlic. If you’ve been living off the canned stuff because you think making it from scratch is too much work, I’m here to tell you that you're about to have a total lightbulb moment.

Get ready to savor the best gluten-free Cream of Chicken Soup with Garlic you've ever had.

Honestly, I used to be intimidated by gluten-free thickeners because they always seemed to turn out either gritty or like weird jelly. But after a few kitchen disasters, I found the sweet spot that makes this recipe a total staple in my house.

It’s hearty, it’s garlicky, and it’s the kind of meal that feels like a warm hug after a long day.

We’re keeping things simple today. You don’t need fancy equipment or a million ingredients, just a few basics and about 25 minutes. Trust me on this, once you taste how the 480ml of bone broth melds with the heavy cream and that toasted garlic, you’ll never look at a red and white can the same way again.

Why gluten-free Cream of Chicken Soup with Garlic Rules

Starch Gelatinization: When the 35g of gluten-free all purpose flour hits the heat with the butter, the starch granules swell and burst, creating a thick, stable structure.

Emulsification: The fat in the 120ml of heavy cream binds with the bone broth through the flour "bridge," ensuring the soup stays smooth rather than separating.

Aromatic Infusion: Sautéing the 15g of garlic in butter first allows the fat to absorb the allicin, which then carries that flavor through every single spoonful of the soup.

Protein Denaturation: Using pre cooked chicken breast ensures the meat stays tender because we aren't overworking the proteins during the simmering phase.

The Science of Why it Works The secret lies in the roux technique. By cooking the GF flour for exactly 3 minutes, you remove the "raw" grain taste while allowing the starches to prepare for hydration. This is crucial for a silky mouthfeel.

Breaking Down the Quick Recipe Specs

Everything You Need for This Soup

• 30g Kerrygold Unsalted Butter: Provides the fatty base for our roux.
• 15g Garlic: Must be fresh, minced or finely grated for that punch. Why this? Fresh garlic provides a sharper, more complex flavor than jarred versions.
• 40g Yellow Onion: Finely grated so it melts into the sauce.
• 2g Dried Thyme: Adds an earthy, floral note that cuts through the cream.
• 35g Bob's Red Mill GF 1 to-1 Flour: Our primary thickening agent. Why this? The rice flour base mimics traditional wheat roux remarkably well.
• 480ml Kitchen Basics Chicken Bone Broth: The flavorful liquid heart of the dish.
• 120ml Heavy Cream: Adds the "cream" in cream of chicken.
• 5g Diamond Crystal Kosher Salt: Enhances all the savory notes.
• 1g Cracked Black Pepper: Provides a gentle heat.
• 250g Cooked Chicken Breast: Finely diced for even distribution.

Minimal Tools for the Best Results

You really don't need a pantry full of gadgets for this. I usually reach for my Lodge 3 Quart Enamel Dutch Oven because it holds heat so evenly, which is a lifesaver when you're trying to keep a roux from scorching.

If you don't have a Dutch oven, a heavy bottomed KitchenAid Saucepan works just as well.

You'll also want a sturdy whisk, preferably one with silicone coating if you're using non stick, to get those lumps out of the flour. A simple box grater is my secret weapon for the onion, it makes the texture so much better than chopping. This setup is similar to the efficiency needed for a One Pot Chicken recipe where minimal cleanup is the goal.

Steps to a Velvety Smooth Finish

The Aromatic Base

1. Melt 30g butter in your pot over medium heat until it begins to foam and sizzle.
2. Add 15g minced garlic and 40g grated onion. Note: Grating the onion ensures it disappears into the texture.
3. Sauté for 2-3 minutes until the garlic is fragrant and translucent but not browned.
4. Stir in 2g dried thyme to bloom the herbs in the fat.

The Thickener & Liquid

5. Sprinkle in 35g gluten-free flour.
6. Whisk constantly for 3 minutes until the mixture smells slightly nutty.
7. Slowly pour in 480ml chicken bone broth, whisking vigorously. Note: Adding liquid slowly prevents stubborn flour clumps.
8. Bring to a gentle simmer until the liquid thickens enough to coat a spoon.

The Protein

9. Stir in 120ml heavy cream, 5g salt, and 1g pepper.
10. Fold in 250g diced chicken and heat for 5 minutes until the soup is steaming and the chicken is warmed through.

Chef's Tip: If the soup feels too thick, splash in an extra tablespoon of broth. gluten-free flours continue to absorb liquid as they sit, so you might need a tiny adjustment right before serving.

Fixing Common Creamy Soup Problems

Grainy Texture Issues

If your soup feels "sandy," it's usually because the GF flour didn't hydrate properly or the blend has too much coarse rice flour. You can sometimes fix this by letting the soup simmer on very low for an extra 5 minutes, giving the starches more time to break down.

The Separation Solution

Did the cream curdle? This happens if the soup boils too hard after the dairy is added. Next time, turn the heat to low before pouring in the cream. If it happens now, try whisking in a teaspoon of warm broth to help re emulsify the fats.

Fun Variations and Ingredient Swaps

If you're looking for a dairy-free version, I've had great luck using full fat canned coconut milk. It changes the flavor profile slightly, but the fat content keeps that velvety mouthfeel we love. Just like when making a Creamy Garlic Butter recipe, the key is managing the heat so the fats don't separate.

Stovetop vs. Oven

While we're making this on the stove, some people ask about baking it into a casserole.

Decision Shortcut: If you want a quick lunch, stick to the stovetop. If you want a deep, roasted flavor, sauté the garlic first, then bake. If you need it thicker for a recipe, use 45g of flour instead of 35g.

Mastering Freezer and Reheating Prep

Storage: This soup stays fresh in the fridge for up to 4 days. Keep it in an airtight glass container to prevent the garlic aroma from taking over your whole refrigerator.

Freezing: You can freeze this for up to 3 months! However, because it contains heavy cream, the texture might look a bit separated when it thaws. Don't panic. Just reheat it slowly on the stove and give it a vigorous whisk to bring the emulsion back together.

Zero Waste: Don't toss those onion peels or the ends of your garlic! Throw them into a freezer bag. Once you have enough, you can boil them with water to make your own scrap broth for the next time you make this. It's an easy way to get every bit of flavor out of your groceries.

Perfect Pairings for Your Dinner

This soup is plenty filling on its own, but I love serving it with something that can soak up the extra broth. A piece of toasted gluten-free sourdough rubbed with a raw garlic clove is my go to. It doubles down on the garlic theme and adds a necessary crunch.

If you want a fuller meal, it pairs beautifully with a simple green salad dressed in a bright lemon vinaigrette to cut through the richness of the cream. I've also been known to pour this over a Baked Chicken Breast Recipe to turn it into a makeshift gravy. It's incredibly versatile!

Direct Answers to Your Soup Questions

Cornstarch vs. GF Flour Thickeners

Cornstarch creates a more translucent, glossy finish that can feel a bit "slick." Using a GF flour blend like we do here results in a more traditional, opaque, and creamy "chowder" style texture that mimics wheat flour much better.

Fresh Garlic vs. Garlic Powder

Garlic powder is fine in a pinch, but it lacks the pungent, spicy kick of fresh garlic. Since garlic is a headline ingredient here, I really recommend sticking to the 15g of fresh cloves. The way they mellow out in the butter is something powder just can't replicate.

Whole Milk vs. Heavy Cream

You can use whole milk, but the soup will be significantly thinner. Heavy cream has a higher fat content (around 36%), which provides that luxurious "shatter on-the spoon" thickness. If you use milk, you might want to increase the flour to 40g.

Using Thighs Instead of Breast

Absolutely. Chicken thighs have more fat and moisture, so they stay tender even if you simmer the soup a bit longer than intended. Just make sure they are fully cooked to 165°F (74°C) before adding them to the pot.

Debunking Searing Myths

Many people think you have to sear the chicken in the pot first to "lock in juices." That’s actually a myth; searing is for flavor (Maillard reaction), not moisture. Since we're using pre cooked chicken, we're skipping that step to keep this a 25 minute meal.

Homemade vs. store-bought Effort

Is it worth it? Yes. Most store-bought GF soups are packed with thickeners like modified food starch and gums that can leave a weird aftertaste. Making this from scratch allows you to control the salt and ensures every bite tastes like actual chicken and garlic, not a laboratory.

Scaling this recipe is a breeze, too. If you’re cooking for a crowd and want to double it, just remember to keep your spices at about 1.5x rather than a full 2x so they don't overpower the delicate cream.

It’s one of those recipes that actually gets better the next day as the garlic has more time to mingle with the thyme and broth. Happy cooking!