I'm trying to find gluten-free Cream of Chicken soup.
Can anyone recommend one that tastes good and will do well in a caserole?
Thanks!

Turtle

I have been buying Progresso soups for my hubbie. Not all of thier soups are gluten free but they do clearly list all ingredients on the label. I have not bought or checked the cream of chicken soup though.

Jennifer

I read a post the other day that said Health Valley had come out with a new Cream of Chicken, Cream of Mushroom and Cream of Celery that is gluten free. I immediately went to my health food store but they didn't have it on the shelf yet. Said they would try to order it. I can hardly wait because it would be so handy...especially with the holidays coming up. Hope it doesn't have MSG, probably not since its organic.

Progresso Creamy Chicken and Rice is really good. My daughter can't get enough of it! It should work for a casserole. I don't care for their Portobello Mushroom soup. Too many spices and you can't really taste the mushrooms.

They clearly label for gluten ingredients and it doesn't contain any. Of course they still have the CC possiblities since they do produce a lot of soups with gluten ingredients, but they have to clean the place pretty darn good between batches or the soups wouldn't taste right.

We have never had any problems with any of the Progresso soups we have tried and I am very sensitive. I just had the Progresso Garden Vegetable soup for lunch.

God bless,
Mariann

Thanks for the responses so far...will be on the prowl at all the grocery stores!

Try making your own

Cream of Chicken Soup

1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon gluten-free flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley

Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.

Stir in the chicken and bring to a boil. Remove from the heat.

Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.

I found the Health Valley Organic Cream of Chicken soup at Kroger in their Natural Market Place section.

Thanks Big Chicken!!!!

LOL!!!! I saw some at Whole Foods today too!

I used Lipton Cup-of-soup in Cream of Chicken for a recipie today and even though it was a powder and I had to do some mixing, it worked really well, and it is gluten free, so if you are looking for something you are taking to work or school, these are great because they are little dry packets and you just add hot water.