Dairy Free Cream Of Chicken Soup Recipes

DAIRY-FREE CREAM OF CHICKEN SOUP

Steps:

• In a large saucepan, cook onion in oil over medium heat until tender. Whisk in flour, poultry seasoning and pepper until smooth; gradually whisk in broth and almond milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken and cook until heated through. If desired, sprinkle with parsley.

DAIRY FREE CREAM OF CHICKEN

Steps:

• Combine the chicken broth with 1/2 cup of the almond milk in a large saucepan. Bring to a low boil.
• Whisk the flour and seasonings into the remaining cup milk until smooth. The mixture will be thick.
• Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low. Stir/whisk continuously as it simmers to avoid lumps.
• Continue whisking 5-10 minutes until the mixture is smooth and thick.
• For cream of mushroom, add 1/4 cup cooked mushrooms after the mixture is taken off the stove, before it thickens.For cream of celery, add 1/4 cup diced, cooked celery pieces after the mixture is taken off the stove, before it thickens.

CREAM OF CHICKEN SOUP - DAIRY FREE

Steps:

• Bring stock or bouillon to a boil.
• Add vegetables, salt and pepper and return to a boil.
• Cover and simmer for 25 minutes.
• Pour into a blender and liquefy.
• Serve hot.
• If soup is too thick, use milk substitute or bouillon to thin.

GLUTEN FREE AND DAIRY FREE CREAM OF CHICKEN SOUP

Steps:

• Melt butter, add in onion powder, salt and pepper.
• Stir in flour and cook for a minute or two
• Add in chicken broth and bring to simmer
• Add in coconut milk and simmer until it thickens. About 12-15 minutes Add in shredded chicken and heat through.

DAIRY-FREE CONDENSED CREAM OF CHICKEN SOUP (CAMPBELL'S SUB)

Steps:

• Put the cashews in your spice grinder or food processor. Process until powdered, about 1 minute.
• Put the cashew powder and milk beverage in your blender. Blend until smooth, about 1 minute.
• Pour the cashew mixture and broth into a medium saucepan over medium heat. Add the onion powder, garlic powder, black pepper, and thyme and whisk to combine. Bring the soup to a boil. Reduce the heat to medium-low, and simmer for about 10 minutes, whisking often. It should reduce to about 1¼ cups of very thick "condensed" cream of chicken soup, weighing roughly 10½ ounces.
• Whisk in the salt.
• Use this condensed soup in recipes as you would the original.
• Store in an airtight container in the refrigerator for up to 2 days, or freeze it to enjoy later.