Dairy Free Cream of Chicken

Dairy Free Cream of Chicken created by Kristina

dairy free alternative to cream of chicken soup

Ready In:
20mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Kristina
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@Kristina
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"dairy free alternative to cream of chicken soup"

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  1. Tiffany B.
    The recipe list says 3/4 cup milk but directions say to add 1/2 cup milk to the broth and "remaining cup" should be mixed with the seasoning... something isn't adding up... which one is correct?
  2. klcoffey47
    This worked PERFECTLY for a substitute in my favorite chicken/broccoli/rice casserole. I am so happy to be able to make it and keep it dairy-free! Can’t wait to try it in other recipes to substitute. Thank you so much.
  3. Bonnie O.
    Can I use any diary free milk substitute and get similar results? Since I cannot do almond or soy, my go to dairy replacement is coconut milk.
  4. Elizabeth H.
    Thank you! I thought my chicken pot pies were a thing of the past until I found this recipe. It's perfect: rich, creamy, and flavorful!
  5. Kristina
    Dairy Free Cream of Chicken Created by Kristina
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