What’s a casserole without cream-of-something soup?
When I started cooking (mostly) dairy-free for a family member, I found plenty of delicious alternatives, such as smart balance butter, almond milk and daiya brand cheese. One thing that was hard to come by was cream of (fill-in the blank) chicken, broccoli, mushroom, etc. soups. I wanted an affordable and tasty alternative that I could whip up in a pinch.
After experimenting with recipes, I found a dairy version that I adapted into something everyone in our family enjoys.
Easy Dairy-free Cream of Chicken Soup
Modified from Pinch of Yum’s Homemade Cream of Chicken Soup
- 1 can of chicken broth (14.5 oz.)
- 1 and 1/4 cup of unsweetened almond milk (I’ve used original and vanilla and both work)
- 1/2 cup of flour
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/2 tsp. parsley
- 1 tsp. salt
- Bring the chicken broth and 1/2 of the almond milk to a boil.
2. Meanwhile, add remaining almond milk and all remaining ingredients to a bowl and mix together thoroughly.
3. Add the spice mixture to the boiling chicken broth and whisk together.
4. Let mixture boil for 5 minutes and whisk frequently. Take off heat and continue to whisk until you get a thick, creamy consistency.
The recipe should make approximately 2 cans worth of the cream of chicken soup at 10.75 oz. each.
Use immediately in a recipe.
Or freeze for future use!
The best part of this recipe is that you can make this cream of chicken soup whatever consistency that you’d like. For example, if I’m making a sauce to top off a dish, I will make the cream of chicken soup a little thinner by adding more almond milk. You can also taste the recipe as you add the spices to modify the flavor for what you’re making.
What’s your favorite casserole dish featuring cream of chicken? I’d love to give it a try!