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    Home » Soups & Salads

    Published: Apr 5, 2021 · Modified: Sep 4, 2023 by Kayla · This post may contain affiliate links.

    Dairy-Free Cream of Chicken Soup

    Jump to Recipe Print Recipe

    Whether or not you eat dairy free, don't let this stop you from making homemade cream of chicken soup. This stuff is a game changer in your recipes! Once you make this Dairy-Free Cream of Chicken Soup, your taste buds just won't be satisfied with the stuff from the can. Not even Campbells can compete!

    Dairy-free cream of chicken soup in a mason jar.

    I believe I found this recipe online many years ago. It was so long ago that I've not been able to find the original source. If I find it, I will report back here and share. The original recipe was not dairy free, so my version is made with dairy free substitutes, and it is equally as delicious.

    This recipe is perfect for my Dairy-Free Chicken and Rice Casserole! In fact, this condensed soup is the main star of my chicken and rice recipe. It gives it so much flavor that makes it incomparable to any other chicken and rice!

    Jump to:
    • 📋 Ingredient Notes
    • 🥛 Substitutions
    • 🔪 Instructions
    • 🧊 Storing
    • ✅ Pro Tips
    • 📖 Recipe
    • 💬 Comments
    Ingredients to make dairy-free cream of chicken soup.

    📋 Ingredient Notes

    • Dairy-free butter: Use one that you like the taste of. I use country crock plant butter with avocado oil, as I feel (and many others) that the taste and aroma is identical to real butter.

    • Almond milk: I love to use my homemade almond milk.

    🥛 Substitutions

    • Milk: Instead of using almond milk, you can use unsweetened coconut milk (from the carton, not the can), cashew milk (you can find my easy recipe for cashew milk here) or even oat milk!

    • Flour: If you need to make this a gluten-free dairy-free recipe, you can substitute the flour for gluten-free all-purpose flour. I love to use Bob's Red Mill 1:1 Gluten-Free Baking Flour as a GF choice.

    🔪 Instructions

    Start by slicing up 1 ½ sticks of your favorite tasting non-dairy butter (I use country crock plant butter with avocado oil).

    Then, add the butter to a pot over medium heat on the stove and allow it to completely melt.

    Melted butter in a stainless steel pot.

    When the butter has completely melted, begin to make your roux. A roux is cooked mixture of fat and flour that is used as a thickening agent for soups and sauces.

    Slowly add the flour while whisking until the mixture is smooth.

    Melted dairy-free butter and flour mixture in a stainless steel pot.

    Next, add in the chicken broth, a little at a time, while continuously whisking. Adding the liquids slowly will help ensure that there won't be any lumps.

    Chicken broth mixed in to the melted butter and flour mixture.

    After that, slowly whisk in the almond milk. Again, continue to whisk so that no lumps form and the contents do not stick to the bottom.

    Almond milk mixed into the butter, flour and chicken broth mixture.

    The mixture will look thin at this point. Turn up the heat and let it come to a light boil while whisking constantly. It will begin to thicken as it comes to a boil. Once it starts to look very thick like a condensed soup, remove it from the heat.

    Dairy-free cream of chicken soup in a stainless steel pot.

    Mix in the spices.

    It will continue to thicken as it cools, so if it seems like more than 3 cups at first, be patient and let it cool some!

    Finally, you can add it to your favorite recipes that call for cream of chicken soup.

    Close up shot of dairy-free cream of chicken soup in a mason jar.

    🧊 Storing

    You can refrigerate the leftover cream of chicken soup in an airtight container and it will last for up to 4 days.

    Can you freeze homemade cream of chicken soup?

    Yes. You can. But keep in mind that when freezing cream of chicken soup, it does lose a bit of its original quality. Once thawed, it does have some separation and loses a bit of its creamy consistency. However, once mixed with milk and then cooked, it isn't really noticeable.

    Before freezing make sure it's completely cooled. You can store it in freezer safe ziplocks, squeezing the air out of the bag first and then sealing. Store for up to a couple of months.

    To thaw, leave in the refrigerator for 8 to 10 hours or until completely defrosted.

    ✅ Pro Tips

    • The soup can slightly vary in thickness depending on your choice of flour and plant milks. However, all substitutions mentioned above I have tested and they work great!

    • Another factor affecting the thickness is how slowly/quickly you add the flour, broth and plant milks as well as the temperature of the cream mixture.

    • It could end up looking like a bit more than 3 cups if you don't follow the instructions mentioned below to help with the thickening.

    • Watch the roux closely, whisking constantly throughout. It can easily burn by sticking to the bottom. If this happens, discard the burnt bits.

    • A can of Campbells is 10 ½ ounces or 1 ¼ cup (298 grams). You can measure out how much you need and save the rest for later.

    ⭐️Before you go! If you enjoyed this recipe for my Dairy-Free Cream of Chicken Soup, leave a review and comment down below to share it with me! I love to hear from you. Also, if you aren't following me on Instagram, search @thedairyfreemenu for some more cooking inspiration!

    📖 Recipe

    Dairy-free cream of chicken soup in a mason jar.

    Dairy-Free Cream of Chicken Soup

    Kayla
    Dairy-Free Cream of Chicken Soup is a game changer in your dishes! Once you make it, your taste buds just won't be satisfied with the stuff from the can. Not even Campbells can compete!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Course Soup
    Cuisine American
    Servings 3 cups
    Calories 519 kcal

    Ingredients
      

    • ¾ cup dairy-free butter 1 ½ sticks
    • ¾ cup flour
    • 1 ½ cup chicken broth
    • 1 ½ cup almond milk
    • ½ teaspoon celery salt
    • ¾ teaspoon onion powder

    Instructions
     

    • Slice up your butter and melt it in a pot over medium heat.
    • Slowly add the flour into the melted butter and whisk until smooth.
    • Pour in the chicken broth slowly while whisking. You want to add the liquids slowly to make sure the mixture remains thick, smooth and lump free.
    • Whisk in the almond milk slowly.
    • It will look thin at this point. So turn up the heat and let it come to a light boil while whisking constantly. It will thicken as it comes to a boil.
    • Once it starts to look like very thick condensed soup, remove it from the heat.
    • Add in the spices and whisk to combine.
    • The soup will thicken more as it cools.
    • Add to your favorite recipes that call for cream of chicken soup! Use right away or store for later use.

    Notes

    As far as calories go, this soup is almost spot on compared to the calories in an entire can of Campbells. Of course it will slightly vary depending on any substitutions you make.
     
    1 can of Campbells cream of chicken soup is about 1 ¼ cup (298 grams).

    Nutrition

    Serving: 1cupCalories: 519kcalCarbohydrates: 26gProtein: 4gFat: 45gSaturated Fat: 8gPolyunsaturated Fat: 14gMonounsaturated Fat: 21gTrans Fat: 8gSodium: 1328mgPotassium: 142mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 8mgCalcium: 165mgIron: 2mg
    Keyword dairy free cream of chicken soup
    Tried this recipe?Let us know how it was!

    Note: The nutrition label is just an estimate. Amounts may vary.

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    Reader Interactions

    Comments

    1. Meredith says

      October 12, 2021 at 4:19 pm

      5 stars
      I already posted a review on the chicken and rice recipe that uses this but this deserves a review of its own because it is the real star of that dish! WOW! The little extra step in making your own cream of chicken enhances the flavor by 5,000. What a great, simple recipe to take your food to the next level!

      Reply
      • Kayla says

        October 12, 2021 at 4:39 pm

        Thanks, Meredith! It really is a game changer!

        Reply
    2. Stephanie Mills says

      November 28, 2021 at 4:25 pm

      5 stars
      Since going dairy free, I haven’t been able to make my casserole dishes. I’ve missed it, and didn’t want to buy dairy free one online that I might not like. I was so glad when I came across this recipe on Facebook! It was perfect in my green bean casserole for Thanksgiving and I’m looking forward to using it for more recipes!

      Reply
      • Kayla says

        November 28, 2021 at 5:50 pm

        I'm so glad!! I love this cream of chicken so much, I'm convinced it will taste amazing in just about anything! Thanks so much for the review!

        Reply
    3. Danielle says

      December 26, 2021 at 1:33 pm

      This was excellent. I didn’t have almond milk and used extra creamy oat milk instead. It turned out great! Any idea how long this is good for in the fridge? I have some left over.

      Reply
      • Kayla says

        December 27, 2021 at 9:13 pm

        That's awesome to hear, Danielle! I would store it in the fridge for up to 4 days! I haven't tried it yet, but I think it will freeze well also. Which is something I'll be testing this week and reporting back 🙂

        Reply
    4. Stephanie says

      September 23, 2022 at 9:19 am

      Have you tried canning this recipe?

      Reply
      • Kayla says

        September 24, 2022 at 3:52 pm

        Hi, Stephanie! No. I have not tried canning it!

        Reply
        • Shannon L. Carter says

          November 12, 2024 at 3:20 pm

          Hi, anything with flour/starch would not be safe to can, per USDA Home Preservation guidelines.

          Reply
    5. Dalynn says

      December 07, 2023 at 3:46 pm

      5 stars
      Delicious!!!!! Stupendous!!! Amazing!!! I even made mine with just lightly seasoned broth from a chicken I pressure cooked, and it was perfect with lower sodium for my hubby! We put it into our favorite Chicken and Dumpling recipe, it tasted just the same as it would with the Campbell Heart Healthy cans. And soooo easy to make!

      Reply
      • Kayla says

        December 07, 2023 at 4:53 pm

        That sounds delicious!! I'm so glad you loved it! Thanks for sharing 🙂

        Reply
    6. Tara says

      January 03, 2024 at 9:26 am

      Can you make this with a gluten free flour? Looking forward to trying this!!

      Reply
      • Kayla says

        January 03, 2024 at 12:29 pm

        Yes! I've made this with Bob's Red Mill Gluten-Free 1:1 Baking Flour before and it came out perfectly. I would imagine that other brands of gluten-free all-purpose flour will work just fine.

        Reply
    7. Miranda says

      September 14, 2024 at 7:06 pm

      5 stars
      Kayla, these recipes are just amazing!
      I’m gluten free, nut free and dairy free so my diet has been limited until now. I used Bobs Red Mill gluten free 1 to 1 flour and oat milk (instead of almond). Turned out perfectly! I’m looking forward to using this on thanksgiving for green bean casserole.Thank you!

      Reply
      • Kayla says

        September 23, 2024 at 12:15 pm

        This comment made my day! I'm so happy to hear you loved this recipe!!

        Reply
    8. N says

      November 27, 2024 at 2:31 pm

      5 stars
      You’ve saved my belly! I am lactose intolerant and I’ve been looking for different ways to substitute Cream of Chicken/Mushroom in my dressing. This post came right on time before Gobble day! Thank you for sharing this recipe!

      Reply
      • Kayla says

        December 02, 2024 at 1:31 pm

        Yay! I love to hear it. Thanks for sharing!

        Reply

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    Kayla Daniels.

    HEY THERE! I'M KAYLA.

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