Dairy-Free Cream of Chicken Soup
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 dishes! 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!
Ingredients
- ¾ cup non-dairy 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 very slowly.
- If yours looks too thin at this point, that's alright! Just turn up the heat and let it come to a light boil while whisking constantly.
- Once it starts to look like a thick condensed soup, remove it from the heat.
- Mix the spices in and whisk.
- 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
Tried this recipe?Let us know how it was!