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

Dairy-Free Cream of Chicken Soup

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 2 votes
Prep Time 5 minutes
Course Soup
Cuisine American
Servings 3 cups
Calories 519 kcal


  • 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


  • 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.


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).


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
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