Monday, February 17, 2014

Dairy Free Cream of Chicken Soup

It's very hard to find dairy free cream of chicken soup. So making it homemade was the best option. Also, it is better for you because it's not full of unknown ingredients. 

Dairy Free Cream of Chicken Soup

2 1/2 Cups Organic Chicken Broth
1 1/2 Cups Unsweetened Almond Milk
3/4 Cups Gluten Free Flour
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Parsley 
1/2 tsp Onion Powder
1/2 tsp Garlic Powder 
1/4 tsp Basil


Combine the chicken broth with 1/2 Cup of almond milk in a large saucepan. Bring to a low boil. Do NOT let it get to a rolling boil. 

Whisk the flour and seasonings into the remaining cup of milk until smooth. The mixture will be slightly thick, but still runny. 
If it's to runny, add in a little flour at a time. 
Mixture will get thicker once added to the saucepan. 

Pour the flour, seasonings, and milk mixture into the saucepan and combine with the broth and milk. Reduce heat to low, and continue to whisk so no lumps form. Whisk until well combined and soup will be thick. 
If it's to thick, add in chicken broth to thin it out to get a creamy texture. 

If you do like cream of mushroom soup. You can certainly add in cooked mushrooms to this recipe.