Cream Of Chicken Soup Dairy Free Recipes
DAIRY-FREE CREAM OF CHICKEN SOUP
This delicious homemade dairy-free cream of chicken soup couldn't be easier to make. Since it's made with almond milk and olive oil, it's a wonderful dairy-free alternative to the canned soups often called for in recipes. -James Schend, Taste of Home
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook onion in oil over medium heat until tender. Whisk in flour, poultry seasoning and pepper until smooth; gradually whisk in broth and almond milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken and cook until heated through. If desired, sprinkle with parsley.
Nutrition Facts : Calories 162 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 716mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
DAIRY FREE CREAM OF CHICKEN
Make and share this Dairy Free Cream of Chicken recipe from Food.com.
Provided by Kristina
Categories Lactose Free
Time 20m
Yield 1 can
Number Of Ingredients 12
Steps:
- Combine the chicken broth with 1/2 cup of the almond milk in a large saucepan. Bring to a low boil.
- Whisk the flour and seasonings into the remaining cup milk until smooth. The mixture will be thick.
- Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low. Stir/whisk continuously as it simmers to avoid lumps.
- Continue whisking 5-10 minutes until the mixture is smooth and thick.
- For cream of mushroom, add 1/4 cup cooked mushrooms after the mixture is taken off the stove, before it thickens.For cream of celery, add 1/4 cup diced, cooked celery pieces after the mixture is taken off the stove, before it thickens.
CREAM OF CHICKEN SOUP - DAIRY FREE
For people lactose intolerant. Great by itself as just soup or yummy in recipes. We like it over chicken and served with rice.
Provided by Chelle_N
Categories Low Protein
Time 45m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Bring stock or bouillon to a boil.
- Add vegetables, salt and pepper and return to a boil.
- Cover and simmer for 25 minutes.
- Pour into a blender and liquefy.
- Serve hot.
- If soup is too thick, use milk substitute or bouillon to thin.
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