As I’ve maneuvered my way through creating healthy, delicious, dairy-free dinners for our family, I often grieved the thought of not having quick meals (a la casseroles) to prep in advance. You know the kind. The ones you can prepare ahead of time, throw in the oven and forget it.
The biggest missing link for us was the “cream of chicken.” Not only are the cream of chicken cans at the store dairy-filled, they are also filled with lots of I-can’t-read-these-big-words ingredients. (Click the image to enlarge and read label.)
As such, I’ve been on the hunt for awhile for a super simple solution. And thanks to this dairy-free version, the options have now opened as far as casseroles and bakes and other creamy, yummy, comfort foods.
This recipe has the thickness of what you remember from the can and a great flavor, but it does away with the dairy and un-pronounceable ingredients! Plus, it’s simple. Lots-o-wins!
The spices used include salt, pepper, onion powder, garlic powder, parsley, basil and oregano. This is 100% customizable. If you like a little more or less of something, mix it up.
In the recipe, I just indicate “flour.” I have tried 3 variations and thought all tasted similar when put into a bigger recipe. I’ve used unbleached white, white whole wheat and fine stone whole wheat. The whole wheat is a bit thicker, but it didn’t change the flavor of the recipe. Use what you prefer.
Look how quickly the broth goes from, well, a milky broth…
… to what you remember of cream of chicken soup once the flour mixture is added. Keep whisking while it thickens and simmers on low heat to avoid any lumps.
As is, this recipe makes about 4 cups which is about the equivalent to 2 cans of store-bought condensed cream of chicken soup. Half, if necessary.
I made this the night before I made a chicken and rice casserole (recipe coming tomorrow), so this can easily be made ahead of time.
Voila! Do you have a casserole you loved growing up? We always had tuna casserole. What is it about a casserole that just screams COMFORT!?!?!
Dairy-free Cream of Chicken Soup
- 2-1/2 cups organic chicken broth
- 1-1/2 cup almond milk
- 3/4 cups flour
- 1 teaspoon real salt
- 1/2 teaspoon pepper
- 1/2 teaspoon parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/4 teaspoon basil
As is, this recipe makes about 4 cups, roughly 2 cans of condensed cream of chicken soup.
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.
|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.|