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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
  • Total Time
    Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 2 tablespoons finely chopped onion
  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon pepper
  • 1-1/2 cups chicken broth
  • 1/2 cup unsweetened almond milk
  • 1 cup finely diced cooked chicken
  • 1/2 teaspoon salt
  • Minced fresh parsley, optional

Directions

  • 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
1-1/4 cups: 162 calories, 10g fat (2g saturated fat), 33mg cholesterol, 716mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 11g protein.

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