By Jenny B
Dairy-free Cream of Chicken Soup
I think this recipe is originally from JanesDish.com but that website is no longer in use. No idea if I tweaked it to suite me or not, but this is my go-to when I make anything that calls for cream of chicken soup. (I’ve never tried freezing, but supposedly you can.)
The recipe should make approximately 2 cans worth of the cream of chicken soup at 10.75 oz. each.
Use immediately or freeze for future use.
Updated at: Thu, 17 Aug 2023 03:01:18 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Nutrition per serving
Calories450.8 kcal (23%)
Total Fat12 g (17%)
Carbs71.1 g (27%)
Sugars2.1 g (2%)
Protein15 g (30%)
Sodium2930.1 mg (147%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Bring the chicken broth and 1/2 of the milk to a boil.
Step 2
2. Meanwhile, add remaining milk and all remaining ingredients to a bowl and mix together thoroughly.
Step 3
3. Add the spice mixture to the boiling chicken broth and whisk together.
Step 4
4. Let mixture boil for 5 minutes and whisk frequently. Take off heat and continue to whisk until you get a thick, creamy consistency.
Notes
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Easy
Go-to
Under 30 minutes
