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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.