Dairy-Free Cream of Chicken Soup
Serves: 2
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients
| Ingredient | # |
|---|---|
| Chicken Broth (cups) | 1.25 |
| Almond Milk (Divided) (cups) | 0.75 |
| All-Purpose Flour (cups) | 0.33 |
| Salt (teaspoons) | 0.5 |
| Pepper (teaspoons) | 0.25 |
| Parsley (teaspoons) | 0.25 |
| Onion Powder (teaspoons) | 0.25 |
| Garlic Powder (teaspoons) | 0.25 |
| Oregano (teaspoons) | 0.25 |
| Basil (teaspoons) | 0.125 |
| Diced Cooked Mushroom (Optional) (cups) | 0.25 |
| Diced Cooked Celery (Optional) (cups) | 0.25 |
Directions
For Cream of Chicken Soup: 1. Combine Chicken Broth (1 1/4 c) and Almond Milk (1/2 c) in a large saucepan, bring to a low boil. 2. Whisk AP Flour (1/3 c) and seasonings into the remaining Almond Milk (1/4 c). This will be thick. 3. Pour the seasoning mixture into the broth mixture in the saucepan, reduce heat to low, whisk constantly as it simmers. 4. Whisk for 5-10 mins until smooth and thick. For Cream of Mushroom Soup: - Follow steps 1-4 above 5. Add Diced Cooked Mushrooms (1/4 c) immediately after removing soup from the stove, before it thickens. For Cream of Celery Soup: - Follow steps 1-4 above 5. Add Diced Cooked Celery (1/4 c) immediately after removing soup from the stove, before it thickens.
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