Some of you might be cringing with today's recipe. How dare I cut corners with a can?
Yeah well, I am. This can of soup has long been a staple in many, many recipes and with the holiday season right around the corner I'm seeing recipes popping up all over that want you to use cream of chicken soup.
But YOU have allergies. And that can isn't going to fit your dietary restrictions.
This recipe is for homemade dairy free cream of chicken soup and a gluten free cream of chicken soup version that will taste better than the can. Mix and match your favorite ingredients to fit your allergy needs. The recipe makes the equivalent of two cans.
Homemade Condensed Cream of Chicken Soup (+ Dairy Free, Gluten Free Variations)
Ingredients
- 4 tablespoon butter butter substitute (we use Earth Balance)
- 1½ teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- 6 tablespoon flour (or arrowroot flour if gluten free)
- 1½ cup chicken broth
- 1½ cup almond milk (you can use other dairy free or dairy substitutes)
Instructions
- In a saucepan set to medium low heat, melt the butter. Stir in the onion powder, salt and pepper.
- Stir in the flour and continue stirring with a whisk.
- Add in the chicken broth and turn heat to medium. Bring mixture to simmer.
- Add in the milk and continue stirring until mixture thickens--approximately 10-15 minutes.
- Divide and serve or use as a substitute in your favorite recipe.
- Store in an airtight container in the fridge for up to several days.
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