A creamy, comforting dairy free cream of chicken soup made with simple, wholesome ingredients. Perfect for casseroles, meal prep, or enjoying as a hearty standalone soup.
2 tablespoons olive oil or vegan butter
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons gluten-free flour or cornstarch
1½ cups unsweetened almond or oat milk
1 cup low-sodium chicken broth
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon dried thyme or Italian seasoning
1 cup shredded cooked chicken (optional for base)
Heat oil in a saucepan over medium heat. Sauté diced onion and minced garlic until softened.
Sprinkle in the gluten-free flour or cornstarch and stir constantly for 1–2 minutes.
Slowly pour in the almond milk and chicken broth, whisking until smooth.
Add salt, pepper, and dried herbs. Let simmer for 5–8 minutes until thickened.
Stir in cooked shredded chicken (if using) and heat through.
For a smoother texture, use an immersion blender to blend part or all of the soup.
Serve warm or store for later use in casseroles and recipes.
Use unsweetened, unflavored plant milk to avoid altering the savory profile.
Soup can be frozen in airtight containers for up to 3 months.
Cashew cream can be substituted for almond milk for a richer texture.
For a vegan version, omit the chicken or use chickpeas as a protein replacement.
Find it online: https://www.nytrecipe.com/dairy-free-cream-of-chicken-soup/