Dairy-Free Cream of Chicken Soup | Pinch of Parsley
Dairy-Free Cream of Chicken Soup
10 mins prepServes 4
Stop buying the canned stuff! This homemade Cream of Chicken Soup is dairy-free, healthier, and a perfect 1:1 replacement for store-bought versions. It's easy to make and can be used as a base for casseroles or enjoyed on its own.
1. Melt vegan butter over medium-heat in a saucepan.
2. Once melted, add in the all-purpose flour. Using a wooden spoon, mix together until a dough-like mixture has formed. Cook for 1-2 minutes.
3. Add in ⅓ of the no-chicken broth and the bouillon cube or base. Whisk until smooth and combined then add in the remaining broth. Continue whisking until fully incorporated.
4. Add in all of the seasonings and slowly whisk in the plant-based milk, whisking until combined.
5. Whisk continuously until the soup has warmed through, about 3-4 minutes, and has thickened and reached a smooth, creamy texture.
6. Use right away in as a base in a casserole, thin it a little more to enjoy as soup, or store to use later in an airtight container. Enjoy!
