Since being gluten and dairy free, I have missed making recipes with creamy soup bases. One day I decided just to make my own so I could still enjoy those rich comfort foods. I don’t know what I had been waiting for! Making this dairy free cream of chicken recipe was so easy to make and only took about 5 minutes. It tasted fabulous and I have more servings in the freezer for next time I’m craving something creamy and dairy free. This recipe is a lot healthier than it’s canned counterpart and tastes delicious too!
This recipe is naturally gluten free (GF).
I get asked a lot about my lazy spoon that connects to the pot and my french dutch oven which I have had for many years and use on a weekly basis. They are staples in my kitchen! You can find them here and here. If you keep your eye out, you can find french dutch ovens on sale for around $100 at Costco.
- 3 cups unsweetened almond milk, divided
- 12 tablespoons cornstarch
- 3 cups chicken stock
- 1 tsp poultry seasoning
- 2 tablespoons dried/dehydrated onions
- 1 teaspoon dried parsley
- 1 clove fresh garlic
- salt and pepper to taste
- In a medium bowl, combine 1 1/2 cups of the almond milk and the cornstarch. Whisk until thoroughly combined and set aside. In a large pot or dutch oven, combine remaining almond milk,stock, and seasonings. Bring to a boil. Whisk cornstarch and almond milk mixture again until smooth, then add to the pot and the broth mixture. Stir continuously and boil. Once it boils, stir and cook for another 2 minutes or until desired consistency.
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This looks like a good dairy free recipe that I’d be interested in trying. I’m just wondering how did you freeze the soup to use at a later time and the thawing process? Thank you!
Have you tried this with coconut milk? That’s what I have on hand!
I think it would be wonderful with coconut milk!