Cream of Chicken Soup (Regular AND Dairy Free) - Better Batter Gluten Free Flour

Cream of Chicken Soup (Regular AND Dairy Free)

This soup is a great substitute for canned cream of chicken and can be used anywhere that condensed cream-of-chicken is called for.  Feel free to use the dairy free alternatives in the ingredient list. This […]

This soup is a great substitute for canned cream of chicken and can be used anywhere that condensed cream-of-chicken is called for.  Feel free to use the dairy free alternatives in the ingredient list. This makes the equivalent of one large can of cream of chicken soup, or serves 2 as a soup course.


Ingredients

8 oz. canned cooked chicken breast, with water
2 tbsp. butter or df margarine
1 tsp. onion powder
1 tsp. salt
Pepper to taste
3 tbsp.  (about 1.5oz or 42.5g) Better Batter flour
3/4 cup chicken stock
3/4 cup milk, soy creamer, heavy almond milk (plain),

Instructions
To make soup: Melt the margarine in a skillet and add the chicken broth and liquid, onion powder, salt and pepper. Stir in flour and cook a minute. Add the chicken stock, and bring to a simmer.
Add the milk, soy milk, or almond milk and simmer til sauce thickens, about 10 – 15 minutes.
Taste and adjust the seasonings

 

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