Whether you don’t have a can of it on hand for a recipe, you need a dairy-free version, or if you’re just trying to avoid all the extra processed ingredients in the canned stuff, this homemade cream of chicken soup (with a dairy-free option) is so quick and easy! Only a few ingredients that you likely already have in your kitchen and done is as little as 5 minutes…doesn’t get better than that! You may never buy another can again!
Homemade Cream of Chicken Soup
Ingredients
- 3 tbsp butter
- 2 tbsp flour (3 if you want it extra thick)
- 1/2 cup chicken broth
- 1/2 cup milk of choice
- 1/4 tsp garlic powder
- salt and pepper to taste
Directions
- Melt butter in a small saucepan over medium heat.
- Whisk in the flour until it’s smooth
- Whisk in the broth, milk, and garlic powder
- Bring to a gentle simmer and continue cooking while whisking often until thickened
- Add salt and pepper to taste
- Add soup to your soup/casserole/recipe or allow to cool and store for later use
How to make it dairy-free:
This recipe is perfect for a dairy-free version of cream of chicken soup, which is near impossible to find in stores.
Nothing extra is needed, you’ll simply use the non-dairy versions of the ingredients! Here’s a list of non-dairy staples I always have on hand so I can easily throw together dairy-free recipes like this.
- Butter- use a non-dairy or plant based butter. I use Country Crock! Sticks and the tub spread both work for this recipe.
- Milk- use whatever non-dairy milk you prefer. I always keep almond milk in our fridge so that’s what I use for this recipe!
How to store cream of chicken soup:
If you’re not using it right away, you can store this in an airtight container in the fridge for up to a week. You can also store portions in a ziploc freezer bag and freeze it for 3-4 months.
This recipe is so fast and easy, I hope you’ll give it a try! Pin it for later and let me know what you think!
