There are so many casserole recipes and other dishes that I would love to make for my kiddos, but unfortunately they call for canned cream of chicken soup. Not only are the canned condensed cream of soups high in sodium but they also contain dairy. In fact I have yet to find a canned one that does not contain dairy. But..there is good news. You can make it at home yourself without dairy PLUS it’s much healthier.
Ingredients
- 2 Cups Chicken Broth
- 2 Cups Alternative Milk (I used Coconut Milk)
- 1/2 Tsp. Salt
- 1/2 Tsp. Pepper
- 1 Cup Flour
Instructions
- Bring to a boil first 4 ingredients
- Turn heat down to medium
- Very Slowly Whisk in flour(Be sure to not let it clump up)
- Turn heat back up to med-high and bring back up to a boil. (continue whisking frequently).
- Continue to boil and whisk until it thickens.
- Let Cool and split into Freezer Bags.(2 Cups Per Bag)
Hi there! Does the coconut milk leave a slight coconut taste. As much as I love coconut, my dairy allergic son is not a fan!
Hi:) I use the plain instead of vanilla coconut milk that doesn’t leave the taste to me, but if he is very sensitive to the taste you might try a different milk such as soy or rice milk. It may not thicken as well with rice milk, but you can add a little cornstarch to thicken it up if you decide to use the rice milk. Hope that helps:)
Ah, good point about rice milk being too thin and the plain coconut milk. Thanks..we’ll give it a try!
You’re welcome:) Let us know how it goes!
Thank you so much for posting this! My son was diagnosed with multiple food allergies last spring and I have been looking for this exact recipe for several months.
The hubs developed lactose intolerance a couple years ago. After that I realized how many of the casseroles I made all the time had dairy. Today I made him one of his old favorites – sour cream and chicken enchiladas. I used this soup recipe with tofu sour cream and veggie cheddar “cheese” and he was in heaven. We’ll be keeping this in the freezer all the time now. I used soy milk instead of coconut because we had it on hand. Thank you!!!
That sounds great! I’d love to have that recipe Amy!
This sounds great! I have one question, can I freeze it for later? Will it still work if I freeze it and thaw it then use it? Thanks!
Yes! You can definitely freeze it. I do it all the time.
Thank you! Thank you! I followed the recipe using Silk Coconut Milk Original. There was no taste of coconut at all. I added chopped onion, chopped celery,onion powder, the smallest pinch of cumin, and celery salt for a little depth of flavor. This recipe can easily be turned into dairy free cream of mushroom.
A tip for no clumping. In a separate bowl, I added the flour by 1/4 cups into the cold coconut milk and stirring until it incorporated then added the mixture into the warm chicken broth, stirring until it thickens under medium to low heat.
So happy to have this soup base. It will open up so many recipe options for my dairy allergic 5 year old!
This is great, alot of my crockpot meals require cream soups. At the top it says to put in 2 cup servings. Is that the equivelent of 1 small can of cream soup?
Hi jeff,
Thanks for reading! Yes, that’s the amount I use to substitute for 1 can. You might could go a little less (1 1/2 cups) maybe?
-Holly
I have a question…my son is allergic to not only the dairy but wheat. So I can not use regular flour. Has anyone tried any other flour that worked in this recipe?
I used gluten free flour but it required much less…something like 5 or 6 tablespoons. I didn’t measure the flour and just sprinkled it in slowly as I wished and stopped adding when the mixture thickened. I also added some onion powder, garlic powder, a bit of cumin and some celery salt. It tastes yummy! I plan to use it for chicken enchiladas. We’ll see if it works!