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This recipe is courtesy of http://mywisemom.com/dairy-free-cream-of-chicken-soup (with her permission to use).  Cream of chicken is kind of a necessary part of casseroles, so I was thrilled to find this recipe.

Ingredients (4 cups, approx 2 cans)

2-1/2 cups organic chicken broth
1-1/2 cup almond milk
3/4 cups flour (gluten-free, if needed)
1 teaspoon real salt
1/2 teaspoon pepper
1/2 teaspoon parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 cup cooked mushrooms (optional)


1) Combine the chicken broth with 1/2 cup of the almond milk in a large saucepan. Bring to a low boil.
2) Whisk the flour and seasonings into the remaining cup milk until smooth. The mixture will be thick.
3) Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low. Stir/whisk continuously as it simmers to avoid lumps.
4) Continue whisking 5-10 minutes until the mixture is smooth and thick.

Note: For cream of mushroom, add 1/4 cup cooked mushrooms after the mixture is taken off the stove, before it thickens.