11.08.2011

Recipe: Dairy Free Cream of Chicken Soup

There are so many delicious recipes that call for a can of cream of chicken soup. If you are fortunate enough to be food allergy free, then you are lucky! You can go to the store and pick up a can of cream of chicken soup. If you are like our family, with some food allergies you are not quite as lucky.

BUT... I have put together my own version of cream of chicken soup that is dairy free! We used it this week at my house for a brand new recipe that the kids, the hubster, and I gobbled up!

Best part is ... this recipe takes all of about 7 minutes to make!


You can also use this recipe for tater tot casserole {so yummy!}, green bean casserole, creamy chicken soup, and much more!

Here's what you need:
• 2 T dairy-free margarine (I like Fleishman's unsalted the best)
• 2T all purpose flour
• 2-3 cups chicken broth
• 2 T Tofutti cream cheese

{*T = tablespoon}

•  •  •  •  •

Here's how to make it:

Set your stove top to medium-low.  Place 2T dairy-free margarine in your warm pot. Let it melt. Once it is almost entirely melted, add your 2T flour.


Use a silicone or wire whisk {depending on your pot - mine if non-stick so I use silicone} to mix your margarine and flour together. You want to stir every 30 seconds or so to make sure it doesn't burn.


As you continue to stir your mixture will separate a little and begin to turn a darker color. The longer you let it cook, the "nuttier" the flavor will be {as the flour cooks}. This is called a rue. When mine looks like this, I add the chicken broth.


Start by adding about 1-1/2 cups of broth. Stir the mixture together and let it continue to cook for a minute or two while you stir. As you stir it will thicken up. Continue to add more broth a little at a time, while stirring, until you reach the thickness that you would like.


When I can stir mine and see the streak left in the sauce, it is the way I want it. If you like your less thick, add a little more broth.

*{If you accidentally add too much broth and it's too watery, add a teaspoon of flour to it and let it continue to cook. It will thicken up again.}


Now it's time to add your Tofutti cream cheese. It can be found at most grocery stores. Sometimes it is with the cream cheese, sometimes it is with the refrigerated soy products. Make sure you get the "plain" flavor.

*{It says it's "Better Than Cream Cheese". Personally, I think that's debatable, but it works just as well, and tastes just fine!}


Scoop about 2 tablespoons of Tofutti of drop it in your pot. You can see how accurately I like to measure, ha! Then whisk it in until it's completely incorporated.


... and that's it! Pretty simple! Now anyone who can't eat dairy can enjoy all of those recipes that call for cream of chicken soup. The taste is pretty plain, so if you like FLAVOR like we do, I usually add some of the following spices to brighten it up a little:
• garlic powder
• sea salt
• ground pepper
• paprika
• onion powder
• parsley

Add as much or as little of each spice as you like. I start with about 1 teaspoon of each and increase from their based on my "taste testing".

Watch for tomorrow's post... a great *NEW* recipe idea to use this soup with!


Do you have food allergies in your family? What great substitutions have you found/come up with?

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