This delicious homemade dairy-free cream of chicken soup couldn’t be easier to make. Since it’s made with almond milk and olive oil, it’s a wonderful dairy-free alternative to the canned soups often called for in recipes. —James Schend, Taste of Home,
Ingredients
- 2 tablespoons finely chopped onion
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 1-1/2 cups chicken broth
- 1/2 cup unsweetened almond milk
- 1 cup finely diced cooked chicken
- 1/2 teaspoon salt
- Minced fresh parsley, optional
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Directions
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Nutrition Facts
1-1/4 cups: 162 calories, 10g fat (2g saturated fat), 33mg cholesterol, 716mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 11g protein.
