Imagine the warm, comforting smell of your favorite cream of chicken soup. Think about enjoying that comfort without any dairy. For those who can’t handle lactose or follow vegan values, discovering a dairy-free cream substitute feels amazing. It’s a moment when you realize food brings people together and creates memories.
Remember when Campbell’s condensed cream of chicken soup was always in the kitchen? Now, giving up dairy doesn’t mean you lose that comfort. In about 10 minutes with six simple ingredients, you can make these 13 easy dairy-free cream recipes. They let you enjoy those comforting tastes and textures while staying true to your dietary needs.
These recipes use vegan alternatives like coconut and almond milk or rich cashews. Each one is a perfect swap for traditional condensed soup. You can keep enjoying your family’s favorite dishes without dairy. This way, soup becomes more than just food; it’s a way to show you care.
Let’s find out how to make those cozy soups with easy, wholesome ingredients. You’ll see that going dairy-free doesn’t just meet dietary needs. It’s also an exciting way to cook.
Introduction to Dairy Free Cream of Chicken Soup
Cream of chicken soup is loved by many for its comfort and taste. But the regular recipes use dairy, which doesn’t work for everyone. If you can’t have dairy or choose not to, a non-dairy cream alternative offers the creamy feel and rich taste you love.
Why Choose Dairy-Free Options?
Using plant-based cream in cream of chicken soup helps everyone enjoy it. For folks with lactose issues, a non-dairy cream alternative means no stomach troubles. Vegans can dig into their favorite soups without breaking their diet. Plus, skipping dairy cuts down on saturated fats and cholesterol, making it a healthier choice.
Benefits of Homemade Soup
Making dairy-free cream of chicken soup at home lets you control what’s in your meal. Unlike the pre-made kinds, homemade soup keeps out unwanted additives. You can also adjust the recipe to suit your tastes and health needs. Choosing to go homemade means selecting top-quality ingredients like plant-based cream for that perfect creamy consistency.
Homemade, dairy-free cream of chicken soup stands out for many reasons:
- Servings per batch: 3 cups
- Calories per cup: 519 kcal
- Preparation time: About 15 minutes
- Total carbohydrates: 26 g
- Total fat: 45 g, including 8 g of saturated fat
- Less sodium than store versions: 1328 mg
- Packed with nutrients: 165 mg of calcium, 2 mg of iron
- Keeps well: 4 days in the fridge, 3 months frozen
Making your soup isn’t just healthier; it’s also fully customizable. Whether with coconut milk, almond milk, or another plant-based cream, you create a tasty, health-friendly dish. Enjoy delicious flavors and nourish your body with the best ingredients.
Essential Ingredients for Dairy-Free Substitutes
Making a delicious dairy-free cream of chicken soup means picking the right ingredients. Using lactose-free cream and vegan substitutes meets dietary needs and boosts flavor. Here’s a look at the main things you need for a perfect dairy-free alternative.
Plant-Based Milk Alternatives
Plant-based milks are key for dairy-free cream of chicken soup. Choices like soy, almond, and coconut milk are popular. Each brings a special taste and thickness to your soup.
- Soy Milk: A flexible choice that mixes well. Combine 3/4 cup soy milk with 1/4 cup of dairy-free margarine to mimic light cream.
- Almond Milk: Has a light, nutty taste. Great for those who like a milder flavor.
- Coconut Milk: Adds a rich flavor. Chill a can of full-fat coconut milk for about an hour to separate the cream, perfect for heavy cream.
Vegetable Broths and Stocks
Vegetable broths and stocks add depth to your dairy-free soup. They’re also great for vegans and vegetarians. Use them for a flavorful soup base.
- Vegetable Broth: A mix of simmered veggies, herbs, and spices for a full taste.
- Mushroom Stock: Brings a savory, earthy touch to enhance your soup.
- Homemade Stock: Make your own with leftover veggies and herbs to adjust salt and seasonings.
Thickeners and Seasonings
Getting the right texture and taste in your soup requires careful choice of thickeners and seasonings. Common picks include flour, cornstarch, and pureed veggies.
| Thickener | Method | Notes |
|---|---|---|
| Flour | Create a roux with equal parts flour and plant-based oil. | Leads to a smooth texture. |
| Cornstarch | Stir with cold water before adding to soup. | Makes the soup look glossy. |
| Silken Tofu | Blend and use as a cream replacement. | Also adds protein. |
Add seasonings like garlic powder, onion powder, thyme, and rosemary to boost your soup’s flavor. The right mix makes it truly enjoyable.
Using the right ingredients—plant-based milks, vegetable broths, and thickeners and seasonings—makes your dairy-free cream of chicken soup great. It will taste rich and creamy, just like traditional soups. And it’s perfect for those avoiding lactose or living a vegan life.
Recipe 1: Coconut Milk Cream of Chicken Soup
This Coconut Milk Cream of Chicken Soup is not just a dish; it’s a cozy hug in a bowl. Its rich, creamy texture blended with a hint of coconut flavor is the ultimate comfort food. With chicken broth and creamy coconut milk, you’ll enjoy a nourishing soup that’s perfect for chilly days or whenever you crave something comforting. Let’s dive into how to make this delightful soup with simple ingredients and easy steps.
Ingredients and Preparation
Here’s what you need for this recipe:
- 5 large carrots (approximately 3 cups when chopped)
- 1 bunch of celery (about 1 cup when chopped)
- 1 diced yellow onion
- 2 yellow potatoes diced into smaller pieces and 2-3 yellow potatoes halved
- 3-4 cloves of garlic, minced
- 1 teaspoon of dried parsley and 1 teaspoon of dried basil
- 1 teaspoon of sea salt and black pepper to taste
- 1 tablespoon of avocado oil or alternative cooking oil
- 3-4 boneless, skinless chicken thighs or 2 large chicken breasts
- 4 cups of broth (preferably bone broth)
- 1/2 cup of full-fat coconut milk from a can
- 3 tablespoons of olive oil for sautéing
- 1/2 teaspoon of paprika (optional for AIP)
- A pinch of turmeric and 2 bay leaves
- 2 tablespoons of chopped fresh parsley or 1 teaspoon dried
- 4 sprigs of fresh thyme or 1 teaspoon dried
- 3 sprigs of fresh oregano or 1/2 teaspoon dried
- 1/4 cup dry white wine or substitute with water for AIP compliance
- 2 cups low-sodium chicken broth/stock
- 2 cups full-fat coconut milk
- 2 tablespoons of tapioca starch mixed with 2 tablespoons of water for a slurry
Cooking Instructions
Here’s how you make the soup:
- Sauté Vegetables: Heat 3 tablespoons of olive oil in a large pot over medium heat. Add carrots, celery, and yellow onion. Cook for 5-10 minutes until they soften.
- Add Garlic and Seasonings: Mix in minced garlic, dried parsley, basil, paprika, turmeric, and bay leaves. Cook for 1 minute more.
- Add Chicken and Broth: Place the chicken pieces in the pot, then pour in the 4 cups of broth. Boil, then simmer for 20-25 minutes until chicken is done.
- Incorporate Coconut Milk: Stir in 2 cups of full-fat coconut milk. Heat it until the soup lightly simmers.
- Thicken the Soup: Create a slurry with tapioca starch and water. Gradually add it to the soup, stirring until thick.
- Season to Taste: Finally, add sea salt, black pepper, and optional white wine or water. Simmer 5-10 minutes, stirring now and then.
Serving Suggestions
Enjoy this warm dairy-free cream of chicken soup topped with fresh parsley or thyme. It’s great with crusty bread or a light salad. Besides being a hearty meal, it can also be a dairy-free coffee creamer base.
| Ingredients | Quantity |
|---|---|
| Carrots, chopped | 3 cups (about 5 large) |
| Celery, chopped | 1 cup (1 bunch) |
| Yellow Onion, diced | 1 large |
| Garlic, minced | 3-4 cloves |
| Chicken thighs or breasts | 3-4 thighs or 2 large breasts |
| Bone broth | 4 cups |
| Full-fat coconut milk | 1/2 cup |
| Olive oil | 3 tablespoons |
| Avocado oil | 1 tablespoon |
| Sea salt | 1 teaspoon |
| Black pepper | To taste |
| Paprika (optional) | 1/2 teaspoon |
| Turmeric | A pinch |
| Bay leaves | 2 leaves |
| White wine | 1/4 cup |
| Tapioca starch | 2 tablespoons |
| Water | 2 tablespoons |
Recipe 2: Almond Milk Cream of Chicken Soup
This cream of chicken soup uses almond milk for a light, nutty taste. It is great for those avoiding dairy but still wanting comfort food. Let’s dive into how to make it:
-
Ingredients:
- 4 celery hearts
- 3 whole carrots
- ½ yellow onion
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Adobo seasoning
- 2 teaspoons smoked paprika
- 1½ pounds chicken breasts (about 2 pieces)
- 4 cups chicken bone broth
- 1 teaspoon ground thyme
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon ginger paste
- ½ teaspoon black pepper
- 2 tablespoons cornstarch
- 4 cups unsweetened almond milk (substitute with oat or soy milk if you want)
- 8 ounces wide egg noodles
- 1 teaspoon chicken bouillon (optional)
- 1.5 cups almond milk mixed with 12 tablespoons cornstarch
- 3 cups chicken stock
- 1 teaspoon poultry seasoning
- 2 tablespoons dried/dehydrated onions
- 1 teaspoon dried parsley
- 1 clove fresh garlic
How to cook it:
- First, brown the chicken for about 4 minutes on each side.
- Add in the veggies and broth, then let it simmer for 25 minutes.
- Toss in egg noodles and cook till they’re tender, roughly 4 minutes.
- Now mix almond milk with cornstarch. Stir it into the pot till the soup thickens.
- Add Adobo seasoning, smoked paprika, thyme, salt, pepper, and chicken bouillon if using. Mix well.
- Let it cook for another 5 minutes to blend the flavors. Serve it hot.
This almond milk cream of chicken soup suits anyone who skips dairy but loves creamy soups. You can make it even richer by adding dairy-free whipping cream. Here’s what you get in 2 cups:
| Calories | Carbohydrates (g) | Protein (g) | Fat (g) | Saturated Fat (g) | Cholesterol (mg) | Sodium (mg) | Potassium (mg) | Fiber (g) | Sugar (g) | Vitamin A (IU) | Vitamin C (mg) | Calcium (mg) | Iron (mg) |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 395 | 11 | 32 | 24 | 9 | 111 | 883 | 424 | 1 | 3 | 395 | 9 | 97 | 2.2 |
This soup takes about 40 minutes to cook, making it a fast, healthy meal. Adding dairy-free cream makes it even creamier. Prep takes just 5 minutes. You’ll get 8 servings, making this homemade soup a perfect choice over canned ones. It’s a warm, inviting meal all on its own.
Recipe 3: Cashew Cream of Chicken Soup
Cashew cream makes this cream of chicken soup creamy and full of flavor without dairy. To make it, you blend cashews until they’re very fine. Then, cook them with broth and spices to make a thick soup base. This soup is both hearty and tasty, perfect as a filling meal.
Ingredients and Preparation
To start making this delicious soup, gather all the ingredients and prepare them as follows:
- 1 cup raw cashews (soaked for 6 hours or quick-soaked in boiling water for 2 hours)
- 4 cups vegetable broth
- 2 cups cooked chicken, shredded
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon thyme
- Salt and pepper to taste
Cooking Instructions
Here are the steps to create your cashew cream of chicken soup:
- Blend Soaked Cashews: After soaking, drain the cashews. Blend them with a cup of the vegetable broth until it’s smooth.
- Sauté Vegetables: Heat olive oil in a pot. Cook onion, carrots, and celery until they’re soft. Add garlic and thyme, cooking for a minute more.
- Add Broth: Add the rest of the vegetable broth to the pot and bring it to a boil.
- Combine Ingredients: Lower the heat, then add the cashew mix and chicken. Let it simmer for 20 minutes, stirring sometimes.
- Season: Season with salt and pepper. Cook it for 5 more minutes.
Serving Suggestions
Enjoy your cashew cream of chicken soup in these ways:
- As a main dish with some crusty bread on the side.
- Topped with fresh herbs, like parsley or chives.
- Alongside a green salad for a complete meal.
For more info on nutrition and how to store this soup:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 282 kcal |
| Carbohydrates | 19 g |
| Protein | 19 g |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Sodium | 907 mg |
| Potassium | 690 mg |
| Fiber | 2 g |
| Sugar | 7 g |
| Vitamin A | 8219 IU |
| Vitamin C | 8 mg |
| Calcium | 43 mg |
| Iron | 2 mg |
Cooking Tips and Techniques for Dairy-Free Cream Soups
Learning to make dairy-free cream soups is key for anyone going dairy-free. These soups mimic the creamy texture of traditional ones, using vegan ingredients. We’ll share tips on making your dairy-free soups flavorful and creamy.
How to Achieve the Perfect Creamy Texture
To get dairy-free creamy soup, pick the right plant milk, like almond or oat. Cook your soup gently and whisk well. This avoids lumps. Blending beans or cauliflower into your soup makes it thicker and less calorie-rich.
Cashews, soaked and blended, also thicken your soup nicely. They add a vegan creaminess.
Flavor Enhancements
To boost your soup’s flavor, use seasonings wisely. Garlic powder, onion powder, and herbs work well. Roasting veggies like garlic and onions before adding them gives a deeper taste.
Stay away from additives like carrageenan for health reasons. Stick to natural ingredients for better flavor and nutrition.
Following these tips, you can make tasty and healthy dairy-free cream soups. They’re great for anyone avoiding dairy.
Recipe 4: Soy Milk Cream of Chicken Soup dairy free
Soy milk is an excellent *dairy free cream* base for chicken soup. It has a thick consistency and neutral flavor. This makes it perfect for pairing with the classic tastes of chicken soup.
This Soy Milk Cream of Chicken Soup takes about 30 minutes to make. It’s quick and perfect for busy weeknights. Here are the steps and ingredients you’ll need:
-
Ingredients for dairy free cream:
- 2 cups vegan shredded chicken or any vegan chicken product
- 1 cup soy curls (rehydrated)
- 5 cups vegetable broth (reduce to 4 cups if using soy curls)
- 1/2 cup flour
- 1/2 cup fat (canola oil or vegan margarine)
- 1 medium yellow onion, diced
- 3 medium carrots, chopped
- 3 celery ribs, chopped
- 3 cloves garlic, minced
- 1 cup plant-based milk
- Optional: 2 tablespoons nutritional yeast
- Preparation Steps for dairy free cream :
- Start by sautéing the onions for 2-3 minutes in a soup pot.
- Add the carrots, celery, and garlic, and sauté for an additional 2 minutes.
- In a separate pot, create a roux by mixing 1/2 cup flour and 1/2 cup of fat (oil or margarine) until thickened.
- Add the vegetable broth to the sautéed vegetables and bring to a simmer.
- Incorporate the soy milk and roux into the pot, stirring constantly to prevent lumps.
- Rehydrate the soy curls using 1.5 cups of the vegetable broth, then add to the simmering soup.
- Simmer for 10-15 minutes until the soup reaches the desired thickness. If using, add nutritional yeast for an enhanced savory flavor.
- Serving Suggestions for dairy free cream :
- Serve hot with a side of sweet potato fries or a fresh chickpea salad for a complete, nutrient-rich meal.
- This soup pairs well with crusty bread or over a serving of rice (1 cup recommended).
| Component | Quantity | Purpose/Notes |
|---|---|---|
| Soy Milk | 1 cup | Provides a creamy base |
| Vegan Chicken | 2 cups | Adds protein and texture |
| Vegetable Broth | 5 cups | Main liquid component, can be reduced when using soy curls |
| Roux (Flour + Fat) | 1/2 cup each | Thickening agent |
| Vegetables | Carrots, Celery, Onion | Enhances flavor and nutrition |
| Optional Ingredients | Nutritional Yeast, Rice, White Wine | Enhances savory flavor |
Dairy Free Cream: Best Alternatives for Creamy Soups
Making creamy and delicious soups without dairy is simple. You just have to look at plant-based choices. These vegan cream substitutes meet your taste and health needs. They make your soups smooth and yummy.
Oat Milk as a Cream Substitute
Oat milk is an amazing vegan cream substitute. It tastes naturally sweet and feels creamy. To thicken your soup, add cornstarch, vegan butter, or silken tofu. It’s great for making your favorite soups creamier.
- Oat milk typically needs 2 tablespoons of cornstarch or 1/3 cup of vegan butter for desired thickness.
- Short- to medium-grain rice, when added, can enhance the soup’s starchiness and creamy texture.
- Blend one-third of the soup for a creamier consistency.
Using Coconut Milk for Creaminess
Coconut milk adds a rich and unique taste to soups. Use full-fat coconut milk for the best creaminess. Coconut cream gives an even richer texture for special recipes, but it’s thicker.
- Full-fat coconut milk is preferred for ideal creaminess.
- Coconut cream offers a richer texture but can be more difficult to blend.
- One-to-one substitution with coconut milk is viable if the fat content matches dairy-based heavy cream.
Almond Milk Options
Almond milk is great when you want something light with a nutty twist. It works well in simple soups. To mimic heavy cream, just soak almonds in water or non-dairy milk.
- Soak almonds to create a creamier texture.
- Blend soaked almonds with water or non-dairy milk for a richer consistency.
- Almond milk enhances soups without overpowering other flavors.
| Substitute | Ingredient | Usage | Preparation Time |
|---|---|---|---|
| Oat Milk | Oat Milk, Cornstarch | Adds sweetness, creamy texture | 15-20 minutes |
| Coconut Milk | Full-fat Coconut Milk | Rich texture, unique flavor | None (ready to use) |
| Almond Milk | Soaked Almonds, Water | Light, nutty flavor | Overnight soak |
Choosing the right vegan cream substitute changes everything. It means tasty, dairy-free soups everyone loves.
For more gluten-free French fry recipes and tips, check out the reputable source “Gluten-Free Crispy Baked Fries Recipes.”
Recipe 5: Oat Milk Cream of Chicken Soup
Oat milk is creamy and a bit sweet. It’s perfect for making a dairy-free cream of chicken soup. We mix oat milk with chicken broth, spices, and a special plant-based cream. This mix creates a yummy and filling soup that everyone can enjoy.
Here’s a list of the essential ingredients you’ll need:
- 1 small russet potato (½ pound, for thickening)
- ½ pound chicken breast
- 2 cups chicken stock
- 1 cup oat milk
- 6 cloves garlic
- 1 medium-sized carrot
- 3 tablespoons of nutritional yeast
- 2 sprigs of fresh thyme or rosemary
Start by cooking the carrot and garlic in a pan. Cook them for about 17-20 minutes until they’re soft. Then, cook the potato and chicken in the chicken stock. Let them simmer for about 15-20 minutes until they’re done.
When your main ingredients are cooked, blend them with the oat milk. This will make a smooth, creamy base. This plant-based cream adds a special taste and richness to the soup, making it light and delicious.
Here is a nutritional breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 510 kcal |
| Carbohydrates | 39 g |
| Protein | 37 g |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Polyunsaturated Fat | 5 g |
| Monounsaturated Fat | 10 g |
| Trans Fat | 2 g |
| Cholesterol | 87 mg |
| Sodium | 647 mg |
| Potassium | 950 mg |
| Fiber | 3 g |
| Sugar | 14 g |
| Vitamin A | 5334 IU |
| Vitamin C | 6 mg |
| Calcium | 167 mg |
| Iron | 2 mg |
Keep the soup fresh by storing it in the fridge for up to 5 days. Or, you can freeze it for 3 months. When you reheat it, warm it gently. This keeps the creamy texture of the plant-based cream just right.
Tips for Storing and Freezing Dairy-Free Cream Soups
Storing your delicious dairy-free cream soups right is key to keeping them fresh. We’ll explore the best ways to do this, so your soups taste great every time.
Storage in Refrigerator for dairy free cream
Before refrigerating, let soups cool down to room temperature. This stops condensation and keeps bacteria away. Seal them tight in airtight containers to keep fresh for up to 4 days. Don’t forget to mark each container with the date made and a use-by date.
Consider portioning soups into single servings too. This makes reheating easy and keeps the rest of the soup untouched.
Freezing Techniques for dairy free cream
Freezing your soups is smart if you’ve got too much or want to save for later. Let’s go over how to freeze your soups properly:
- Cool First: Make sure your soup cools off before you freeze it. This helps avoid ice buildup.
- Appropriate Containers: Use Tupperware for thick soups and plastic bags for thin ones. Bags save more space in your freezer.
- Leave Space: Always leave some room at the top of containers or bags to let the soup expand as it freezes.
- Labeling: Label your soup with what it is, when you froze it, and when to use it by. This keeps things organized.
- Portion Control: Freeze in portions that suit you or your family’s needs. This makes mealtime easier.
- Duration: Try to eat your frozen dairy-free cream soups within 3 months for the best quality.
Reheating Instructions for dairy free cream
When you’re ready to eat your soup, you want to heat it up just right to keep it creamy and delicious:
- Thawing: Thaw soup in the fridge for a day or two. This helps it heat evenly.
- Stovetop: Warm it slowly on low heat and stir often. If the soup separates, gently whisk it back together.
- Microwave: For a quicker option, microwave your soup and stir every 2-3 minutes until it’s hot.
- Slow Cooker: Or, use a slow cooker. Set it on low for a few hours, depending on if it’s frozen or thawed.
- Cream Addition: Adding your non-dairy cream while reheating can help keep the soup creamy.
Conclusion
Exploring dairy-free cream alternatives like coconut, almond, and soy milk, you embrace a healthier lifestyle. This doesn’t mean losing out on taste or texture. It also lets you cater to different dietary needs while trying out new flavors.
Making dairy-free cream soups at home lets you control what goes in them. You can adjust the flavors as you like. These plant-based versions usually have less fat and calories. For example, unsweetened almond milk has only 40 calories per cup. Plus, going lactose-free might help improve skin issues, like cystic acne.
With more people choosing plant-based diets, the demand for dairy-free creams is rising. These alternatives make meals delicious and suitable for a wider range of people. Using plant-based milks like almond or coconut ensures your dishes can be enjoyed by all. Enjoy the classic taste of cream of chicken soup in a new, healthful way.
Chef’s Note:
For extra crispiness, consider soaking the cut potatoes in cold water for at least 30 minutes before cooking. This step helps remove excess starch, resulting in a crispier texture. Additionally, ensure the fries are spread out in a single layer on the baking sheet or air fryer basket to allow for even cooking and maximum crispiness.