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How to Make Gluten Free Dairy Free Cream of Chicken Soup. Melt butter in a large saucepan, add in onion powder, salt and pepper. Whisk in flour to mixture and cook for a minute or two. Add in chicken broth and bring to simmer. Add in coconut milk and simmer until it thickens.

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Grab a pan, a whisk, and all your ingredients and let's get going. In a saucepan over medium-low heat, melt butter (or fat of choice). Whisk in flour. It will make a thick paste, continue stirring for a couple of minutes while the flour flavor cooks out, but don't let it brown. Slowly whisk in liquids.

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Add the flour to the pan ad whisk until a roux is formed (about 1 minute) Add the chicken broth and milk, continuing to whisk to smooth out any lumps. Stir in the seasonings (garlic, salt and pepper) and continue to whisk and cook on a simmer until the mixture thickens (about 2-3 minutes). Remove the soup from the heat and substitute in recipes.

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STEP ONE: Saute the vegetables. Heat olive oil in a large dutch oven over medium-high heat. Add the onions, carrots, and celery, and cook for about 5 minutes. Season with salt and pepper. Add the minced garlic and cook until fragrant, about 1 minute. STEP TWO: Add the broth and chicken.

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3/4 cup milk, soy creamer, heavy almond milk (plain), Instructions. To make soup: Melt the margarine in a skillet and add the chicken broth and liquid, onion powder, salt and pepper. Stir in flour and cook a minute. Add the chicken stock, and bring to a simmer. Add the milk, soy milk, or almond milk and simmer til sauce thickens, about 10.

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Soy milk and miso paste can be combined to create a dairy-free cream of chicken substitute with an umami-rich flavor. To make this substitute, combine 1 cup of unsweetened soy milk with 2 tablespoons of white miso paste. Whisk until smooth. 6. Nutritional Yeast.

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Whisk the flour into the oil and let it cook for a few minutes. Add the milk, broth, garlic powder, and black pepper, and continue whisking while the mixture comes to a simmer. Reduce the heat to low, cover the pot, and let the mixture simmer for about 5-7 minutes or until thickened. Transfer the condensed cream of chicken soup to a jar or use.

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Add a big splash of water and fry for another 12-15 minutes. In the meantime, dissolve cornstarch in plant milk to make a cornstarch slurry. When the veggies have softened a little, it's time for the next step. Add milk, cornstarch slurry, broth, nutritional yeast, and seasoning. Bring to boil.

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1. Cream of Mushroom Soup: This rich and flavorful soup is a great substitute for cream of chicken soup. It can add depth and umami to your dish. 2. Cream of Celery Soup: Celery soup has a similar consistency and flavor to cream of chicken soup, making it a good substitute. 3.

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Instructions. In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux and cook for a minute or two to eliminate the raw flour taste. Gradually add the chicken broth and milk, whisking continuously to avoid lumps. Simmer the mixture until it thickens to a creamy consistency.

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In a large saucepan, cook onion in oil over medium heat until tender. Whisk in flour, poultry seasoning and pepper until smooth; gradually whisk in broth and almond milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken and cook until heated through.

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In a pot over medium-high heat, melt the vegan butter. Add the onion and saute for about 3 to 5 minutes, until translucent. Add the gluten-free flour to the cooked onions and whisk together. Cook for about 30 seconds. While continuing to whisk, slowly add the coconut milk and chicken broth.

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Instructions. SIMMER: Add all the ingredients to a medium sauce pan and stir. Turn the heat to high, cover the pot, and bring the mixture to a boil. When the mixture begins boiling, turn the heat to low and let simmer (covered) for about 10 minutes.

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How to Make Cream Of Chicken Soup Substitute. In a small sauce pan melt the butter and whisk in the flour until smooth and bubbly. Slowly whisk in the chicken broth and milk over simmer. Bring the mixture to a gentle boil, whisking constantly, until the soup thickens. Give it a taste and add salt and pepper as needed.

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Add the onion powder, garlic powder, black pepper, and thyme and whisk to combine. Bring the soup to a boil. Reduce the heat to medium-low, and simmer for about 10 minutes, whisking often. It should reduce to about 1¼ cups of very thick "condensed" cream of chicken soup, weighing roughly 10½ ounces. Whisk in the salt.

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In a medium Dutch oven or heavy-bottomed stockpot, heat the butter or dairy-free alternative over a medium flame. Add the shallot and garlic and sauté until soft and fragrant, about 3 minutes. Add the potatoes, chicken breast, stock, salt, and herbs. Stir once to combine and bring to a simmer over medium-high heat.