Monday, November 14, 2011

Dairy Free Cream of Chicken Soup

How many recipes call for condensed soup?  We can't have it and it's not a healthy option.  So, we make our own.  This soup recipe would make enough to replace about 2 cans of cream of chicken soup in a recipe.  Or, you could add rice milk or additional chicken broth and eat it as a creamy simple soup-especially if you add some diced chicken.

Cream of Chicken
2 cups chicken broth
2 small potatoes, peeled and diced
1 large carrot, peeled and diced
1/2 cup diced celery
1/2 cup celery leaves
salt and pepper to taste

Combine ingredients and bring to boil.  Turn down and cover.  Let simmer for 25-30 minutes.  Pour in blender and liquify.

2 comments:

Lish said...

Thank you for posting this recipe! I used it as a replacement for Cream of Chicken in my familes favorite chicken curry casserole. I'm the only one in my family allergice to dairy and gluten so I'm thankful that the family favorite still tasted great. It cooked a little differently but the flavor was good!

Lexi said...

I'm so glad it worked well! Yes, texture and some little cooking things can be different when you're cooking without dairy. But my crew liked this one too.

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