Cream of chicken soup is one of those soups that always sounds good. This soup has been my all time favorite. A dairy free cream of chicken soup is a great way for people who are allergic to dairy (lactose intolerant) to once again enjoy their favorite soup. 

Lactose intolerance is a common digestive problem where the body is unable to digest lactose, a type of sugar mainly found in milk and dairy products. This particular problem is becoming very common among people nowadays. 

I am lactose intolerant too, bohooooo! So i try my best to cut down dairy products. I know…me being a food blogger, its soo difficult to not use that one core ingredient. I usually use milk alternatives like almond milk, cashew milk and very often coconut milk. But i always end up using dairy products…i find it really hard not to use icecream, yoghurt, and whipping cream.

  
I was really craving one nice hot bowl of cream of chicken soup and i wanted to enjoy my soup without being guilty. So i thought of making a coconut milk version of it. And it tasted soo good, better than the one with regular milk and cream. My husband didn’t even make out that it is a dairy free soup. 

If you are not allergic to dairy products, just use regular milk and cream instead of coconut milk. But i feel you will like the coconut milk version more. Do try it. 
Serves 3

Ingredients:

• 150 g chicken
• 1/4 tsp pepper
• 2 tbsp flour
• 2 tbsp butter
• 1/2 chicken stock cube
• 2 green chillies slit
• Salt to taste
• 1/2 plus 1/2 cup thick coconut milk
• Parsley 

NOTES:

✔️ Be careful while adding salt as the stock cube already has salt in it. 

✔️ If you don’t want the dairy free version, then just replace the coconut milk with regular milk, and whipping cream/cooking cream. In the step where you prepare the roux (cook flour in butter), instead of adding 1/2 cup of coconut milk, add 1/2 cup of regular milk. And in the final step, instead of 1/4 cup coconut milk, add in 1/4 cup of whipping cream or cooking cream. 

✔️ If you want your soup to be less spicy, just add one green chilli. 

✔️ You have to stir well after adding milk to flour and butter roux. Otherwise it will form lumps. If lumps form, just strain it and continue. 

 
 Method:

1.   Boil chicken in 2 1/2 cups water along with pepper till chicken is well cooked. 
2. Take out the chicken. Reserve the chicken stock.
3. Shred the chicken. Take 1/4 cup of shredded chicken and grind it into a fine paste by adding 1/4 cup water
4. In a pan, melt butter and under low heat add in the flour. Stir well. Gradually add in 1/2 cup of coconut milk. Keep stirring till a homogeneous mixture without lumps is formed. 
5. Add in 2 cups chicken stock (the water remained after boiling chicken) and 1 cube of chicken stock crushed. 
6. Add in the green chillies.
7. Add salt to taste. 
8. Pour in the chicken paste that we prepared earlier. Let it come to a boil. 
9.   Add in the shredded chicken as little or more you want. 
10. Pour in 1/4 cup of thick coconut milk under low heat. 
11. Add parsley. 

Dairy Free Cream of Chicken Soup

A dairy free cream of chicken soup made with coconut milk

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Servings 4

Ingredients

  

INGREDIENTS

• 150 g chicken
• 1/4 tsp pepper
• 2 tbsp flour
• 2 tbsp butter
• 1/2 chicken stock cube
• 2 green chillies slit
• Salt to taste
• 1/2 plus 1/2 cup thick coconut milk
• Parsley

Instructions

 

DIRECTIONS

• Boil chicken in 2 1/2 cups water along with pepper till chicken is well cooked.
• Take out the chicken. Reserve the chicken stock.
• Shred the chicken. Take 1/4 cup of shredded chicken and grind it into a fine paste by adding 1/4 cup water
• In a pan, melt butter and under low heat add in the flour. Stir well. Gradually add in 1/2 cup of coconut milk. Keep stirring till a homogeneous mixture without lumps is formed.
• Add in 2 cups chicken stock (the water remained after boiling chicken) and 1 cube of chicken stock crushed.
• Add in the green chillies.
• Add salt to taste.
• Pour in the chicken paste that we prepared earlier. Let it come to a boil.
• Add in the shredded chicken as little or more you want.
• Pour in 1/4 cup of thick coconut milk under low heat.
• Add parsley.

Notes

NOTES:
* Be careful while adding salt as the stock cube already has salt in it.
* If you don’t want the dairy free version, then just replace the coconut milk with regular milk, and whipping cream/cooking cream. In the step where you prepare the roux (cook flour in butter), instead of adding 1/2 cup of coconut milk, add 1/2 cup of regular milk. And in the final step, instead of 1/4 cup coconut milk, add in 1/4 cup of whipping cream or cooking cream.
* If you want your soup to be less spicy, just add one green chilli.
* You have to stir well after adding milk to flour and butter roux. Otherwise it will form lumps. If lumps form, just strain it and continue.