Dairy Free Cream of Chicken Soup

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
Serves 4
A dairy free cream of chicken soup made with coconut milk
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INGREDIENTS
  1. 150 g chicken
  2. 1/4 tsp pepper
  3. 2 tbsp flour
  4. 2 tbsp butter
  5. 1/2 chicken stock cube
  6. 2 green chillies slit
  7. Salt to taste
  8. 1/2 plus 1/2 cup thick coconut milk
  9. Parsley
DIRECTIONS
  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.
NOTES
  1. * Be careful while adding salt as the stock cube already has salt in it.
  2. * 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.
  3. * If you want your soup to be less spicy, just add one green chilli.
  4. * 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.
Savory&SweetFood https://savoryandsweetfood.com/

  
  

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