Description
All you need are 15 minutes to make your own vegan cream of chicken soup – perfect for using in those super cozy casserole and soup dishes.
Ingredients
- 1 1/4 cups store-bought vegan chicken broth
- 3/4 cup unsweetened almond milk (or other unsweetened nondairy milk of your choice)
- 1/3 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- In a medium pan or pot on medium heat, combine the vegan chicken broth and 1/4 cup of milk. Bring to a simmer.
- Meanwhile, whisk together the remaining milk, flour, garlic powder and onion powder until smooth. You can also use a blender to make it perfectly smooth.
- Pour the flour mixture into the hot broth, whisking continuously as it simmers. Keep stirring until the soup thickens and turns silky smooth, about 5 minutes. It will continue to thicken as it cools.
- Let cool, then pour into containers or jar, or use immediately in the recipe of your choice.
Notes
Storing and freezing:
Store in an airtight container or jar in the fridge for up to one week and in the freezer for up to 3 months. If freezing, Leave a little room at the top for expansion, and thaw overnight in the fridge before using.