Easy Dairy-free Cream Of Chicken Soup

Dairy-free Cream of Chicken Soup

What’s a casserole without cream-of-something soup?

When I started cooking (mostly) dairy-free for a family member, I found plenty of delicious alternatives, such as smart balance butter, almond milk and daiya brand cheese. One thing that was hard to come by was cream of (fill-in the blank) chicken, broccoli, mushroom, etc. soups. I wanted an affordable and tasty alternative that I could whip up in a pinch.

After experimenting with recipes, I found a dairy version that I adapted into something everyone in our family enjoys.

Easy Dairy-free Cream of Chicken Soup

Modified from Pinch of Yum’s Homemade Cream of Chicken Soup


  • 1 can of chicken broth (14.5 oz.)
  • 1 and 1/4 cup of unsweetened almond milk (I’ve used original and vanilla and both work)
  • 1/2 cup of flour
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. parsley
  • 1 tsp. salt

Dairy-free Cream of Chicken Soup


  1. Bring the chicken broth and 1/2 of the almond milk to a boil.

Dairy-free Cream of Chicken Soup

2.  Meanwhile, add remaining almond milk and all remaining ingredients to a bowl and mix together thoroughly.

Dairy-free Cream of Chicken Soup

3. Add the spice mixture to the boiling chicken broth and whisk together.

4. Let mixture boil for 5 minutes and whisk frequently. Take off heat and continue to whisk until you get a thick, creamy consistency.

Dairy-free Cream of Chicken

The recipe should make approximately 2 cans worth of the cream of chicken soup at 10.75 oz. each.

Dairy-free Cream of Chicken Soup

Use immediately in a recipe.


Or freeze for future use!



The best part of this recipe is that you can make this cream of chicken soup whatever consistency that you’d like. For example, if I’m making a sauce to top off a dish, I will make the cream of chicken soup a little thinner by adding more almond milk. You can also taste the recipe as you add the spices to modify the flavor for what you’re making.

What’s your favorite casserole dish featuring cream of chicken? I’d love to give it a try!


  1. Rhonda White says:

    I have to try this being dairy isn’t my friend. Looks delish!

  2. Taryn says:

    No ways! This is just what I need, I’m gonna have to try this one…

    • Yes! I need to start a “dairy-free” section under recipes on my site for all my fellow dairy-free households.

  3. Laurie Gates says:

    I’m so excited about this! I make creamy chicken enchiladas regularly and Dan never gets any because he is lactose intolerant… I’m going to give this a try!

    • Awesome! For a sauce on top of enchiladas, you can even add a little more water or almond milk as you whisk together until it’s the exact consistency you want (like if you want it thinner). Let me know how it works! 🙂

  4. Plain or self rising flour?

  5. Meagan Ferguson says:

    Gah! Thank you! Thank you! Thank you! My son has been dairy free for the last two years and we’ve gotten rid of processed foods which has eliminated A LOT of crock pot recipes! I’ve had a hankering for chicken and noodles, but haven’t found a replacement for the cream of chicken soup. I’m so excited to make this tomorrow!

  6. Jacey says:

    I’m now dairy free shile I nurse my baby but I’m allergic to tree nuts 🙁 I’ll give this a try with coconut milk! Hoping for good results as it’s now casserole comfort season!!

  7. Katie says:

    My son has recently had to eliminate dairy from his diet and my heart just breaks for him every time I see the disappointment when he can’t have another favorite food or the replacement turns out to be not that good. This recipe should help us tremendously. Thank you so much. Would you be willing to share the recipe for the dish you have pictured in this post? The one towards the end of the post that looks like it’s chicken and broccoli and maybe stuffing? It looks similar to a dish my son used to LOVE but can’t have any longer. Thank you!!!!

  8. Jessica says:

    Have you tried using almond flour? I have to cut out gluten and dairy and wondering if the difference in flour would affect it.

  9. Have you made a cream of mushroom variety with this? I’m assuming you can just add some mushrooms to this recipe. Would you add or change anything else?

  10. kizzy says:

    can u use coconut or rice milk?

  11. Crystal says:

    I plan on using this for chicken pot pie. If I mix it in with all my veggies could it be refrigerated for a couple hours?

  12. Kami D says:

    Thank you for Sharing.. Going to try this but with gluten free flour..

  13. Jaime says:

    Chicken casserole is the best! Cooked chicken on bottom, layer cream of chicken soup, Pepperidge Farm stuffing on top, drizzle chicken broth on top, bake 350 for 30 to 45 min. Tnks for the cream of chicken recipe!

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