My two-year-old son is very allergic to certain dairy products-thankfully, not butter!-and it's made for quite the adjustment to my meal planning. I had pretty much given up on most all casseroles, thanks to their usual requirement of cheeses, milk, sour cream or cream cheese.
My son adores broccoli and meat of any kind, and as Chicken Divan is a classic and much-beloved dish from my childhood, I really wanted to make a version he could enjoy. The traditional recipe calls for some cans of condensed Cream of Chicken soup, the likes of which haven't seen my pantry in awhile. Thanks to a little improvisation, last night's {Dairy-Free} Chicken Divan was a success! Here's my Dairy-Free "Cream" of Chicken soup recipe. Enjoy!
Dairy-Free "Cream" of Chicken Soup
Ingredients:
- 1 1/2 cups of almond milk (unsweetened; coconut milk would also work, though the nuttiness of almond milk compliments Chicken Divan well)
- 1 1/2 cups chicken broth
- Wondra flour (or substitute cornstarch)
- Garlic salt, onion powder, thyme, oregano, parsley and pepper to taste
Directions:
In a sauce pan, combine wet ingredients and seasonings and bring to boil over medium-high heat. Add Wondra flour a few tablespoons at a time and allow to thicken at a simmer. Your soup is ready to go once it's reached the desired consistency. Easy-peasy!
{The amount of thickener you use depends on the consistency you wish the soup to be. I was aiming for a thick soup consistency rather than a condensed soup, so I wouldn't need to add additional milk to my casserole. If I had to guess, I'd say I used 6-8 tablespoons of Wondra.}
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| Soup is hard to photograph... it doesn't look as desirable in this photo as it was in person! |
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