Cream of Chicken Soup

This pregnancy is making me crave comfort food, like casseroles!  So many casseroles call for cream of chicken soup.  This house needs dairy-free.  Insert the need for this recipe!

It turned out wonderfully, thick and creamy just as it was supposed to be.  Definitely worth recommending!  My one note would be that next time I might adjust the seasonings for whatever recipe it's going into.

- 2 1/2 cups chicken broth

- 1 1/2 cups almond milk

- 3/4 cup flour (gluten free works well if needed)

- 1 tsp salt

- 1/2 tsp pepper

- 1/2 tsp parsley

- 1/2 tsp garlic powder

- 1/2 tsp onion powder

- 1/2 tsp oregano

- 1/4 tsp basil

- 1/4 cup cooked mushroom (optional, to make cream of mushroom)

- 1/4 cup cooked celery (optional, to make cream of celery)

Combine the chicken broth with 1/2 cup of the almond milk in a large saucepan. Bring to a low boil.

Whisk the flour and seasonings into the remaining cup milk until smooth. The mixture will be thick.

Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low. Stir/whisk continuously as it simmers to avoid lumps.

Continue whisking 5-10 minutes until the mixture is smooth and thick.

For cream of mushroom, add the cooked mushrooms after the mixture is taken off the stove, before it thickens.

For cream of celery, add 1/4 cup cook diced cooked celery pieces after the mixture is taken off the stove, before it thickens.

The recipe makes about 28 ounces.  I divided mine into three portions, one for the chicken pie that night and two portions for the freezer for later use!   The original I got this from (mywisemom.com) said it is two cans worth.