Dairy Free Cream of Chicken Soup
With this healthy, homemade, gluten free, Dairy Free Cream of Chicken Soup recipe, you can make all your favorite casserole recipes again!
- 3/4 cup raw, unsalted cashews
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup unsweetened coconut milk (in a carton, not canned)
- 1 tablespoon arrowroot
- 1/2 teaspoon coarse salt
- 1/2 teaspoon poultry seasoning* (see recipe below)
- 1/4 cup finely chopped onion
- 2 tablespoons olive oil or refined coconut oil
- 1/3 cup finely chopped cooked chicken (optional)
Place cashews in a medium bowl. Add enough water to cover by about 2 inches. Cover; let stand at room temperature for at least 4 to 6 hours. Or, cover cashews with very hot or boiling water; cover and let stand for 1 hour.
Drain cashews; rinse cashews with cold water. Drain well. Add cashews to a blender. Add broth, coconut milk, arrowroot, salt, and poultry seasoning. Cover; blend until very smooth.
In a large saucepan, cook onion in oil over medium-low heat for 3 to 4 minutes or until onion is just tender but not browned.
Add cashew mixture all at once to saucepan with onion. Cook and stir over medium heat until sauce is just boiling. Reduce the heat; cook and stir 1 minute more. Transfer mixture to a heat-proof bowl. If desired, stir in chopped chicken. Cover; cool about 15 minutes.
Store cream of chicken soup in the refrigerator up to 4 days. It will be thicker once it is chilled.
Poultry Seasoning: In a clean spice grinder or coffee grinder, combine 2 teaspoons dried sage, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, 1 teaspoon dried marjoram, ½ teaspoon ground white pepper, and ½ teaspoon paprika. Grind until seasoning mixture is finely ground. Store in an airtight container in a dark, cool, dry cabinet for up to 6 months. * You can use purchased poultry seasoning if you prefer. This is a lower-sodium version of cream of chicken soup. If you prefer a bit more salt, increase the salt to 3/4 teaspoon or 1 teaspoon. Yield: 2 1/2 cups total (equivalent of 2, 10.5-oz cans)