Vegan Cream of Chicken Soup
This vegan cream of chicken soup is the perfect substitute for condensed soup and a great addition to your favorite comforting soups and casseroles!
Equipment
- Saucepan
Ingredients
- ¼ cup (56 g) vegan butter
- ½ cup (62 g) all-purpose flour
- 2 cups (465 mL) vegan chicken broth
- 1 teaspoon Better than Bouillon Vegan Chicken Base or 1 cube of Not Chick'n Bouillon Cubes
- 1 cup (240 mL) plant-based milk
- ¼ teaspoon celery salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Melt vegan butter over medium-heat in a saucepan.¼ cup vegan butter
- Once melted, add in the all-purpose flour. Using a wooden spoon, mix together until a dough-like mixture has formed. Cook for 1-2 minutes.½ cup all-purpose flour
- Add in ⅓ of the no-chicken broth and the bouillon cube or base. Whisk until smooth and combined then add in the remaining broth. Continue whisking until fully incorporated.2 cups vegan chicken broth, 1 teaspoon Better than Bouillon Vegan Chicken Base
- Add in all of the seasonings and slowly whisk in the plant-based milk, whisking until combined.1 cup plant-based milk, ¼ teaspoon celery salt, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ⅛ teaspoon salt, ¼ teaspoon black pepper
- Whisk continuously until the soup has warmed through, about 3-4 minutes, and has thickened and reached a smooth, creamy texture.
- Use right away in as a base in a casserole, thin it a little more to enjoy as soup, or store to use later in an airtight container. Enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for 5-7 days or in the freezer for up to 3 months.
Did you make this recipe?Leave a comment below & tag @pinchofparsley_ on socials!