Cream of Chicken Soup with Garlic Croutons

To make this Cream of Chicken Soup dairy-free, you can substitute the cream with coconut milk or a dairy-free cream alternative. Additionally, use dairy-free butter for the croutons and ensure that your bread is dairy-free as well.

If you don't have chicken with bones, you can use boneless chicken thighs or breasts. For the croutons, any type of bread can work, including gluten-free bread if needed. You can also replace all-purpose flour with a gluten-free flour blend to make the soup gluten-free.

Store leftover Cream of Chicken Soup in an airtight container in the refrigerator for up to 3 days. For best results, keep the croutons separate and add them just before serving to maintain their crispiness.

Cream of Chicken Soup pairs wonderfully with a fresh garden salad or a side of roasted vegetables. You can also serve it with a warm baguette or a slice of crusty bread for dipping.

This recipe involves sautéing, frying, and blending techniques. You'll sauté garlic for flavor, fry the chicken to develop color, and blend the soup for a creamy texture. Each step enhances the overall taste and consistency of the dish.