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Non Dairy Cream Of Chicken Soup

Non-Dairy Cream of Chicken Soup – Creamy and Comforting

  • Author: SOUKAINA
  • Total Time: 45 min
  • Yield: 4-6 serving 1x
  • Diet: Gluten Free

Description

This Non-Dairy Cream of Chicken Soup is a rich, creamy, and comforting bowl of goodness made without any dairy. Using coconut milk or oat milk, it achieves a velvety texture while being lactose-free, gluten-free, and perfect for dairy allergies or vegan adaptations. Enjoy as a standalone soup or as a versatile ingredient for casseroles, pot pies, and more!

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (or thighs for richer flavor)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, chopped
  • 1 tablespoon olive oil (or coconut oil for richer flavor)
  • 4 cups gluten-free chicken broth (check for gluten-free label)
  • 1 can (13.5 oz) full-fat coconut milk (or unsweetened oat milk)
  • 2 tablespoons arrowroot powder (or cornstarch)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley (for garnish)

Instructions

  1. Cook the Chicken

    • In a large pot, heat the olive oil over medium heat.
    • Add the chicken breasts and season with salt and pepper.
    • Sear for 4-5 minutes on each side until golden brown.
    • Remove the chicken, shred it with two forks, and set aside.

  2. Sauté the Vegetables

    • In the same pot, add diced onions, carrots, celery, and garlic.
    • Sauté until tender (about 5 minutes) and fragrant.

  3. Combine and Simmer

    • Return the shredded chicken to the pot.
    • Add gluten-free chicken broth, dried thyme, parsley, and bay leaf.
    • Bring to a boil, then reduce to a simmer.
    • Simmer for 15 minutes to allow the flavors to develop.

  4. Thicken the Soup

    • In a small bowl, whisk the arrowroot powder with ¼ cup water to make a slurry.
    • Slowly stir the slurry into the simmering soup, mixing well to avoid lumps.
    • Pour in the coconut milk (or oat milk) and stir until well combined.
    • Simmer for an additional 5 minutes until the soup thickens.

  5. Finish and Serve

    • Remove the bay leaf and adjust seasoning as needed.
    • Garnish with fresh parsley and serve hot.

Notes

  • Tip: Choose unsweetened, neutral-flavored non-dairy milk for the best savory taste.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze without the coconut milk and add it when reheating for the best texture.
  • Reheating: Reheat on the stovetop over medium heat. Avoid boiling to prevent curdling.
  • Variations: For a vegan version, replace chicken with chickpeas or tofu and use vegetable broth.
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Soup; Confort Food
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 Bowl
  • Calories: 280
  • Sugar: 3g
  • Sodium: 720 mg
  • Fat: 15g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 40mg

Keywords: Non-Dairy Cream of Chicken Soup, Dairy-Free Cream of Chicken, Lactose-Free Chicken Soup, Coconut Milk Chicken Soup, Gluten-Free Cream of Chicken

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Find it online: https://curerecipes.com/non-dairy-cream-of-chicken-soup/