Cream of Chicken Soup Dairy Free
Savor the comforting flavors of this **Cream of Chicken Soup (Dairy-Free)**, a creamy and satisfying dish that's perfect for those seeking a lactose-free alternative without sacrificing richness. Made with wholesome ingredients like unsweetened coconut milk and nutrient-packed nutritional yeast, this gluten-free recipe offers a velvety texture and comforting depth of flavor. The finely sautéed onion, garlic, and celery provide a hearty base, while tender chunks of chicken add a satisfying protein boost. Whether blended for a silky finish or served chunky for added texture, this quick and easy soup comes together in just 40 minutes, making it a weeknight favorite. Garnish with fresh parsley for a vibrant touch and enjoy a bowl of goodness that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 2 stalks Celery stalks, finely chopped
- 2 cups Cooked chicken, shredded or cubed
- 4 cups Chicken broth
- 1 cup Coconut milk (unsweetened, full-fat)
- 1 tablespoon Gluten-free all-purpose flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, minced garlic, and chopped celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the gluten-free all-purpose flour and cook for 1-2 minutes to create a light roux.
Pour in the chicken broth gradually, stirring constantly to dissolve the flour and avoid clumps.
Add the cooked chicken, coconut milk, nutritional yeast, salt, and ground black pepper to the pot. Stir to combine.
Bring the soup to a gentle simmer, then reduce the heat to low. Let it cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld together.
If you prefer a smoother consistency, use an immersion blender to blend part of the soup, leaving some texture from the chicken and vegetables. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Adjust the seasoning to taste with additional salt and pepper if necessary.
Ladle the soup into bowls, and garnish with fresh parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4979 mg | 216% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 18.1 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 271 mg | 21% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2943 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
