Dairy-Free Chicken Corn Soup
Warm your soul with our Dairy-Free Chicken Corn Soup—a wholesome, creamy delight that skips the dairy but delivers big on flavor! This comforting soup is packed with tender bites of chicken breast, vibrant vegetables like carrots and celery, and sweet pops of frozen corn, all simmered in a rich blend of chicken broth and unsweetened almond milk. Seasoned with earthy thyme, rosemary, and a hint of garlic, it strikes the perfect balance of herby and hearty. Thickened with cornstarch for that velvety texture and finished with a sprinkle of fresh parsley, this easy-to-make recipe is ready in under an hour and serves as the ideal dairy-free dinner or light lunch option. Perfect for those with dietary restrictions or anyone craving a healthy, satisfying meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast
- 1 large onion, diced
- 3 units garlic cloves, minced
- 2 medium carrots, diced
- 2 units celery stalks, diced
- 2 cups frozen corn kernels
- 6 cups chicken broth
- 1 cup unsweetened almond milk
- 1 unit bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 0.25 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Cut the chicken breast into small, bite-sized pieces and add them to the pot. Cook until the chicken is no longer pink, approximately 7 minutes.
Stir in the minced garlic, diced carrots, and celery. Cook for an additional 3 minutes until the vegetables begin to soften.
Add the frozen corn, chicken broth, and almond milk to the pot. Stir everything together carefully.
Introduce the bay leaf, thyme, rosemary, salt, and black pepper to the soup. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the soup simmer for about 15 minutes, allowing the flavors to meld and the chicken to cook through.
In a small bowl, mix the cornstarch with 2 tablespoons of cold water to form a slurry. Pour the slurry into the soup, stirring constantly.
Continue to simmer the soup for another 5 minutes or until it slightly thickens.
Remove the bay leaf before serving and garnish the soup with fresh parsley.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6425 mg | 279% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 42.7 g | ||
| Protein | 180.9 g | 362% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 874 mg | 67% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5009 mg | 107% | |
*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.
