Dairy Free Cream of Chicken
Indulge in the creamy comfort of our Dairy-Free Cream of Chicken, a wholesome recipe perfect for those avoiding dairy without compromising on flavor. This velvety soup is crafted with tender shredded chicken, aromatic vegetables, and a luscious base of full-fat coconut milk, delivering all the richness of traditional cream soups. A subtle blend of garlic, thyme, and optional paprika enhances the depth of flavor, while a simple arrowroot or cornstarch slurry thickens it to perfection. Ready in just 35 minutes, this versatile dish is not only a delicious standalone meal but also a fantastic dairy-free alternative for casseroles or as a soup base. Healthy, hearty, and easy to make, this recipe is a must-try for gluten-free and dairy-free diets alike!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Carrot, finely diced
- 1 stalk Celery, finely diced
- 0.5 medium Onion, finely diced
- 1.5 cups Cooked chicken, shredded
- 2 cloves Garlic, minced
- 4 cups Chicken broth (low sodium)
- 1 cup Full-fat coconut milk
- 2 tablespoons Arrowroot powder or cornstarch
- 2 tablespoons Water
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Dried thyme
- 0.25 teaspoons Paprika (optional)
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the diced carrot, celery, and onion to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the shredded chicken to the pan and stir to combine with the vegetables.
Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for about 5 minutes.
Stir in the coconut milk, salt, pepper, dried thyme, and paprika (if using). Simmer for another 5 minutes, stirring occasionally.
In a small bowl, whisk together the arrowroot powder (or cornstarch) and water to create a slurry.
Gradually add the slurry to the soup, stirring constantly to prevent lumps. Allow the soup to thicken for 2-3 minutes.
Once the desired consistency is achieved, remove the pot from heat.
Serve the dairy-free cream of chicken soup immediately as a standalone dish, or let it cool and use it as a base for casseroles or other recipes.
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 3291 mg | 143% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 13.5 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2102 mg | 45% | |
*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.
