Non Dairy Cream of Chicken and Corn Soup
Indulge in the comforting warmth of Non-Dairy Cream of Chicken and Corn Soup, a creamy yet dairy-free delight perfect for cozy weeknight meals. Packed with tender shredded chicken, sweet bursts of corn, and a rich, velvety base made from unsweetened almond milk and coconut cream, this soup is a flavorful and wholesome alternative to traditional cream-based recipes. Infused with aromatic garlic, onions, paprika, and thyme, it’s a perfectly spiced dish that doesn’t compromise on richness. Ready in just 45 minutes, this gluten-free-friendly soup is ideal for anyone seeking a hearty, nutritious, and lactose-free meal. Garnish with fresh parsley for a pop of color and serve it steaming hot for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 cups Chicken breast, cooked and shredded
- 2 cups Frozen corn kernels
- 4 cups Chicken stock
- 2 cups Unsweetened almond milk (or any non-dairy milk)
- 0.5 cup Coconut cream
- 3 tablespoons All-purpose flour
- 0.5 teaspoon Paprika
- 0.5 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until translucent.
Stir in the garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the sauteed onion and garlic. Cook, stirring frequently, for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken stock, whisking continuously to avoid lumps.
Add the shredded chicken, frozen corn, paprika, dried thyme, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10-15 minutes to allow the flavors to meld.
In a separate bowl, whisk together the unsweetened almond milk and coconut cream until smooth. Slowly pour this mixture into the soup.
Simmer for an additional 5-7 minutes, stirring occasionally, until the soup is creamy and heated through.
Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 3682 mg | 160% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 95.9 g | ||
| Protein | 228.0 g | 456% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1126 mg | 87% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3138 mg | 67% | |
*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.
