Dairy Free Creamy Chicken Soup
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Dairy-Free Creamy Chicken Soup is bursting with flavor. With its luscious broth, tender chicken, and vibrant veggies, this recipe offers a tantalizing combination that will leave you craving for more. Whether you’re in the mood for a cozy evening meal or a quick lunch that will keep you full and satisfied, this Dairy-Free Creamy Chicken Soup will hit the spot.
Need some delicious sides to serve with your soup? Try my garlic bread bruschetta, a winner of a recipe every single time. You can’t go wrong with soup and a salad, like this easy spring salad with a fresh buttermilk dressing. You might also enjoy this dairy-free quiche, which is a favorite at our house!
Table of Contents
Ingredients
- Olive oil
- Yellow onion
- Carrots
- Celery
- Salt
- Freshly cracked black pepper
- Garlic
- Boneless skinless chicken breasts
- Chicken broth
- Dried bay leaves
- Italian seasoning
- Ditalini pasta
- Unsweetened almond milk
- Coconut milk – This isn’t the same as coconut cream.
- Spinach
Pro Tip: Don’t need a dairy-free option? You can always use heavy cream in place of the 1/2 cup almond milk + 1/2 cup canned coconut milk.
How to Make
It’s not complicated to make a dairy-free version of cream of chicken soup without cream or milk. Here’s how:
STEP ONE: Saute the vegetables. Heat olive oil in a large dutch oven over medium-high heat. Add the onions, carrots, and celery, and cook for about 5 minutes. Season with salt and pepper. Add the minced garlic and cook until fragrant, about 1 minute.
STEP TWO: Add the broth and chicken. Add the chicken broth, chicken, bay leaves, and Italian seasoning to the pot. Bring to a boil then turn down and simmer for 15 minutes. Once the chicken is cooked to 165°F, remove and shred. Set aside.
STEP THREE: Boil the pasta, then add the non-dairy milk. Bring the soup to a boil and add the pasta. Cook according to package instructions, about 8 minutes. Once the pasta is cooked, add 1/2 cup almond milk, 1/2 cup coconut milk, and the shredded chicken to the pot. Stir until all is combined.
STEP FOUR: Serve. Add spinach and stir until wilted. Serve hot.
Tips and Recipe Notes
- Add any veggies you want to this recipe. It’s like a ‘fancier’ chicken noodle soup, so anything you would normally add to a chicken noodle soup, you can add to this one.
- To speed up the process, use a cooked rotisserie chicken instead. Just pull the meat off the bones and add it directly to the soup.
How to Serve this Soup
This soup might be dairy free, but it’s a classic favorite that can be served up with just about any of your favorites. Here are some ideas:
- Warm crusty bread or garlic bread on the side, perfect for dipping.
- Fresh salad with bright colors will contrast the soft tones of the soup. Add a tangy vinaigrette for a complementary flavor.
- Classic grilled cheese sandwich.
- Omelets turn this soup into the perfect brunch.
How to Store
Store this soup properly, and you’ll be able to enjoy it for days or even months ahead. Here’s how to store your leftovers:
In the fridge: Allow the soup to cool down to room temperature. Transfer the soup to an airtight container or individual portion-sized containers with tight-fitting lids. The soup can be refrigerated for up to 3-4 days.
In the freezer: Allow the soup to cool completely and transfer it to freezer-safe containers or resealable freezer bags. The soup can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the soup overnight in the refrigerator.
How to Reheat
When reheating the Dairy Free Creamy Chicken Soup, there are a few methods you can choose from:
Stovetop: Pour your soup into a pot and heat it over medium heat until warmed through, stirring occasionally.
Microwave: If you prefer a quick reheating method, you can use the microwave. Transfer the soup to a microwave-safe bowl and cover it loosely to prevent splatters. Heat the soup in short intervals, stirring in between, until it’s hot through.
FAQs
Yes, you can use a different type of pasta in this recipe. While the recipe calls for ditalini pasta, you can substitute it with other small pasta shapes like elbow macaroni, small shells, or rotini. You can even use egg noodles if you prefer.
Absolutely! If you have dietary restrictions or prefer a different non-dairy milk, feel free to use alternatives like oat milk, soy milk, or rice milk. Choose an unsweetened variety for the best flavor profile in the soup.
Yes, chicken thighs can be used instead of chicken breasts in this recipe. Keep in mind that thighs may have a slightly different texture and flavor, but they will still work well in the creamy soup.
Absolutely! If you prefer a spicy kick to your Dairy Free Creamy Chicken Soup, you can add spices like cayenne pepper, chili flakes, or a dash of hot sauce. Adjust the amount according to your spice tolerance and taste preferences. Start with a small amount and gradually add more so you don’t make it spicier than you can handle!
Looking for more soup recipes? Give these a try:
Dairy Free Creamy Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 large carrots peeled and diced
- 2 stalks celery diced
- 1 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1 cloves garlic minced
- 1 pound boneless skinless chicken breasts
- 5 cups chicken broth
- 2 dried bay leaves
- 1 teaspoon Italian seasoning
- 2 cups ditalini pasta
- 1/2 cup unsweetened almond milk or 1 cup of heavy cream
- 1/2 cup coconut milk
- 2 cups spinach
Instructions
- Saute the vegetables. Heat olive oil in a large dutch oven over medium-high heat. Add the onions, carrots, and celery, and cook for about 5 minutes. Season with salt and pepper. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the broth and chicken. Add the chicken broth, chicken, bay leaves, and Italian seasoning to the pot. Bring to a boil then turn down and simmer for 15 minutes. Once the chicken is cooked to 165°F, remove and shred. Set aside.
- Boil the pasta then add the non-dairy milk. Bring the soup to a boil and add the pasta. Cook according to package instructions, about 8 minutes. Once the pasta is cooked, add 1/2 cup almond milk, 1/2 cup coconut milk, and the shredded chicken to the pot. Stir until all is combined.
- Serve. Add spinach and stir until wilted. Serve hot.
Notes
- Add any veggies you want to this recipe. It’s like a ‘fancier’ chicken noodle soup, so anything you would normally add to a chicken noodle soup, you can add to this one.
- To speed up the process, use a cooked rotisserie chicken instead. Just pull the meat off the bones and add it directly to the soup.
