Creamy Chicken Vegetable Soup (Gluten-free, Dairy-free)

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This Creamy Chicken Vegetable Soup is gluten free, dairy free, and paleo. You’ll never believe this creamy, delicious, soup is filled with vegetables, nutrients, collagen, and protein – so much in just one recipe! It’s the perfect comfort meal to make as the temperatures drop and all you want is a big warm bowl of soup.

This soup is seriously one of my ALL-TIME favorite recipes I’ve ever made. I love hearty soup recipes that go beyond just a bunch of vegetables and broth. This one packs in so many nutrients from the vegetables (and you can always add more), protein from the chicken and broth, and is so creamy thanks to this special step I’m going to share that nobody would ever guess it doesn’t have thick full-dairy cream in it! The soft vegetables and chicken, thick creamy broth, and add spices really make this the ultimate comfort soup.

What’s even better is this is really simple to throw together so it’s perfect for those busy weeknights where the last thing you want to do is cook but also are craving something nourishing. The most time consuming part of this recipe is chopping up the vegetables (which isn’t really that long)! If you want to make it even easier for yourself, you could always chop the vegetables in advance and store them in air-tight containers in the fridge so when you are ready to make this soup, you just grab the ingredients and follow the instructions 💁‍♀️

See my full video tutorial HERE.

Why You’ll Love This

• Nutrient-dense – Soups are an amazing way to pack in as many vegetables as you like without feeling like you’re overloading yourself with them. Use the vegetables I listed in the recipe below, add more, or use whatever you already have in your fridge!
• Ultimate comfort meal – This has everything you want and need in an ideal comfort meal – soft textures, flavorful spices, thick, warm, creamy broth.
• Easy meal prep hack – I LOVE doubling this recipe for leftovers. You can freeze half (these soup freezer cubes are amazing) and thaw later for a no-cook meal!
• Dietary friendly – This is completely gluten free, dairy free, refined sugar free, paleo, and whole30 approved! You could always make this vegan by using vegetable broth and another protein source like chickpeas or lentils.

What You’ll Need

• Carrots – You’ll want these to be large since the recipe only calls for five.
• Celery
• Onion
• Potatoes— Some of the potatoes will be chopped up smaller for the soup and some will be halved. I leave some halved so that they are larger pieces and easier to fish out of the soup because they will be blended for the potato “cream”. Reading the instructions will make everything make sense!
• Garlic
• Spices— I used dried parsley, dried basil, sea salt, and pepper. Feel free to also add in your favorite savory spices!
• Avocado oil— I use avocado oil for high heat cooking but feel free to use your preferred cooking oil or butter/ghee.
• Chicken— Either chicken breast or thighs will work. I’ve used both and they are both delicious! I usually buy organic thighs because they’re less expensive, more flavorful, and contain more healthy fat than chicken breast. For a vegan version, you could use another protein source like chickpeas or lentils!
• Broth— I love using Kettle and Fire bone broth because it’s really flavorful and made with simple ingredients. You can also use vegetable broth.
• Non-dairy milk— I recommend canned full-fat coconut milk to help make this SUPER creamy! You can find this at most grocery stores in the international aisle. You can also use your favorite unflavored and unsweetened non-dairy milk.

How To Make

1. Drizzle avocado oil in the bottom of a large pot and add carrots, celery, onion, smaller potatoes (not the halves), garlic, spices, salt, and pepper.
2. Saute over medium heat until they begin to soften, about five to ten minutes.
3. Add the raw chicken, larger potatoes (the halves), and broth to the pot. Make sure there’s enough broth to cover everything and add more if needed!
4. Bring everything to a boil and then turn the heat down to a simmer. Cook on low heat for about thirty minutes.
5. After thirty minutes, remove the chicken from the pot and slice or shred. (Tip: If shredding, use two forks – one to hold the chicken and the other to shred. Or you can put them in a large pot and use a hand mixer with the beaters on low, just make sure you take it slow so the chicken doesn’t go everywhere!)
6. Remove the large potatoes (the halves) from the pot and add to a high speed blender with coconut milk and a little bit of broth from the pot (about 1/2 – 1 cup). Make sure it’s not too hot before you blend until smooth.
7. Add the blended potato “cream” and chicken back to the large pot and stir.
8. Taste and adjust seasonings if needed, add salt. Serve and Enjoy!

Recommended Tools

• High-speed blender
• Large pot
• Cutting board
• Handheld mixer
• Stainless steel measuring cups and spoons

More Delicious Hearty Recipes

Homemade Roasted Tomato Soup (Gluten Free, Dairy Free)

Healthier Sweet Potato Casserole (Gluten Free)

Creamy Squash Soup (Gluten Free, Dairy Free)

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