You will nevvvvver believe this Creamy Chicken Vegetable Soup is DAIRY-FREE! It’s also gluten-free, grain-free, sugar-free, paleo, and whole 30 approved.
This Creamy Chicken Vegetable Soup is PACKED with goodness. It is full of vegetables, nutrients, collagen, and protein but it tastes like a straight-up comfort meal. Win, win!
This recipe is actually very simple to throw together. The most time consuming part of this recipe is chopping up the vegetables (which isn’t really all that long). If you wanted a super easy and quick dinner to throw together— you could always chop the vegetables in advance.
I LOVE doubling this recipe for leftovers. If you double, you can also freeze half and thaw later for a no-cook meal!
Here’s what you need for this Creamy Chicken Vegetable Soup:
- large carrots
- 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— dried parsley, dried basil, sea salt, 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— breast or thighs will work. I’ve used both and they are both delicious. I usually buy organic thighs because they are less expensive, more flavorful, and contain more healthy fat than chicken breast
- broth— I love using bone broth but feel free to use your preferred broth
- non-dairy milk— I recommend full fat coconut milk from a can. You can find this at most grocery stores in the international aisle. You can also use your favorite unflavored + unsweetened non-dairy milk
Creamy Chicken Vegetable Soup
Ingredients
- 5 large carrots (about 3 cups chopped)
- 1/2 bunch celery (about 1 cup chopped)
- 1/2 onion (diced)
- 2 cups russet potatoes (diced into smaller pieces)
- 2-3 cups russet potatoes (halved)
- 1 clove garlic (minced)
- dried parsley to taste
- dried basil to taste
- salt and pepper to taste
- avocado oil
- 3-4 boneless/skinless chicken thighs (or 2 large breast)
- 4 cups broth (I like using bone broth)
- 1/2 cup non-dairy milk (I recommend full fat coconut milk from a can— you can't taste any coconut in this recipe)
Instructions
- Add carrots, celery, onion, smaller potatoes (not the halves), garlic, spices, salt and pepper to a large pot. Drizzle avocado oil and sautéed over medium heat until they begin to soften (5-10 min).
- Add raw chicken, larger potatoes (the halves), and broth to the pot. Make sure there’s enough broth to cover everything.
- Bring to a boil and then turn heat down to a simmer and cook on medium/low heat for about 30 minutes.
- Remove chicken from the pot and slice.
- Remove large potatoes (the halves) from the pot and add to a blender with coconut milk and a little bit of broth from the pot (about 1/2 cup or so). Blend until smooth (make sure it’s not too hot before blending).
- Add blended potato “cream” and sliced chicken back into pot and stir.
- Taste to see if you want more seasonings or salt and pepper. Enjoy!
This was sooo good! It was clean and easy to make. Def stashing this one
I am so glad you loved! One of my faves especially once it starts to get chillier 🙂
Thank you so much for this recipe
I made it today and it’s so delicious 😋 and easy to make 👏
I am so glad you enjoyed!!
I LOVE this recipe–thank you so much!!!
CM
I am so happy to hear you love!! Thank YOU!!!
Do you think I could sub sweet potatoes instead of russets?
That should work! 🙂
Hi,nice made this with chicken thighs and it was amazing… I doubled the recipe hoping I would have left overs to freeze, but my boys and hubby devoured it.
Wanting to remake, but wondered if you had made it with a whole chicken??
Cheers 💜😊
Hi! A whole chicken will work, cooking time will likely vary! 🙂