This healthy chicken vegetable soup, is creamy without having dairy in it. You’ll love the great flavor of this comforting soup.
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Often when you think of creamy soups, you automatically think of soups loaded with dairy. For someone who can’t have dairy, that can be a struggle.
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This creamy soup is just what you’re looking for if you crave a nice, thick soup, but can’t have the normal milk products that go in them.
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To make Creamy Chicken Vegetable Soup you will need:
- chicken breasts
- onion
- celery
- ghee or coconut oil
- carrots
- chicken stock
- coconut milk
- riced cauliflower
- nutritional yeast
- garlic
- salt & pepper
- thyme
- cassava flour
- water
- Dutch oven
- small dish
- whisk
To begin, sauté onion and celery in your Dutch oven or soup pot with ghee (or coconut milk) over medium heat. Cook until the onion begins to get tender.
Add in cubed chicken and cook until it is opaque.
Add in chicken stock and diced carrots. Bring it to a boil, reduce the heat and simmer for 10 minutes.
Add in riced cauliflower, thyme, salt, pepper, coconut milk and nutritional yeast. Cook for just a couple minutes, until the cauliflower and chicken are cooked through.
In a small dish, combine water and cassava flour. Whisk them together and add half of the mixture to the soup to thicken it. If you wish for the soup to be thicker, add the remaining cassava mixture.
Enjoy.
To make this soup even easier, you can also make it with leftover roasted chicken, or rotisserie chicken. In that instance, you would want 2-3 cups of diced or shredded chicken. Add it in when you add the cauliflower rice.
That is how I made this soup in the video below.
Watch me make this recipe:
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Creamy Chicken Vegetable Soup (Dairyfree)
Ingredients
- 1 lb chicken breasts - boneless, skinless – cubed
- 2 Tb ghee - or coconut oil
- 1 whole onion - diced
- 3 stalks celery - diced
- 3 whole carrots - diced
- 4 cups chicken stock - or broth
- 2 cups riced cauliflower
- 1 teaspoon dry thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 13.5 ounces coconut milk - canned
- 1 Tb nutritional yeast
- 1/3 c cold water
- 1/4 c cassava flour
Instructions
- To begin, sauté the onion and celery in your Dutch oven or soup pot with the ghee over medium heat. Cook until the onion begins to get tender.
- Add in the chicken and cook until it is opaque.
- Add in the chicken stock and carrots. Cook until the carrots are almost tender.
- Add in the chicken broth. Bring it to a boil, reduce the heat and simmer for 10 minutes.
- Add in the riced cauliflower, thyme, salt, pepper, coconut milk and nutritional yeast. Cook for just a couple minutes, until the cauliflower and chicken are cooked through.
- In a small dish, combine the water and cassava flour. Whisk them together and add half of the mixture to the soup to thicken it. If you wish for the soup to be thicker, add the remaining cassava mixture.
- Enjoy.
Video
Notes
Nutrition
NOTE: All nutritional information is autogenerated and estimated, exactness is not guaranteed.
Can you use an alternative to the cassava flour? Cornstarch or tapioca flour? Looks delicious!