Description

A comforting and wholesome Creamy Dairy Free Chicken and Vegetable Soup that is naturally gluten-free, Whole30, and paleo compliant. Packed with vegetables and tender chicken, it’s a nourishing meal for any day.

Ingredients

Scale

2 tablespoons olive oil (or avocado oil)
1 large yellow onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
6 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
2 cups cooked chicken, shredded or diced (rotisserie chicken is a great shortcut)
1 cup chopped broccoli florets
1 cup chopped cauliflower florets
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper, to taste
1/2 cup full-fat canned coconut milk (unsweetened, from a can, not the carton)
1/4 cup fresh parsley, chopped (for garnish, optional)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté the vegetables for 8-10 minutes, stirring occasionally, until they begin to soften.
2. Add the minced garlic to the pot and cook for another minute until fragrant.
3. Pour in the chicken broth and bring the mixture to a gentle boil.
4. Add the cooked chicken, broccoli florets, cauliflower florets, dried thyme, and dried rosemary to the pot. Stir to combine.
5. Reduce the heat to low, cover, and let the soup simmer for 15-20 minutes, or until the vegetables are tender.
6. Carefully transfer about 2 cups of the soup (including vegetables and broth) to a blender. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot. Be very cautious when blending hot liquids.
7. Return the blended soup mixture to the pot. Stir in the coconut milk.
8. Season the soup with salt and freshly ground black pepper to your taste. Gently heat the soup through, but do not boil after adding the coconut milk.
9. Ladle the creamy chicken and vegetable soup into bowls and garnish with fresh parsley, if desired.

Notes

Let the soup cool completely before refrigerating or freezing in airtight containers. Reheat gently on the stovetop or in the microwave. Soup lasts 3-4 days in the fridge and up to 3 months in the freezer.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 300-350 (varies based on exact ingredients)
Sugar: Approx. 5-7g
Sodium: Approx. 400-600mg (using low-sodium broth)
Fat: Approx. 15-20g
Carbohydrates: Approx. 10-15g
Fiber: Approx. 3-5g
Protein: Approx. 25-30g