Creamy dairy free chicken vegetable soup is the definition of healthy comfort food. Ready in less than an hour (easy to make!) and full of flavor and good-for-you ingredients. This hearty homemade soup is made with tomatoes, lots of veggies, chicken broth, cashew cream, and fresh herbs and spices. Whole30, gluten free, and Paleo.
A quick note on this recipe! The original version of this post was published back in 2019. Since then I’ve re-tested the recipe, and updated the photographs and content. I’m republishing it for you today to enjoy! I hope you continue to make and love this delicious creamy chicken soup. xo
The BEST homemade chicken vegetable soup that ALSO just so happens to be gluten free, dairy free, and paleo!
We’re always a fan of a classic chicken and veggie soup, and this creamy (also paleo and Whole30 friendly!) chicken and cauliflower rice soup is another favorite choice. But for this recipe, I decided to keep the some of the flavors from a classic chicken soup and switch up the ingredients just a little bit. Made without noodles, but WITH tons of flavor and veggies.
The classic base of onions, garlic, carrots, and celery are all here, but we’ve also added in some extra spices, tomatoes, spinach, and fresh herbs for a boost of super yummy flavor + nutrition!
More veggies = more healthy nutrients, right?!
Don’t eat meat? I’ve also included a vegetarian option below if you want to make a vegan / vegetarian version of this recipe!
Why you’ll love this creamy dairy free chicken vegetable soup
This rich tomato chicken soup is:
- Creamy
- Satisfying
- Simple to make
- Warming
- Hearty
- Flavorful
- Healthy
- Dairy free + gluten free!
- So tasty!
Creamy dairy free chicken vegetable soup ingredients
This creamy dairy free chicken and vegetable soup recipe is made with simple ingredients that are combined to make the most delicious homemade soup. It can be made with or without chicken broth, and you can even use leftover shredded chicken that you already have on hand!
- Chicken broth – Or another type of good tasting broth – vegetable broth, beef broth, or mushroom broth would all be delicious!
- Boneless skinless chicken breasts – As written this recipes calls for raw chicken breasts that you simmer with the soup until cooked through, and then shred. But if you already have some leftover shredded chicken that is already cooked you can use that too!
- Raw cashews – Raw cashews are used to make the cashew cream for this soup. If you’ve never tried cooking with cashew cream I highly recommend it! It’s my favorite dairy free alternative for soups, sauces, and gravies. If you have a cashew allergy you can substitute another full fat non dairy milk or creamer in its place.
- Olive oil – Olive oil is my first choice for this recipe, but you could easily substitute another fat like avocado oil, coconut oil, or ghee.
- A mix of healthy vegetables – Onion, garlic, celery, carrots, diced tomatoes, and baby spinach are the vegetables we’ll use to make this chicken and veggie soup.
- Herbs and spices – A mix of poultry seasoning, oregano, and fresh parsley are the seasoning that brings this chicken soup to life!
- Salt + pepper – Some salt is added during the cooking process, but I leave most of the seasoning up to when finishing the soup. The salt content in boxed broth can vary SO much, how much salt you need to add will depend largely on how salty your broth was when you started.
Can you make this creamy dairy free soup vegetarian?
Absolutely. To make this homemade soup vegetarian use a vegetable broth in place of chicken broth, and either leave out the chicken or add a can of chickpeas or another type of bean!
How to make this paleo soup
This easy creamy dairy free chicken soup is made in a few simple steps.
Here’s the step-by-step:
- Start by soaking the cashews for the cashew cream. In a small heat proof bowl cover raw cashews with just boiled water and set aside to soak .
- In a large soup pot heat olive oil over medium heat and add onions, carrots, celery, garlic, and salt. Sauté veggies until soft and starting to caramelize. Next comes the tomato paste and spices. Continue to cook until tomato paste has darkened slightly. This step deepens the flavor of the tomato paste and spices.
- Add broth, diced tomatoes, and chicken breasts and bring back to a simmer! If using already cooked leftover shredded chicken, don’t add it until the next step.
- When chicken is cooked, carefully remove from the soup to a cutting board. Shred using two forks or cut into bite sized pieces and return it to the soup.
- Prepare the cashew cream and it to the soup along with parsley. Bring back to a simmer and cook for a few more minutes minutes – to bring the flavors together and thicken the soup slightly.
- Turn off the heat. Add a few big handfuls of baby spinach and stir until wilted. Season to taste with salt and pepper.
- Serve and enjoy!
What does this creamy dairy free chicken and vegetable soup taste like?
This chicken and veggie soup has all the flavors of a classic creamy chicken soup with the addition of a creamy tomato rich broth. It is savory, hearty, and so so flavorful.
A delicious dairy free take on a classic creamy chicken soup recipe!
Is this creamy chicken and vegetable soup healthy?
100% YES.
Unlike traditional “creamy” soups, this soup is completely dairy free. It’s made without cream, milk, or cheese, and instead relies on cashew cream to make the base of the soup creamy. If you have a nut allergy, look for a full fat non dairy milk or creamer and substitute the cashew cream with about 1 1/2 cups worth.
This homemade soup is also packed with nutrient rich vegetables, protein, and healthy fats!
A few notes on the recipe
- This soup isn’t too spicy, but if you’re sensitive to spicy foods leave out the chili flakes and check your all purpose seasoning for chili flakes or cayenne before you start cooking.
- If you’re allergic to cashews and can’t use cashew cream consider substituting it with a healthy pour of unsweetened full fat non-dairy creamer. You could also substitute the cashew cream with coconut milk, but expect a more coconut-y flavor with this swap.
- For quick and easy prep start soaking the raw cashews the night before.
- For the CREAMIEST cashew cream start with raw cashews and use a high speed blender like a vitamix.
- This soup is good for up to a week in the refrigerator.
- This chicken soup freezes well! To thaw, transfer to the refrigerator overnight, and warm gently on the stove before serving. This recipe would be an excellent way to get a bit ahead on some meal prep for nights when you don’t have time to cook!
Other gluten free dairy free soups to try
If you loved this soup, here’s some other paleo friendly gluten free dairy free soups to try!
- Healthy Whole30 Chicken Pot Pie Soup
- Nourishing Chicken and Cauliflower Rice Soup
- Creamy Roasted Cauliflower and Mushroom Soup (vegetarian!)
- Ultra Creamy Vegan Corn Chowder
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Creamy Dairy Free Chicken and Vegetable Soup {gluten free + df + paleo}
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: about 6 servings 1x
Description
Creamy dairy free chicken vegetable soup is the definition of healthy comfort food. Ready in less than an hour (easy to make!) and full of flavor and good-for-you ingredients. This hearty homemade soup is made with tomatoes, lots of veggies, chicken broth, cashew cream, and fresh herbs and spices. Whole30, gluten free, and Paleo.
Ingredients
- ¾ cup raw cashews
- 1 ½ cups just boiled water + more to soak
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, chopped
- 2 stalks celery, thinly sliced
- 4 carrots, cut into rounds
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 1 teaspoon dried oregano
- Pinch of chili flakes (optional)
- 3 tablespoons tomato paste
- 1 14.5 ounce can diced tomatoes, undrained
- 5 cups chicken broth
- 2 boneless skinless chicken breasts – about 1 – 1 ½ pounds, or about 3 cups worth of leftover cooked shredded chicken
- A few big handfuls of baby spinach
- ¼ cup parsley, chopped
- Salt and pepper to taste
Instructions
- Start by soaking the cashews for the cashew cream. In a small heat proof bowl cover raw cashews with just boiled water and set aside to soak .
- In a large soup pot heat olive oil over medium heat and add onions, carrots, celery, garlic, and salt. Sauté veggies, stirring occasionally, for about 8-10 minutes – until soft and starting to caramelize.
- Add tomato paste, poultry seasoning, oregano, salt, and chili flakes if using. Continue to cook until tomato paste has darkened slightly – another minute or two. This step deepens the flavor of the tomato paste and spices.
- Add broth, diced tomatoes, and chicken breasts. Bring back up to a simmer. Simmer for about 20-25 minutes – until chicken is cooked through and veggies are tender. Reduce heat to low. If using already cooked leftover shredded chicken, just simmer the veggies and broth together and add the chicken in the next step.
- When chicken is cooked, carefully remove from the soup to a cutting board. Shred using two forks or cut into bite sized pieces. Return the shredded chicken to the soup.
- Prepare the cashew cream. Drain and rinse the soaked cashews and add to a high speed blender with 1 1/2 cups just boiled water. Blend on high for a minute or two, until completely smooth and no pieces of cashew remain. Add cashew cream to the soup along with parsley and stir to combine. Bring back to a simmer and cook for about 5 minutes or so – to bring the flavors together and thicken slightly.
- Turn off the heat. Add a few big handfuls of baby spinach and stir until wilted. Season to taste with salt and pepper.
- Serve and enjoy!
Notes
- This soup isn’t too spicy, but if you’re sensitive to spicy foods leave out the chili flakes and check your all purpose seasoning for chili flakes or cayenne before you start cooking.
- To make this soup vegetarian – use a veggie broth in place of chicken broth, and substitute chickpeas or another canned bean for the chicken for some plant based protein!
- If you’re allergic to cashews and can’t use cashew cream consider substituting it with a healthy pour of unsweetened full fat non-dairy creamer. You could also substitute the cashew cream with coconut milk, but expect a more coconut-y flavor with this swap.
- For quick and easy prep start soaking the raw cashews the night before.
- For the CREAMIEST cashew cream start with raw cashews and use a high speed blender like a vitamix.
- This soup is good for up to a week in the refrigerator.
- This chicken soup freezes well! To thaw, transfer to the refrigerator overnight, and warm gently on the stove before serving. This recipe would be an excellent way to get a bit ahead on some meal prep for nights when you don’t have time to cook!
- Category: soup
- Method: stove top
- Cuisine: american
Keywords: chicken, paleo, whole30, cashews, vegetables, tomato, soup, healthy, dinner, autumn, fall, winter, gluten free, dairy free
Alex says
Hi, I am currently making this. The recipe says broth are you referring to chicken broth or the cashew cream as the broth? Please let me know so excited to try this
Nyssa Tanner says
Hi Alex! The broth item in the ingredient list refers to chicken broth (or another type of broth you prefer) – the cashew cream is made and added separately in step 8-10. So excited for you to try this recipe – perfect for a cold February day!
Alli says
I just made this recipe last night, I added a bit too much chicken and ran out of broth for my leftovers 🙂 It was DELICIOUS though, even my very picky father loved it! I also noticed there were no reviews yet on Google. I wanted to give you 5 stars but it seems like the “Rate this Recipe” feature is broke on your site! Let me know when &
Nyssa Tanner says
I’m so glad that you and your family loved it! And THANK YOU so much for pointing out that the rating feature is not working correctly! Seriously a huge help. Working on it now and I’ll be sure to follow up to let you know when it is 😉 Happy cooking!
Nyssa Tanner says
Hey Alli! Just wanted to pop back over to your comment and let you know the rating issue is resolved, and you should be able to rate this recipe if you would like! Thank you again for pointing it out – such a huge help! 🙂
Jackie says
Looks yum! Can I make this in the crockpot? If so for how long would you suggest?
Thanks!
Nyssa Tanner says
Hi Jackie! I haven’t tested this recipe in the crockpot but I think it would work. I would add everything except ingredients for the cashew cream, parsley, and baby spinach to the crockpot (including raw whole chicken breasts) and cook on low for 4-6 hours or on high for 4-6. Remove and shred the chicken and have the cashew cream ready to go. Add the chicken back to the soup with the cashew cream and spinach, and season it to taste with salt and pepper before digging in!
Maria says
Hi Nyssa:) I LOVE this soup, its my favorite chicken soup to make, so I just wanted to say thank you for putting it together. And I was just wondering, if you know whether its possible to freeze it?
Nyssa Tanner says
Oh I love hearing that! I’m so happy you love it 🙂 I have not tried freezing it, but I’m sure you could. You mind find a little separation after thawing because of the cashew cream, but I bet a quick whisking would bring it back together. If I test it in the future I’ll be sure to let you know! Thanks for the note!