Posted on March 24 2020
This soup is easy to make, wonderfully nutritious, comforting and quite frankly the best chicken veggie soup you can make for yourself from the comfort of your own cozy kitchen. Try my Dairy Free Cream Of Chicken Soup the first chance you get!
Silky smooth, “creamy”, nourishing and absolutely satisfying are words that aptly describe our Dairy Free Cream Of Chicken Soup.
Dunking with thick wedges of your favourite crispy, crunchy, healthy toast is heartily encouraged.
And right now, with the whole world feeling a little shaky and uncertain, we probably all need to be making food for ourselves and our loved ones that feels comforting, nourishing, hearty and up-lifting.
I LOVE soup, if you do too, here are some more soup recipes you MUST TRY SOON – Simple Cauliflower Potato Celery Soup, my Amazing Indian Vegetable Lentil Soup, my Clean Eating Carrot Turmeric Ginger Soup and my Cozy Up Tomato & Butternut Squash Soup. Also give this Chicken Tortilla Soup a try for another cozy recipe!
For my vegetarian and vegan friends – you could easily leave out the chicken and add extra veggies like pumpkin or butternut squash, maybe a few golden potatoes or sweet potatoes to achieve a delightful and hearty vegetable soup! I’m totally a fan of veggie soup.
Dairy Free Cream Of Chicken Soup is made with:
- Baked and shredded succulent and tender chicken breasts (in just 10 minutes!)
- Onion, garlic, herbs and spices
- Carrots, celery, sweetcorn, peas (use fresh or frozen veg)
- Cannellini beans, or any beans you like
- Chicken or vegetable stock (or just use water)
- Coconut milk – to achieve that scrumptious creaminess
- Plus a few other basic ingredients to bring the soup together
While these are my favourite veggies to use for this delicious chicken soup, you can substitute with any veggies you might have on hand – fresh or frozen.
If you love chicken noodle soup, then throw in a few noodles! There aren’t many rules when making this homemade deliciousness…
This is one of those easy and healthy chicken dinner recipes that you will be making on repeat for years to come!
Dairy Free Cream Of Chicken Soup is THAT GOOD.
And the recipe is so simple that after making it a few times you will get to know how you and your family love it best and from there – you’ll be able to make it in your sleep.
I hope that making and eating this simple and scrumptious soup brings you some joy in these uncertain times.
Sending support and encouragement to those of you who are really struggling right now, whether it be health-wise, financially or emotionally…You are not alone, we are all in this together.
Keeping our spirits up right now as we all stay at home is so important, remember to do things that you enjoy, allow yourself to have a little fun, and know that this too shall pass.
Speaking of doing things that bring us joy….Let’s get COOKING!
Dairy Free Cream Of Chicken Soup is easy, nutritious and quite frankly THE BEST healthy soup you can make for yourself from your own cozy kitchen!
- FOR THE CHICKEN:
- 4 chicken breasts , deboned
- Drizzle coconut oil
- Ground black pepper
- Mixed herbs
- Dried basil
- FOR THE SOUP:
- 2 tbsp coconut oil
- 1 brown onion , finely chopped
- 4 cloves garlic , chopped
- 2 carrots , chopped
- 2 celery sticks , sliced
- 1 tsp mixed herbs
- 1 tsp dried basil
- 1 tsp cardamon
- 1 cup chicken broth , or vegetable broth (or water)
- 4 cups hot water
- 1 1/2 cups coconut milk
- 2 sweetcorn cobs , corn sliced from cob
- 1 cup canned cannellini beans , drained and rinsed
- 1 cup frozen peas , or fresh
- 3 – 4 tbsp cornflour , dissolved in a little cold water
- Himalayan pink salt , to taste
- Ground black pepper , to taste
TO MAKE THE CHICKEN:
Preheat oven to 220°C (428°F)
Slice the chicken breasts in half width-ways and drizzle with melted coconut oil, season with black pepper, mixed herbs and basil ensuring the breasts are evenly coated.
Bake for 10 – 12 minutes or until cooked through, don’t over-cook. Allow the chicken to cool. Using two forks, shred the chicken and set aside.
TO MAKE THE SOUP:
In a large saucepan, heat the coconut oil, fry the onions until browning, then add the garlic, carrots, celery, mixed herbs, basil and cardamon and fry for another minute. Pour in the vegetable stock, water and coconut milk and allow to simmer until the carrots are tender. About 12 – 15 minutes.
Add the sweetcorn, cannellini beans and peas and simmer for another 5 minutes. Now stir in the cornflour mixture and simmer until the soup thickens to your liking. Stir in the shredded chicken, season with salt and pepper to taste, spoon into bowls and serve with or without bread or toast.
For my vegetarian and vegan friends – you could easily leave out the chicken and add extra veggies like pumpkin or butternut squash, maybe a few golden potatoes or sweet potatoes to achieve a delightful and hearty vegetable soup!