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Creamy Dairy-Free Chicken and Vegetable Soup Recipe

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This Creamy Dairy-Free Chicken and Vegetable Soup is a comforting, flavorful dish that combines tender chicken, hearty vegetables, and a rich cashew cream for a smooth, dairy-free texture. Perfect for a wholesome weeknight dinner, this soup features a blend of aromatic herbs and tomato paste to deepen the flavor, while baby spinach and fresh parsley add a fresh finish. Whether you use freshly cooked chicken breasts or leftover shredded chicken, this recipe offers a nutritious and satisfying bowl of soup that is both creamy and dairy-free.

Ingredients

Cashew Cream

  • 3/4 cup raw cashews
  • 1 1/2 cups just boiled water + more to soak

Soup

  • 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 kosher salt
  • 1 teaspoon poultry or all-purpose 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 to 1 1/2 pounds, or about 3 cups leftover cooked shredded chicken)
  • A few big handfuls of baby spinach
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Instructions

  1. Soak Cashews: Start by soaking the raw cashews in just boiled water in a small heatproof bowl. Set aside and allow them to soak while you prepare the soup.
  2. Sauté Vegetables: In a large soup pot, heat olive oil over medium heat. Add diced onions, carrots, celery, chopped garlic, and kosher salt. Sauté the vegetables, stirring occasionally, for 8-10 minutes until they are soft and beginning to caramelize.
  3. Add Seasonings and Tomato Paste: Stir in the tomato paste, poultry or all-purpose seasoning, dried oregano, salt, and optional chili flakes. Continue cooking for 1-2 minutes until the tomato paste darkens slightly, which intensifies its flavor.
  4. Simmer Soup Base: Add the chicken broth, undrained diced tomatoes, and chicken breasts to the pot. Bring the mixture to a simmer and cook for 20-25 minutes until the chicken is cooked through and vegetables are tender. If using pre-cooked shredded chicken, skip adding chicken breasts here; just simmer veggies and broth.
  5. Shred Chicken: Once chicken breasts are cooked, carefully remove them from the soup and place on a cutting board. Shred with two forks or cut into bite-sized pieces, then return the chicken to the soup pot.
  6. Prepare Cashew Cream: Drain and rinse the soaked cashews, then add them to a high-speed blender with 1 1/2 cups of just boiled water. Blend on high for 1-2 minutes until completely smooth with no cashew pieces remaining. Stir the cashew cream into the soup along with chopped fresh parsley. Bring the soup back to a simmer and cook for about 5 minutes to blend flavors and thicken slightly.
  7. Add Spinach and Season: Turn off the heat and stir in a few big handfuls of baby spinach until wilted. Season the soup to taste with salt and pepper.
  8. Serve: Ladle the creamy dairy-free chicken and vegetable soup into bowls and enjoy warm.

Notes

  • For convenience, use leftover cooked shredded chicken instead of cooking chicken breasts directly in the soup. Add shredded chicken near the end to warm through.
  • Soaking cashews is essential for a smooth cream; you can soak them longer for even creamier texture.
  • Adjust chili flakes to your spice preference or omit for a milder soup.
  • Use low-sodium chicken broth to better control the overall salt content of the soup.
  • This soup stores well and tastes even better the next day as flavors meld.
  • To make this soup vegan, substitute chicken broth with vegetable broth and omit chicken or use plant-based chicken alternatives.

Find it online: https://glowcooks.com/creamy-dairy-free-chicken-and-vegetable-soup-recipe/