Creamy Dairy Free Chicken and Cauliflower Rice Soup

Thanks to cashew cream, this ultra creamy dairy free chicken and cauliflower rice soup is so satisfying and delicious that you’d never know it was dairy free unless you made it yourself! Made with all the same flavors of a classic chicken and rice soup, but with cauliflower rice instead of regular rice. A wholesome meal that the whole family will love! Cashew free option and vegan option included in the recipe notes.

The best creamy dairy free chicken and cauliflower rice soup

I love soup year round, but especially when the temps are cold and the weather outside makes you want to stay inside until absolutely necessary to leave the house.

But that’s just the way it works, right? There’s sometimes when we crave warm soups in the middle of summer, or a bright and refreshing green juice during a deep mid-winter freeze, but for the most part the seasons really do steer our dinner cravings.

And in between the months of October and April soup is always on the menu.

Because simply put – it will give you LIFE.

We ate this soup, I don’t know, 15 times before I finally had a chance to photograph it?! I kept making it with the intention of taking some pictures, and it kept getting tucked into containers for lunch or warmed up for an after work dinner alongside simple mills almond flour crackers (JUST DO IT – I promise you’ll thank me later).

It is that good.

For some more dairy free soup inspiration be sure to check out our recipes for Anti-Inflammatory Turmeric Chicken Soup, Buffalo Chicken Chili with Ground Chicken, White Bean and Kale Soup with Cashew Cream, Cashew Cream Shepherds Pie Soup, and Classic Minestrone Soup with Gluten Free Noodles!

Why you’ll love this soup

It is:

• Wholesome
• Packed with veggies
• Ultra creamy without any dairy
• Super flavorful
• Cozy and comforting
• Perfect for the whole family
• Hearty and satisfying
• Gluten free, dairy free, paleo, & Whole30 compatible
• SO delicious!

Ingredients & substitutions

You can find the full list of ingredients along with measurements in the recipe card below. These are my ingredient notes and recommendations for easy swaps.

• Raw cashews – Raw cashews are used instead of cream in this recipe – IMO they are the best alternative to dairy for dairy free soups! They add a truly luscious and rich texture with a mild and adaptable flavor.
• Olive oil – For sautéing the aromatics and vegetables. Another cooking oil like ghee, avocado oil, or coconut oil can all be used instead.
• Onions, carrots, celery, and mushrooms – These aromatics and vegetables make up the flavor base for this soup. You can could substitute leeks for the onions, fennel for the celery, or leave out the mushrooms, but since they add so much flavor I’d encourage you to include them all.
• Poultry seasoning – For savory flavor. A simple all purpose seasoning could be used in its place.
• Chicken broth – The rich flavor of chicken broth makes it my first choice in this recipe, but you could also substitute it with a good tasting vegetable stock or mushroom stock.
• Boneless skinless chicken breast – Boneless skinless chicken thighs will also work well.
• Cauliflower rice – I typically reach for frozen cauliflower rice, but fresh can also be used.
• Parsley – For added flavor and a fresh pop of something green!

What type of chicken is best for soup?

I typically use boneless skinless chicken breast or boneless skinless chicken thighs for chicken soup.

Chicken breast has a reputation for being dry and flavorless, but I find that as long as you’re careful not to overcook it, it will remain tender through the cooking process.

Chicken thighs tend to yield a more rich, juicy flavor.

What makes this dairy free chicken and cauliflower rice creamy?

Unless it’s an asian style soup, I generally avoid using coconut milk in place of dairy to make a soup creamy.

When I go that route I find the coconut can overpower the other flavors, and it doesn’t actually turn out *super* creamy.

And for a soup like this, that’s just not the vibe I had in mind.

So I chose to use a personal favorite dairy free alternative – cashew cream.

It has such a neutral flavor that you can add it to just about any savory (and even some sweet!) recipes and it will fit LIKE. A. GLOVE.

If you’ve never tried using it instead of cream/dairy in soups and sauces, you have to give it a whirl!

It might just change your life.

If you want some other cashew cream recipes to try take a peek at these favorites from Nyssa’s Kitchen!

• Shepherds Pie Soup
• Caramelized Onion Smothered Pork Chops 
• Creamy Cashew Queso Dip
• Easy Make Ahead Paleo Gravy
• Creamy Dairy Free Pumpkin Turkey Chili 

Can this recipe be made without cashews?

Yes! This soup can absolutely be made without cashews.

For a cashew free alternative I would recommend adding about 1-2 cups of whatever dairy free creamer works for you in place of the raw cashews and additional cup of chicken broth.

We love the original unsweetened / unflavored Nutpods as a cashew free option in savory recipes, but it does contain other types of nuts.

For a nut free option I would look for an unsweetened oat milk creamer.

Or, if you can have dairy about 1 cup of half and half would work beautifully.

Can you make this recipe with regular rice instead of cauliflower rice?

This soup can totally be made with regular rice instead of cauliflower rice. Or even half and half!

I would suggest keeping the soup separate from the rice and combining them just before serving to avoid the rice soaking up too much of the broth.

How to make creamy dairy free chicken and cauliflower rice soup

This soup comes together quickly in just one pot! All you need to make it is a cutting board, knife, a high speed blender, and a large soup pot.

If you’re ready to start cooking you can find the whole recipe in the recipe card below.

Here’s the step-by-step

• Soak the cashews. Add raw cashews to a heat proof bowl and cover with hot water – allow to soak while you prepare the rest of the recipe.
• Make the flavor base of the soup. Heat olive oil in a large soup pot. Add onions, carrots, celery, mushrooms, and sauté until liquid from the mushrooms has evaporated and onions are translucent. Add poultry seasoning and sauté 2 minutes more, until spices are aromatic.
• Add broth and chicken. Add broth and whole chicken breasts to the pot, scraping up any stuck-on bits, and bring to a simmer. Simmer on low until the chicken is cooked through and veggies are tender.
• Make cashew cream. While the soup is simmering prepare the cashew cream.
• Finish the soup. Remove chicken to a cutting board to cool slightly. When cool enough to handle dice into small pieces or shred using two forks. Return chicken to the pot along with cauliflower rice, cashew cream, and parsley. Bring back to a simmer and cook until cauliflower rice is tender and soup has thickened slightly.  
• Season and serve. Season to taste with salt and pepper and serve topped with more parsley if desired. Enjoy!

Can this soup be made vegetarian / vegan?

This soup can easily be modified to be vegetarian!

To make a completely veg friendly version you should:

• Leave out the chicken, and/or swap it out for white beans
• Use vegetable broth instead of chicken broth.

Storage and reheating

To reheat: This soup can easily be re-heated in the microwave or over low heat on the stove top.

To store in the refrigerator: Allow it to cool completely and transfer to an air tight container before moving to the fridge. It should keep for 4-5 days.

To freeze: Allow to cool completely and then transfer to an airtight container. Freeze for up to 4 months. To thaw, move to the refrigerator overnight before reheating.

Expert tips

• Blend the cashew cream for longer than you think. For the best texture you really want to blend it for at least a minute on high, until no pieces remain and it’s super smooth and creamy. If you under-blend it the result could be grainy.
• Thin the soup with extra broth if it gets too thick. This soup will thicken up a bit while simmering, but if you want it to be more “brothy”, all you need to do is thin it out with a little extra broth until your desired consistency is reached.
• Don’t overcook the chicken breast. To keep the chicken breast moist and tender, avoid cooking it for too long before dicing or shredding it. If it isn’t quite cooked all the way through when cutting it up, don’t panic. It will finish cooking when you return it to the pot.

Does this soup make good leftovers?

This soup reheats well and is great for leftovers.

It makes 5-6 servings, so unless you’re serving a big family you should have enough to tuck some away in the refrigerator to enjoy throughout the week!

If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe. 

Thank you for sharing your kitchen with NK. We’re so grateful you’re here!

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