Creamy dairy free chicken vegetable soup is the definition of soup-season comfort food. Ready in less than an hour (easy to make!) and full of flavor and wholesome ingredients. This hearty homemade soup is made with tomatoes, lots of veggies, chicken broth, cashew cream, and fresh herbs and spices. It is also Whole30 compatible, gluten free, and Paleo friendly.
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 tons of 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.
More veggies = better soup, right?!
Don’t eat meat? I’ve also included a vegetarian option in the blog post notes below if you want to make a vegan / vegetarian version.
Why you’ll love this creamy soup
It is:
- Creamy
- Satisfying
- Simple to make
- Warming
- Hearty
- Flavorful
- Wholesome
- Dairy free + gluten free!
- So tasty!
Ingredients and substitutions
This chicken and vegetable soup is made with simple ingredients that are combined to make the most delicious homemade soup.
It can be made with chicken broth or whatever type of broth you have on hand, and you can even use leftover shredded cooked chicken if you have some!
- 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 option like avocado oil, coconut oil, or ghee.
- A mix of 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, so how much salt you need to add will depend largely on how salty your broth was when you started.
Can you make this 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 instead!
Cooked rice, quinoa, or lentils would also be delicious swaps for the chicken.
How to make this soup
This easy, creamy, 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 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!
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 generous 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 a few hours or even the night before.
- For the CREAMIEST cashew cream start with raw cashews and use a high speed blender like a vitamix.
- This soup should keep in the refrigerator for 5-6 days.
- 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 soups to try!
- White Bean and Kale Soup
- Anti-Inflammatory Turmeric Chicken Soup
- Chicken Pot Pie Soup
- Nourishing Chicken and Cauliflower Rice Soup
- Creamy Roasted Cauliflower and Mushroom Soup (vegetarian!)
- Ultra Creamy Vegan Corn Chowder
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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Creamy Dairy Free Chicken and Vegetable Soup
- Total Time: 1 hour
- Yield: about 6 servings 1x
Description
Creamy dairy free chicken vegetable soup is the definition of soup-season comfort food. Ready in less than an hour (easy to make!) and full of flavor and wholesome ingredients. This hearty homemade soup is made with tomatoes, lots of veggies, chicken broth, cashew cream, and fresh herbs and spices. It is also Whole30 compatible, gluten free, and Paleo friendly.
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 generous 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 should keep for 5-6 days 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!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: stove top
- Cuisine: american
Deb says
I love this recipe! The first time I made it, I used coconut cream. I loved the rich flavor of the soup, so decided to make it again with the cashew cream. It is definitely more delicious with the cashew cream! This is probably my favorite recipe now! I have been trying new dairy free and Whole 30 recipes now that I can’t tolerate dairy anymore. Some of my favorite recipes include dairy, so it’s so awesome to find a new favorite that delicious and dairy free!
Nyssa Tanner says
I’m so glad you to hear how much you love this soup! Cashew cream is such an amazing dairy alternative – it definitely changed my life when I discovered it! I’d for sure recommend trying it in other recipes like gravies, sauces, and pastas, too. If you search “cashew cream” on NK you’ll find lots of yummy applications 🙂 Happy cooking! – Nyssa
Blanca says
Love it!
Nyssa Tanner says
So glad you liked it!
Erin says
Wonderful recipe! I added a can of chickpeas and a little more broth. It was my first time using cashew cream and now my life is forever changed, thank you Nyssa!
Nyssa Tanner says
Yes! Hooray! That’s how I felt the first time I made a recipe with cashew cream, too – as you can see by all the recipes I use it in 😉 I’m so glad you enjoyed it (and adding chickpeas + extra broth sounds like the perfect additions!) Thanks for your thoughtful comment, and happy cooking! – Nyssa
Cinzia says
me and my husband both could not have enough of this soup .I made it just as you wrote it. it was my first time using cashews for the creamy part and I was so surprised on how delicious it was. I am just learning to cook gluten free and deary free, so thank you for your posts.
Cinzia
Nyssa Tanner says
I’m so happy you enjoyed this recipe so much! I felt the same way when I first tried cashew cream, and now I’m obsessed! Thank you for leaving such a thoughtful comment and happy cooking :), Nyssa
Dawn Dunn says
Loved this soup, thank you so much as have to have Gluten & Dairy Free.
Could you advise on calories for the whole lot or individually if serving 6 please?
Also, the cashew cream was bitty, what am I doing wrong please?
Nyssa Tanner says
Hi Dawn! I’m so happy you loved this soup. The individual calories if serving 6 is 341 cal per serving. For the entire batch it is 2,046 calories. If your cashew cream is a little gritty, I would recommend soaking your cashews a little longer, and blender longer, too. It can take up to a minute in the blender on high before it is perfectly creamy! Happy cooking! xo, Nyssa
Tori says
My husband doesn’t like cooked vegetables BUT he loves this soup just the way it is and request it often! I’m gluten and dairy sensitive so its a Win Win for both of us!
Nyssa Tanner says
Oh my gosh yes! Such a win! I’m so happy that you both enjoyed this one. Thank you for taking the time to leave the thoughtful comment! xo, Nyssa
Jenny says
Really good!
Nyssa Tanner says
So happy you enjoyed!
ashley says
This is a bomb soup. Please make it everyone. I will be making this weekly
Nyssa Tanner says
Heck yes! We love having a soup in our weekly meal rotation too! 🙂 So glad you enjoyed.
Jeni says
This recipe was delicious— I made a few adjustments to lower overall fat (life sans chalk bladder) and it was still as rich and comforting as I’d hope for these cold winter months! Thank you!
Nyssa Tanner says
I’m so happy you enjoyed it! Soup in the winter is always such a welcome meal 🙂
Tawny Boyles says
Just made this delicious soup. I added white beans and sweet potatoes for a hardy fall flavor and it’s amazing!! Thanks so much for this recipe.
Nyssa Tanner says
What a great idea!! I love those additions. So happy you enjoyed this recipe! 🙂
Tiff says
Hi this looks great but could I use lactaid milk and frozen vegetables instead of cashews and vegetables?
Nyssa Tanner says
You could definitely try it! Milk won’t add the same level of creaminess as cashew cream does, so a whole fat, half and half, or cream would likely be the best option if you’re using dairy. I would still saute the onions and garlic, and probably add the frozen veggies when you return the shredded chicken to the pot in step 5.
Hope that helps! Enjoy!
Laura says
I was looking for a creamy dairy free soup and this recipe really hit the spot! Great flavour, creamy and delicious, plus it freezes well. Will be making this one again!
Nyssa Tanner says
Yes!! So happy you enjoyed this one 🙂 Happy soup season!!
xo Nyssa
Shay says
I never rate or leave a comment but that soup is amazing! Made it today for the first time and I already know this one is going to be weekly dish
Nyssa Tanner says
Ahh-mazing! So so happy you enjoyed this soup – it’s one of my personal favorites this time of year! Thank you for the thoughtful comment and happy soup season 🙂
<3 Nyssa
macie says
this soup is the best soup ive ever had! so easy to make, just takes some prep! but its so creamy!!
Nyssa Tanner says
Yes! Woohoo! So glad you enjoyed. The veggie chopping is the most time consuming part. I love popping on some music and pouring a glass of something yummy to make the time pass more quickly. Even better if you can find a sous chef to give you a hand 😉
xo Nyssa
Jenna says
I can’t tell you how many times I’ve made this soup. It’s so easy and delicious. (And dairy free!!). I make this once a week, and my fiancé is just as obsessed (& he’s picky).
10/10!
Nyssa Tanner says
Heck yes! So happy that you and your honey love this recipe. And thank you for the sweet comment! Made my day! 🙂
Sarah Bleakley says
Excellent flavor!
Nyssa Tanner says
Woohoo! So glad you love this recipe 🙂
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!