Creamy Dairy Free Chicken and Vegetable Soup (Whole30!)

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.

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! Because more veggies = more healthy nutrients, right?!

Don’t eat meat? There's a vegetarian option included in the blog post if you want to make a vegan / vegetarian version of this recipe!

– Chicken broth – Boneless skinless  chicken breast – Raw cashews – Olive oil – Sea salt – A mix of healthy vegetables – Herbs & spices – Salt & pepper


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.

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.