Dairy-Free Cream of Chicken Soup

This dairy-free cream of chicken soup is a mouthwatering solution if you’re looking for a comforting and creamy soup without dairy. This recipe offers all the warmth and richness of traditional cream of chicken soup but uses alternative ingredients to keep it dairy-free.

This soup combines tender chicken, savory broth and a smooth and creamy texture achieved with non-dairy milk and flour. It is ideal for those with lactose intolerance or anyone seeking a lighter option. This dairy-free version will not disappoint, whether you’re looking for a hearty meal on a chilly day or a versatile base for other dishes.

Ingredients for Dairy-Free Cream of Chicken Soup

• Chicken: Save some time using a store-bought rotisserie or any leftover cooked chicken you may have. Shredded chicken, grilled chicken, poached chicken breasts or oven-roasted chicken breasts will all work well.
• Dairy-free milk: We use almond milk to make a creamy and dairy-free soup base. Use any plain, unsweetened, non dairy milk alternative you prefer.
• Chicken broth: A good quality broth will significantly enhance the flavor of your soup. Consider using homemade chicken broth for the best taste.
• Flour and olive oil: The combination of fat and flour creates a roux that is key to thickening the soup.
• Onion: Using yellow onions will add a mild and slightly sweet flavor to the soup.
• Poultry seasoning: Homemade poultry seasoning is easy to make using a blend of dried sage, thyme, rosemary, marjoram and nutmeg.
• Fresh parsley: A sprinkle of parsley adds brightness and color to the soup.

Directions

Step 1: Make the roux

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In a large saucepan, cook the onion in oil over medium heat until tender. Whisk in flour, poultry seasoning and pepper until smooth.

Step 2: Add the broth and dairy-free milk

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Gradually whisk in the broth and almond milk and bring it to a boil, stirring constantly. Cook and stir until thickened, for one to two minutes.

Step 3: Add the chicken

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Add the chicken and cook until heated through. If desired, sprinkle with fresh parsley.

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Recipe Variations

• Add vegetables: At the end of cooking, toss in some frozen peas, corn or fresh spinach and cook it until heated thoroughly.
• Make it gluten-free: Instead of making a roux with flour and oil, whisk 2 tablespoons of cornstarch into the almond milk. Then, add the almond milk to the saucepan and cook as directed.
• Try it with grains or rice: Add in any grain or type of rice that you enjoy. Brown rice, wild rice, farro or quinoa are great options. If you’d like to maintain a quick cooking time, consult the package directions before using to ensure the rice or grain can cook in roughly 15 minutes. Note that you may need to adjust the amount of chicken broth depending on the selected grain.
• Make it cheesy: For extra flavor, sprinkle in a tablespoon of nutritional yeast to add a subtle cheesy taste or a handful of vegan cheese as a topping.

How to Store Dairy-Free Cream of Chicken Soup

Store leftover dairy-free cream of chicken soup in an airtight container. It can be kept in the refrigerator for up to four days. To reheat the dish, gently simmer the soup in a saucepan. Add broth or water as needed to adjust the consistency.

Can you freeze the dairy-free cream of chicken soup?

Since this is a dairy-free recipe, it makes a good soup that you can freeze. Allow it to cool completely and then transfer it to airtight containers or freezer bags, leaving some space for expansion. It can be stored in the freezer for two to three months.

Dairy-Free Cream of Chicken Soup Tips

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What do you serve with dairy-free cream of chicken soup?

For a delightful pairing with dairy-free cream of chicken soup, consider serving it with sweet potato fries or roasted garlic hummus with vegetable sticks like carrots, cucumbers and bell peppers for a crunchy and nutritious option. If you want something more filling, try a chickpea salad with lemon and herbs or a bowl of steamed jasmine rice with a touch of soy sauce.

How do you fix a dairy-free cream of chicken soup that is too thick or too thin?

Gradually stir in additional chicken or vegetable broth, water or more of your chosen non-dairy milk until you reach the desired consistency if your dairy-free cream of chicken soup is too thick. If the soup is too thin, thicken it by mixing 1 tablespoon of cornstarch or arrowroot powder with equal parts cold water to create a slurry. Stir it into the soup and simmer for a few minutes. Alternatively, blend a portion of the soup using your blender or immersion blender and stir it back into the pot. You can also add pureed vegetables like potatoes, carrots or cauliflower.

How do you make dairy-free cream of chicken soup in the Instant Pot?

To make dairy-free cream of chicken soup in the Instant Pot, use the sauté function to cook diced onion in olive oil until softened and lightly browned. Add chicken broth and seasonings and then pressure cook on high for seven minutes. While it cooks, whisk together the non-dairy milk and flour. Allow a natural pressure release for 10 minutes and then quick-release the remaining pressure. Switch back to sauté mode, stir in the milk and flour mixture and add the cooked chicken. Let it simmer until thickened. Adjust the seasoning and serve with fresh parsley.