Low Sodium Dairy Free Cream of Chicken Soup

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Dairy Free Cream of Chicken Soup

This cozy, ladle-worthy soup starts with tender poached chicken breast, shredded and simmered back into a silky base built from sautéed onion, celery, carrots, and garlic. A quick flour-and-broth roux thickens things up beautifully, while a can of full-fat coconut milk lends that classic creamy, comforting body without any dairy in sight. Dried thyme and onion powder bring warmth and depth, and a shower of fresh parsley over each bowl finishes it off with brightness and color. It's the kind of from-scratch, stir-and-simmer soup that tastes like it took all day but comes together in well under an hour. Because every component here is something you measure and season yourself, it's an easy dish to keep firmly within an added salt-free way of eating.

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Ingredients

4 servings

For the soup

1 lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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3 tbsp olive oil
1 medium yellow onion, finely diced
3 medium celery stalks, finely diced
2 medium carrots, finely diced
3 garlic cloves, minced
⅓ cup all-purpose flour
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
1 tsp dried thyme
½ tsp onion powder
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Place the chicken breasts in a large pot or Dutch oven and cover with the chicken broth. Bring to a gentle simmer over medium heat, then reduce heat to medium-low and cook for 15–18 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer inserted into the thickest part.
2
Transfer the chicken to a cutting board and reserve the poaching broth in the pot. Once the chicken is cool enough to handle, shred or chop it into bite-sized pieces and set aside.

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