Dairy Free Cream of Chicken Soup

Total time50 min

Prep time15 min

Cook time35 min

4.5

(28)

Cream of chicken soup is the kind of deeply comforting bowl that feels like a hug on a cold day, and this version delivers every bit of that richness without a drop of dairy. The secret is full-fat coconut milk, which blends seamlessly into the chicken broth base to create a velvety, creamy texture that's genuinely indistinguishable from the classic. Chicken breasts are gently poached right in the broth, locking in flavor before being shredded and stirred back in, so every spoonful is loaded with tender, juicy pieces. A soffritto of onion, celery, and carrots builds a savory backbone, while garlic, dried thyme, and onion powder round everything out with warmth and depth. A quick flour roux keeps the consistency thick and satisfying — no heavy cream required. This recipe makes four generous servings, so it's perfect for a weeknight dinner with leftovers that reheat beautifully. Finish each bowl with a scatter of fresh parsley for a little color and brightness.

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Ingredients

4 servings

For the soup

1 lb boneless, skinless chicken breasts
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
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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