This cozy, comforting soup starts with tender poached chicken breast, shredded and simmered back into a silky, creamy base built from full-fat coconut milk, savory chicken broth, and a classic mirepoix of onion, celery, and carrot. A quick roux gets the vegetables so glossy and golden, then broth is whisked in gradually for a smooth, spoon-coating texture that feels every bit like the classic version. Thyme and onion powder round out the flavor with warm, savory depth, and a scatter of fresh parsley at the end brightens every bowl. It’s hearty enough for a weeknight dinner yet special enough to ladle out for guests, and it’s a great option to keep on repeat for a lactose free kitchen. Serve it with a crusty piece of bread on the side and you’ve got a full, satisfying meal in one pot.
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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.
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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