Pescatarian Dairy Free Cream of Chicken Soup
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Learn more →Ingredients
4 servings
For the soup
- 1 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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
Chef's tipUse the same amount of low-sodium vegetarian chicken-style 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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