Vegan Dairy Free Cream of Chicken Soup

Total time50 min

Prep time15 min

Cook time35 min

This cozy, ladle-worthy soup starts with a classic mirepoix of onion, celery, and carrot, sautéed until soft and sweet, then built into a silky, thickened base with a simple flour roux. Full-fat coconut milk gives the broth its rich, velvety body, while dried thyme, onion powder, and a good hit of black pepper round out the flavor into something deeply comforting. Everything simmers together low and slow until it coats the back of a spoon, that classic sign of a proper cream soup. A sprinkle of fresh parsley right before serving adds a pop of color and freshness to every bowl. It's the kind of dish that feels like a hug on a cold day, and it holds up beautifully as a staple in a vegan kitchen.

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Ingredients

4 servings

For the soup

1 lb boneless, skinless chicken breasts
Gardein Ultimate Plant-Based Chick'n Filets, Vegan, 15 Oz Gardein Chick'n Scallopini, Plant-Based, Lightly Seasoned 10 oz
Vfc Chicken Fillets, Vegan Fried, Original Recipe
Lightlife Plant-Based Chicken Fillets, Vegan
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Chef's tip
Choose 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 tip
Use 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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