Vegetarian Dairy Free Cream of Chicken Soup

Total time50 min

Prep time15 min

Cook time35 min

Vegetarian Dairy Free Cream of Chicken Soup

This cozy, comforting bowl starts with a classic mirepoix of onion, celery, and carrot, softened until sweet and fragrant, then built into a silky base with a simple flour-thickened roux. Full-fat coconut milk brings deep, creamy richness to the broth, while garlic, thyme, and onion powder round out the flavor with warm, savory depth. Everything simmers together until velvety and thick enough to coat the back of a spoon, finished with a scatter of fresh parsley for a bright, herby lift. It's the kind of soup that feels like a hug in a bowl — hearty, warming, and perfect for a chilly night. This one is a solid pick for a vegetarian kitchen, delivering all that creamy, cozy comfort without missing a beat.

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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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