Vegan Gluten Free Cream of Chicken Soup

Total time50 min

Prep time15 min

Cook time35 min

4.6

(24)

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken breasts
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.
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 medium carrots, peeled and diced
2 stalks celery, diced
1 medium yellow onion, diced
3 cloves garlic, minced
½ tsp dried thyme
¼ tsp dried rosemary
4 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetarian chicken-style broth.
3 tbsp cornstarch
3 tbsp cold water
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp salt, plus more to taste
½ tsp black pepper

For serving

2 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 boil over medium-high heat, then reduce to a steady simmer and cook for 18–22 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred or chop into bite-sized pieces. Reserve the poaching broth in the pot.
2
Discard all but about 1 tablespoon of the poaching liquid from the pot, leaving just enough to prevent sticking. Melt the butter in the pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

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