Dairy Free Creamy Chicken Soup
This Dairy Free Creamy Chicken Soup is perfect any time of year. Tender chicken paired with flavorful vegetables, plus a creamy texture that the whole family will love. There’s nothing like a bowl or two of homemade soup.
I love a simple, good soup during soup season or almost any other time of year. Since this soup has such simple prep, you’ll be snuggled up with a bowl of this comfort-food soup in no time at all.
It is also gluten free and easily adaptable to other diets. Swap the sweet potatoes for low starch vegetables, such as zucchini noodles, for keto.
Be sure to try this Keto Cabbage Soup and this Poor Man’s Stew for two other hearty, dairy-free versions of classic recipes.
Ingredients
- Boneless skinless chicken thighs – The perfect cut of chicken for tender bites.
- Yellow onion – Chopped into pieces.
- Sweet bell pepper – Chopped. You can use any color of pepper.
- Garlic cloves – Mince them for the best flavor.
- Sweet potatoes – Peel and cube them before adding.
- Diced green chilis – I use mild, but you can use whatever you want.
- Chili seasoning – Here is my chili seasoning recipe made from simple ingredients you probably already have. But you can also use your own.
- Chicken broth – Helps with the desired consistency.
- Canned coconut milk – Adds richness and flavor. Use full-fat coconut milk or even coconut cream for the best texture.
See recipe card for quantities.
How to Make Dairy Free Creamy Chicken Soup
Step One: Add oil to a large pot. Cook the onion, pepper, and garlic until they are soft. Move the mixture to the sides of the pot.
Step Two: Sear both sides of the chicken thighs in the middle of the pot.
Step Three: Add the broth and sweet potatoes. Cover the ingredients and simmer for 12 minutes or until the sweet potato is soft. Stir every once in a while.
Step Four: Remove the chicken and chop it or shred it. Put the shredded chicken back into the pot once done.
Step Five: Pour in the coconut milk. Add the chiles and seasoning. Simmer lightly for 5 minutes.
Step Six: Taste and then add salt and black pepper to your preference.
Top Tip💡
The chili seasoning is the main spice in this soup. Choose one you enjoy. If you choose a spicy seasoning, you’ll have spicy soup.
Substitutions
- Beef broth – You can use this instead of chicken broth. You can also use vegetable broth.
- Olive oil or coconut oil – Choose your favorite oil to cook the chicken and ingredients in the large pot.
Variations
- Chicken – If you don’t have chicken thighs, you can use boneless skinless chicken breasts. You can cut chicken pieces or shred the chicken for this recipe. It’s up to you and the texture that you want. You can also use leftover cooked chicken.
- Almond milk – This can be used instead of coconut milk, but it will yield a less creamy soup.
- Vegetables – Carrots and celery are two other great choices to add. For a lower carb soup you can use cauliflower.
- Seasonings – Feel free to add anything that you’d like to add flavor. You can swap in taco seasoning or even garam masala for the chili seasoning.
See this Whole30 Chicken Soup for another easy homemade soup recipe.
Equipment
You’ll need a large pot or a Dutch oven to make this soup. Make sure that it’s big enough to hold all the cooked ingredients plus the creamy base.
Storage
Once you make the soup, let it cool completely and store it in an airtight container for 4-5 days. It is great to meal prep for quick lunches. Keep it in the fridge and then reheat on the stovetop or in a microwave-safe dish.
You can thaw this recipe since it’s dairy-free. Just be sure to use a freezer-safe container, and I always recommend writing the date it was made on top so you can keep track of when to use it.
Common Questions
You have options. There is an actual shredding tool available to purchase. You can also use a couple of forks and just tear apart the cooked pieces. Some people use the hack of putting the cooked chicken into a mixing bowl and using a hand mixer to tear it apart. All of easy and doable, just pick what works best for you.
You can add anything that you want to this dish. Use whatever vegetables are in season and have fun changing up the flavors. This is what makes this dish versatile and a delicious, hearty meal for year-round enjoyment.
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Dairy Free Creamy Chicken Soup
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 yellow onion chopped
- 1 sweet bell pepper chopped
- 3 cloves garlic minced
- 2 sweet potatoes peeled and cubed
- 4 oz diced green chilis I use mild
- 2 tbsp chili seasoning
- 3 cups chicken broth
- 13 oz coconut milk full fat
Instructions
- Heat a tablespoon of oil in a large pot.
- Cook the onion, pepper, and garlic until softened. Move to the sides of the pot.
- Sear both sides of the chicken thighs in the center of the pot.
- Add the sweet potatoes and the broth.
- Cover and simmer for 10-12 minutes or until the sweet potato is softened. Stirring occasionally.
- Remove the chicken and chop or shred it. Return it to the pot.
- Add the chiles, chili seasoning, and coconut milk.
- Simmer lightly for 5 minutes for the flavors to meld.
- At this point, taste and add salt and pepper as needed.
Notes
Nutrition
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