Creamy Dairy Free Chicken and Vegetable Soup
This comforting soup combines chicken and vegetables with a rich cashew cream for a dairy-free and gluten-free meal that’s perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Ingredients
- For the Cashew Cream:
- 3/4 cup raw cashews
- 1 1/2 cups just boiled water + more to soak
- For the Soup:
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, chopped
- 2 stalks celery, thinly sliced
- 4 carrots, cut into rounds
- 1 teaspoon kosher salt
- 1 teaspoon poultry or all-purpose seasoning
- 1 teaspoon dried oregano
- Pinch of chili flakes (optional)
- 3 tablespoons tomato paste
- 1 (14.5 ounce) can diced tomatoes, undrained
- 5 cups chicken broth
- 2 boneless skinless chicken breasts (about 1 to 1.5 pounds), or about 3 cups worth of leftover cooked shredded chicken
- A few big handfuls of baby spinach
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Soak the cashews: In a small heatproof bowl, cover the raw cashews with just boiled water. Set aside to soak while you prepare the soup.
- Sauté the vegetables: In a large soup pot, heat olive oil over medium heat. Add the diced onions, sliced carrots, sliced celery, chopped garlic, and salt. Sauté the vegetables, stirring occasionally, for about 8 to 10 minutes, or until they are soft and starting to caramelize.
- Add seasoning: Stir in the tomato paste, poultry seasoning, oregano, and chili flakes (if using). Cook for another minute or two until the tomato paste darkens slightly.
- Simmer the soup: Pour in the chicken broth and add the undrained diced tomatoes, followed by the chicken breasts. Bring the mixture back up to a simmer and let it cook for about 20 to 25 minutes.
- Shred the chicken: Carefully remove the chicken from the soup and place it on a cutting board. Shred the chicken using two forks or cut it into bite-sized pieces, then return it to the pot.
- Prepare cashew cream: Drain and rinse the soaked cashews. Add them to a high-speed blender with the reserved boiled water. Blend on high for one to two minutes, until completely smooth.
- Combine and heat: Add the cashew cream to the soup along with the chopped parsley. Stir to combine and bring the soup back to a simmer, cooking for about 5 minutes.
- Finish with spinach: Turn off the heat and add a few handfuls of baby spinach. Stir until just wilted. Season to taste with salt and pepper before serving.
Notes
Feel free to add other vegetables based on your preferences. Don’t rush the simmering step for better flavor.