Dairy Free Chicken Soup Recipe

This dairy-free chicken soup started as a way to clear out the fridge and soothe a scratchy throat. I love how flexible it is — you can swap ingredients, add a kick of spice, or keep it simple. It’s a reminder that nourishing food doesn’t have to be complicated or loaded with dairy.

Why This Soup Will Always Call Me Back

It’s the kind of dish that adapts with my mood and pantry. Sometimes I toss in a handful of greens or a splash of lemon for extra zing. It’s honest, filling, and makes me feel grounded when life feels chaotic.

The Building Blocks of This Soup

• Chicken breasts or thighs —: Lean or dark meat, adds protein and richness, cooks quickly, stays tender.
• Carrots —: Sweet, earthy, add natural color, and balance the savory.
• Celery —: Crisp, slightly bitter, brightens the broth with freshness.
• Onions and garlic —: Base aromatics, fill your kitchen with comfort, layer flavor.
• Herbs (parsley, thyme) —: Fresh or dried, add a fragrant, herbal note that lifts the broth.
• Broth substitute —: Use your go-to, whether mushroom, veggie, or store-bought, for the base.

Tools of the Trade for a Cozy Soup

• Large heavy-bottomed pot: For even heat and ample space to simmer everything together.
• Sharp knife: Chopping vegetables and chicken efficiently.
• Wooden spoon: Stirring without scratching the pot and feeling the texture.
• Measuring spoons and cups: Accurate seasoning and broth measurements.

Step-by-Step Guide to a Heartwarming Bowl

Step 1: Start by gathering all your ingredients — fresh chicken, vegetables, herbs, and your favorite broth substitute.

Step 2: In a large pot, heat some oil over medium heat. Sauté chopped onions and garlic until fragrant, about 3-4 minutes.

Step 3: Add diced chicken to the pot. Cook until just browned, about 5 minutes, stirring occasionally.

Step 4: Pour in your broth substitute — chicken stock, veggie broth, or even mushroom broth for depth.

Step 5: Bring to a gentle simmer, then add chopped carrots, celery, and herbs. Cook for 20-25 minutes, until veggies are tender.

Dairy-Free Chicken Soup

This hearty chicken soup is made by simmering tender chicken, carrots, celery, and aromatics in a flavorful broth substitute. The result is a comforting, slightly chunky soup with vibrant vegetables and shredded chicken, perfect for soothing a sore throat or warming up on a chilly day.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces chicken breasts or thighs diced
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 1 medium onion diced
• 3 cloves garlic minced
• 4 cups broth substitute vegetable, mushroom, or store-bought chicken broth
• 1 teaspoon dried thyme
• 1 handful fresh parsley chopped, optional garnish
• 2 tablespoons oil for sautéing

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Wooden spoon
• Measuring spoons and cups

Method

 

1. Heat the oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
2. Add diced onions and minced garlic to the pot. Sauté for 3-4 minutes, stirring occasionally, until the onions become translucent and fragrant.
3. Add the diced chicken to the pot. Cook for about 5 minutes, stirring occasionally, until the chicken is just browned on the outside but not fully cooked through.
4. Pour in the broth substitute and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot for extra flavor.
5. Add chopped carrots, celery, and dried thyme to the pot. Stir to combine.
6. Cover the pot, reduce heat to low, and let the soup simmer gently for 20-25 minutes until the vegetables are tender and the chicken is cooked through.
7. Use a fork or tongs to shred the cooked chicken into bite-sized pieces if desired, or leave larger chunks for a chunkier texture.
8. Taste the broth and adjust seasoning with salt or pepper if needed. Sprinkle with chopped parsley for fresh flavor and color.
9. Once the vegetables are tender and the flavors meld, ladle the hot soup into bowls and serve immediately.

Notes

Feel free to add greens or a splash of lemon for extra brightness. This soup keeps well in the fridge for a few days and can be reheated easily.

Cooking Checkpoints & Tips

• Chicken should be cooked through, with no pink remaining.
• Vegetables should be tender but not mushy, maintaining a slight bite.
• Broth should be flavorful, not watery — adjust with herbs or salt as needed.

Common Mistakes & How to Fix Them

• Soup tastes flat.? UNDERSALTED — Add a pinch more salt or soy sauce to boost flavor.
• Chicken becoming rubbery.? OVERCOOKED CHICKEN — Remove chicken early, or cook at a lower temperature.
• Soup lacking richness.? WATERY BROTH — Let the soup simmer longer to reduce and concentrate.
• Veggies turning to mush.? VEGETABLES OVERCOOKED — Add them later or reduce simmer time.

This soup is all about making comfort without dairy, which means it’s forgiving and adaptable. Feel free to toss in greens or a squeeze of lemon for brightness. It’s the kind of dish that welcomes your tweaks and tastes better the next day, when flavors meld. Pour yourself a bowl and enjoy the simple, honest warmth it offers.

Olivia

Hi there! I’m Olivia Chen-Williams, a 54-year-old late-blooming cook, career coach, and the face behind Turn Around At 50 – a food blog that proves it’s never too late to start something new (even if your first attempt burns to a crisp!).