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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
Cook Time 30 minutes
Total Time 40 minutes
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.