Can I Make This Soup Ahead of Time?

Yes! Dairy-free cream of chicken soup can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of vegetable broth or water to thin it out if necessary. For longer storage, freeze the soup for up to 3 months in an airtight container. Reheat it thoroughly on the stove and add any necessary adjustments to the seasoning or consistency.

How Do I Adjust the Thickness of the Soup?

If you find that your soup is too thick, simply add more vegetable broth or water, a little at a time, until you reach your desired consistency. On the other hand, if the soup is too thin, you can thicken it by mixing 1 tablespoon of cornstarch or gluten-free flour with water to make a slurry, then adding it to the soup and simmering for a few minutes. This will help it reach a thicker, creamier texture.

What Are Some Variations of This Soup?

There are plenty of ways to switch up the flavor of your dairy-free cream of chicken soup. Here are a few ideas: Add herbs and spices: Incorporate fresh rosemary, thyme, or sage for a more aromatic, flavorful version. Add vegetables: Throw in some carrots, celery, or potatoes for added texture and flavor. Spicy version: A pinch of cayenne pepper or a dash of hot sauce can introduce a little heat, perfect for those who enjoy a spicy kick in their soup.

Dairy-Free Cream of Chicken Soup

Ingredients

Scale

2 tablespoons plant-based butter

1 medium onion, chopped

2 cloves garlic, minced

2 cups shredded chicken (use rotisserie chicken or cook your own)

1 can (13.5 oz) coconut milk

2 cups vegetable broth

1/4 cup gluten-free all-purpose flour

1 teaspoon dried thyme

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper (or to taste)

1/2 cup frozen peas (optional)

1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Sauté onions and garlic: In a large pot, melt the plant-based butter over medium heat. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the chicken: Stir in the shredded chicken and cook for 2-3 minutes until heated through.
Create the roux: Sprinkle the gluten-free flour over the chicken and onion mixture. Stir constantly for 1-2 minutes to create a roux, allowing the flour to cook slightly.
Add the liquids: Slowly pour in the coconut milk and vegetable broth, stirring constantly to avoid lumps. Continue to stir and bring the mixture to a simmer.
Season the soup: Add the dried thyme, salt, and pepper. Let the soup simmer on low heat for 15-20 minutes until it thickens and the flavors meld together. If using frozen peas, add them in during the last 5 minutes of cooking.
Serve: Once the soup has reached your desired thickness, remove it from heat. Garnish with fresh parsley before serving.

Notes

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed to adjust consistency.
Variation: You can use chicken alternatives (like tofu or tempeh) for a plant-based version. For extra creaminess, add a few tablespoons of nutritional yeast or cashew cream.
Consistency: If you prefer a thicker soup, use less broth or add a little more flour when making the roux.

Author: Natalie
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 bowl (approx. 1 1/2 cups)
Calories: 300 kcal
Sugar: 3g
Sodium: 450mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 22g
Cholesterol: 30mg

Keywords: Dairy-Free Soup, Vegan Cream of Chicken Soup, Gluten-Free Soup Recipes, Healthy Comfort Food, Coconut Milk Soup