This Dairy-Free Creamy Chicken Soup is a comforting and hearty meal made with tender chicken, vegetables, and a rich, creamy dairy-free base. It’s perfect for those looking for a delicious, dairy-free option that doesn’t sacrifice flavor or creaminess.
Looking for a comforting, dairy-free twist on classic chicken soup? This Dairy-Free Creamy Chicken Soup is rich, flavorful, and packed with tender chicken and vegetables, all simmered in a creamy, dairy-free base.
Whether you’re lactose intolerant or just prefer dairy-free meals, this hearty soup will warm you up and satisfy your cravings for a creamy, comforting dish without the dairy.
If you love easy soup recipes, try my recipe for Instant Pot Panera Baked Potato Soup Recipe, Longhorn French Onion Soup Recipe, or Eat N Park Potato Soup Recipe.
Why You Will Love This Recipe!
- Rich and Creamy: This soup delivers all the creamy comfort of traditional chicken soup, but without any dairy, using plant-based ingredients for that rich texture.
- Hearty and Filling: Packed with tender chicken and vegetables, it’s a complete meal that’s both satisfying and nutritious.
- Perfect for Dairy Sensitivities: Ideal for those who are lactose intolerant or following a dairy-free lifestyle, without sacrificing flavor or creaminess.
- Easy to Make: This simple recipe comes together quickly, making it perfect for busy weeknights or meal prep for the week ahead.
- Customizable: You can easily adjust the ingredients to suit your taste, adding herbs, spices, or extra vegetables for a personalized touch.
Ingredients Needed
- Boneless, skinless chicken breasts for tender, lean protein.
- Carrots for a sweet, earthy flavor and texture.
- Celery to add crunch and mild, savory taste.
- Onion for a fragrant base of savory flavor.
- Garlic to enhance the richness of the soup.
- Dairy-free milk (like almond or coconut) for creaminess.
- Vegetable broth as the soup’s savory base liquid.
- Olive oil for sautéing the vegetables and adding richness.
- Spices (such as thyme, salt, pepper) for flavor depth.
- Potatoes for a heartier, comforting texture.
How To Make Dairy Free Creamy Chicken Soup
Step One: Set your Instant Pot to “Sauté” mode. Add olive oil to the pot and sauté the onions, carrots, celery, and garlic for 3-4 minutes until softened and fragrant.
Step Two: Add the chicken breasts, diced potatoes, vegetable broth, thyme, salt, and pepper to the Instant Pot. Stir to combine.
Step Three: Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” mode and cook on high pressure for 10 minutes.
Step Four: Once the cooking time is complete, quick-release the pressure and carefully open the lid. Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the soup.
Step Five: Add the dairy-free milk to the soup and stir well. If the soup is too thick, you can add more broth or milk to reach your desired consistency. Stir everything together and taste for seasoning, adjusting salt or pepper as needed. Serve hot, and enjoy your creamy, comforting dairy-free chicken soup!
Dairy Free Creamy Chicken Soup Recipe Tips
- Use Bone-In Chicken for Extra Flavor: If you have the option, using bone-in chicken (like thighs) can add even more flavor to your broth. You can always remove the bones after cooking and shred the chicken.
- Customize the Veggies: Feel free to add or swap out vegetables to suit your taste. Zucchini, parsnips, or even spinach can be great additions for extra nutrients.
- Choose Your Dairy-Free Milk: Coconut milk will add a slightly richer, creamier texture, while almond milk keeps it lighter. Choose based on your preference and flavor preference.
- Add Fresh Herbs for Extra Flavor: Fresh thyme or parsley can be added after cooking for a burst of brightness. A squeeze of fresh lemon juice right before serving can also enhance the flavor.
- Make It Heartier: If you want a heartier soup, add more potatoes or even some quinoa or rice to the soup for added texture and fullness.
- Use a Blender for Extra Creaminess: For a smoother, creamier soup, use an immersion blender to puree part of the soup base before adding the shredded chicken. This creates a velvety texture without needing any dairy.
- Taste for Seasoning: Adjust salt, pepper, and herbs to taste. The flavor can change slightly depending on the broth and milk you use, so be sure to season the soup to your liking.
- Make It Ahead of Time: This soup holds up well in the fridge for a few days, and the flavors continue to develop. It also freezes well for later use—just make sure to store it in an airtight container!
Storing, Freezing & Reheating
- Storing: Store leftover Dairy-Free Creamy Chicken Soup in an airtight container in the refrigerator for up to 3-4 days. Make sure the soup has cooled completely before refrigerating to maintain its texture.
- Freezing: This soup freezes well for up to 2-3 months. Transfer the cooled soup into a freezer-safe container, leaving some room for expansion. For best results, freeze in individual portions for easy reheating.
- Reheating: To reheat, simply thaw the soup in the refrigerator overnight if frozen. Reheat on the stovetop over low heat, stirring occasionally, until warmed through. You can also reheat in the microwave, stirring halfway through to ensure even heating. If the soup is too thick, add a splash of vegetable broth or dairy-free milk to reach the desired consistency.
Dairy Free Creamy Chicken Soup Recipe Faqs
Can I use bone-in chicken instead of boneless? Yes, you can use bone-in chicken for extra flavor. Simply cook the chicken as directed and remove the bones before shredding it. The broth will have a richer taste with bone-in chicken.
Can I substitute the vegetables in the soup? Absolutely! You can swap vegetables like zucchini, spinach, or peas in place of carrots or celery, depending on what you prefer or have on hand.
How can I make this soup spicier? For a little heat, try adding red pepper flakes, cayenne pepper, or a diced jalapeño to the soup while it cooks. Adjust to your spice tolerance.
What can I use if I don’t have dairy-free milk? Coconut milk, almond milk, oat milk, or rice milk are great substitutes for dairy-free milk. Coconut milk will give the soup a creamier texture, while almond and oat milk are lighter options.
Can I make this soup ahead of time? Yes, this soup holds up well in the fridge for 3-4 days. The flavors deepen as it sits, making it a perfect make-ahead meal. Just reheat it gently before serving.
How do I thicken the soup? If you want a thicker consistency, try blending a portion of the soup with an immersion blender, or add more potatoes to naturally thicken it up. You can also mix in some cooked quinoa or rice for added texture.
Can I add more creaminess without using dairy? Yes! For extra creaminess, use coconut cream or add in some cashew cream, blended from soaked cashews. This will give the soup a rich, velvety texture without any dairy.
More Easy Soup Recipes
- Instant Pot Olive Garden Cream of Tomato and Basil Soup
- Instant Pot Chicken And Noodles With Cream Of Mushroom Soup
- Copycat Instant Pot Panera Bread Chicken Noodle Soup
- Instant Pot Wild Rice Soup
- Ninja Foodi Broccoli Cheddar Soup
- Copycat Outback Steakhouse Walkabout Soup
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Dairy Free Creamy Chicken Soup
Description
Ingredients
- 2 boneless, skinless chicken breasts (or thighs),
- 2 large carrots, peeled and chopped
- 2 stalks celery , chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth, or chicken broth for more flavor
- 1 cup dairy-free milk, such as almond, coconut, or oat milk
- 2 large potatoes, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt, adjust to taste
- 2 tablespoons olive oil
Instructions
- Set your Instant Pot to “Sauté” mode. Add olive oil to the pot and sauté the onions, carrots, celery, and garlic for 3-4 minutes until softened and fragrant.
- Add the chicken breasts, diced potatoes, vegetable broth, thyme, salt, and pepper to the Instant Pot. Stir to combine.
- Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” mode and cook on high pressure for 10 minutes.
- Once the cooking time is complete, quick-release the pressure and carefully open the lid. Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the soup.
- Add the dairy-free milk to the soup and stir well. If the soup is too thick, you can add more broth or milk to reach your desired consistency.
- Stir everything together and taste for seasoning, adjusting salt or pepper as needed. Serve hot, and enjoy your creamy, comforting dairy-free chicken soup!
Equipment
- Instant Pot
- Ladle
Nutrition
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