Dairy + Gluten Free Creamy Chicken Soup
This dairy and gluten free creamy chicken soup is everything you want when you need real comfort. It’s rich, warming, and perfectly creamy without any dairy or gluten. Made with cashew cream, tender vegetables, and precooked chicken, it’s a cozy bowl of pure comfort food that’s easy to throw together.
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There’s something about a bowl of creamy soup on a cold day that just feels right. The kind that’s rich and velvety, warming you from the inside out while you curl up with your family.
This gluten free creamy chicken soup is exactly that.
It’s not your typical broth-based chicken soup. This one’s indulgent and comforting with silky, rich goodness. Blended cashews and chicken broth give it that velvety, creamy texture without any dairy or gluten. Fresh vegetables add a touch of sweetness and depth, while garlic, thyme, oregano, sage, and a touch of cumin create layers of flavor that make every spoonful feel like a warm hug.
Like all recipes on this site, this soup is completely nightshade free, gluten free, and dairy free. But you’d never know it from the taste.
This recipe has been tested many times in multiple kitchens, and it comes out perfect every single time. The seasonings are simple pantry staples, the vegetables are basic and easy to find. The result is a super tasty bowl of creamy rich soup.
Why You’re Going to Love This Recipe
- Uses leftover chicken, making it super easy to throw together.
- Rich and creamy without any dairy or gluten.
- Perfect for meal prep. Leftovers reheat taste even better the next day.
Ingredient Notes
Cashews – Raw cashews are the secret to that creamy, dairy-free base. Soaking them makes them blend silky smooth, but if you have a high-speed blender, you can skip the soaking step.
Chicken Broth – Use a lightly salted broth. If your broth is heavily salted, reduce the added salt in the recipe.
White Sweet Potato – I use a Hannah sweet potato for this recipe. It has a mild, slightly sweet flavor and creamy texture that’s perfect for soup. I don’t peel mine since the skin is thin, but you can peel it if you prefer.
Cooked Chicken – This recipe is perfect for using up leftover rotisserie chicken, the chicken from this Dutch oven chicken and rice, or any cooked chicken you have on hand.
White Wine – Use a dry white wine like Sauvignon Blanc or Pinot Grigio. I like Avaline White. If you prefer not to cook with wine, substitute with additional chicken broth.
Full ingredient list can be found in the recipe card below.
How To Make Gluten Free Creamy Chicken Soup
Add cashews to a heat safe bowl and cover with boiling water for 30 minutes. Then drain and rinse them and add them to a blender with 2 cups of the chicken broth.
Note: If you have a high speed blender, you can skip soaking the cashews.
Blend the cashews and broth on high speed for 45-60 seconds until completely smooth. Set aside.
Heat oil in a Dutch oven or heavy bottom pot over medium high heat.
Add diced carrots, onion, sweet potato, and celery and saute until softened. About 5-7 minutes until they begin to soften.
Add the garlic and cook for another 1-2 minutes until fragrant and brown bits are starting to accumulate in the pot.
Add the wine and stir with a wooden spoon to deglaze the pot, and let simmer for 5 minutes.
Add the remaining 2 cups chicken broth, cashew cream, chicken, beans, thyme, oregano, sage, cumin, salt, and pepper. Give it a good stir and bring to a boil.
Turn the heat to low to simmer for 30-40 minutes or until vegetables are tender.
Season with additional salt and pepper to taste, and top with chopped fresh herbs if desired.
Jen’s Recipe Tips
- Make sure you’re using a Hannah sweet potato for best flavor. I don’t peel mine since the skin is thin, but you can peel it if you prefer.
- While the cashews are soaking, I like to chop the veggies and add the seasonings to a bowl so everything is prepped.
- Make sure your vegetables have softened when you sauté. Larger pieces may take longer.
- If you’re concerned about your chicken getting too soft, you can add it in the last 5-10 minutes of cooking.
- You can add fresh chopped herbs like thyme, oregano or parsley when serving for extra flavor and a prettier presentation.
- Store leftovers in the fridge for up to 3 days. Reheat gently on the stove, thinning with a splash of broth if needed.
Serving Suggestions
This soup is delicious on its own, but it’s even better with a side of crusty gluten-free bread for dipping. I love Schar ciabatta. It’s free of gluten, dairy, and nightshades (no potato starch), which makes it the perfect accompaniment.
I also love to serve with gluten free cornbread muffins and an arugula spinach salad.
Simple Mills crackers are grain free and also great for dipping into the soup.
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Dairy + Gluten Free Creamy Chicken Soup
Equipment
- 1 Dutch Oven Or a heavy bottom pot
- 1 Blender
Ingredients
- ½ cup cashews raw
- 4 cups chicken broth lightly salted, divided
- 2 tablespoons olive oil or avocado oil
- 2 carrots medium-sized, diced
- 1 yellow onion diced
- 2 stalks celery large-sized, diced
- 1 white sweet potato such as Hannah, medium-sized, diced
- 4 cloves garlic large cloves, minced
- ⅔ cup dry white wine I like Avaline White
- 3 cups chicken cooked, and shredded or cubed
- 1 can cannellini beans 15 oz, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried sage
- ½ teaspoon cumin
- 1 teaspoon sea salt plus more to taste
- ½ teaspoon black pepper plus more to taste
Instructions
- Add cashews to a heat safe bowl and cover with boiling water for 30 minutes. Then drain and rinse them and add them to a high speed blender with 2 cups of the chicken broth.
- Blend the cashews and broth on high speed for 45-60 seconds until completely smooth. Set aside.
- Heat oil in a Dutch oven or heavy bottom pot over medium high heat.
- Add diced carrots, onion, sweet potato, and celery and sauté until softened. About 5-7 minutes until they begin to soften.
- Add the garlic and cook for another 1-2 minutes until fragrant and brown bits are starting to accumulate in the pot.
- Add the wine and stir with a wooden spoon to deglaze the pot, and let simmer for 5 minutes.
- Add the remaining 2 cups chicken broth, cashew cream, chicken, beans, thyme, oregano, sage, cumin, salt, and pepper. Give it a good stir and bring to a boil.
- Turn the heat to low to simmer for 30-40 minutes or until vegetables are tender.
- Season with additional salt and pepper to taste, if desired.
Notes
- Make sure you’re using a Hannah sweet potato for best flavor. I don’t peel mine since the skin is thin, but you can peel it if you prefer.
- While the cashews are soaking, I like to chop the veggies and add the seasonings to a bowl so everything is prepped.
- If you have a high speed blender, you can skip soaking the cashews. Just make sure they get very well blended for best flavor.
- Make sure your vegetables have softened when you sauté. Larger pieces may take longer.
- If you’re concerned about your chicken getting too soft, you can add it in the last 5-10 minutes of cooking.
- You can add fresh chopped herbs like thyme, oregano or parsley when serving for extra flavor and a prettier presentation.
- Store leftovers in the fridge for up to 3 days. Reheat gently on the stove, thinning with a splash of broth if needed.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
