Dairy + Gluten Free Creamy Chicken Soup

Gluten free creamy chicken soup in a bowl with garnish and bread.

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.

Jennifer Farley

Prep Time 30

Cook Time 50

Total Time 1 20

Serving Size

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.

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.