This homemade Creamy Chicken Soup is rich, silky, and the ultimate comfort food. It’s brimming with tender vegetables, fresh herbs, and deliciously seasoned, juicy chicken in a creamy, savory broth. This gluten-free and dairy-free chicken soup is also paleo and AIP-friendly.
Table of contents
During the colder months, my craving for wholesome, nourishing soups reaches an all-time high. Initially inspired to make a paleo cream of chicken soup, I created this heartier, more flavorful version. Unlike blended, chicken-flavored soups that often supplement other dishes, my gluten-free and dairy-free chicken soup is a star dish all on its own. It features a velvety, creamy broth with hearty pieces of chicken and lots of veggies and is my new favorite, cozy and healthy soup!
Creamy Chicken Soup Recipe
This Creamy Chicken Soup is absolutely delicious, with each ingredient building the depth of flavor. It begins with a sautéed mirepoix. Carrots, celery, onions, and garlic are lightly caramelized in olive oil to create a slightly sweet, savory, and aromatic flavor base. Juicy chicken is seasoned with black pepper, sea salt, smoky paprika, and warm turmeric to produce a savory, meaty flavor with an earthy spiciness. Fresh bay leaves, parsley, thyme, and oregano add an herbaceous depth of flavor.
After the chicken is fully browned and the aromatics are soft, the liquids are added. A dry white wine extracts the flavorful bits stuck to the pot and its acidity adds a subtle brightness to the rich, savory chicken broth. Coconut milk gives this soup its creamy, silky texture without dairy and doesn’t impart a strong coconut flavor. The soup simmers until everything is cooked through and tender and thickened with a gluten-free tapioca slurry.
This Creamy Chicken Soup brings warmth and comfort with every bite and is a must-make this winter (or anytime!)
- olive oil
- yellow onion
- skinless, boneless chicken breasts or thighs
- black pepper
- sea salt
- whole bay leaves
- fresh parsley
- fresh thyme
- fresh oregano
- dry white wine
- chicken broth or stock – if using a store-bought product, ensure it’s gluten-free, low sodium, and that the ingredients comply with your dietary needs. Or, learn how to make your own gluten-free bone broth.
- full fat coconut milk
- tapioca starch
- Fresh parsley, thyme, and oregano: You can used dried herbs instead of their fresh counterparts. See the recipe card for the recommended amounts.
- Dry white wine: You can use water instead.
- Tapioca starch: You can use arrowroot starch instead.
- AIP Modification: If you are in the elimination stage of the autoimmune protocol (AIP diet), omit the paprika, black pepper (allowed on Modified AIP but not Core AIP), use water instead of white wine, and ensure the chicken broth and coconut milk use AIP-compliant ingredients.
Step 1: Sauté Vegetables
To a large soup pot or stockpot over medium heat, add olive oil. Add carrots, celery, and onion. Sauté until vegetables are softened and onions are translucent. This slight caramelization builds the richness and depth of flavor of this soup.
Then, add the garlic and sauté for an additional minute or so, until fragrant.
Step 2: Add Chicken, Spices, and Herbs
Add the chicken then immediately add the black pepper, sea salt, paprika and turmeric. Stir to combine.
Next, add the herbs, stirring to combine. Continue to stir and brown the chicken on all sides.
Step 3: Add Liquids
Deglaze the pot by pouring in the white wine and scraping up the browned bits from the bottom. Deglazing the fond enhances the soups richness and flavor.
Next, add the chicken broth and coconut milk, and stir to combine.
Break up the chicken into smaller pieces directly in the pot. If using chicken breasts, it might be easier to remove the chicken and shred it with two forks before returning it to the pot.
Step 4: Simmer
Lower the heat slightly to about medium-low and allow the soup to simmer for 20-25 minutes, until chicken is cooked through and the vegetables are tender. Taste for salt and black pepper and adjust accordingly.
Step 5: Add Slurry
Whisk together the tapioca starch and water, then pour into the soup. Continue stirring until soup has reached your desired thickness.
Step 6: Serve
Divide the soup into bowls and serve hot. Garnish with fresh parsley (optional).
Tips & Tricks
- Make a bouquet garni with the fresh herbs by tying together the bay leaves, parsley, thyme, and oregano with kitchen twine. This helps with easy removal from the pot at the end.
- You can also add the herbs in loose and remove them from the pot before serving.
- Customize this soup with additional vegetables like mushrooms, peas, kale, or spinach.
- Experiment with other spices to tailor the flavor to your preference like ground ginger (AIP compliant), cayenne, or add a dash of red pepper flakes to garnish individual portions.
- Add noodles or pasta, grains like rice, potatoes, or white sweet potatoes for an even heartier meal.
- Either cook them directly in the soup after adding the liquids or cook them separately and add them to the soup at the end.
- For AIP-friendly additions, try white sweet potatoes, rice (Modified AIP only), peas (Modified AIP only), or grain-free pastas like sweet potato noodles, this grain-free orzo or this grain-free fusilli.
Frequently Asked Questions
No. Traditionally, creamy chicken soups, especially cream of chicken soups, whether canned or homemade, are usually made with a roux made from wheat flours and butter. They typically also contain dairy like heavy cream or milk and gluten-containing wheat starches to thicken the soup.
Yes, you can. See the notes on AIP Modifications in the Ingredient Substitutions section.
Yes, you can make this soup in advance and keep it in the fridge or the freezer for longer storage.
Enjoy this hearty and cozy soup as a main dish for lunch, dinner, or even breakfast. You can also use smaller portions and serve this soup as an appetizer.
It pairs really well with crusty breads like my AIP Sourdough Bread or with biscuits like my Butternut Squash Biscuits or these Vegan Gluten-Free Drop Biscuits
Storage & Reheating Instructions
Reheating: This creamy chicken soup should be served hot. Reheat in the microwave or on the stovetop. Add a splash of additional water or chicken broth when reheating, especially on the stovetop, to maintain the soup’s consistency.
Fridge: Store in an airtight container in the refrigerator for up to 1 week.
Freezer: Store cooled soup in a freezer-safe container in the freezer for up to 3 months. Defrost in the fridge overnight and reheat on the stovetop.
I hope you love this gluten-free and dairy-free Creamy Chicken Soup. If you do, I would appreciate it if you would give the recipe a star rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.Print