Are creamy chicken soups typically gluten-free or dairy-free?

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.

Can I make this creamy paleo chicken soup AIP-compliant?

Yes, you can. See the notes on AIP Modifications in the Ingredient Substitutions section.

Can I prepare this soup in advance?

Yes, you can make this soup in advance and keep it in the fridge or the freezer for longer storage.

How do I serve this Creamy Chicken Soup?

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

Creamy Chicken Soup (Dairy-Free, Gluten-Free) • Heal Me Delicious

Description

This gluten-free and dairy-free Creamy Chicken Soup is a rich and hearty, comforting soup. Made from scratch in under an hour, this easy one-pot meal is packed with veggies, herbs, and perfectly seasoned chicken in a deliciously creamy broth. This homemade chicken soup is also paleo and AIP-friendly.

Ingredients

Units Scale

3 TBSP olive oil
5 carrots, peeled and sliced
2 celery stalks, diced
1 large yellow onion, diced
3 cloves garlic, minced
2 skinless, boneless chicken breasts or 4 skinless, boneless chicken thighs
1/2 tsp black pepper (omit for AIP)
1 tsp sea salt
1/2 tsp paprika (omit for AIP)
pinch of turmeric
2 bay leaves
2 TBSP chopped fresh parsley or 1 tsp dried parsley
4 sprigs fresh thyme or 1 tsp dried thyme
3 sprigs chopped fresh oregano or 1/2 tsp dried oregano
1/4 cup dry white wine (sub with water for AIP)
2 cups chicken broth/stock (low sodium)
2 cups full fat coconut milk
tapioca slurry (2 TBSP tapioca starch + 2 TBSP water)

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Instructions

In a large pot, heat olive oil over medium heat.
Add carrots, celery, and onion. Stir frequently, until vegetables soften and onions turn translucent.
Add garlic and sauté for another 1 to 2 minutes until fragrant.
Add chicken, black pepper, sea salt, paprika, turmeric. Mix to combine.
Add fresh herbs and mix.
Keep sautéeing until chicken is browned on all sides.
Add white wine and deglaze the pot by scraping up any browned bits from the bottom.
Add chicken broth and coconut milk. Stir to combine
Either remove the chicken and chop or shred with two forks then return to pot, or break up the chicken into chunks with a spoon directly in the pot, depending on your preference.
Reduce heat slightly to medium-low and allow to simmer for 20-25 minutes, until chicken is cooked through and vegetables are tender.
Taste for salt and black pepper and adjust accordingly.
Whisk the tapioca slurry together with a fork, pour into the soup, and stir to combine. Continue stirring until soup has reached your desired thickness.
To serve, divide into serving bowls. Garnish with additional fresh parsley (if desired).

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American