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Overhead shot of two bowls of Gluten-Free Dairy-Free Creamy Chicken Soup, garnished with fresh parsley.

Creamy Chicken Soup Recipe (Dairy-Free, Gluten-Free)

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  • Author: Nicole @healmedelicious
  • Total Time: 50 minutes
  • Yield: 3 large servings, 4 smaller appetizer sized servings 1x
  • Diet: Gluten Free


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. 


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)


  1. In a large pot, heat olive oil over medium heat. 
  2. Add carrots, celery, and onion. Stir frequently, until vegetables soften and onions turn translucent.
  3. Add garlic and sauté for another 1 to 2 minutes until fragrant.
  4. Add chicken, black pepper, sea salt, paprika, turmeric. Mix to combine.
  5. Add fresh herbs and mix.
  6. Keep sautéeing until chicken is browned on all sides.
  7. Add white wine and deglaze the pot by scraping up any browned bits from the bottom.
  8. Add chicken broth and coconut milk. Stir to combine
  9. 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.
  10. Reduce heat slightly to medium-low and allow to simmer for 20-25 minutes, until chicken is cooked through and vegetables are tender. 
  11. Taste for salt and black pepper and adjust accordingly.
  12. 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.  
  13. 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