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Creamy chicken soup (dairy-free)

Silky coconut broth, cozy chicken energy

⏱️ Time estimate: about 50 minutes

This rich but dairy-free chicken soup uses coconut milk for body, a classic mirepoix for sweetness, herbs for depth, and a quick tapioca slurry to make the broth lush.

Creamy dairy-free chicken soup garnished with parsley

Ingredients

  • 3 tablespoons olive oil
  • 5 carrots, peeled and sliced
  • 2 celery stalks, diced
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 boneless skinless chicken breasts or 4 boneless skinless chicken thighs
  • 1/2 teaspoon black pepper
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon paprika
  • Pinch of turmeric
  • 2 bay leaves
  • 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
  • 4 sprigs fresh thyme or 1 teaspoon dried thyme
  • 3 sprigs chopped fresh oregano or 1/2 teaspoon dried oregano
  • 1/4 cup dry white wine
  • 2 cups chicken broth or stock
  • 2 cups full-fat coconut milk
  • Tapioca slurry: 2 tablespoons tapioca starch mixed with 2 tablespoons water
  • Extra parsley, for serving if you want

Instructions

  1. Sauté the vegetables. In a large pot over medium heat, warm the olive oil. Add the carrots, celery, and onion and cook, stirring often, until softened and the onion turns translucent.
  2. Add garlic. Stir in the garlic and cook for 1 to 2 minutes, until fragrant.
  3. Season the chicken. Add the chicken, black pepper, salt, paprika, and turmeric. Stir to coat everything well.
  4. Add the herbs. Stir in the bay leaves, parsley, thyme, and oregano. Continue cooking until the chicken is browned on all sides.
  5. Deglaze the pot. Pour in the white wine and scrape up the browned bits from the bottom.
  6. Add the broth and coconut milk. Stir in the chicken broth and coconut milk until combined.
  7. Break up the chicken. Either shred or chop the chicken and return it to the pot, or break it up into bite-size chunks directly in the soup.
  8. Simmer. Lower the heat a bit and let the soup simmer for 20 to 25 minutes, until the chicken is cooked through and the vegetables are tender.
  9. Adjust seasoning. Taste and add more salt or black pepper if needed.
  10. Thicken gently. Whisk together the tapioca slurry, pour it into the soup, and stir until the broth reaches your preferred thickness.
  11. Serve. Ladle into bowls and top with extra parsley if you like.

Reheat note: add a small splash of water or broth when warming leftovers so the coconut-rich broth stays silky instead of too thick.