“Cream” of Chicken and Vegetable Soup (gluten and dairy free)

This soup will amaze you! Creamy without using milk, cream, or some taste altering substitute. Gluten-free and packed full of protein and vegetables. Very easy to make vegetarian for a hearty soup!
"Cream" Of Chicken And Vegetable Soup - Gluten and Dairy Free | Dishin' With Darla

The creaminess comes from the beans, pureed.

I love to puree soups traditionally served with chopped vegetables and meats. Somehow, it’s so satisfying and comforting without all the calories that the cream brings.

Easily make this soup vegetarian

  • Replace chicken broth with vegetable broth
  • Replace chicken with corn

“Cream” of Chicken and Vegetable Soup (gluten and dairy free)

This soup will amaze you! Creamy without using milk, cream, or some taste altering substitute. Gluten-free and packed full of protein and vegetables. Very easy to make vegetarian for a hearty soup!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Soup
Cuisine: American
Servings: 8 bowls

Equipment

  • High powered blender or food processor

Ingredients

Soup

  • 2 chicken thighs
  • 2 chicken breasts (preferably on the bone)
  • 3 large carrots (peeled and sliced into 1-inch chunks)
  • 2 celery stalks (sliced into 1-inch chunks)
  • 1 medium sweet onion (chopped)
  • 1 shallot (chopped)
  • 2 cans great northern beans
  • 6 c chicken broth
  • 1 T salt
  • 2 t white pepper
  • 1/2 t cayenne pepper
  • 2 T olive oil

Garnish

  • ½ loaf fresh French bread
  • ¼ c olive oil (for sauteing)

Instructions

  • Cook chicken in a shallow baking pan on 350 degrees until at 160-165 degrees, then cool slightly and remove meat from the bone in chunks.
  • Set aside.
  • While meat is cooking, saute carrots, onions, shallots, and celery and olive oil in a large stockpot for 3-4 minutes.
  • Add the chicken and about 2-3 c of broth until the vegetables are covered by 2″ of broth.
  • Add seasonings.
  • Put everything in your blender/processor and blend on high until creamy.
  • Add soup back to your pot.
  • Put beans in your blender/processor with 1-2 cups of broth and blend on high.
  • Add blended beans and remaining broth to the soup until you have a thick and creamy consistency.
  • Bring soup up to a hot temperature on medium heat, stirring constantly so it doesn’t burn.
  • Turn on low to maintain heat until serving.

Garnish

  • Cut bread into small pieces about the size of a small crouton.
  • Add 2 T of olive oil into a hot saute pan and cook bread, stirring and turning with tongs until they brown up a little.
  • Remove and sprinkle a little salt on them while they are still hot.
  • Serve soup with croutons sprinkled on top or on the side so that your guests can decide how much or how little to garnish.
  • ENJOY!

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