Dairy-Free Cream of Chicken Soup: Comfort Without the Cream

Dairy-Free Cream of Chicken Soup is a classic. Whether it’s the base for a casserole, a cozy dinner on a cold night, or the secret ingredient in your grandma’s favorite recipe, this soup is a kitchen staple. But what if you can’t—or don’t want to—eat dairy? Don’t worry, you can still enjoy all the creamy, hearty goodness without the milk, cream, or butter.

Making a dairy-free cream of chicken soup is easier than you think. With a few smart substitutions, you’ll have a soup that’s just as rich and satisfying as the original. Bonus? It’s also healthier and lighter, but still packs a ton of flavor.

Let’s dive into this step-by-step guide to creating a delicious, dairy free version of this classic comfort food. By the end, you’ll be ready to whip up a bowl that tastes so good, you won’t even miss the dairy.

Why Make Dairy-Free Cream of Chicken Soup?

If you’ve ever looked at the label of a canned cream of chicken soup, you know it’s not exactly a health food. Plus, if you’re lactose-intolerant, vegan, or just trying to cut back on dairy, that canned stuff isn’t an option.

Here’s why making it at home is the way to go:

1. Control the Ingredients: Skip the preservatives and mystery ingredients.
2. Allergy-Friendly: Perfect for those avoiding dairy, gluten, or other common allergens.
3. Healthier: Lower in fat and sodium than most store-bought versions.
4. Customizable: Adjust the thickness, flavor, or add-ins to suit your taste.

Ingredients for Dairy-Free Cream of Chicken Soup

Here’s what you’ll need for this creamy, dreamy soup:

Core Ingredients

• Chicken: Cooked and shredded chicken breast or thighs. Rotisserie chicken works great for convenience.
• Chicken Broth: Use a high-quality broth for the best flavor (make sure it’s gluten-free if needed).
• Non-Dairy Milk: Unsweetened almond milk, oat milk, or coconut milk are great options.
• Flour or Cornstarch: For thickening. Gluten-free flour or tapioca starch works if needed.
• Onion & Garlic: These add depth of flavor.
• Oil or Vegan Butter: Olive oil, avocado oil, or a dairy-free butter substitute.
• Seasonings: Salt, pepper, thyme, and parsley.

Optional Add-Ins

• Vegetables: Carrots, celery, and mushrooms give the soup extra texture and nutrition.
• Coconut Cream: For a richer texture, stir in a spoonful of coconut cream.
• Nutritional Yeast: Adds a subtle cheesy flavor.

How to Make Dairy-Free Cream of Chicken Soup

Now let’s get to the good stuff. Here’s how to make this soup step-by-step.

Step 1: Prep Your Ingredients

1. Cook the Chicken: If you don’t have pre-cooked chicken, poach or bake your chicken until fully cooked, then shred it with two forks. Set aside.
2. Chop the Veggies: Dice your onion, mince the garlic, and chop any additional vegetables you’re using, like carrots or celery.

Pro Tip: Use leftover chicken or rotisserie chicken to save time.

Step 2: Make the Base

1. Sauté the Onion and Garlic: In a large pot, heat 2 tablespoons of oil over medium heat. Add the diced onion and minced garlic, and cook until softened and fragrant, about 3–5 minutes.
2. Add the Flour: Sprinkle 3 tablespoons of flour (or gluten-free flour) over the onion mixture. Stir constantly for about 2 minutes to cook out the raw flour taste.

Pro Tip: If you’re using cornstarch, mix it with a little cold water first to create a slurry, then add it later.

Step 3: Build the Flavor

1. Add the Broth: Slowly pour in 4 cups of chicken broth while stirring to prevent lumps. Bring the mixture to a gentle simmer.
2. Season It Up: Add 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of dried thyme. You can adjust the seasonings later if needed.
3. Add Non-Dairy Milk: Pour in 1 cup of your chosen non-dairy milk and stir well. Almond milk keeps it light, while coconut milk makes it richer.

Step 4: Add the Chicken

1. Stir in the Chicken: Add your cooked, shredded chicken to the pot. Let it simmer for 10–15 minutes so the flavors meld together.
2. Check the Consistency: If the soup is too thick, add a little more broth. If it’s too thin, let it simmer longer to reduce, or add a bit more thickener.

Pro Tip: To make it extra creamy, blend half the soup with an immersion blender, then stir it back in.

Step 5: Taste and Adjust

1. Taste Test: This is your moment to adjust the seasoning. Add more salt, pepper, or herbs as needed.
2. Add Optional Ingredients: Stir in cooked vegetables, coconut cream, or nutritional yeast for added richness and flavor.

Step 6: Serve and Enjoy

1. Ladle It Up: Serve your soup hot, garnished with fresh parsley or a sprinkle of paprika for color.
2. Pair It: Enjoy with gluten-free crackers, bread, or a simple side salad.

Tips for the Perfect Dairy-Free Cream of Chicken Soup

1. Choose the Right Milk: Coconut milk adds richness, but almond or oat milk keeps it neutral.
2. Don’t Rush the Roux: Cooking the flour and oil mixture thoroughly prevents a raw taste.
3. Blend for Creaminess: If you want a smoother soup, blend part of it or all of it.
4. Make It Ahead: This soup tastes even better the next day, so it’s perfect for meal prep.

How to Use Dairy-Free Cream of Chicken Soup

This soup isn’t just a standalone dish—it’s also a versatile ingredient for other recipes. Here are some ideas:

1. Casserole Base

Use it in place of canned cream of chicken soup for dishes like chicken and rice casserole, green bean casserole, or shepherd’s pie.

2. Sauce for Pasta or Potatoes

Thin the soup with a little broth or non-dairy milk and use it as a sauce for pasta, mashed potatoes, or even baked chicken.

3. Pot Pie Filling

Mix the soup with cooked vegetables and chicken, then pour it into a pie crust for a dairy-free chicken pot pie.

4. Biscuit and Gravy Upgrade

Spoon the soup over dairy-free biscuits for a comfort food breakfast or dinner.

My First Attempt at Dairy-Free Cream of Chicken Soup

The first time I made this soup, I was skeptical. Could it really match the rich, creamy flavor I remembered from the canned version? But one spoonful, and I was hooked. The broth was flavorful, the chicken tender, and the texture? Absolutely perfect.

My husband—who isn’t even dairy-free—kept going back for seconds (and thirds), declaring it better than the original. Since then, it’s become a regular in our house, whether as a stand-alone meal or the base for a weeknight casserole.

Nutritional Info (Per Serving)

Here’s a rough estimate for one serving of dairy-free cream of chicken soup:

• Calories: 200
• Protein: 18g
• Carbs: 15g
• Fat: 8g

Variations to Try

1. Vegan Version: Replace the chicken with chickpeas or diced mushrooms, and use vegetable broth.
2. Spicy Twist: Add a pinch of cayenne or smoked paprika for a little heat.
3. Herby Flavor: Mix in fresh dill or basil for a bright, fresh twist.

FAQs About Dairy-Free Cream of Chicken Soup

1-How can you make Dairy-Free Cream of Chicken Soup without using dairy?

To achieve a creamy texture without dairy, you can use alternatives like coconut milk, cashew cream, or blended cooked vegetables such as cauliflower or potatoes. These options provide a rich, smooth consistency without the need for dairy.

2-What can be used as a substitute for cream of chicken or cream of mushroom soup?

A great alternative is to make your own dairy-free version using a base of vegetable or chicken broth thickened with a plant-based milk or flour. Adding sautéed mushrooms or chicken for flavor customization makes it a perfect replacement.

3-Does Campbell’s cream of chicken soup contain dairy?

Yes, Campbell’s cream of chicken soup typically contains dairy, such as cream or milk. Be sure to check the label for specific ingredients if you’re avoiding dairy.

4-How can you thicken chicken soup without cream?

You can thicken chicken soup by using a slurry of cornstarch or arrowroot mixed with water, mashing some of the cooked vegetables into the broth, or adding a plant-based milk alternative and simmering until thickened.

Final Thoughts

Dairy free cream of chicken soup is proof that comfort food doesn’t need cream. With its rich flavor, creamy texture, and endless versatility, it’s a recipe you’ll want to make again and again.

Whether you’re making it for dinner, a casserole, or just to warm up on a cold day, this soup delivers every time. And the best part? You can feel good knowing it’s homemade, wholesome, and totally dairy-free.

Got your own spin on this recipe? Share your tips and ideas in the comments—I’d love to hear how you make it your own!

Here’s to creamy soups, cozy vibes, and happy cooking. 🥣