Elizabeth Finch
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Creamy Chicken + Vegetable Soup (Dairy-Free)

Posted by on Apr 10, 2017 in Dairy Free, Featured, Gluten Free, Lunch + Dinner, Recipes, Soups | 0 comments

Elizabeth Finch

Oh my!

My brand new Creamy Chicken + Vegetable Soup is DELICIOUS. I’ll go so far as to say it’s my very favorite soup recipe…ever. It’s that good!

This soup has ALL the things. It’s creamy and comforting. It’s filling but still light on the stomach. It’s dairy-free (really!). And it’s actually really, really good for you.

It’s healthy comfort food.

I served this soup to my family for dinner last night, and I looked over to my husband as we were eating and said, “Do you know what the inside of a chicken pot pie tastes like?” (It’s been a while since either of us have had one.)

“That’s what this soup tastes like!” He agreed.

Cook the chicken beforehand if you’d like to save time, or even use shredded or diced chicken from a rotisserie chicken. Note: Always be sure to read labels on rotisserie chickens. I’ve seen some pretty funky ingredients on some of them. (I only buy the ones from Whole Foods.)


Makes 6-8 servings


  • 1 cup of raw cashews
  • 3-4 cloves of garlic, minced
  • 1 medium onion, diced
  • 3 stalks of celery, diced
  • 3 medium carrots, diced
  • 1 tablespoon of extra virgin olive oil
  • 2 medium sweet potatoes, cut into 1/2-inch cubes
  • 4 cups of chicken or vegetable broth
  • 2 1/2 cups of cooked chicken, diced or shredded
  • 1/4 teaspoon of ground turmeric
  • 1/2 teaspoon of dried parsley
  • 1 teaspoon of sea salt
  • 2/3 cup of frozen organic corn
  • 2/3 cup of frozen green peas


Place the cashews in a bowl and add enough water to cover. Let sit for as long as possible, preferably for at least an hour or even overnight.

Heat the olive oil in a large pot over medium heat. Add the garlic, onion, celery and carrots and sauté until the onion is translucent, about 5 or 6 minutes. Add the sweet potatoes and broth, and cook until the sweet potatoes are fork tender, about 10 minutes. Add the remaining ingredients and simmer for just 2-3 minutes more. Remove from the heat.

Drain the water from the cashews, and add the cashews and 3/4 cup cold water to a blender or food processor. Blend for about 1 minute, or until the cream is smooth and has the consistency of heavy cream. Add to the soup.

Allow the soup to sit for a few minutes and adjust the seasonings before serving.


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