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

Cozy Up to The Creamiest Chicken Soup

This creamy chicken soup is the ultimate cozy comfort food, made with tender chicken, vegetables, herbs, and a rich, creamy broth.

Unlike traditional creamy chicken soups that rely on butter, flour, and heavy cream, this version achieves its creamy texture even without any gluten or dairy!

It’s hearty enough for a complete meal (or as as a starter in smaller portions), and simple enough to make on a busy weeknight. Win-win!

Why You’ll Love this Recipe:

• Simple Ingredients: The ingredients you’ll need for making this creamy chicken soup are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing this creamy homemade chicken soup is just a matter of searing the chicken, sautéing the veggies, and then letting the soup simmer until ready. Ready from scratch in under an hour (or even less if you use rotisserie chicken), this is great even for busy weeknights!
• Creamy & Comforting: With a rich, velvety texture, and filled with chicken, veggies and potatoes, this delicious soup is incredibly cozy and filling at the same time.
• Totally Gluten-Free & Dairy-Free: The best part is that this creamy chicken soup recipe is 100% gluten-free and dairy-free (no wheat flour, butter or traditional dairy required). This means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free creamy chicken soup recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken: I used boneless skinless chicken thighs, but you can also use boneless, skinless chicken breasts if you prefer.
• Olive Oil: I like using extra virgin olive oil for searing the chicken, but you can also use vegetable oil if you prefer (such as corn oil, sunflower oil, etc).
• Butter: I used dairy-free butter to keep this recipe dairy-free, but if you are not lactose-intolerant, go ahead and use regular butter instead.
• Vegetables: This recipe uses a mix of fresh onion, celery, carrots, and frozen corn and peas for flavor and color.
• Flour: I used gluten-free all-purpose flour to keep this recipe, but if you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.
• Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular cream instead.
• Broth: If you are Celiac or gluten-intolerant, make sure to use gluten-free chicken broth. Alternatively, vegetable broth can work fine too.
• Potatoes: Potatoes add more starch and makes the soup more filling. I used baby potatoes, but you can also use diced Yukon gold potatoes or red potatoes instead if you prefer.

How to Make Creamy Chicken Soup:

Sear Chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Season the chicken thighs with salt, pepper and parprika, then sear for 4-5 minutes per side, flipping halfway through. Remove and set aside.

Sauté Veggies: Add the dairy-free butter to the same skillet along with the diced celery, onion, and carrots. Cook for 5 minutes, stirring occasionally. Add the minced garlic and cook for 1 more minute, stirring constantly.

Dish by Dish Testing Notes:

• Use Chicken Thighs for Tenderness: In my opinion, chicken thighs will result in a juiciesr texture (as opposed to chicken breasts). I cut the cooked chicken into pieces, but you can also shred the chicken if you prefer.
• Use Rotisserie Chicken for Convenience: If you wish to cut down the cooking time, feel free to use rotisserie chicken instead.
• Don’t Skip the Sear: Searing the chicken thighs until they are golden brown add flavor, so definitely make sure you do this.
• Don’t Rush the Vegetable Base: Make sure to dice the onions, carrots and celery into evenly-sized pieces, and then sauté them until the veggies are soft, as that will build more flavor (compared to cooking the veggies with the broth all at once).
• Use A Good Broth: Since the broth will make up most of the soup, using a good-quality chicken broth will really make the flavor stand out.

Serve this Chicken Soup With:

• Easy Drop Biscuits (Gluten-Free, Dairy-Free)
• No-Knead Artisan Bread (Gluten-Free, Dairy-Free)
• Delicious Garlic Bread (Gluten-Free, Dairy-Free)
• Soft Dinner Rolls (Gluten-Free, Dairy-Free)

Other Gluten-Free Chicken Recipes You’ll Love:

• Creamy Tuscan Chicken (Gluten-Free, Dairy-Free)
• Slow Cooker Creamy Chicken and Potatoes (Gluten-Free, Dairy-Free)
• Smothered Chicken Thighs (Gluten-Free, Dairy-Free)
• Baked Chicken Legs and Potatoes (Gluten-Free, Dairy-Free)

Gluten-Free Soup Recipes to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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

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• Author: Felicia Lim
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Dairy-Free, Gluten-Free

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Description

This creamy chicken soup is a cozy, hearty one-pot meal made with tender chicken, vegetables, herbs, and a rich, flavorful broth. Completely gluten-free and dairy-free while maintaining a deliciously creamy texture and savory flavor, it’s easy enough for a weeknight dinner and makes delicious leftovers for lunch the next day.

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Ingredients

Units USM Scale 1x2x3x

• 1.5 pounds skinless, boneless chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons dairy-free butter
• 1 onion, diced
• 2 celery stalks, diced
• 1 carrots, diced
• 3 garlic cloves, minced
• 2 tablespoons gluten-free all-purpose flour
• 1 cup dairy-free heavy cream
• 4 cups gluten-free chicken broth
• 1 pound baby potatoes
• 4 sprigs fresh thyme
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• Salt and pepper, to taste

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Instructions

1. Sear Chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Season the chicken thighs with salt, pepper and parprika, then sear for 4-5 minutes per side, flipping halfway through. Remove and set aside and then cut the chicken into small evenly-sized pieces.
2. Cook Veggies: Add the dairy-free butter to the same skillet along with the diced celery, onion, and carrots. Cook for 5 minutes, stirring occasionally. Add the minced garlic and cook for 1 more minute, stirring constantly.
3. Sprinkle Flour: Sprinkle the gluten-free all-purpose flour over the vegetables and stir continuously for 2 minutes, until the raw flour smell disappears.
4. Add Cream & Broth: Transfer the veggies to a heavy bottom pot, then pour in the heavy cream and broth, stirring well to avoid lumps. Bring to a boil, then reduce heat and simmer for 5 minutes.
5. Add Potatoes & Seared Chicken: Add the halved baby potatoes to the pot along with the chicken thighs, cut into bite-sized pieces.
6. Add Thyme: Add the fresh thyme and more broth if needed. Simmer for 20 minutes, until the potatoes are tender.
7. Add Corn & Peas: Stir in the frozen corn and peas, and cook for another 5 minutes.
8. Turn Off Heat, Let Rest: Turn off the heat and let the soup rest for 15 minutes before serving.
9. Garnish & Serve: Garnish the creamy chicken soup with fresh thyme and a spoonful of corn and peas.

Notes

Chicken: I used skinless, boneless chicken thighs, but you can also use boneless, skinless chicken breasts if you prefer.

Olive Oil: I like using extra virgin olive oil for searing the chicken, but you can also use vegetable oil if you prefer (such as corn oil, sunflower oil, etc).

Butter: I used dairy-free butter to keep this recipe dairy-free, but if you are not lactose-intolerant, go ahead and use regular butter instead.

Vegetables: This recipe uses a mix of fresh onion, celery, carrots, and frozen corn and peas for flavor and color.

Flour: I used gluten-free all-purpose flour to keep this recipe, but if you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.

Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular cream instead.

Broth: If you are Celiac or gluten-intolerant, make sure to use gluten-free chicken broth. Alternatively, vegetable broth can work fine too.

Potatoes: Potatoes add more starch and makes the soup more filling. I used baby potatoes, but you can also use diced Yukon gold potatoes or red potatoes instead if you prefer.

• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Appetizer, Main Dishes, Soups
• Method: Stovetop
• Cuisine: American