35+ Hearty and Healthy Dairy-Free Chicken Soup Recipes for Every Season

When it comes to hearty and comforting meals, few dishes are as universally loved as chicken soup.

It’s the perfect dish for cold days, when you want something warm and filling.

However, for those with dairy sensitivities, finding a chicken soup recipe that’s just as delicious but dairy-free can be a challenge.

Fortunately, this collection of over 35 dairy-free chicken soup recipes is here to provide you with a variety of flavorful, nutritious, and satisfying options that everyone can enjoy—whether you’re dairy-free by choice, necessity, or simply looking to try something new.

In this roundup, you’ll discover an assortment of soups with rich broths, tender chicken, and wholesome ingredients, from classic versions with a twist to more innovative takes using vegetables, spices, and even coconut milk.

Whether you’re craving something spicy, creamy, or loaded with greens, there’s a recipe in here for everyone.

So, grab your pot and get ready to cook up some comforting and nourishing chicken soups without the dairy!

35+ Hearty and Healthy Dairy-Free Chicken Soup Recipes for Every Season

From tangy and spicy to smooth and creamy, the world of dairy-free chicken soups is full of variety and delicious options.

Whether you need a comforting bowl for chilly nights or a light, nutrient-packed meal, these 35+ recipes offer something to satisfy every palate.

The best part? They’re all completely dairy-free, so you don’t have to worry about hidden ingredients.

With fresh vegetables, lean chicken, and aromatic herbs, each recipe is a great way to enjoy a healthy, hearty meal without compromising on taste.

So, next time you’re in need of a nourishing soup, give one of these recipes a try, and enjoy a bowl of comfort without the dairy!

Dairy-Free Creamy Chicken and Vegetable Soup

This hearty and wholesome chicken and vegetable soup is creamy without any dairy! The secret to its rich, creamy texture lies in the use of coconut milk, which provides a subtle sweetness that pairs beautifully with the savory vegetables and tender chicken. Perfect for a cozy meal, this soup is packed with nutrients and flavors, offering both comfort and nourishment.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 medium carrots, diced
• 2 celery stalks, chopped
• 1 medium potato, peeled and cubed
• 4 cups low-sodium chicken broth
• 1 cup coconut milk (full-fat or light)
• 2 cups cooked, shredded chicken (rotisserie or leftover)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant, about 3 minutes.
2. Add the carrots, celery, and potato to the pot. Stir occasionally for another 3-4 minutes until the vegetables are slightly softened.
3. Pour in the chicken broth and bring to a boil. Reduce heat and let it simmer for about 15 minutes, or until the vegetables are tender.
4. Stir in the coconut milk and shredded chicken. Season with thyme, salt, and pepper. Continue simmering for another 10 minutes, letting the flavors meld together.
5. Once the soup is thickened and all ingredients are heated through, taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley.

This dairy-free creamy chicken and vegetable soup offers a delightful twist on the traditional creamy chicken soup. The coconut milk enhances the richness without overpowering the fresh flavors of the vegetables and chicken. It’s an excellent choice for anyone looking for a comforting yet dairy-free option that can be enjoyed on any chilly day. This soup is not only a treat for your taste buds but also a nutritious meal to nourish your body.

Dairy-Free Lemon Chicken Soup with Spinach

A bright and tangy lemon chicken soup, featuring the fresh flavors of spinach and a light, refreshing broth. This soup is perfect for those looking for a light yet filling meal that’s dairy-free. The lemon adds a zesty lift, while the spinach provides a burst of nutrients, making this an invigorating and satisfying choice.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh lemon zest
• 6 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 1 cup fresh spinach, chopped
• 1 medium zucchini, diced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• Fresh dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened and aromatic, about 4 minutes.
2. Stir in the lemon zest and cook for another minute, allowing the citrusy aroma to release.
3. Pour in the chicken broth and bring to a simmer. Once simmering, add the shredded chicken, zucchini, and oregano. Let it cook for about 10 minutes until the vegetables are tender.
4. Add the spinach and continue to simmer for an additional 5 minutes. Stir in the fresh lemon juice and season with salt and pepper.
5. Taste and adjust seasoning if necessary, adding extra lemon juice for more zing if desired.
6. Serve warm, garnished with fresh dill.

This dairy-free lemon chicken soup with spinach is a revitalizing and light meal that bursts with flavor. The tangy lemon adds a refreshing brightness, while the spinach and zucchini offer a nutritious boost. Whether you’re craving a light lunch or an afternoon snack, this soup is a great option that’s easy to prepare and full of healthy ingredients. Its delicate flavors make it a perfect choice for warmer days or for anyone looking for a wholesome, dairy-free dish.

Dairy-Free Chicken and Sweet Potato Soup

A comforting bowl of dairy-free chicken and sweet potato soup that’s rich in flavor and texture. The sweetness of the potatoes pairs perfectly with the savory chicken, creating a deliciously satisfying soup. Packed with vitamins and nutrients, this soup is not only comforting but also nourishing for your body. It’s the perfect balance of sweetness and savory goodness in every spoonful.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 large sweet potatoes, peeled and diced
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup spinach or kale (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
2. Add the diced sweet potatoes to the pot and cook for another 2 minutes, stirring occasionally.
3. Pour in the chicken broth and bring the soup to a boil. Reduce the heat and simmer for about 15 minutes, or until the sweet potatoes are tender.
4. Stir in the shredded chicken, cumin, and smoked paprika. Let the soup continue to simmer for another 10 minutes, allowing the flavors to come together.
5. Add the spinach or kale, if using, and cook for another 3-4 minutes until wilted.
6. Season with salt and pepper to taste, and adjust the spices if desired.
7. Serve hot, garnished with fresh cilantro.

This dairy-free chicken and sweet potato soup is a delightful blend of sweet and savory, with a creamy texture that comes naturally from the sweet potatoes. The spices give the soup a warm and comforting depth, making it ideal for chilly nights or when you’re craving something hearty yet light. This soup not only supports a healthy lifestyle but also offers a tasty, satisfying meal that’s completely dairy-free. Perfect for anyone looking to enjoy a fulfilling dish without compromising on flavor or nutrition!

Dairy-Free Chicken Tortilla Soup

This dairy-free chicken tortilla soup is a vibrant, flavorful, and filling dish that’s sure to satisfy your cravings. With a zesty tomato base, seasoned chicken, and a generous topping of crispy tortilla strips, this soup is the perfect balance of savory and spicy. It’s a fantastic option for those looking for a dairy-free version of a classic favorite.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 jalapeño, seeded and diced (optional for spice)
• 1 can (14.5 oz) diced tomatoes
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 corn tortillas, cut into strips
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño (if using) and sauté until softened, about 3 minutes.
2. Stir in the diced tomatoes, chicken broth, shredded chicken, cumin, chili powder, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes.
3. While the soup simmers, heat a small amount of oil in a skillet over medium heat. Add the tortilla strips and cook until crispy, about 3-4 minutes. Remove from heat and set aside.
4. Once the soup has finished simmering, taste and adjust seasoning as needed.
5. Ladle the soup into bowls, topping each with crispy tortilla strips, fresh cilantro, and a squeeze of lime juice.

This dairy-free chicken tortilla soup offers a vibrant and refreshing take on a traditional comfort food. The rich, tomato-based broth, seasoned chicken, and crispy tortilla strips combine for a satisfying and hearty meal. It’s a flavorful dish that works well for a quick weeknight dinner or a gathering with friends. Enjoy the combination of spice and crunch, all without any dairy!

Dairy-Free Chicken and Wild Rice Soup

A classic chicken and wild rice soup gets a dairy-free makeover with a velvety smooth broth and hearty ingredients. The wild rice provides a wonderful texture, while the chicken and vegetables make it a filling and nutritious meal. This soup is an ideal choice for those looking for a cozy, comforting bowl without any dairy, perfect for a cold day.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 carrots, diced
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 1 cup wild rice, rinsed
• 2 cups cooked, shredded chicken
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup unsweetened almond milk or coconut milk (optional for creaminess)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, celery, carrots, and garlic. Sauté until the vegetables are softened, about 5 minutes.
2. Add the chicken broth, wild rice, shredded chicken, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 40-45 minutes, or until the rice is tender.
3. If desired, stir in the almond or coconut milk to add creaminess. Adjust the seasoning with salt and pepper to taste.
4. Continue simmering for an additional 5-10 minutes.
5. Serve hot, garnished with fresh parsley.

This dairy-free chicken and wild rice soup is a heartwarming meal that brings comfort in every spoonful. The wild rice adds a chewy texture, while the shredded chicken and vegetables make it satisfying and full of nutrients. This soup is versatile enough to be enjoyed on any occasion and is a great option for those who want to enjoy a creamy, dairy-free dish. It’s sure to become a go-to comfort food in your kitchen.

Dairy-Free Chicken and Corn Chowder

This dairy-free chicken and corn chowder is a rich, hearty soup with a subtle sweetness from the corn and a savory base from the chicken and seasonings. The potatoes create a creamy consistency without the need for any dairy, making this chowder both comforting and nourishing. It’s a perfect dish for cooler months when you crave something warm and satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 medium potatoes, peeled and cubed
• 3 cups low-sodium chicken broth
• 2 cups frozen or fresh corn kernels
• 2 cups cooked, shredded chicken
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup unsweetened almond milk or coconut milk
• Fresh chives for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 4 minutes.
2. Add the cubed potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
3. Stir in the corn, shredded chicken, paprika, thyme, salt, and pepper. Simmer for an additional 10 minutes, allowing the flavors to meld together.
4. Stir in the almond or coconut milk to create a creamy texture. Let the chowder simmer for a few more minutes.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh chives.

This dairy-free chicken and corn chowder is a creamy, flavorful soup that’s sure to warm you up on even the coldest of days. The sweetness of the corn pairs perfectly with the savory chicken and spices, while the potatoes give it a thick, creamy consistency without the need for dairy. It’s a comforting and satisfying dish that’s ideal for a quick meal, and it can easily become a family favorite. Enjoy it on its own or with a side of crusty bread for a complete, dairy-free comfort food experience!

Dairy-Free Chicken and Mushroom Soup

This dairy-free chicken and mushroom soup is a savory and earthy dish that combines tender chicken with hearty mushrooms in a flavorful broth. The rich umami of the mushrooms enhances the natural taste of the chicken, while the soup remains light and refreshing. This is a perfect option for anyone craving a creamy, satisfying soup without any dairy, featuring ingredients that offer both comfort and nourishment.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups sliced mushrooms (button or cremini)
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup unsweetened coconut milk or almond milk
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened and fragrant.
2. Stir in the sliced mushrooms and cook for an additional 5 minutes, allowing them to release their moisture and soften.
3. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes to let the flavors meld.
4. Add the shredded chicken, thyme, rosemary, salt, and pepper. Continue simmering for another 10-15 minutes, allowing the chicken to absorb the flavors.
5. Stir in the coconut or almond milk to create a creamy texture. Simmer for another 5 minutes.
6. Taste and adjust seasoning if needed.
7. Serve hot, garnished with fresh parsley.

This dairy-free chicken and mushroom soup brings together the richness of mushrooms and the heartiness of chicken in a creamy, comforting bowl. The coconut or almond milk adds the perfect dairy-free creaminess while keeping the flavors light. It’s a wonderful meal for any time of year and is especially satisfying when you’re in the mood for something nourishing yet not too heavy. This soup is a great choice for anyone looking for a dairy-free recipe that doesn’t skimp on flavor.

Dairy-Free Chicken and Butternut Squash Soup

This dairy-free chicken and butternut squash soup is a sweet and savory delight, perfect for autumn or when you’re craving a comforting meal with a hint of sweetness. The velvety texture of roasted butternut squash pairs wonderfully with tender chicken, creating a nourishing and flavorful soup that is both filling and light. A perfect balance of sweetness and savory depth, this soup is ideal for cozy dinners.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups cubed butternut squash (peeled and deseeded)
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 cup unsweetened coconut milk or almond milk
• Fresh sage leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet and drizzle with olive oil. Roast in the oven for about 25-30 minutes, until the squash is tender and slightly caramelized.
2. While the squash roasts, heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 4-5 minutes until softened.
3. Add the roasted butternut squash to the pot, then pour in the chicken broth. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
4. Add the shredded chicken, cinnamon, nutmeg, salt, and pepper. Continue to simmer for another 10 minutes.
5. Stir in the coconut or almond milk to add creaminess to the soup. Use an immersion blender to blend the soup until smooth and creamy, or transfer it in batches to a blender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh sage leaves.

This dairy-free chicken and butternut squash soup is a sweet, savory, and creamy delight that’s full of warmth and flavor. The roasted butternut squash creates a natural sweetness, while the chicken adds heartiness to the dish. The coconut or almond milk gives the soup a smooth, creamy texture without the use of dairy, making it a perfect choice for those avoiding dairy. Whether for a special fall meal or a quick weeknight dinner, this soup is sure to become a beloved favorite.

Dairy-Free Spicy Chicken Soup

If you love a bit of heat, this dairy-free spicy chicken soup is sure to hit the spot. With a zesty base, packed with chilies, garlic, and ginger, and tender chicken, this soup brings comfort and spice to your bowl. It’s a perfect meal for those who want a flavorful, warming dish that doesn’t include any dairy.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 2 red chilies, finely chopped (adjust for spice)
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup unsweetened coconut milk
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger, and sauté until softened, about 4 minutes.
2. Stir in the chopped chilies and cook for another 2 minutes, allowing the spices to release their flavor.
3. Add the chicken broth, shredded chicken, diced tomatoes, turmeric, cumin, and chili powder. Bring to a simmer, then reduce the heat and cook for 20 minutes to let the flavors blend.
4. Stir in the coconut milk to create a creamy texture. Continue simmering for another 5 minutes.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

This dairy-free spicy chicken soup delivers the perfect combination of heat and comfort. The spices provide a warm kick, while the coconut milk smooths out the flavor and adds richness. The fresh cilantro and lime juice add brightness and freshness, making each spoonful burst with flavor. Ideal for those who love bold and spicy dishes, this soup is satisfying, nourishing, and free of dairy.

Dairy-Free Chicken and Sweet Potato Soup

This dairy-free chicken and sweet potato soup combines the natural sweetness of roasted sweet potatoes with the savory depth of chicken, creating a wholesome and satisfying meal. The soft texture of the sweet potatoes pairs perfectly with the tender chicken and aromatic spices. It’s a comforting, nutrient-packed soup that’s perfect for anyone seeking a dairy-free option to warm up with.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups cubed sweet potatoes (peeled)
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• 1 cup unsweetened coconut milk
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 4-5 minutes until softened and fragrant.
2. Add the cubed sweet potatoes to the pot and sauté for an additional 5 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until the sweet potatoes are tender.
4. Add the shredded chicken, cumin, turmeric, salt, and pepper. Stir well and continue simmering for another 10 minutes to allow the flavors to meld.
5. Stir in the coconut milk for creaminess and simmer for an additional 5 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro.

This dairy-free chicken and sweet potato soup is a balanced and delicious dish that brings together the sweetness of the potatoes and the heartiness of the chicken. The addition of coconut milk adds a creamy richness without any dairy, making it the perfect comfort food for those avoiding dairy. It’s a healthy and flavorful option for a weeknight dinner or a meal to enjoy on a chilly day.

Dairy-Free Chicken and Zucchini Soup

A light yet hearty soup, this dairy-free chicken and zucchini soup combines fresh zucchini with seasoned chicken in a flavorful broth, making it a perfect meal for a healthy, dairy-free option. The zucchini adds a tender crunch, and the simple seasonings let the natural flavors shine through, making this soup both refreshing and satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium zucchini, sliced
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh lemon juice for garnish
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 4 minutes until softened and fragrant.
2. Add the sliced zucchini to the pot and cook for an additional 5 minutes, allowing the zucchini to soften slightly.
3. Pour in the chicken broth, then bring the soup to a boil. Reduce the heat to a simmer and cook for 10-15 minutes.
4. Stir in the shredded chicken, oregano, garlic powder, salt, and pepper. Simmer for another 10 minutes to allow the flavors to meld together.
5. Taste and adjust seasoning as necessary.
6. Serve hot, garnished with a squeeze of fresh lemon juice and fresh parsley.

This dairy-free chicken and zucchini soup is light, refreshing, and full of flavor. The zucchini provides a mild crunch that contrasts beautifully with the tender chicken and the savory broth. The simple seasoning enhances the natural flavors, while the lemon juice adds a touch of brightness. It’s a perfect option for those looking for a healthy, dairy-free soup that’s easy to prepare and full of goodness.

Dairy-Free Chicken and Avocado Soup

This dairy-free chicken and avocado soup is a creamy, flavorful dish that blends tender chicken with the richness of ripe avocado. The smooth texture of the avocado creates a velvety broth that’s both comforting and refreshing. With a hint of lime and cilantro, this soup is a vibrant and satisfying meal, perfect for those looking for a dairy-free option with a tropical twist.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 1 ripe avocado, peeled, pitted, and mashed
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh lime juice for garnish
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 4-5 minutes.
2. Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
3. Stir in the shredded chicken and ground cumin, and let it simmer for another 5 minutes.
4. Add the mashed avocado to the soup and stir to combine. Continue cooking on low heat for an additional 5 minutes, allowing the avocado to melt into the broth, creating a creamy texture.
5. Taste and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh lime juice and cilantro.

This dairy-free chicken and avocado soup is a unique and creamy dish that combines the smoothness of avocado with the heartiness of chicken. The avocado creates a luscious, dairy-free creaminess that’s both indulgent and satisfying. The lime juice and cilantro add a burst of freshness, making this soup a delightful and vibrant option for any meal. It’s an ideal choice for those looking for a dairy-free, flavorful soup with a touch of creaminess and a tropical flair.

Dairy-Free Lemon Chicken Soup

This dairy-free lemon chicken soup is a refreshing and light dish, perfect for when you’re craving something tangy and uplifting. The zesty lemon, paired with the savory chicken and vegetables, creates a balance of flavors that is both comforting and rejuvenating. The addition of fresh herbs adds depth, making this soup ideal for anyone seeking a dairy-free meal that’s both flavorful and soothing.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Juice of 2 lemons
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened.
2. Add the chicken broth to the pot and bring to a simmer. Once it’s simmering, add the shredded chicken, thyme, and bay leaf. Cook for 15-20 minutes, allowing the flavors to meld together.
3. Stir in the lemon juice and season with salt and pepper to taste. Remove the bay leaf.
4. Serve hot, garnished with fresh parsley.

This dairy-free lemon chicken soup is light yet flavorful, making it an ideal meal for any time of the year. The citrusy brightness from the lemon adds a refreshing twist, while the chicken and vegetables provide a nourishing base. The fresh parsley adds a touch of color and herbaceous flavor, making this a well-rounded, soothing soup for those who enjoy a tangy, dairy-free option.

Dairy-Free Chicken and Spinach Soup

This dairy-free chicken and spinach soup is a nourishing and wholesome dish, packed with protein and greens. The tender chicken pairs beautifully with the mild flavor of spinach in a light broth that is both satisfying and refreshing. The addition of garlic and lemon gives this soup a savory, bright flavor, making it a healthy and tasty choice for a dairy-free meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 4 cups fresh spinach, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 4-5 minutes until softened.
2. Pour in the chicken broth and bring to a simmer. Once simmering, add the shredded chicken, oregano, salt, and pepper. Let it cook for 10 minutes.
3. Stir in the chopped spinach and cook for another 5 minutes until wilted.
4. Add the lemon juice and adjust seasoning to taste.
5. Serve hot, garnished with fresh basil or parsley.

This dairy-free chicken and spinach soup is light, vibrant, and packed with nutrients. The spinach offers a fresh, slightly earthy flavor that complements the savory chicken perfectly, while the lemon brightens the soup with a refreshing tang. Whether you’re looking for a quick weeknight dinner or a nutritious lunch, this soup is sure to become a go-to dairy-free favorite that leaves you feeling both satisfied and nourished.

Dairy-Free Chicken and Rice Soup

This dairy-free chicken and rice soup is a classic comfort food made healthier by leaving out the dairy. The tender chicken and fluffy rice are bathed in a savory broth, with fresh vegetables adding color and flavor. This soup is both hearty and light, offering a perfect balance of comfort and nourishment for those who want a filling meal without the dairy.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cups low-sodium chicken broth
• 1 cup cooked, shredded chicken
• 1 cup cooked white rice
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
2. Add the chicken broth to the pot and bring to a simmer. Once simmering, add the shredded chicken, cooked rice, thyme, salt, and pepper. Continue simmering for 10-15 minutes to blend the flavors.
3. Taste and adjust seasoning as needed.
4. Serve hot, garnished with fresh parsley.

This dairy-free chicken and rice soup is a heartwarming, easy-to-make dish that is both filling and comforting. The tender chicken and rice provide a perfect base, while the vegetables add a burst of freshness and flavor. It’s a wholesome, dairy-free soup that will satisfy your cravings for something warm and comforting, without compromising on taste or texture. Ideal for a cozy meal, this soup is a great option for both busy weekdays and weekend relaxation.

Dairy-Free Chicken and Butternut Squash Soup

This creamy and hearty dairy-free chicken and butternut squash soup is the perfect combination of sweet and savory flavors. The smooth texture of roasted butternut squash adds a natural creaminess to the soup without any dairy, while the tender chicken and aromatic spices make each spoonful comforting and nourishing. It’s a great fall or winter soup option, full of vitamins and rich flavors.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups cubed butternut squash (peeled)
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 cup unsweetened coconut milk
• Fresh sage or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
2. While the squash is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5-7 minutes.
3. Once the squash is done roasting, add it to the pot with the onion and garlic. Pour in the chicken broth, then bring to a boil. Reduce to a simmer for 10 minutes.
4. Using an immersion blender, blend the soup until smooth, or transfer it in batches to a blender.
5. Stir in the shredded chicken, cinnamon, nutmeg, coconut milk, and adjust seasoning with salt and pepper.
6. Simmer for another 5 minutes until everything is well combined.
7. Serve hot, garnished with fresh sage or parsley.

This dairy-free chicken and butternut squash soup is a cozy and satisfying dish that balances sweetness and savory depth perfectly. The butternut squash adds a velvety texture without any cream, and the tender chicken provides protein, making this soup a complete meal. It’s ideal for a warming dinner on a chilly evening and is sure to be a hit with anyone seeking a dairy-free, flavorful, and filling soup.

Dairy-Free Chicken Tortilla Soup

Dairy-free chicken tortilla soup brings together savory chicken, hearty beans, and a medley of vegetables in a flavorful tomato-based broth, topped with crunchy tortilla strips. The spicy seasonings and tangy lime make each bite lively and exciting. This vibrant and satisfying soup is an ideal option for anyone looking for a dairy-free soup with a kick of flavor and texture.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Juice of 1 lime
• 2 cups tortilla chips or strips, crushed
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and red bell pepper. Sauté for 5 minutes until softened.
2. Stir in the diced tomatoes, chicken broth, shredded chicken, black beans, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 20 minutes to meld the flavors.
3. Stir in the lime juice, then taste and adjust seasoning as needed.
4. Serve the soup in bowls, topping each with crushed tortilla chips and a sprinkle of fresh cilantro.

This dairy-free chicken tortilla soup is a bold and zesty dish that combines savory chicken, beans, and tomatoes with the crunch of tortilla chips for a perfect contrast in textures. The lime juice adds brightness, while the chili powder and cumin infuse the soup with a wonderful depth of flavor. It’s a satisfying and hearty meal that’s packed with nutrition and ideal for any season, especially when you’re craving something spicy and filling but without dairy.

Dairy-Free Chicken and Bean Soup

This hearty and comforting dairy-free chicken and bean soup is packed with protein and fiber from the combination of tender chicken and nutrient-rich beans. With a rich and savory broth, and a hint of garlic and spices, this soup is a satisfying meal on its own. It’s a nourishing and filling option that can be enjoyed as a weeknight dinner or a cozy weekend lunch.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups kale or spinach, chopped
• Fresh lemon juice for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the white beans, chicken broth, shredded chicken, cumin, paprika, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
3. Add the chopped kale or spinach and cook for an additional 5 minutes until the greens are wilted.
4. Taste and adjust seasoning as needed.
5. Serve hot, with a squeeze of fresh lemon juice.

This dairy-free chicken and bean soup is both nourishing and filling, with a perfect balance of protein and fiber. The white beans offer a creamy texture without any dairy, while the chicken provides heartiness, and the kale or spinach adds freshness and a boost of nutrients. The lemon juice at the end enhances the flavor, giving it a bright and refreshing finish. This soup is perfect for anyone seeking a wholesome, satisfying dairy-free meal that’s easy to prepare and full of comfort.

Dairy-Free Chicken and Corn Soup

This dairy-free chicken and corn soup is a simple, sweet, and savory dish that’s perfect for a quick weeknight dinner or a light lunch. The sweetness of the corn and the tender chicken combine in a light broth, enhanced by aromatic seasonings. This soup is comforting and wholesome, offering the satisfaction of a classic chicken soup but without any dairy.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 2 cups frozen or fresh corn kernels
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened.
2. Stir in the chicken broth, shredded chicken, corn kernels, cumin, smoked paprika, salt, and pepper. Bring to a simmer and cook for 10-15 minutes to let the flavors combine.
3. Taste and adjust seasoning as needed.
4. Serve the soup hot, garnished with chopped cilantro and a wedge of lime for added zest.

This dairy-free chicken and corn soup is a light yet satisfying dish that brings a delicious balance of flavors. The sweet corn complements the savory chicken, while the cumin and smoked paprika add a smoky depth. The fresh cilantro and lime give a refreshing touch, making this soup a flavorful and wholesome choice for anyone looking for a quick, easy, and dairy-free meal.

Dairy-Free Spicy Chicken Soup

For those who love a bit of heat, this dairy-free spicy chicken soup is the perfect blend of bold flavors and spicy kick. Tender chicken, hearty vegetables, and a spicy broth make this soup both comforting and exciting. With the addition of chili peppers, cumin, and cayenne, this soup is perfect for anyone craving a warm, flavorful dish that brings some heat without any dairy.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 jalapeño pepper, seeded and chopped
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (optional for more heat)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and jalapeño, sautéing for 5-7 minutes until softened.
2. Stir in the chicken broth, shredded chicken, diced tomatoes, chili powder, cayenne pepper (if using), salt, and pepper. Bring to a boil, then reduce to a simmer for 15-20 minutes.
3. Taste and adjust seasoning as necessary.
4. Serve hot, garnished with fresh cilantro.

This dairy-free spicy chicken soup is a flavorful and exciting dish, perfect for those who enjoy a little heat. The spiciness from the jalapeño and cayenne is balanced with the savory chicken and hearty vegetables. It’s a quick, easy, and satisfying option that can be enjoyed as a stand-alone meal or paired with a side of rice or cornbread for extra comfort.

Dairy-Free Chicken and Sweet Potato Soup

This dairy-free chicken and sweet potato soup is a warming and wholesome dish that combines tender chicken with the natural sweetness of sweet potatoes. The rich broth, infused with garlic, thyme, and other spices, creates a nourishing and filling soup that is both hearty and healthy. This soup is perfect for a comforting meal on a chilly day.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 large sweet potatoes, peeled and cubed
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 1 teaspoon dried thyme
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened.
2. Add the cubed sweet potatoes to the pot, followed by the chicken broth, shredded chicken, thyme, turmeric, salt, and pepper. Bring the soup to a boil, then reduce to a simmer and cook for 20-25 minutes, or until the sweet potatoes are tender.
3. Taste and adjust seasoning as needed.
4. Serve hot, garnished with fresh parsley.

This dairy-free chicken and sweet potato soup is both filling and nourishing, offering a perfect balance of savory and sweet flavors. The creamy texture of the sweet potatoes enhances the broth without any dairy, while the chicken adds protein and heartiness. The spices, especially the turmeric, add a subtle depth of flavor, making this soup a great option for a wholesome, cozy meal that everyone can enjoy.

Note: More recipes are coming soon!