Gluten-Free Creamy Chicken Soup (Dairy-Free Cashew Secret!)

There is simply no substitute for a steaming bowl of rich, creamy soup on a cold day. It’s the definition of comfort food. However, for those managing food sensitivities, traditional creamy soups often come with hidden dairy and gluten, making them off-limits. This gluten free creamy chicken soup dairy free recipe changes all that!

This soup is a culinary triumph: it achieves a decadent, velvety texture without a single drop of milk, cream, or flour. The secret lies in a simple, brilliant base made from blended raw cashews. Paired with tender cooked chicken, hearty vegetables, and a medley of savory herbs like thyme and sage, this recipe is incredibly flavorful, easy to make, and is about to become your favorite, guilt-free solution for healthy dinner recipes.

Why Cashew Cream is a Dairy-Free Game Changer

This recipe is a smart addition to your collection of healthy dinner recipes because it delivers familiar comfort while being entirely allergen-friendly.

• Velvety, Rich Texture: Raw cashews, when blended with liquid, create a smooth, thick, and surprisingly neutral cream that perfectly mimics the mouthfeel of heavy cream. Unlike many dairy substitutes, cashew cream adds richness without a strong aftertaste.
• Allergen-Safe Comfort: The entire soup is dairy-free, gluten-free, and nightshade-free (using white sweet potato instead of the traditional white potato). This makes it an ideal, safe option for families managing multiple food sensitivities.
• Uses Leftovers Efficiently: The recipe calls for pre-cooked chicken (rotisserie, leftover grilled, or boiled), making it an excellent way to quickly transform leftovers into a brand-new, exciting meal.
• Flavor Complexity: The base is built with savory aromatics (carrots, celery, onion, garlic) and finished with classic poultry herbs like thyme and sage, creating layers of flavor that make every spoonful taste like a warm hug.

The Anatomy of the Perfect Creamy Soup

To master this gluten free creamy chicken soup dairy free recipe, the key is the preparation of the cashews and the careful layering of flavors.

The Cashew Base: Achieving Silkiness

• Soaking is Optimal: While high-speed blenders can sometimes manage dry cashews, soaking them in boiling water for 30 minutes is the best way to guarantee they blend into a perfectly smooth, silky cream without any gritty texture remaining.
• Blending Power: Use a high-speed blender and blend the cashews with half of the chicken broth for a full 45-60 seconds. The goal is to make the mixture look like thick, luxurious white cream.

Building the Savory Foundation

• White Sweet Potato: The recipe smartly uses a Hannah white sweet potato. This variety has a milder flavor and lighter color than orange sweet potatoes, making it blend seamlessly into the soup without adding an overpowering sweetness or color. It also avoids nightshades for those sensitive to them.
• Deglazing with Wine: The recipe utilizes a dry white wine (like Sauvignon Blanc) to deglaze the pot after sautéing the aromatics. This process lifts up all the flavorful brown bits from the bottom of the pot, adding a fantastic depth of flavor to the broth. If avoiding alcohol, simply substitute with extra chicken broth.
• Herb Blend: The combination of dried thyme, oregano, and sage is crucial for giving the soup that classic, savory “cream of chicken” comfort profile.

Step-by-Step: From Aromatics to Cashew Cream

This method uses simple steps to ensure maximum flavor extraction and the perfect final texture.

Part 1: Cashew Cream and Aromatics

1. Soak Cashews: Cover the raw cashews with boiling water and let them soak for 30 minutes. Drain and rinse.
2. Make Cashew Cream: Add the soaked cashews and 2 cups of the chicken broth to a blender. Blend on high speed for 45-60 seconds until completely smooth. Set aside.
3. Sauté Vegetables: Heat oil in a Dutch oven or heavy pot over medium-high heat. Add the diced carrots, onion, sweet potato, and celery. Sauté for 5-7 minutes until they begin to soften.
4. Add Garlic: Add the minced garlic and cook for another 1-2 minutes until fragrant.

Part 2: Simmer and Finish

1. Deglaze: Add the white wine and stir with a wooden spoon to scrape up any brown bits (deglaze). Let it simmer for 5 minutes.
2. Combine Soup Base: Add the remaining 2 cups of chicken broth, the prepared cashew cream, the shredded cooked chicken, drained and rinsed cannellini beans, and all the dried herbs (thyme, oregano, sage, cumin, salt, and pepper). Stir well and bring to a boil.
3. Simmer: Turn the heat down to low and simmer for 30-40 minutes, or until the vegetables are tender.
4. Serve: Season with additional salt and pepper to taste. Garnish with fresh chopped parsley or thyme for extra flavor and color.

Pro-Tips and Serving Suggestions

Keep your gluten free creamy chicken soup dairy free recipe flawless with these smart cooking tips and ideas.

Texture and Flavor Hacks

• Cashew Prep: If you have an excellent blender, you can skip the soaking step, but ensure you blend the cream until it feels hot and velvety smooth—any remaining grit will ruin the texture.
• Keeping Chicken Tender: If your cooked chicken is very lean, add it in the last 5-10 minutes of simmering instead of the beginning. This prevents the chicken from becoming tough or stringy from overcooking.
• Extra Veggies: You can easily add mushrooms or chopped kale/spinach to the soup. Add hearty kale early in the simmer, and add quick-wilting spinach during the last 5 minutes.

Serving Suggestions

This rich soup is satisfying on its own, but it’s even better when paired with something crunchy or starchy:

• Gluten-Free Dipper: Serve with slices of crusty gluten-free bread or use grain-free crackers for dipping.
• Side Salad: A simple arugula or spinach salad adds a necessary acidic and fresh contrast to the rich, creamy soup.

Conclusion: Allergy-Friendly Comfort

This gluten free creamy chicken soup dairy free recipe is the perfect answer for those who crave creamy comfort without the side effects of allergens. It uses the brilliance of cashew cream to deliver a luxurious, rich texture that is completely healthy and safe for managing food sensitivities. It is hearty, flavorful, and makes for an easy, warming healthy dinner recipe that everyone at the table will love.

Gluten-Free Creamy Chicken Soup

This gluten-free, dairy-free creamy chicken soup uses blended cashews to create a silky, luxurious texture—without cream, milk, or flour. Loaded with tender shredded chicken, hearty vegetables, white sweet potato, and aromatic herbs, this cozy, allergen-friendly soup delivers classic comfort in a fully wholesome, healthy dinner recipe.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 6 servings

Calories 390 kcal

Equipment

• Dutch Oven or Large Pot
• High-Speed Blender
• wooden spoon
• chef’s knife
• cutting board

Ingredients

  

• 1 cup Raw cashews
• 4 cups Chicken broth, divided
• 2 tbsp Olive oil or avocado oil
• 1 cup Carrots, diced
• 1 cup Celery, diced
• 1 cup Onion, diced
• 1 cup White sweet potato (Hannah variety), peeled & diced
• 3 cloves Garlic, minced
• 1/2 cup Dry white wine (or chicken broth substitute)
• 3 cups Cooked shredded chicken
• 1 can Cannellini beans, drained & rinsed
• 1 tsp Dried thyme
• 1/2 tsp Dried oregano
• 1/2 tsp Dried sage
• 1/4 tsp Ground cumin
• Salt & black pepper to taste
• Fresh parsley or thyme for garnish

Instructions

 

• Place raw cashews in a heatproof bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse.
• Add soaked cashews and 2 cups of chicken broth to a high-speed blender. Blend for 45–60 seconds until the mixture is completely smooth and creamy. Set aside.
• In a Dutch oven, heat oil over medium-high heat. Add carrots, celery, onion, and white sweet potato. Sauté 5–7 minutes until vegetables start to soften. Add garlic and cook 1–2 minutes until fragrant.
• Pour in white wine and scrape the bottom of the pot to lift browned bits. Let simmer for 5 minutes to reduce slightly.
• Add remaining 2 cups chicken broth, the cashew cream, shredded chicken, cannellini beans, thyme, oregano, sage, cumin, salt, and pepper. Stir to combine and bring to a gentle boil.
• Reduce heat to low and simmer for 30–40 minutes, or until vegetables are tender and the soup is thick and creamy.
• Taste and adjust seasoning. Ladle into bowls and garnish with fresh parsley or thyme.

Notes

Pro Tips:
• For ultra-smooth texture, blend cashew cream until hot and glossy.
• Add cooked chicken during the last 5–10 minutes to prevent dryness.
• Add kale early in simmer or spinach in the last 5 minutes.

Serving Ideas:
• Pair with gluten-free bread or grain-free crackers.
• Serve with a bright arugula salad for contrast.

Allergy-Friendly:
This recipe is gluten-free, dairy-free, soy-free, and nightshade-free.