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.
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.
• 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.