This Paleo Creamy Chicken Soup is hearty, comforting, and deeply satisfying. It’s gluten-free, dairy-free, and low-carb—perfect for a cozy family meal.
If you love my Paleo Whole30 Chicken Pot Pie Soup, this recipe captures that same cozy feeling with a slightly different twist. It’s rich and savory, with tender vegetables and plenty of chicken for a filling bowl.
Dairy Free Creamy Soup
This soup achieves a silky, creamy texture without dairy by using blended raw cashews. The cashew cream is richer than cashew milk and blends to a smooth consistency that doesn’t add any noticeable nutty flavor—just a luscious mouthfeel. For the best texture, soak the cashews for a few hours so they blend completely smooth.
Prep Ahead Tips
There is some prep involved—mainly chopping the vegetables and cutting the chicken—but most of this can be done ahead of time. Dice the vegetables and store them in airtight containers, cut the chicken into bite-size pieces, and trim the herbs in advance. Once everything is prepped, the soup comes together quickly.
This soup reheats very well and freezes nicely, making it a great option for meal prep. I often make a double batch and freeze portions for busy weeks—the flavor holds up after thawing.
For extra comfort, I recommend serving with grain-free crackers. They add a familiar, cozy element to the bowl. Plain almond flour crackers work well, and seasoned varieties would also be tasty.
This soup is family-friendly and filling—no one will guess it’s a healthy version. It’s a great weeknight dinner or a simple dish to make for guests. If you enjoy soups, try these other recipes from my collection for more inspiration:
- Paleo Whole30 Creamy Chicken Tomato Soup
- Whole30 Paleo Stuffed Pepper Soup
- Paleo Whole30 Ham and Potato Soup
- Whole30 Paleo Italian Wedding Soup
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Creamy Chicken Soup
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Ingredients
Soup
- 1 tablespoon avocado oil
- 1 ½ cups diced celery
- 2 cups diced carrots (about 3 medium)
- 2 bunches green onion, diced (about ¾ cup)
- 2–3 cloves garlic, minced
- ½ teaspoon salt
- 1.5–2 pounds chicken breast, cut into bite-size pieces
- 6 cups chicken broth (low- or no-sodium)
- 1 ½ cups green beans (I use frozen French cut)
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
Cashew Cream
- 1 cup raw cashews, soaked
- 1 cup water
Instructions
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Heat the oil in a large pot over medium heat. Add the celery, carrots, green onion, garlic, and salt. Cook, stirring occasionally, for about 5 minutes.
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Add the chicken and cook for another 5 minutes, stirring so the pieces begin to brown slightly.
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Pour in the chicken broth, then add the green beans, rosemary, and thyme. Stir, cover, reduce heat to medium-low, and simmer 25–30 minutes, stirring occasionally, until the vegetables are tender.
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While the soup simmers, make the cashew cream: drain the soaked cashews and blend with 1 cup of water in a high-powered blender until completely smooth.
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When the vegetables are tender, stir the cashew cream into the pot and cook uncovered for 3 more minutes to heat through. Taste and add more salt if needed, depending on your broth.
Nutrition Information
