This Paleo Creamy Chicken Soup is hearty, comforting, and filling. It’s naturally gluten-free, dairy-free, and low-carb, making it an excellent choice for anyone following Paleo or Whole30-style eating or anyone who wants a wholesome, satisfying soup.
If you love chicken pot pie flavors in a bowl, this recipe delivers a similar cozy taste with a lighter, dairy-free finish. The base is rich and silky thanks to a cashew cream that blends into the broth for a smooth texture without any detectable cashew flavor.
Dairy-Free Creamy Soup
There are several ways to create a creamy texture without dairy. This version uses blended raw cashews to achieve a luxuriously creamy mouthfeel. When soaked and blended with a little water, the cashews become incredibly smooth and integrate seamlessly into the soup. Soaking the cashews for a few hours or overnight helps ensure a silky result.
Prep-Ahead Tips
Vegetable prep is the main time commitment for this soup. Dice the carrots, celery, and green onion ahead of time and store them in airtight containers in the fridge. You can also cut the chicken into bite-size pieces and measure the herbs in advance. Having everything prepped makes assembling this soup a quick weeknight task.
This soup reheats beautifully, making it ideal for meal prep. It also freezes well—portion into freezer-safe containers and thaw before reheating. The texture and flavor hold up, so you can enjoy this cozy soup on a busy night without starting from scratch.
For a comforting touch, serve with your favorite grain-free crackers or a simple almond-based crisp if you aren’t strict Whole30. A crisp cracker or a crunchy topping adds contrast and makes each spoonful even more enjoyable.
This soup is family-friendly and filling—kids and adults love the familiar, comforting flavors. The recipe is flexible: use frozen or fresh green beans, swap herbs based on preference, or adjust the salt to suit your broth. Below you’ll find the full ingredient list, step-by-step instructions, and nutrition details so you can easily make this at home.
- Paleo Whole30 Creamy Chicken Tomato Soup — a tomato-forward, dairy-free chicken soup.
- Whole30 Paleo Stuffed Pepper Soup — hearty and savory with tender bell peppers.
- Paleo Whole30 Ham and Potato Soup — rich and satisfying with tender potatoes.
- Whole30 Paleo Italian Wedding Soup — light, herb-forward, and comforting.
Creamy Chicken Soup
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 (adjust to taste)
- 1.5–2 pounds chicken breast, cut into bite-size pieces
- 6 cups chicken broth (low- or no-sodium recommended)
- 1 ½ cups green beans (frozen french-cut works well)
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
Cashew Cream
- 1 cup raw cashews, soaked
- 1 cup water
Instructions
- Add the oil to a large pot and sauté the celery, carrots, green onion, garlic, and salt over medium heat for about 5 minutes, stirring regularly.
- Add the chicken to the pot and cook for another 5 minutes, until the chicken begins to brown.
- Pour in the chicken broth, then add the green beans, rosemary, and thyme. Stir well, cover, reduce the heat to medium-low, and simmer for 25–30 minutes, stirring occasionally, until the vegetables are tender and the chicken is cooked through.
- While the soup simmers, drain the soaked cashews and place them in a high-powered blender with 1 cup of water. Blend until completely smooth and creamy.
- When the vegetables are tender, pour the cashew cream into the pot, stir to combine, and cook uncovered for an additional 3 minutes to heat through and allow the flavors to meld.
- Taste and adjust salt as needed, depending on the sodium level of your broth.
Nutrition Information (per serving)
