Dairy Free Chicken Soup with Vegetables (Paleo, Whole30, Keto, GF)

This creamy dairy free chicken  soup with vegetables is easy to make in the instant pot or on the stove.  Keto, paleo, Whole30, high protein, and no dairy!

If you’re looking for a delicious high-protein soup that’s easy and healthy – look no further!  This is a great soup for lunch or dinner, and is perfect to meal prep, make ahead, or batch cook.

This chicken soup has ALL the vegetables.  A good variety of aliums, squash, roots, and fungi.  Its a hearty soup that will keep you full from lunch to dinner!

What’s In This Dairy Free Chicken Soup?

• Lean chicken breast
• Coconut oil
• Garlic
• Onions
• Carrots
• Mushrooms
• Celery
• Bell Pepper
• Zucchini
• Diced Tomatoes
• Spices
• Cashew Cream

This Creamy Chicken Vegetable Soup Is:

• Smooth
• Protein rich
• Packed with Veggies
• Slightly spicy
• Warming
• Keto
• Whole30 approved
• Dairy Free

How Do I Make Creamy Chicken Vegetable Soup?

The awesome thing about this soup is that it can be made on the stove top or in the Instant Pot.

Stove Top Directions

1. In a large soup pot, add the coconut oil, garlic, and onions.  Sauté for 6 or 7 minutes until veggies begin to soften.
2. Add the carrots, celery, bell pepper, zucchini, chicken breast, vegetable stock, tomatoes, adobo seasoning, and crushed red pepper. Bring to a boil, the reduce the soup to a simmer for 30-40 minutes, until chicken and vegetables are cooked and tender.
3. Add the spinach and parsley, stir to combine.  Cook for an additional 10 minutes.
4. In a separate container, soak the cashews with 1 cup of hot water for about 10 minutes.  Blend, and stir the cashew cream into the soup.
5. Taste and adjust seasoning, adding more spice if desired.

Instant Pot Directions

1. Set Instant Pot to Sauté Mode, and add coconut oil, garlic, and onions.  Sauté for 6 or 7 minutes until vegetables begin to soften.
2. Add the carrots, celery, bell pepper, zucchini, chicken breast, vegetable stock, tomatoes, adobo seasoning, and crushed red pepper. Set to Manual/Pressure cook, and cook for 17 minutes.
3. Quick Release when finished, and add the spinach and parsley.
4. In a separate container, soak the cashews with 1 cup of hot water for about 10 minutes.  Blend, and stir the cashew cream into the soup.
5. Taste and adjust seasoning, adding more spice if desired.

What Do I Serve With Creamy Chicken Vegetable Soup

Fresh & Easy Homemade Biscuits (Vegan, Dairy Free)

Garlic Lover’s Baked Garlic Bread (Vegan, Gluten Free Option)

Roasted Peach Summer Salad with Balsamic Vinaigrette (Vegan, Gluten Free)

Rainbow Quinoa Salad (Vegan, Gluten Free)

Raw Beet Salad withApples (Vegan, Gluten Free, Paleo, Whole30)

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Creamy Chicken Vegetable Soup (Dairy Free, Paleo, Whole30, Keto)

This creamy chicken vegetable soup is easy to make in the instant pot or on the stove. Keto, paleo, Whole30, high protein, and no dairy!

5 from 1 vote

Print Recipe Pin Recipe

Cook Time 1 hr

Total Time 1 hr

Course Dinner, Lunch, Soup

Cuisine American

Ingredients

  

• 2 tablespoons coconut oil
• 4 cloves garlic minced
• 1 red onion diced
• 4 carrots chopped
• 2 stalks celery
• 1 bell pepper diced
• 2 zucchini diced
• 2 lbs chicken breast diced
• 4 cups vegetable stock
• 1 28 ounce can diced tomatoes
• 1 teaspoon adobo seasoning
• 1/2 teaspoon crushed red pepper
• 1 cup spinach chopped
• 1/2 cup chopped parsley.
• Sea Salt and Pepper to taste

Instructions

 

• In a large soup pot, add the coconut oil, garlic, and onions. Sauté for 6 or 7 minutes until veggies begin to soften.
• Add the carrots, celery, bell pepper, zucchini, chicken breast, vegetable stock, tomatoes, adobo seasoning, and crushed red pepper. Bring to a boil, the reduce the soup to a simmer for 30-40 minutes, until chicken and vegetables are cooked and tender.
• Add the spinach and parsley, stir to combine. Cook for an additional 10 minutes.
• In a separate container, soak the cashews with 1 cup of hot water for about 10 minutes. Blend, and stir the cashew cream into the soup.
• Taste and adjust seasoning, adding more spice if desired.

Notes

Set Instant Pot to Sauté Mode, and add coconut oil, garlic, and onions. Sauté for 6 or 7 minutes until vegetables begin to soften.

Add the carrots, celery, bell pepper, zucchini, chicken breast, vegetable stock, tomatoes, adobo seasoning, and crushed red pepper. Set to Manual/Pressure cook, and cook for 17 minutes.

Quick Release when finished, and add the spinach and parsley.

In a separate container, soak the cashews with 1 cup of hot water for about 10 minutes. Blend, and stir the cashew cream into the soup.

Taste and adjust seasoning, adding more spice if desired.

Keyword Carrots, Cashew Cream, Cashews, Celery, chicken, keto chicken soup, paleo soup, Parsley, Spinach, whole30 chicken soup, Zucchini

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