Whole30 Chicken Soup Recipe with Coconut Milk (Dairy Free)
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Jump to RecipeThis creamy Whole30 chicken soup with coconut milk & vegetables is a tasty lunch or dinner, and great to meal prep. Keto, paleo, Whole30, high protein, and no dairy!
This recipe has both stove top and Instant Pot/pressure cooker directions, so you can have a hearty meal ready in no time.
If you’re looking for a delicious high-protein Whole30 chicken soup recipe that’s easy and hearty- 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, cooked in a light and flavorful coconut milk broth. Its a hearty soup that will keep you full from lunch to dinner.
This Whole30 Chicken Vegetable Soup Is:
- Creamy
- High in Protein
- Packed with Veggies
- Slightly spicy
- Warming
- Keto & Low Carb
- Dairy Free
Whole30 Meal Prep Recipes For the Win
This dairy free chicken soup is the perfect recipe for homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy homemade meals during the week when I don’t have time.
There’s a whole section dedicated to my favorite tried & true meal prep recipes. With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later!
What’s In This Dairy Free Chicken Soup Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Onions, Garlic, Carrots, Mushrooms, Peppers, Zucchini
- Chicken Breast – we get our meats from a local farm down the road (perks of the country life) if you can support your local farmers, please do!
- Coconut Oil: I always keep a few jars of this organic coconut oil on hand, it’s great for cooking and baking.
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on!
- Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
- Chicken stock
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
How Do I Make Creamy Chicken Vegetable Soup?
The great thing about this soup is that it can be made on the stove top or in the Instant Pot – so choose the recipe that fits in with your lifestyle.
Stove Top Directions
- 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, 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. Stir in the coconut milk right before serving.
- Taste and adjust seasoning, adding more spice if desired.
Instant Pot Directions
- 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, parsley, and coconut milk.
- Taste and adjust seasoning, adding more spice if desired.
More Whole30 Recipes You’ll Love!
Guacamole without Cilantro Recipe (Vegan, Paleo, Whole30, Vegetarian)
Sheet Pan Hash Browns Recipe (Gluten Free, Vegan, Whole30)
Marinated Veggie Kabobs in the Oven (Gluten Free, Vegan, Whole30)
Smoked Chicken Breast in Electric Smoker Recipe (Keto, Whole30, Paleo)
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Chicken Soup with Coconut Milk
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 Herbes de Provence *
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1 cup fresh spinach chopped
- 1/2 cup fresh parsley
- 1 13.5-ounce can coconut milk unsweetened*
- Sea Salt and Black Pepper
Instructions
Stove Top Directions
- 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, herbs de Provence, 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. Stir in the coconut milk right before serving.
- Taste and adjust seasoning, adding more spice if desired.
Instant Pot/Pressure Cooker Directions
- 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, herbs de Provence, and crushed red pepper. Set to Manual/Pressure cook, and cook for 17 minutes.
- Quick Release when finished, and add the spinach, parsley, and coconut milk.
- Taste and adjust seasoning, adding more spice if desired.
Notes
Nutrition
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