Print

Seriously Good Dairy-Free Chicken and Broccoli Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 3 reviews

This Seriously Good Chicken and Broccoli Soup is a rich, creamy, and dairy-free comfort food made with cashew cream, tender chicken, and fresh broccoli. It's packed with flavor from sautéed vegetables and nutritional yeast, offering a wholesome and satisfying meal perfect for any season.

Ingredients

Cashew Cream

  • 1 cup raw cashews (145 grams)
  • 1 cup chicken broth (reserved for blending)

Soup Base

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2-3 stalks celery, diced
  • 3 garlic cloves, chopped
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons all-purpose seasoning
  • 2 tablespoons nutritional yeast
  • 5 cups chicken broth (from the 6 cups total)
  • 3 packed cups diced or shredded cooked chicken (about 1 pound; rotisserie chicken works great)
  • 5 cups broccoli florets
  • Salt and pepper to taste

Instructions

  1. Soak the cashews: Place raw cashews in a heat-proof bowl and cover them with hot, just boiled water. Let them soak for 15-30 minutes while you prepare the rest of the soup to soften and prepare them for blending.
  2. Make the flavor base of the soup: Heat 2 tablespoons of olive oil over medium heat in a large soup pot. Add the diced onions, carrots, celery, chopped garlic, and 1/2 teaspoon kosher salt. Sauté for 10-12 minutes, stirring occasionally, until the onions turn translucent and the vegetables begin to caramelize. Then add black pepper, all-purpose seasoning, and nutritional yeast. Continue sautéing for 1-2 minutes until the spices are aromatic and start sticking to the pot’s bottom.
  3. Add broth and cooked chicken: Pour 5 cups of chicken broth into the pot along with the shredded or diced cooked chicken. Scrape the bottom of the pot to loosen any stuck bits and bring to a gentle simmer. Cover partially and simmer on low heat for about 10 minutes until the vegetables are tender and the flavors meld.
  4. Make cashew cream: While the soup simmers, drain and rinse the soaked cashews. Add them to a high-speed blender along with the reserved 1 cup of chicken broth. Blend on high until the cashew mixture is completely smooth and creamy without any lumps.
  5. Finish the soup: Stir the cashew cream into the pot with the broccoli florets. Return the soup to a simmer, partially covered, and cook on low heat for 8-10 minutes, stirring occasionally. This will allow the broccoli to become tender and the soup to thicken slightly. Adjust the consistency by adding more broth if the soup is too thick.
  6. Season and serve: Taste the soup and season with additional salt and pepper as needed. Serve hot and enjoy a nourishing, creamy, dairy-free chicken and broccoli soup.

Notes

  • Soaking cashews softens them, making it easier to blend into a creamy texture without cooking.
  • Rotisserie chicken is a convenient shortcut that adds great flavor and saves time.
  • Nutritional yeast adds a cheesy, umami flavor while keeping the soup dairy-free.
  • Adjust the amount of chicken broth if you prefer a thinner or thicker soup.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://cozyplatter.com/seriously-good-dairy-free-chicken-and-broccoli-soup-recipe/