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Creamy Dairy-Free Chicken and Cauliflower Rice Soup Recipe

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4.2 from 56 reviews

This creamy dairy-free chicken and cauliflower rice soup is a comforting and nutritious meal that uses soaked cashews for a rich and velvety texture without any dairy. Packed with fresh vegetables, tender chicken, and flavored with poultry seasoning and fresh parsley, this soup is perfect for a cozy lunch or dinner, offering a low-carb, gluten-free alternative to traditional creamy soups.

Ingredients

Sauce and Cream Base

  • 1 cup raw cashews
  • 1 cup chicken broth (for blending)

Sautéed Vegetables

  • 3 tablespoons olive oil, divided
  • 1 medium onion, diced
  • 4 large carrots, cut into coins
  • 3 celery stalks, thinly sliced
  • 1/2 pound crimini mushrooms, roughly chopped
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons poultry seasoning or all purpose seasoning

Soup Base

  • 5 cups chicken broth
  • 1 1/4 pounds boneless skinless chicken breast or thighs
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1 12 ounce bag frozen cauliflower rice
  • Salt and pepper to taste

Instructions

  1. Soak Cashews: Place the raw cashews in a heatproof bowl and cover with hot, just-boiled water. Let them soak for 15 to 30 minutes while you prepare the other ingredients, softening them for blending.
  2. Prepare Flavor Base: Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the diced onion, carrots, celery, mushrooms, and 1 teaspoon kosher salt. Sauté for 14 to 16 minutes, stirring occasionally, until the mushroom liquid evaporates and onions turn translucent. Stir in poultry seasoning and cook for 2 additional minutes until aromatic.
  3. Add Broth and Chicken: Pour in 5 cups of chicken broth and add the whole chicken breasts to the pot, making sure they are submerged. Partially cover the pot and simmer gently on low for about 15 to 20 minutes, until the chicken is cooked through and vegetables are tender. Cut chicken smaller if needed to fit under the broth.
  4. Make Cashew Cream: Drain and rinse the soaked cashews. Add them to a high-speed blender with the remaining 1 cup of chicken broth. Blend on high until smooth and creamy with no pieces left.
  5. Finish the Soup: Remove the chicken from the pot and let it cool slightly. Dice or shred it using two forks. Return the chicken to the pot along with the frozen cauliflower rice, cashew cream, and chopped parsley. Bring the soup back to a simmer and cook uncovered for 5 to 10 minutes until the cauliflower rice is tender and the soup thickens slightly.
  6. Season and Serve: Adjust seasoning with salt and pepper to taste. Serve hot, garnished with additional fresh parsley if desired. Enjoy your creamy dairy-free chicken and cauliflower rice soup!

Notes

  • Soaking the cashews in hot water softens them for a smoother cream texture.
  • Use poultry seasoning or any all-purpose seasoning blend for a flavorful soup base.
  • You can substitute chicken thighs for breasts for more tender meat.
  • Adjust thickness by varying the amount of cashew cream or cooking time after adding cauliflower rice.
  • This soup freezes well; store in airtight containers for up to 3 months.

Find it online: https://flavorspath.com/creamy-dairy-free-chicken-and-cauliflower-rice-soup-recipe/