Achieving a creamy texture without dairy is possible with this carefully developed soup. I’ve refined the method to ensure rich flavor while keeping it light.
Using simple ingredients and a straightforward technique, this soup delivers the comfort of traditional versions. The result is a velvety, satisfying dish that’s perfect for any meal.
Ingredients for Fat Free Cream of Chicken Soup
Simple, wholesome ingredients create a velvety texture without dairy or excess fat.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 lb | Diced into bite-sized pieces |
| Low-Sodium Chicken Broth 🍲 | 4 cups | Divided for cooking and blending |
| Yellow Onion 🧅 | 1 whole | Finely diced for even cooking |
| Carrots 🥕 | 2 whole | Peeled and finely diced |
| Celery Stalks 🥬 | 2 whole | Finely diced for mirepoix |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic depth |
| All-Purpose Flour 🌾 | 3 tbsp | For thickening the soup |
| Unsweetened Almond Milk 🥛 | 1 cup | For creamy texture without dairy |
| Cornstarch 🌾 | 2 tbsp | Slurry for additional thickening |
| Olive Oil 🫒 | 1 tbsp | For sautéing vegetables |
| Dried Thyme 🌿 | 1 tsp | For earthy, savory notes |
| Dried Rosemary 🌿 | 1 tsp | Crushed to release flavor |
| Bay Leaf 🍃 | 1 whole | Removed before serving |
| Salt 🧂 | 1 tsp | Adjust to taste at end |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The chicken is the foundation, so opt for fresh, high-quality boneless, skinless breasts. Whole Foods or Costco offer reliable options with good flavor and texture. For the broth, low-sodium is essential to control seasoning. The almond milk must be unsweetened—vanilla or sweetened varieties will alter the soup’s savory profile. Fresh vegetables are ideal, but frozen mirepoix works in a pinch.
Short on time? Use rotisserie chicken instead of raw—shred about 2 cups. No almond milk? Cashew or oat milk provide similar creaminess. If avoiding gluten, swap the flour for rice flour or additional cornstarch. The herbs can be fresh if available—use one-third the amount since dried are more concentrated.
This soup keeps well in the fridge for 4-5 days and freezes beautifully for 3 months. Reheat gently to maintain the creamy consistency. For best results, cool completely before freezing. The flavor actually deepens after a day, making leftovers even more satisfying.
Why You’ll Love This Recipe
- One Pot Wonder: I love tossing the chicken, onion, carrots, and celery into a single pot with broth—minimal cleanup, maximum flavor.
- Rich Without the Guilt: The slow-simmered veggies and chicken create a creamy texture naturally, no heavy cream needed.
- Meal Prep Hero: Honestly, this soup tastes even better the next day and freezes like a dream.
- Budget Stretcher: A pound of chicken breasts and pantry staples feed my family for two nights straight.
Step-by-Step Instructions for Cream of Chicken Soup
This method delivers a velvety texture and rich flavor without any dairy products.
Step 1: Sauté the Aromatic Base
Heat the 1 tbsp Olive Oil in a large pot over medium heat. Add the diced 1 whole Yellow Onion, 2 whole Carrots, and 2 whole Celery Stalks. Cook for 6-8 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Add the minced 3 cloves Garlic Cloves and cook for an additional 1 minute until fragrant. Be careful not to let the garlic burn, as it will turn bitter. This mirepoix foundation builds a deep, savory base for the soup.
Step 2: Cook the Chicken and Build the Broth
Add the diced 1 lb Boneless, Skinless Chicken Breasts to the pot. Cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink on the outside. The chicken will finish cooking in the broth, so don’t worry about cooking it through at this stage.
Pour in 3 cups of the 4 cups Low-Sodium Chicken Broth, then add the 1 tsp Dried Thyme, 1 tsp Dried Rosemary, 1 whole Bay Leaf, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir well to combine. Increase the heat to medium-high and bring the mixture to a boil.
Once boiling, reduce the heat to medium-low and let it simmer for 15 minutes, or until the chicken is cooked through and tender.
Step 3: Thicken and Cream the Soup
In a small bowl, whisk together the 3 tbsp All-Purpose Flour with the remaining 1 cup Low-Sodium Chicken Broth until smooth. Slowly pour this slurry into the pot while stirring constantly to prevent lumps. This step ensures a smooth, velvety texture.
In a separate small bowl, mix the 2 tbsp Cornstarch with the 1 cup Unsweetened Almond Milk until fully dissolved. Pour this mixture into the pot and stir well. The soup will begin to thicken as it simmers for an additional 5-7 minutes.
Step 4: Finish and Adjust Seasoning
Remove the 1 whole Bay Leaf from the pot. Taste the soup and adjust the seasoning if needed, adding more salt or black pepper to suit your preference. The soup should be creamy and rich, with a smooth consistency that coats the back of a spoon.
If the soup is too thick, thin it with a splash of additional broth. If it’s too thin, simmer for another 2-3 minutes to allow it to reduce further. Serve hot, garnished with fresh herbs if desired.
Pro Tips For Making Fat Free Cream Of Chicken Soup
- Poach the Chicken: Simmer the chicken breasts in the broth for exactly 15-18 minutes—any longer and they turn dry and stringy. I learned this the hard way after pulling out rubbery chicken more times than I’d like to admit.
- Sauté the Veggies: Cook the onion, carrots, and celery in a splash of broth (not oil) for 5-7 minutes until soft. Sounds weird, but it works and keeps the soup fat-free while building real flavor.
- Skip the Boiling: Once everything’s in the pot, keep it at a gentle simmer—boiling makes the chicken tough and turns the broth cloudy. My grandmother swore by this, and she was right.
- Blend Half the Soup: For that creamy texture without cream, blend about half the soup (veggies and broth) until smooth, then mix it back in. This isn’t the prettiest method, but it’s the tastiest and keeps it light.
Regional Styles of This Recipe
Southern Comfort Style
In the South, we often add a touch of smoked paprika (½ tsp) to the broth for depth. I also stir in 1 tsp poultry seasoning to enhance the chicken flavor. This variation keeps the creamy texture while adding a warm, familiar taste.
New England Light
New England cooks prefer a brighter profile with 1 tbsp fresh lemon juice added at the end. I’ve also seen versions with ¼ cup chopped parsley stirred in just before serving. These tweaks make the soup feel fresh and light.
Midwest Hearty
Midwest variations often include ½ cup diced potatoes for extra body. I add them with the broth and let them cook until tender. This makes the soup more filling, perfect for chilly days. 💛
Southwest Spiced
For a Southwest twist, I add 1 diced jalapeño with the vegetables and 1 tsp ground cumin to the broth. This gives the soup a little kick while keeping it creamy and satisfying.
Pacific Northwest Herbal
Out West, we love fresh herbs like 1 tbsp fresh dill or 1 tbsp fresh tarragon added at the end. These herbs complement the chicken beautifully and keep the dish light yet flavorful.
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work great and add more flavor. Cook them for 20-25 minutes instead of 15 to ensure they’re fully tender. Thighs stay juicier than breasts in soups.
Why does my soup turn out thin?
This usually happens if the slurry wasn’t stirred long enough.
What can I substitute for almond milk? Cashew or oat milk work best for creaminess. Avoid coconut milk as its flavor overpowers. For nut-free, use 1 cup of additional low-sodium broth with 2 tbsp extra cornstarch.
- 8 Bean Soup Recipe Crock Pot: Hearty Vegetable Medley in One Pot - September 25, 2026
- 4C Bread Crumbs Meatballs Recipe: Crispy Crust and Juicy Centers - September 25, 2026
- 6 Oz Chocolate Chip Cookie Recipe: Perfectly Balanced Crispy Edges and Chewy Hearts - September 25, 2026