why make this recipe
Quick Dairy Free Chicken Potato Soup is a cozy and hearty meal perfect for any day. It’s easy to make, healthy, and filled with flavors. This soup is dairy-free, making it great for those with lactose intolerance or anyone looking to reduce dairy in their diet. Plus, it’s a wonderful way to enjoy chicken and vegetables in a warm, comforting bowl.
how to make Quick Dairy Free Chicken Potato Soup
Ingredients:
- 1 lb chicken breast, diced
- 4 cups chicken broth
- 2 large potatoes, cubed
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup almond milk or other dairy-free milk
Directions:
- In a large pot, heat olive oil over medium heat. Add onions and garlic; sauté until fragrant.
- Add diced chicken and cook until browned.
- Stir in potatoes, carrots, and celery.
- Pour in chicken broth and add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes until vegetables are tender.
- Stir in almond milk and heat through.
- Serve warm and enjoy!
how to serve Quick Dairy Free Chicken Potato Soup
Serve this soup warm in bowls. You can add some fresh herbs on top for extra flavor or sprinkle some black pepper. It pairs well with crusty bread or a side salad. Enjoy it as a comforting lunch or a delightful dinner.
how to store Quick Dairy Free Chicken Potato Soup
To store the soup, let it cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the soup for longer storage. Just make sure to use a freezer-safe container, and it will last for about 2 months. To reheat, simply warm it in a pot on the stove or in the microwave until hot.
tips to make Quick Dairy Free Chicken Potato Soup
- Make sure to cut the vegetables into similar sizes for even cooking.
- You can add other vegetables like green beans or corn for extra nutrition and flavor.
- If you want a thicker soup, mash some of the potatoes after they are cooked, or blend a portion of the soup and then stir it back in.
- Adjust the seasoning to your taste; if you like it spicy, add a pinch of red pepper flakes.
variation
For a different twist, you can use turkey instead of chicken. You can also substitute the almond milk with coconut milk for a creamier texture. Adding spinach or kale at the end gives the soup a nutritional boost.
FAQs
Can I use frozen vegetables in this recipe?
Yes, you can use frozen vegetables. Just make sure to adjust the cooking time, as they may cook faster than fresh vegetables.
Is this soup gluten-free?
Yes, this Quick Dairy Free Chicken Potato Soup is gluten-free, as it doesn’t contain any wheat-based ingredients.
How can I make this soup spicy?
You can add cayenne pepper or chopped jalapeños when you add the veggies. This will give the soup a nice kick!
Quick Dairy Free Chicken Potato Soup
Ingredients
Method
- In a large pot, heat olive oil over medium heat. Add onions and garlic; sauté until fragrant.
- Add diced chicken and cook until browned.
- Stir in potatoes, carrots, and celery.
- Pour in chicken broth and add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes until vegetables are tender.
- Stir in almond milk and heat through.
- Serve warm and enjoy!