Easy cheesy chicken soup made with chicken, veggies, and a thick and creamy “cheesy” broth without any dairy or flour. It makes a comforting and healthy chicken soup that’s made in one pot and ready in 35 minutes. Gluten-free, dairy-free, paleo, and Whole30 approved!
We have been on a soup kick this winter! I’m not sure why, because usually we don’t do that many soups, but it’s been a nice change. And that means more soups to share on ETG, like these cheesy chicken soup!
I don’t know about you, but I was never a huge fan of cream-based soups growing up. And as I got older and began to change my diet, the more they didn’t agree with my stomach.
However, there are so many options these days to make healthier comfort foods with good for you ingredients. And that is exactly what I am doing with this healthy creamy chicken soup. It’s a great alternative to your typical cream and dairy-filled soup and it’s thickened without any dairy, flour, or starches.
The trick is using potatoes! I recently discovered this trick when making my buffalo chicken soup (which you guys are LOVING) and it makes the most creamy broth! All you have to do is blend some cooked potatoes with some coconut milk, nutritional yeast, and spices to get the thick and creamy broth that is packed with flavor!
Creamy cheesy chicken soup
I love this cheesy chicken soup so much because it’s so easy! You only need 12 ingredients, one pot and a blender, and about 35 minutes. It makes a quick and easy dinner or meal prep option that is full of protein, carbs, and healthy fats for a balanced meal. It’s also paleo, dairy-free, and Whole30 approved.
Here is what you need:
- bell peppers
- coconut milk
- nutritional yeast
- chili powder
- shredded chicken
- salt and pepper
First, start off by adding the ghee to a large dutch oven or stockpot. Next, add the onions along with some salt and pepper and saute for 5 minutes, stirring occasionally, until softened and slightly golden brown. Then add your garlic and saute for another 1-2 minutes.
Next, add the potatoes and broth and mix well to combine. Make sure nothing is stuck on the bottom of the pan. Cover with a lid and let simmer for 10-12 minutes, being careful to not let it boil over.
After about 10-12 minutes, the potatoes should be pretty soft (they don’t have to be cooked all the way through). Take out about a cup of the potatoes from the pot and add it to a high powered blender. If you get a little broth, that is okay. Add your peppers to the pot and mix well.
Along with the potatoes, add the coconut milk, nutritional yeast, chili powder, cumin, paprika, and a pinch of salt and pepper to your blender. Blend until smooth and creamy.
Then add the cheesy broth back into the pot along with your shredded chicken and mix well to combine. Let simmer for 5-10 minutes until veggies are cooked to your liking. Top with toppings and enjoy!
I don’t know about you, but whether is it a hearty soup or chili, the toppings are usually the best part. Here are some of my favorite things for toppings this cheesy chicken potato soup:
- avocado or guacamole
- sour cream or greek yogurt – dairy or non
- diced tomatoes
- shredded cheese – dairy or non
- tortilla chips for some crunch or for dipping
- lime juice
- hot sauce
- green onions
Substitutions for cheesy chicken soup
Here are a few substitutions you can use to make this soup:
- ghee – butter or oil will work in place of ghee.
- chicken – any kind of shredded meat will work (pork would be a good option). You can also use ground chicken instead of shredded and can cook it right in the pot. Simply add it to the pot when you add the onions and cook for 4-5 minutes until browned on the outside. It will continue to cook with the potatoes.
- veggies – any kind of veggies will work to add to this soup. You can add more peppers and onions or swap them with something else. Broccoli, mushroom, and zucchini would be great options.
- potatoes – any kind of potato or winter squash will work, including sweet potatoes and butternut squash. Using those will change the flavor. You can also use cauliflower for a lower carb option.
- broth – any kind of broth will work. Chicken, beef, or veggie. Using a beef broth will give this soup a richer flavor.
- coconut milk – you can use low-fat coconut milk instead of full fat if you like. Almond milk will also work, but the broth will not be as thick using it or low-fat coconut milk. You can also use heavy cream if you do well with dairy.
To make it low carb
As stated above in the substitutions section, you can substitute cauliflower florets for the potatoes. You will want about the same amount (about 4-5 cups). Potatoes are pretty neutral in taste so the cauliflower might change the flavor a little, but the cheesy broth will still be the main star.
Using cauliflower will reduce the total number of carbs in this recipe.
How to freeze
To freeze, let the soup cool completely. Pour into glass jars (I love these weck jars). Leave about an inch of space at the top between the soup and the lid so it has room to expand. Place in freezer and when you are ready to eat, let defrost in the fridge or in the sink for a few hours. Then just heat in a small saucepan or the microwave.
It should last in the freezer for 6 months.
More healthy soup recipes
- Buffalo Chicken Soup
- Vegan Broccoli Cheese Soup
- Chicken Fajita Soup
- Roasted Red Pepper & Squash Soup
- Curried Butternut Squash Soup
Cheesy Chicken Soup
- 1 tablespoon ghee
- 1 heaping cup diced onions (130 grams)
- 2 cloves garlic, minced
- 1 1/2 pounds yukon gold potatoes, diced into 1-inch pieces (4 1/2 cups diced/4-5 potatoes)
- 3 cups chicken broth
- 2 medium-large bell peppers, diced (3 cups/300 grams)
- 3 cups shredded chicken (340 grams)
- 1 15-ounce can full-fat coconut milk
- 1/2 cup nutritional yeast
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- salt and pepper, to taste
- optional toppings: cilantro, green onion, avocado, hot sauce...
- In a large dutch oven or stockpot, add oil over medium-low heat and let it get hot, about 30 seconds. Add onions and salt and pepper and saute for 5 minutes, stirring occasionally, until softened and golden brown. Add garlic and saute for another 1-2 minutes. Add a splash of broth if needed to make sure it doesn't burn.
- Add the potatoes and broth and mix well to combine. Make sure nothing is stuck on the bottom of the pan. Cover with a lid and let simmer for 10-12 minutes, being careful to not let it boil over.
- While the potatoes cook, add the coconut milk, nutritional yeast, chili powder, cumin, paprika, and a pinch of salt and pepper to a high powered blender.
- After 10-12 minutes, the potatoes should be pretty soft (they don't have to be cooked all the way through). Take out about a cup of the potatoes from the pot and add it to the blender. If you get a little broth, that is okay. Blend until smooth and combined.
- Add your peppers to the pot and mix well. Then add the cheesy broth along with your shredded chicken and mix well to combine. Let simmer for 5-10 minutes until veggies are cooked to your liking. Top with toppings and enjoy!
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