Dairy-free Cream of Chicken Soup (grain-free, paleo, low-carb + keto)

Dairy-free Cream of Chicken Soup #dairyfree #keto #lowcarb #highfat #cauliflower #paleoDairy-free, keto, completely paleo cream of chicken soup with no thickening agents. Use as keto condensed soup, or enjoy straight up!

Today’s an exciting day. For the first time (and hopefully not the last), I’ve created a keto recipe video for you! Today’s keto video takes you through all of the steps of preparing this deliciously dairy-free, keto cream of chicken soup.

If you like the video and want to see more keto videos like this, please comment below and use the social media share buttons at the bottom of the keto blog post. A lot of love, keto ingredients and planning went into this keto video. So if you love it, I will do more. If you hate it, I won’t. Easy as that!

For the full recipe, scroll down.

Okay, this keto recipe. Well, it originated from my grain-free, keto, vegan cream of mushroom soup recipe. 2013, this was before cauliflower was big. Keto cauliflower rice was on the cusp of realization and everyone was a bit weirded out that I used cauliflower as the base of a keto cream soup.

I adjusted the keto cream of mushroom soup to match a keto cream of chicken soup profile – slightly different spices, chicken (obviously), and Collagen Protein Beef Gelatin because… Collagen Protein Beef Gelatin. It need not require an explanation.

Well, okay, I’ll give you one. I discovered, only recently, that adding Vital Protein Collagen Protein Beef Gelatin is literally the easiest thing. I already add Collagen Peptides to my morning drinks, but sometimes I don’t feel like a morning drink. Not a day goes by that I don’t make something with my homemade keto bone broth. So after I’ve made a keto batch, I add 10 scoops of gelatin right into the completed broth. And BOOM, gut-healing, tissue restoring magic without the stress of ensuring daily consumption.

Dairy-free Cream of Chicken Soup #dairyfree #keto #lowcarb #highfat #cauliflower #paleo

I added a scoop of collagen protein beef gelatin right to the broth of this keto recipe. But if you follow my little trick, you don’t have to add more… but you could!

Enjoy ;)

Dairy-free Cream of Chicken Soup #dairyfree #keto #lowcarb #highfat #cauliflower #paleo

4.7 from 3 reviews
Keto Dairy-free Cream of Chicken Soup
Recipe type: Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free, Low-Carb, Keto
Prep time: 
Cook time: 
Total time: 
Serves: 2
Dairy-free, paleo and keto cream of chicken soup with no thickening agents. Use as keto condensed soup, or enjoy straight up!
  • 1 medium cauliflower (600 grams), broken up into florets
  • ⅔ cup (157 mL) unsweetened original almond milk
  • 1 cup (250 mL) chicken broth
  • 1 teaspoon (5 mL) onion powder
  • ½ teaspoon (2.5 mL) grey sea salt
  • ¼ teaspoon (1.23 mL) garlic powder
  • ¼ teaspoon (1.23 mL) freshly ground black pepper
  • ⅛ teaspoon (0.61 mL) celery seed (optional)
  • ⅛ (0.61 mL) teaspoon dried thyme
  • ¼ cup (30 grams) Collagen Protein Beef Gelatin, optional
  • ¼ cup (54 grams) finely diced cooked chicken thighs
  1. Place all ingredients but cooked chicken and gelatin in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened.
  2. Remove from the heat. Using a ladle, add ½ cup or so of the hot liquid to a medium-sized bowl. Add gelatin, one scoop at a time. Whisk until dissolved, then add the next scoop.
  3. Transfer the cauliflower mixture and gelatin mixture to your food processor, immersion blender or high-powered blender. Blend until totally smooth, about 2 minutes.
  4. Transfer cauliflower and gelatin mixture back to saucepan.
  5. Add cooked chicken to cauliflower and gelatin mixture. Cover and heat on low for 2-5 minutes, until thickened.
  6. Serve immediately.
Condensed soup: if wanting to use as keto condensed soup, reduce chicken broth to ⅓ cup and omit chicken thighs.

Pump up the fats: I like to add MCT oil to this soup after it's done, a good, serious helping of it! Just pour it on, stir it around and dig in.

View Nutrition Information (once on page, scroll down)

Dairy-free Cream of Chicken Soup #dairyfree #keto #lowcarb #highfat #cauliflower #paleo

Did you know MCT oil also comes in powdered form? Ya! In its powdered state, it's much easier to use, travel with, and incorporate into your favorite recipes. Plus, if you've experienced digestive issues with MCT oil before, MCT oil powder is a lot gentler on the gut. Check out my favorite brand of MCT oil powder here.

What are you favorite cream-based keto casseroles? I highly recommend using this dairy-free, keto cream of chicken soup the next time you want to make that same casserole!

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Comments | Leave Your Comment

  1. Hi Leanne, I’m curious as to the amount of cauliflower in cups v grams – there’s no way I could get 500g of cauliflower in 2 cups, not even riced let alone still in florets. I cut mine up pretty small and could still only pack in c. 325g, i.e. about 2/3 of the 500g stated!

    I also checked with Nutritiondata.com (my go-to site for measurements and nutrition) and according to them 1 cup of cauliflower is only 100g, so 2 cups would be 200g!

    I went with the cup measurement in the end because that seemed like plenty of cauliflower, but just wondered if you could clarify this, please?

  2. Hello – this sounds awesome! We have to avoid eggs, cow milk and gluten and so many cream of chicken recipes call for all of these it seems. I have a couple of questions about the collagen that I hope you can help me with. First off, I don’t have Vital Proteins brand but I do have some Great Lakes gelatin (both the green can – cold dissolvable – and the red can – heat dissolvable). I am guessing this will work similarly and I can use the same quantity of 1/4 cup but I’m not sure which to use – should I try the green or red can? Also, when you say “add gelatin, one scoop at a time” what size of scoop are you referring to? Would a tablespoon at a time be too much, or a teaspoon? Thanks in advance for your help!

    • Thank you! I hope you enjoy it :) Either types will work, but technically I used a heat dissolvable gelatin in this recipe. A tablespoon at a time would be fine!

  3. Because I have never used it, what is the purpose of adding the Collagen Protein Beef Gelatin and what happens if you do not add it?

    • For that added nutritional punch! ;) Feel free to omit the gelatin, it will not affect the recipe at all.

  4. *So I made this soup and the coolest part…once you cool it, it gels because of the gelatin…and it’s sliceable!*

    • Wow! That’s really cool…Did you enjoy a “slice” of chicken soup? Or did you just heat it up until it became soup again? ;)

      • I ate it sliced…made a Sammy out of it on bread (my bread for Portobello mushroom!) ;)

        You’re the best!

        • Wow… That is so awesome. Talk about a superfood sandwich! I will have to give that a try sometime.

          Oh gosh, thanks! ;)

  5. Just made this and it turned out very well! I strayed from the recipe a bit (I used around 600 grams of cauliflower and higher amounts of the spices. It’s lovely. I used it as more of a warming dressing than soup.

    Thank, Leanne.

  6. OMG! just made this, and it’s fabulous!! Been so long since I’ve had a rich, creamy soup since they almost all contain dairy/gluten! I didn’t have chicken in the house, so used ground beef instead. First comment on your blog, not the first recipe I’ve tried… just loving it so much, I had to comment!

    • So glad you enjoyed the recipe! Thanks for sharing. I bet it was awesome with ground beef :)

  7. Hi, Leanne! I just tried this recipe out and it’s marvelous. I only had a little problem regarding a measurement. I used all the measurements in parenthesis and ignored the measures in cups and spoons. And in doing so, I was about to use half a liter of almond milk. In the end I used a lot less because I realized that if I poured all the milk in it might not really be creamy at all. I took another look at the recipe and it says 2/3 cup (544mL) of almond milk yet 1 cup (250mL) of broth. I was a little confused. Could you sort it out for me please? I just ended up sort of eyeballing the milk and it worked, but I’d like to know if it really is 544mL of milk or not. I might be doing something wrong. Especially since I live in Brazil and my ingredients aren’t exactly like yours. Thanks!!

    • Hi Rubia! I’m so glad you enjoyed the soup and made it work! The recipe calls for 157mL of almond milk. I hope that helps :)

  8. Hi… can you clarify when you add the gelatin mixture… to the blender or to the pot after blending?? Thanks

    • Sure thing! After simmering the cauliflower mixture, remove some of the hot liquid and add it to a medium bowl. Slowly add the gelatin to the medium bowl and whisk until dissolved. After this, you can transfer the cauliflower mixture AND gelatin mixture to your blender. I hope this helps!

  9. Leanne, that looks really good! Can I use cashew or coconut milk from carton instead?
    Yes, make more videos, but I wish you were talking instead of music.

    • You bet! Cashew or coconut milk could easily replace the almond milk. Thanks for sharing!

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