Dairy-free Cream of Chicken Soup

January 24, 2016 by Leanne Vogel February 1, 2019

Dairy-free, paleo and keto cream of chicken soup with no thickening agents. Use as condensed soup, or enjoy straight up!

Ingredients

• 2 cups (500 grams) cauliflower florets
• 2/3 cup (157 mL) unsweetened original almond milk
• 1 cup (250 mL) chicken broth
• 1 teaspoon (5 mL) onion powder
• 1/2 teaspoon (2.5 mL) grey sea salt
• 1/4 teaspoon (1.23 mL) garlic powder
• 1/4 teaspoon (1.23 mL) freshly ground black pepper
• 1/8 teaspoon (0.61 mL) celery seed (optional)
• 1/8 teaspoon (0.61 mL) dried thyme
• 1/4 cup (30 grams) Beef Gelatin
• 1/4 cup (54 grams) finely diced cooked chicken thighs

Instructions

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.

Notes

Condensed soup: if wanting to use as condensed soup, reduce chicken broth to ? 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.

Nutrition Information Per Serving