Soy-Free Creamy Chicken Soup

Warm up with a comforting bowl of Soy-Free Creamy Chicken Soup, a rich and hearty classic perfect for weeknight dinners or cozy weekends. This recipe delivers all the creamy indulgence of traditional chicken soup without any soy-based ingredients, making it an ideal choice for those with dietary restrictions. Tender shredded chicken, velvety potatoes, and aromatic veggies like carrots, celery, and onion are simmered in a flavorful broth infused with garlic, thyme, and a hint of bay leaf. A splash of heavy cream provides the luscious texture, while fresh parsley adds a vibrant finish. Ready in just an hour, this easy-to-make soup is a wholesome, family-friendly meal that will satisfy everyone at the table. Serve it with crusty bread for the ultimate comfort food experience!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound chicken breast, boneless and skinless
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 large carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon thyme, dried
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 medium potatoes, peeled and diced
• 1 cup heavy cream
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and chopped celery. Cook, stirring occasionally, until the vegetables are soft, about 5-7 minutes.

Step 2

Add the minced garlic to the pot and cook for 1 minute until fragrant.

Step 3

Add the chicken breast to the pot, followed by the chicken broth, bay leaf, thyme, salt, and black pepper.

Step 4

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15 minutes.

Step 5

Remove the chicken breast from the pot and set aside. Add the diced potatoes to the broth and continue to simmer for another 15 minutes, or until the potatoes are tender.

Step 6

While the potatoes are cooking, shred the chicken using two forks.

Step 7

Once the potatoes are tender, return the shredded chicken to the pot. Stir in the heavy cream and let the soup simmer for an additional 5 minutes to heat through.

Step 8

Remove the bay leaf from the soup. Taste and adjust the seasoning with more salt and pepper if needed.

Step 9

Serve the soup hot, garnished with the fresh chopped parsley.

Nutrition Facts

Serving size	(3216.0g)

Amount per serving	% Daily Value*
Calories	2432.1

Total Fat 126.2g	0%
Saturated Fat 57.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 625.6mg	0%
Sodium 5305.2mg	0%
Total Carbohydrate 128.1g	0%
Dietary Fiber 20.7g	0%
Total Sugars 26.8g
Protein 173.7g	0%

Vitamin D 59.0IU	0%
Calcium 575.1mg	0%
Iron 16.6mg	0%
Potassium 6225.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.5%

Protein: 29.7%

Carbs: 21.9%