Dairy-free Cream of Chicken Soup (grain-free, paleo, low-carb + keto)
Today’s an exciting day. For the first time (and hopefully not the last), I’ve created a recipe video for you! Today’s video takes you through all of the steps of preparing this deliciously dairy-free cream of chicken soup.
If you like the video and want to see more videos like this, please comment below and use the social media share buttons at the bottom of the blog post. A lot of love, ingredients and planning went into this 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 recipe. Well, it originated from my grain-free, vegan cream of mushroom soup recipe. 2013, this was before cauliflower was big. Cauliflower rice was on the cusp of realization and everyone was a bit weirded out that I used cauliflower as the base of a cream soup.
I adjusted the cream of mushroom soup to match a 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.
Get 10% off Vital Proteins Collagen and Gelatin with the coupon code VPHP10 at checkout.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 bone broth. So after I’ve made a 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.
I added a scoop of collagen protein beef gelatin right to the broth of this recipe. But if you follow my little trick, you don’t have to add more… but you could!
Enjoy ;)
Author: Leanne Vogel Recipe type: Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free, Low-Carb, Keto
Prep time: 10 mins Cook time: 25 mins Total time: 35 mins
Serves: 2
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
- ⅔ cup (544 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
- ¼ cup (54 grams) finely diced cooked chicken thighs
Instructions
- Place cauliflower 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.
- 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.
- Transfer the cauliflower mixture and gelatin mixture to your food processor, immersion blender or high-powered blender. Blend until totally smooth, about 2 minutes.
- Transfer cauliflower puree back to the saucepan and add gelatin mixture. Whisk until combined.
- Add cooked chicken to cauliflower mixture. Cover and heat on low for 2-5 minutes, until thickened.
- Serve immediately.
Notes Condensed soup: if wanting to use as 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.
3.5.3208
View Nutrition Information (once on page, scroll down)
