Chicken soup comes in many versions, but this chicken and broccoli soup has earned a permanent place in our rotation. It uses shredded chicken (rotisserie works especially well), classic soup vegetables like onion, carrot, celery, and garlic, plenty of broccoli florets, pantry spices, chicken broth, and cashew cream for a rich dairy-free finish. Simple to make and comforting, everyone will be asking for seconds.
A creamy, dairy-free chicken and broccoli soup that’s pure comfort
When the weather cools, a pot of soup is the ultimate comfort food. I reach for familiar favorites but also love testing new recipes until they become staples. This chicken and broccoli soup balances broth, vegetables, and chicken so each spoonful delivers a bit of everything.
It features classic chicken-soup flavors with the bright addition of broccoli florets and a silky cashew cream that gives indulgent creaminess without dairy. The result is hearty, vegetable-forward, and nourishing.
If you use cashew cream in other recipes, you’ll appreciate how well it blends into soups. It’s mild in flavor and blends into a smooth, creamy base that doesn’t overwhelm the other ingredients.
Key ingredients that make this soup irresistible
🌿 This recipe uses the familiar chicken-soup base—chicken, onion, carrot, celery, and garlic—plus a few extras that boost flavor and texture.
Nutritional yeast and all-purpose seasoning
The all-purpose seasoning adds herbal depth to the broth (poultry seasoning is an easy swap). Nutritional yeast brings a savory, umami-like richness that mimics some of the depth you’d get from dairy or cheese. If you have it, it’s worth adding; if not, the soup will still be delicious.
Raw cashews
Soaked raw cashews create the silky cashew cream that gives the soup its luxurious texture. Raw cashews soak and blend more smoothly than roasted ones and have a neutral flavor that doesn’t compete with the soup’s savory notes.
How to make this creamy dairy-free chicken and broccoli soup
👉🏼 The most time-consuming parts are chopping the vegetables and shredding the chicken. The recipe is straightforward and requires one pot and a high-speed blender.
Serving suggestions and storage
This soup is satisfying on its own, but pairs nicely with a bright salad or crusty toasted bread if you want a side. It keeps in the refrigerator for 3–4 days and freezes well for 2–3 months—thaw and reheat gently.
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Seriously Good Chicken and Broccoli Soup (Dairy Free)
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- Author: Nyssa Tanner
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Chicken soup comes in many versions, but this chicken and broccoli soup has earned a permanent place in our rotation. It uses shredded chicken (rotisserie works especially well), classic soup vegetables, broccoli florets, chicken broth, and cashew cream for a rich dairy-free finish. Simple to make and satisfying to eat.
Ingredients
- 1 cup raw cashews (about 145 grams)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2–3 stalks celery, diced
- 3 garlic cloves, chopped
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons all-purpose seasoning (or poultry seasoning)
- 2 tablespoons nutritional yeast (optional)
- 6 cups chicken broth, divided
- 3 packed cups diced or shredded cooked chicken (about 1 pound)
- 5 cups broccoli florets
- Salt and pepper to taste
Instructions
- Soak the cashews. Place raw cashews in a heat-proof bowl and cover with hot (just-boiled) water. Soak 15–30 minutes while you prepare the other ingredients.
- Cook the vegetables. Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add onion, carrots, celery, garlic, and 1/2 teaspoon kosher salt. Sauté 10–12 minutes until the onions are translucent and vegetables begin to caramelize. Add black pepper, all-purpose seasoning, and nutritional yeast (if using) and cook 1–2 minutes until fragrant.
- Add broth and chicken. Pour in 5 cups of the chicken broth and add the shredded or diced cooked chicken. Scrape up any browned bits from the pot and bring to a gentle simmer. Simmer, partially covered, for about 10 minutes until vegetables are tender.
- Make the cashew cream. Drain and rinse the soaked cashews, then combine them in a high-speed blender with the remaining 1 cup of chicken broth. Blend until completely smooth and creamy.
- Finish the soup. Stir the cashew cream into the pot, add the broccoli florets, and return to a simmer. Simmer, partially covered, for 8–10 minutes until broccoli is tender and the soup has thickened slightly. Thin with additional broth if needed.
- Season and serve. Taste and adjust salt and pepper, then serve hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American