This dairy-free chicken tomato soup starts with carrots, leek, celery, and garlic softened slowly in coconut oil. Mushrooms, homemade meat stock, tomatoes, and chicken make the main pot, and a half cup of homemade coconut milk gives it a creamy finish. It serves six and makes a warming one-pot dinner for cold evenings.
Have the finished chicken meat stock and homemade coconut milk ready before you begin. The soup itself needs no blender. Its first half-hour is a covered, low-heat vegetable cook, so keep the heat gentle and let the vegetables soften without browning.
This is the dairy-free version of Carrie Korem’s creamy chicken, tomato, and vegetable soup. Use the three tablespoons coconut oil and half cup coconut milk written here. Allow ten minutes of preparation and about an hour of cooking, with the stock and milk already prepared.
Where This Soup Fits on GAPS
This is a Full GAPS recipe after the vegetables, coconut, and other ingredients have been introduced and tolerated. It is not an early Introduction Diet soup. Keep the two celery ribs in this cooked Full GAPS version, and use homemade meat stock with plain crushed tomatoes and dried herbs without added sugar, starch, or non-GAPS additives.
The creamy finish comes from coconut milk. There is no butter, ghee, or dairy cream in this formula. The separate cultured-cream chicken tomato soup is the dairy version and has its own ingredient card.
What You Need
- Three tablespoons coconut oil: For softening the first vegetables.
- Four large carrots: Chop into small, similar-size pieces.
- One large leek: Chop, separate the layers, and rinse carefully to remove grit.
- Two celery ribs: Chop them to a similar size as the carrots.
- Four garlic cloves: Mince before starting.
- Eight ounces mushrooms: Slice them. They cook after the first vegetables have softened.
- Two teaspoons natural sea salt: Split into two equal portions for the mushroom and stock additions.
- Two teaspoons dried Italian herbs: Use a pure herb blend without additives.
- Four cups homemade chicken meat stock: Measure the finished stock, made from raw meaty chicken parts.
- Three boneless, skinless chicken breasts: Put them into the soup raw and whole, then chop after they are fully cooked.
- Twenty-four ounces crushed tomatoes: Use plain tomatoes packed in glass, without added sugar or starch. This is the weight of the tomatoes and their juice, not concentrated tomato paste.
- ½ cup homemade coconut milk: Stir or shake the prepared milk before measuring so you include both its liquid and the cream that rises to the top.
How to Make It
1. Soften the Vegetables in Coconut Oil
Melt the coconut oil in a large stainless-steel or enameled pot. Add the carrots, leek, celery, and garlic. Stir to coat, cover, and turn the heat to low. Cook for thirty minutes.
The pieces should become soft and glossy, and the garlic should smell mellow. Keep the heat low enough to avoid browned edges or scorching. This gentle covered cook is called sweating the vegetables.
2. Cook the Mushrooms
Add the sliced mushrooms and half of the salt. Stir and cook for ten minutes. The mushroom slices will shrink and release moisture into the vegetable mixture.
3. Stir in the Herbs
Add the dried Italian herbs and stir for one minute, until fragrant. Have the stock ready for the next step.
4. Simmer the Raw Chicken in the Soup
Add the finished stock, whole raw chicken breasts, crushed tomatoes, and remaining salt. Bring to a gentle simmer, with small bubbles rather than a rolling boil. Start checking the chicken after about ten minutes.
Continue simmering until the center of the thickest breast reaches 165°F (74°C). Thickness changes the cooking time, so use the thermometer rather than treating ten minutes as a promise that every breast is done.
5. Chop and Return the Cooked Chicken
Lift the fully cooked breasts onto a clean plate or cutting board. Cut them into bite-size pieces, then return all the chicken to the pot. Leave the vegetables and tomato-rich stock in place.
6. Finish With Coconut Milk
Turn off the heat and let active bubbling subside. Stir or shake the prepared coconut milk, measure the half cup, and stir it through the soup until the color is even. Taste, adjust salt if needed, and serve warm.
Serving and Leftovers
Ladle the soup so every bowl has chicken, vegetables, and creamy tomato stock. This is a main-dish soup, with no pasta, rice, or flour added.
Refrigerate leftovers promptly in covered shallow containers. Reheat the portion you need gently on the stove until it reaches 165°F (74°C), stirring for even heating. Stir again before serving if the coconut milk has separated. Follow the separate stock and coconut-milk recipes for unused ingredients still in their jars.
Equipment That Helps
Use a large pot with a lid, a knife and cutting board, measuring cups and spoons, a kitchen scale if weighing the mushrooms and tomatoes, a wooden spoon, tongs or a slotted spoon, a clean plate for the cooked chicken, a food thermometer, and a ladle.
The linked coconut-milk recipe starts with hot water in a heat-safe bowl, then cools the whole mixture completely before blending in a Ninja BN801. Make that ingredient separately and have it ready for the soup. Do not put the hot soup into the Ninja.
Questions Before You Start
Do I Cook the Chicken Separately?
No. Add the raw whole breasts with the stock and tomatoes. Once the centers reach 165°F, take the breasts out to chop and return the pieces to the soup.
Why Is the Salt Divided?
Half goes in with the mushrooms and half with the stock. For the base recipe, that is one teaspoon at each addition. Keep the equal split when using 2× or 3× ingredient amounts.
My Coconut Milk Has Separated. Can I Use It?
The prepared milk can separate as its coconut fat rises and firms. Stir or shake it before measuring the half cup, then stir it through the warm soup. Keep the milk refrigerated according to its own preparation directions.
Can I Use Coconut Cream Instead?
Use the homemade coconut milk named in this recipe. Coconut cream is more concentrated and would change the finish. Keep the half-cup milk amount rather than adding a different coconut product by guesswork.
Can I Double This Soup?
Yes. The card’s 2× control doubles all twelve amounts, including the coconut oil and milk. Keep the salt divided equally. Use a pot with room above the ingredients or cook separate batches; heating and chicken cooking time depend on the pot and breast thickness.
More Homemade Soup Ingredients
Keep the chicken meat stock and homemade coconut milk recipes handy for this pot. If you want the dairy version, use the separate cultured-cream chicken tomato soup.
Dairy-Free Creamy Chicken Tomato Soup
Ingredients
Equipment
Method
- Melt the coconut oil in a large stainless-steel or enameled pot. Add the chopped carrots, leek, celery and minced garlic, and stir to coat. Cover, reduce the heat to low and cook for 30 minutes, until soft and glossy without browned or scorched edges.
- Add the sliced mushrooms and half of the salt. Stir and cook for 10 minutes, until the mushrooms shrink and release moisture.
- Stir in the dried Italian herbs and cook for 1 minute, until fragrant.
- Add the finished homemade chicken meat stock, whole raw chicken breasts, crushed tomatoes and remaining salt. Bring to a gentle simmer. Check after about 10 minutes and continue cooking until the thickest breast reaches 165°F (74°C). Thickness can require longer.
- Lift the fully cooked chicken onto a clean plate or board. Cut into bite-size pieces and return all the chicken to the soup.
- Turn off the heat and let active bubbling subside. Stir or shake the prepared homemade coconut milk before measuring, then stir the recipe amount into the soup until evenly creamy. Taste, adjust salt if needed and serve warm.
Notes
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