Creamy Chicken Soup (No Cream!) | The Secret Blending Trick

Описание: Discover how to make creamy chicken soup without cream.
This dairy-free chicken soup gets its silky texture from a simple blending trick — no heavy cream needed.

If you love old fashioned comfort food but want a lighter option, this homemade chicken vegetable soup delivers rich flavor with tender shredded chicken in every bite. The broth is blended until smooth and velvety, while the chicken stays whole for a hearty texture.

Filmed in a calm cooking style with natural kitchen sounds and no talking. Just real ingredients, step-by-step preparation, and cozy comfort food made from scratch.

Perfect for cold days, soup season, and anyone looking for healthy comfort food without dairy.

00:00 – In this video
00:15 – Heating oil in a saucepan
00:19 – Adding chicken breast
00:30 – Searing chicken on both sides
01:00 – Adding fresh rosemary
01:04 – Pouring in water
01:35 – Adding salt
01:39 – Simmering for 30 minutes
01:47 – Dicing onion
02:54 – Chopping carrots
03:57 – Cutting cherry tomatoes
04:17 – Slicing red bell pepper
05:10 – Chopping potatoes
05:37 – Slicing leeks
06:06 – Chopping fresh cilantro
06:18 – Heating oil in cast iron skillet
06:27 – Sautéing onion
06:50 – Adding carrots
07:09 – Sautéing red bell pepper
07:25 – Adding cherry tomatoes
07:46 – Adding spice mix
07:55 – Mixing vegetables with spices
08:27 – Removing cooked chicken
08:44 – Adding potatoes to broth
08:54 – Adding sautéed vegetables
09:24 – Adding crushed allspice
09:36 – Stirring the soup
09:47 – Simmering 15 more minutes
09:52 – Blending until smooth
10:40 – Adding shredded chicken back
10:57 – Serving the soup
11:49 – Serving with rustic bread

Creamy Dairy-Free Chicken Soup Recipe

Heat oil in a saucepan over medium heat. Add chicken breast and sear on both sides until lightly golden. Add fresh rosemary and pour in water. Add salt and simmer for 30 minutes.

Remove the chicken from the broth and set aside.

Add diced potatoes to the broth.

In a separate skillet heat oil and sauté onion until soft. Add carrots, red bell pepper, and cherry tomatoes. Season with thyme, dried garlic, turmeric, coriander, and oregano. Cook until vegetables are softened and fragrant.

Add sautéed vegetables to the broth. Crush allspice and add to the soup. Simmer for 15 minutes.

Blend the soup with an immersion blender until smooth and creamy. Shred the cooked chicken into fibers and return it to the blended soup.

Serve hot with fresh herbs and rustic bread.

Ingredients

2 boneless skinless chicken breasts
1 tablespoon vegetable oil
1 sprig fresh rosemary
6 cups water
1 tablespoon salt
1 yellow onion
2 carrots
1 red bell pepper
1 cup cherry tomatoes
2 medium potatoes
1 leek
Fresh cilantro
1/2 teaspoon dried thyme
1/2 teaspoon dried garlic
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
2–3 allspice berries

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