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Dairy Free Tuscan Chicken Soup | Daily Dine

Dairy Free Tuscan Chicken Soup

Recipe is adapted from https://allergyawesomeness.com/.30-minute-dairy-free-creamy-Tuscan-chicken-gf-df-egg-soy-peanut-tree-nut-free-top-8-free/

main-dishamerican

Servings: 4

Ingredients

Ingredients from original recipe with these changes:

Left-over chicken, we did a beer-butt chicken on the grill, used the leftovers here

1 sweet onion, diced

Mushrooms, sliced

~2 quarts of chicken stock or broth (I only used 1)

1-2 cans full fat coconut milk (I used 1)

Kale (remove ribs and chop) - I didn’t add this but doubled the spinach

More sun dried tomatoes and/or can of diced tomatoes

Chopped garlic

Double all seasonings (or to taste)

1 can beans (Great Northern)

Chopped asparagus

Use the packaged blend, or make this community-sourced copycat. The exact HelloFresh formula may differ.

Mix using these proportions, then measure the recipe amount.

Instructions

Step 1
Cook chicken in sun dried tomato oil as recipe describes. Set aside (will chop and add to soup at the end)
Step 2
Sauté onions and mushrooms then add chopped garlic and Italian seasoning at the end
Step 3
Add chicken stock, coconut milk, yeast flakes, pepper, salt. (can add chopped asparagus)
Step 4
Bring to a simmer approx. 10 minutes
Step 5
Add Kale if you plan to do so (takes longer than Spinach) simmer about 5 minutes
Step 6
Add Spinach, beans, sun dried tomatoes, and chicken
Step 7
Simmer 5 minutes until spinach, kale and asparagus are ready
Step 8
Taste and adjust seasoning