December 1, 2021

Creamy Chicken & Vegetable Soup

It’s soup season, and this one is a winner- it’s easy and delicious! Shredded chicken is used, and you can get that from a rotisserie chicken or add chicken breasts to an Instant Pot or slow cooker with some broth. Shred the chicken using two forks or place it in the bowl of a stand mixer with the paddle attachment and let it do the work for you. You can also add more vegetables to this soup; if you have anything that needs to be used up, add it to the pot at the same time you add the mushrooms.

This soup gets most of its creaminess from the dairy-free cream cheese. If you do not have an issue with dairy and aren’t doing a round of Whole30, regular cream cheese will work too.  

Creamy Chicken & Vegetable Soup

This soup is creamy thanks to dairy-free cream cheese which makes it Whole30 and Paleo compatible.



  • 12oz bacon, roughly chopped
  • 1 large yellow onion, small dice
  • 6 garlic cloves, minced
  • 6 C chicken broth
  • 2 tsp Italian seasoning
  • 2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 1/2 lbs. cooked chicken, shredded
  • 8oz dairy free cream cheese (I used Kite Hill)
  • 5oz baby spinach
  • 8oz sliced mushrooms
  • 1/2 C nutritional yeast
  • 1/2 C full fat coconut milk
  • 3 green onions, thinly sliced
  1. In a large pot on medium heat, add the chopped bacon and cook until it is crispy, stirring often to prevent burning. Use a slotted spoon, remove the bacon, and set it aside.
  2. Leave the bacon fat in the pot and add the onions and garlic. Sweat until the mixture is fragrant and the onions are translucent about 5 minutes.
  3. Add the mushrooms, sea salt, pepper, and Italian seasoning. Continue cooking and stirring the mixture occasionally until the mushrooms are fully cooked about 5-7 minutes.
  4. Add in the chicken broth and scrape the brown bits from the bottom of the pot. Bring to a boil and add the cream cheese to the pot. Whisk the mixture until the liquid is creamy and there are no chunks of cream cheese remaining.
  5. Add the nutritional yeast, spinach, and coconut milk and continue simmering for 2-3 minutes. Add the shredded chicken and bacon and simmer for 3-5 minutes. The chicken and bacon should be hot.
  6. Remove the soup from the heat and top with the green onions, and serve.


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