This is my family’s current favorite soup. We’ve dubbed it Double Batch Chicken Soup because I now always make a double batch so we’ll have leftovers. It’s creamy yet dairy free, and easy to make gluten free as well.
This makes a giant batch - like 8 quarts. You can absolutely halve everything and make a more normal amount, but it does freeze really well, so that’s what I do.
Ingredients
4 Tablespoons olive oil
2 medium yellow onions, chopped
10 cloves garlic, minced
4-6 Tablespoons tomato paste (I do 4, but if you like a stronger tomato flavor go up)
16 oz jar of roasted red peppers, drained and chopped
14 cups chicken broth
4 cups full fat oatmilk (or other non-dairy milk of your choice, but ideally something non-sweetened with a little body)
2 Tablespoons dried basil
1 Tablespoon salt
2 Teaspoons garlic powder
2 Teaspoons dried parsley
2 Teaspoons dried thyme
2 Teaspoons dried oregano
1 Teaspoon dried red pepper flakes
16 oz box of medium shell pasta (sub for gluten free if needed)
1 bunch spinach, stems removed (about 3 - 6 cups)
4+ cups cooked shredded chicken (precooked breasts or thighs, or a whole rotisserie work grest)
16 oz non-dairy cream cheese (or regular is fine)
Directions
- Heat olive oil in large stock pot over medium heat. Add onion and cook until translucent (3-5 min). Add garlic and cook until fragrant (~30 sec).
- Add tomato paste and red peppers. Cook for 3 min.
- Add broth and milk, bring to a boil. Add seasonings. Simmer for 12 min.
- Add pasta. Simmer for 8-12 min until pasta is al dente.
- Add chicken and spinach. Stir gently until spinach is wilted.
- Add cream cheese and stir in until completely melted in.
- Serve with bread for dipping!
I freeze extra in 1 quart containers. Enjoy!