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Dairy Free Cream of Chicken Soup

A dairy free cream of chicken soup made with coconut milk
Servings: 4



  • 150 g chicken
  • 1/4 tsp pepper
  • 2 tbsp flour
  • 2 tbsp butter
  • 1/2 chicken stock cube
  • 2 green chillies slit
  • Salt to taste
  • 1/2 plus 1/2 cup thick coconut milk
  • Parsley



  • Boil chicken in 2 1/2 cups water along with pepper till chicken is well cooked.
  • Take out the chicken. Reserve the chicken stock.
  • Shred the chicken. Take 1/4 cup of shredded chicken and grind it into a fine paste by adding 1/4 cup water
  • In a pan, melt butter and under low heat add in the flour. Stir well. Gradually add in 1/2 cup of coconut milk. Keep stirring till a homogeneous mixture without lumps is formed.
  • Add in 2 cups chicken stock (the water remained after boiling chicken) and 1 cube of chicken stock crushed.
  • Add in the green chillies.
  • Add salt to taste.
  • Pour in the chicken paste that we prepared earlier. Let it come to a boil.
  • Add in the shredded chicken as little or more you want.
  • Pour in 1/4 cup of thick coconut milk under low heat.
  • Add parsley.


* Be careful while adding salt as the stock cube already has salt in it.
* If you don’t want the dairy free version, then just replace the coconut milk with regular milk, and whipping cream/cooking cream. In the step where you prepare the roux (cook flour in butter), instead of adding 1/2 cup of coconut milk, add 1/2 cup of regular milk. And in the final step, instead of 1/4 cup coconut milk, add in 1/4 cup of whipping cream or cooking cream.
* If you want your soup to be less spicy, just add one green chilli.
* You have to stir well after adding milk to flour and butter roux. Otherwise it will form lumps. If lumps form, just strain it and continue.