Jamie Lee Curtis' "Creamy" Chicken Soup Recipe Is Dairy-free & Red Carpet Worthy Soups Poultry Lunch Dinner

Recently Jamie Lee Curtis shared her chicken soup recipe on Instagram. I had to make it! This chicken soup recipe is so easy and delicious, and is creamy without cream. Dairy-free soup perfection!

I had all of the ingredients in my pantry and refrigerator and it was ready in less than 30 minutes! Here is your healthy shopping list for this celebrity recipe: carrots, celery, onion, garlic, broth (vegetable or chicken) and cooked chicken. The soup is blended in a high-speed blender until smooth (minus the potatoes and chicken).

Serve Jamie Lee Curtis' chicken soup for lunch or dinner. I like to serve mine with fresh bread. 

Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.

Cuisine: American
Prep Time: 15 minutes
Cook time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 2 tablespoons olive oil
• 4 large carrots, peeled and sliced
• 4 - 6 celery stalks, sliced
• 1 large yellow or white onion, chopped
• 2 - 4 garlic cloves, minced
• 6 cups broth (vegetable or chicken)
• 3 cooked chicken breasts, cut into bite-sized pieces
• 1 pound potatoes, cooked and cut into bite-sized pieces

Helpful Products

• Soup Pot
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Salt and Pepper
• Mixing Bowl
• Blender
• Colander

Recipe Notes

• You can use bouillon cubes with water instead of broth,

• If you prefer you can substitute noodles instead of potatoes.

Here's how to make it: 

1. Place potatoes on a medium stock pot and cover with water. Bring to a boil, reduce heat and cook for about 10 minutes or until just tender. When done drain and set aside.
2. While the potatoes cook, place a large soup pot on the stove over medium heat. Add oil, onion, carrots, celery, salt and pepper and sauté until very soft. When the vegetables are soft add garlic and stir for another minute.
3. Add broth.
4. Pour into a high-speed blender and blend until smooth.
5. Return the blended soup to the pot. Add cooked chicken. Taste and add more salt and pepper if needed.
6. When ready to serve place potatoes in your bowl and ladle soup over the top. Serve with your favorite biscuit or bread and enjoy!

Nutrition Facts Per Serving

Calories: 248

Total Fat: 9.6g

Saturated Fat: 2g

Cholesterol: 42mg

Sodium: 846mg

Total Carbohydrate: 19.5g

Dietary Fiber: 3.4g

Total Sugars: 4.5g

Protein: 20.4g

Vitamin D: 0mcg

Calcium: 49mg

Iron: 2mg

Potassium: 822mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.