Chicken and Veggie Stew (Dairy-Free)

I often have several clients requesting meals that are gluten-free and dairy-free. Making meals and snacks that are gluten-free can be pretty simple these days since there are so many gluten-free products available, but making meals dairy-free is a little trickier (especially if you want them to taste good). Soaking raw cashews and blending them until they are smooth offers a great creamy component to this soup. My husband (who loves all things dairy), ate all of the soup I made and didn’t even question it. So if you have a food allergy or are trying Whole30, this is an awesome recipe to keep on hand. You could also leave out the chicken and use vegetable broth if you want to make this vegan.

1. Place one cup of raw cashews (make sure they are raw, not roasted) in a small bowl and cover with boiling water. Let soak for 20 minutes.

2. Meanwhile, heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium-high heat. Add onion, garlic, celery and carrot and cook until the veggies are lightly softened, about 5 minutes. Season with salt and poultry seasoning.

3. Add tomato paste and cook for 1 minute. Add petite diced tomatoes, chicken broth and shredded chicken and bring to a simmer. Simmer for 10 minutes.

4. Add baby spinach, chopped parsley and fresh lemon juice and stir to combine. Turn heat to low.

5. Drain the cashews and place in a high-powered blender. Add 3/4 cup warm water and process until the cashews are smooth. Stir into the soup.

6. Ladle soup into bowls and garnish with more chopped parsley and tortilla chips, if desired.

Chicken and Veggie Stew (Dairy-Free)

Serves 6

All you need:

1 cup raw cashews

1 tablespoon olive oil

1 small yellow onion, diced

3 garlic cloves, minced

2 celery stalks, diced

4 carrots, diced

1 teaspoon kosher salt

1 tablespoon poultry seasoning

¼ teaspoon crushed red pepper flakes

1 (6 oz.) can tomato paste

1 (14.5 oz.) can petite diced tomatoes, with juice

4 cups chicken broth

2 cups shredded chicken breast (rotisserie chicken works well here)

Large handful baby spinach

2 tablespoons chopped flat-leaf parsley

Juice of ½ lemon

Tortilla chips, for serving (optional)

All you do:

1. Place one cup of raw cashews (make sure they are raw, not roasted) in a small bowl and cover with boiling water. Let soak for 20 minutes.
2. Meanwhile, heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium-high heat. Add onion, garlic, celery and carrot and cook until the veggies are lightly softened, about 5 minutes. Season with salt and poultry seasoning.
3. Add tomato paste and cook for 1 minute. Add petite diced tomatoes, chicken broth and shredded chicken and bring to a simmer. Simmer for 10 minutes.
4. Add baby spinach, chopped parsley and fresh lemon juice and stir to combine. Turn heat to low.
5. Drain the cashews and place in a high-powered blender. Add 3/4 cup warm water and process until the cashews are smooth. Stir into the soup.
6. Ladle soup into bowls and garnish with more chopped parsley and tortilla chips, if desired.