30-Minute Chicken Asparagus Soup (Dairy-Free)
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Do you have leftover rotisserie chicken from last night’s dinner sitting in your fridge? Don’t settle for eating the exact same meal twice! Instead, turn it into this delicious, hearty, and light Dairy-Free Chicken Asparagus Soup.
In our household, leftover chicken is a busy weeknight staple. By combining shredded chicken with savoury broth, sweet corn, tender potatoes, and fresh asparagus, you can create a completely new, comforting meal that helps clear out your fridge.
The best part? It is entirely dairy-free! We skip the heavy cream and use a simple cornstarch slurry and starchy potatoes to give the soup a wonderfully hearty texture without weighing you down. You can enjoy this comforting bowl of soup in just 30 minutes!
Why You’ll Love This Recipe
- Ready in 30 Minutes: By using leftover rotisserie chicken, you will have a hearty, from-scratch soup on the table in exactly half an hour!
- Completely Dairy-Free: We skip the heavy cream entirely. Starchy potatoes and a simple cornstarch slurry give this soup a beautifully rich, comforting texture.
- The Ultimate Fridge-Clearer: This is the absolute best way to repurpose last night’s chicken dinner and use up those fresh seasonal veggies sitting in your crisper drawer before they go bad!
Ingredients You Will Need
Gather your leftover chicken and a few fresh veggies to bring this quick soup together!
The Base & Veggies:
- The Aromatics: 2 Tablespoons cooking oil, 1 cup diced yellow onion (about 1 large), and 1 Tablespoon minced garlic.
- The Hearty Veggies: 3 cups peeled and diced red potatoes (about 3 medium potatoes), 1 ½ pounds fresh asparagus (ends trimmed and cut into 1-inch pieces), and 1 ½ cups fresh uncooked corn (shucked from about 2 ears).
The Broth & Protein:
- The Liquids: 4 cups of low-sodium chicken broth and 3 cups of water.
- The Meat: 2 cups cooked chicken (deboned and shredded).
The Thickener & Seasoning:
- The Slurry: 2 Tablespoons cornstarch whisked together with 3 Tablespoons of water.
- The Seasoning: 1 teaspoon sea or kosher salt and ¼ teaspoon ground black pepper.
- The Garnish: 1 teaspoon chopped fresh cilantro (and a drizzle of Sriracha if you like some heat!).
How to Make Dairy-Free Chicken Asparagus Soup
Phase 1: Sauté the Aromatics and Vegetables
- In a large pot, heat the 2 Tablespoons of cooking oil over high heat. Add the diced onions and minced garlic, and cook for 1 to 2 minutes, until translucent. Stir often and be careful not to let the garlic brown!
- Add the diced red potatoes to the pot. Sprinkle in the salt and black pepper (this initial seasoning helps draw out moisture and enhances their flavour), stirring frequently for 1 minute to coat the potatoes with the aromatics.
- Toss in the chopped asparagus and fresh corn. Continue to stir for 1 more minute to combine all the vegetables.
Phase 2: Simmer the Soup
- Pour the chicken broth and water into the pot.
- Stir in your shredded leftover chicken and bring the soup to a rolling boil.
- Turn the heat down to medium-high and let it cook for 20 minutes, stirring occasionally, until the potatoes and asparagus are perfectly tender. (Taste the broth here and add more salt and pepper if desired!)
Phase 3: Thicken and Serve
- In a small bowl, whisk together the cornstarch and water until smooth.
- Pour the cornstarch slurry directly into the hot soup. Stir frequently for a few minutes until the broth is slightly thickened and glossy.
- Ladle the hot soup into bowls and garnish with chopped cilantro and a drizzle of Sriracha for an extra kick of heat. Enjoy!
💡Pro Tips for the Best Soup
- Hold the Salt Until the End: Remember that your leftover rotisserie chicken is likely already heavily seasoned! Wait to do your final taste test and salt adjustment until after the chicken has been simmering in the broth so it doesn’t become too salty.
- The “Bend-and-Snap” Asparagus Trick: Asparagus has tough, woody ends that are stringy and inedible. To easily remove them, hold the stalk near the bottom, bend it, and wait for it to snap! It will naturally break off right where the woody part ends.
Complete the Comfort Food Menu
Looking to serve this light and hearty soup with a few delicious sides? Pair it with these other favourites:
- Foolproof Sourdough Bread (Crispy Crust & Soft Center): You will absolutely want a thick, warm slice of homemade sourdough to dip into this savoury broth!
- Zesty No-Mayo Summer Coleslaw: Keep the dairy-free theme going by serving your soup alongside a crisp, refreshing, and tangy side salad.
- Apple Rose Shortbread Cookies: Finish off your cozy weeknight dinner with these delicate, buttery, and incredibly beautiful 6-ingredient cookies.
Frequently Asked Questions
Can I replace the chicken broth with plain water?
Yes! If you don’t have boxed chicken broth on hand, you can mix chicken bouillon with warm water to create the required 4 cups, or simply use plain water. If you only use water, just be sure to adjust your salt seasoning at the end!
Can I use canned corn instead of fresh?
Absolutely! If fresh corn on the cob isn’t in season, canned corn works perfectly. Just be sure to drain the can completely, and add the corn near the very end of the cooking time so it doesn’t get mushy.
How much leftover chicken do I actually need?
This recipe is very forgiving, so it depends entirely on what you have left over! I usually use about ¾ of a leftover rotisserie chicken (roughly 2 cups shredded). You can use an entire small chicken, leftover thighs, or even drumsticks—just make sure the meat is deboned and shredded!
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30-Minute Chicken Asparagus Soup (Dairy-Free)
Ingredients
- 2 Tablespoons cooking oil
- 1 cup yellow onion (about 1 large) diced
- 1 tablespoon garlic minced
- 3 cups red potatoes (about 3 medium) peeled & diced
- 1½ pounds Asparagus (2 bunches) ends trimmed, cut into 1-inch pieces
- 1½ cups fresh uncooked corn (about 2 ears) peeled & shucked
- 4 cups chicken broth low sodium
- 3 cups water
- 2 cups cooked chicken deboned & shredded
- 2 Tablespoons cornstarch
- 3 tablespoons water
- 1 teaspoon sea or kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon chopped fresh cilantro for garnish
Method
- Sauté the Aromatics: In a large pot, heat the cooking oil over high heat. Add the diced onions and minced garlic. Cook for 1 to 2 minutes until translucent, stirring often (do not brown).
- Add the Vegetables: Add the diced potatoes to the pot. Sprinkle in the salt and black pepper, stirring frequently for 1 minute to combine. Add the chopped asparagus and corn, and continue to stir for 1 more minute.
- Simmer the Soup: Pour the chicken broth and water into the pot. Add the shredded chicken and bring the soup to a rolling boil. Turn the heat down to medium-high and cook for 20 minutes, stirring occasionally, until the vegetables are tender. Taste the broth and add more salt and pepper if desired.
- Thicken and Serve: In a small bowl, whisk together the cornstarch and 3 Tablespoons of water. Pour the cornstarch slurry into the soup and stir frequently until the broth is slightly thickened and glossy. Ladle into bowls, garnish with fresh cilantro (and Sriracha if you like heat), and serve warm!
