Cozy Comfort in a Bowl: Allergy-Friendly Chicken Broccoli Cheese and Rice Soup

Some days just call for a bowl of comfort. You know what I mean—rain tapping on the windows, a long to-do list, or just that craving for something warm, cheesy, and satisfying. That’s where this Chicken Broccoli Cheese and Rice Soup comes in.

But this isn’t just any soup. It’s completely allergy-friendly. No dairy, no gluten, and full of flavor. It’s a creamy, hearty meal you can feel good about serving your whole family, especially if you’re navigating food allergies. The best part? You can serve it in a bread bowl for a little extra joy. Let’s dive into the deliciousness.

A Recipe with Roots: The History Behind the Dish

Soup has always been a comfort food in my home. Growing up, my mom made a chicken and rice soup every fall. It was simple, often using leftover chicken, some frozen broccoli, and a big handful of cheddar. I remember curling up with a mug of it during movie nights.

This allergy-friendly version is inspired by that tradition—but with a modern twist. It’s dairy-free, gluten-free, and perfect for those managing food sensitivities. Over the years, I’ve adapted it to include rich creaminess from dairy-free cheeses and thick, hearty texture from gluten-free flour. It’s amazing how a few thoughtful substitutions can make this dish safe and still delicious. Whether you’re serving someone with allergies or just want a lighter, plant-based option, this recipe delivers.

Gather Your Ingredients (and Substitutes, Just in Case)

Here’s what you’ll need to bring this cozy creation to life. The nice thing is, most of these ingredients are easy to find in health food stores—or even your regular grocery store.

Dairy-free butter (I like Earth Balance soy-free or homemade olive oil butter)
Celery, diced
Onion, diced
Gluten-free all-purpose flour (Namaste or a homemade mix work great)
Allergy-friendly chicken broth (store-bought or homemade)
Cooked chicken, chopped (plain or rotisserie like Costco’s—just check the label)
Garlic, minced
Fresh broccoli, chopped
Dairy-free cream cheese (Violife is my go-to)
Shredded dairy-free cheese (Violife or Daiya blend both melt well)
Cooked long grain rice (white rice works beautifully)
Salt and pepper, to taste

Substitutions:
No chicken? Use cooked turkey or even chickpeas. Out of broccoli? Try spinach or zucchini. Not a fan of dairy-free cream cheese? Just add an extra cup of shredded cheese for creaminess. It’s a flexible recipe that works with what you’ve got.

How to Make Chicken Broccoli Cheese and Rice Soup

Now for the fun part—cooking! This soup comes together in under an hour and makes a big batch. Perfect for leftovers or sharing.

Step 1: Sauté the Veggies
In a large pot, melt the dairy-free butter over medium heat. Toss in the diced celery and onion. Stir them around for about 5 minutes until they’re soft and fragrant. Add the minced garlic and cook for another minute.

Step 2: Make the Roux
Sprinkle the gluten-free flour over the sautéed veggies. Stir continuously for 1-2 minutes. This helps thicken the soup later, so don’t skip this step!

Step 3: Add the Broth and Chicken
Slowly pour in the allergy-friendly chicken broth while stirring. Once combined, add the chopped cooked chicken. Let everything come to a gentle simmer.

Step 4: Add the Broccoli and Creaminess
Now toss in the chopped broccoli. Let it simmer for 10 minutes until the broccoli is tender. Then stir in the dairy-free cream cheese. Let it melt completely before adding the shredded cheese.

Step 5: Stir in the Rice
Add the cooked rice last. Stir everything together until the soup is thick, creamy, and oh-so-inviting. Season with salt and pepper to taste.

Optional: Serve in Bread Bowls
If you’re feeling fancy, ladle the soup into warm homemade gluten-free bread bowls. It’s a restaurant-style touch that makes it feel extra special.

FAQs About This Allergy-Friendly Soup

Can I make this soup ahead of time?
Absolutely. In fact, it tastes even better the next day. Just store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Does it freeze well?
Yes! Let it cool completely before transferring it to freezer-safe containers. It keeps well for up to 2 months. Just thaw overnight in the fridge and reheat on the stove.

What if I don’t have gluten-free flour?
You can use cornstarch or arrowroot powder as a thickener instead. Mix 2 tablespoons with water before adding it to the soup.

Can I make this vegan?
Sure can! Swap the chicken for chickpeas and use vegetable broth instead of chicken broth. The flavor is still comforting and rich.

What kind of rice works best?
I like long grain white rice for its texture, but you can use brown rice, basmati, or even wild rice if you want a nuttier flavor.

How do I make homemade dairy-free butter or cream cheese?
For butter, blend olive oil with a bit of salt and water until creamy. For cream cheese, blended cashews with lemon juice and apple cider vinegar does the trick.

Can I add more veggies?
Of course! Carrots, spinach, zucchini, or cauliflower would be delicious. Just keep an eye on cooking times so everything stays tender.

Final Thoughts: A Bowl of Comfort for Everyone

This soup has become a staple in our home. It’s cozy, creamy, and completely allergy-friendly. Even friends who don’t eat dairy-free or gluten-free love it. That says a lot.

It’s more than just a recipe—it’s a reminder that comfort food doesn’t have to come with a side of sacrifice. With a few smart swaps, you can enjoy all the warmth and satisfaction of a classic dish, no matter your dietary needs.

So next time you’re craving something hearty, give this soup a try. Curl up with a warm bowl, a soft blanket, and maybe even a good book. It’s the kind of meal that just makes everything feel a little better.

Let me know how it turns out for you—and if you made any fun additions. I love hearing your twists on the classics.