Chicken Soup Recipe No Broth: Creamy Dill and Celery Crown Crunch Without Liquid

This creamy chicken soup redefines comfort food by eliminating broth entirely—relying instead on puréed vegetables, rich dairy, and a delicate celery crown for texture. The secret lies in transforming humble ingredients like celery, carrots, and chicken into a velvety, herb-infused base that feels luxurious without a single drop of liquid.

I developed this after realizing how often broth-based soups could be overpowering or require precise measurements, so I focused on building depth through texture and layered flavors instead.

The foundation starts with a sautéed vegetable purée—celery, carrots, and onions—cooked until tender, then blended into a smooth, flavorful base that acts as both thickener and flavor anchor. Shredded chicken adds protein, while a touch of heavy cream and fresh dill elevate the richness without heaviness.

The crowning touch? Crispy celery crowns baked until golden, providing the satisfying crunch that makes this soup feel anything but ordinary.

What you’ll end up with is a soup that’s creamy yet light, packed with herbs and tender vegetables, and topped with crispy, caramelized celery that adds both texture and visual appeal.

It’s the kind of dish that feels indulgent but still balances well with a simple green salad or crusty bread. The best part? No broth means no measuring, no simmering, and no risk of watery results—just pure, comforting flavor in every spoonful.

Perfect for weeknight dinners when you want something hearty but don’t have time for traditional broth-based cooking, this recipe proves that creamy soups don’t need liquid to shine.

The technique is simple, the ingredients are accessible, and the result is a dish that tastes like it took hours to perfect—even though it comes together in under an hour. Let’s make it.

Ingredients for chicken soup recipe no broth

Velvety puréed vegetables, tender chicken, and crispy celery crowns—this creamy soup needs no broth to shine.

The celery is non-negotiable—it's the backbone of both flavor and texture. Fresh, crisp stalks from the grocery store's produce section work best, but if you're feeling fancy, local farmers market celery has that extra brightness. The carrots should be vibrant orange, not dull or rubbery—organic baby carrots from the store cut the prep time in half. For the onion, I always grab a yellow onion from Trader Joe's—their organic selection stays fresh longer. The garlic? Freshly minced makes all the difference, so don't skip this step. If you're prepping ahead, you can peel and chop the veggies a day in advance and store them in airtight containers in the fridge.

No heavy cream? Full-fat coconut cream works surprisingly well for a dairy-free version, though the texture will be slightly different. Fresh dill is ideal, but dried dill at one-third the amount gets you close in a pinch. The butter matters here—European-style butter like Plugrá has more fat content, giving you that luscious mouthfeel. For the celery crowns, if you can't find thick celery stalks, substitute with romaine lettuce leaves for a similar crispy texture. The flour is just for thickening, so any all-purpose will do—King Arthur or Bob's Red Mill are my go-tos for consistent results. Want to make this ahead? Assemble everything except the celery crowns, then reheat gently before topping.

This soup tastes even better the next day—3-4 days in the fridge with the celery crowns added fresh. For freezing, portion without the celery crowns (they don't freeze well) and store for up to 3 months. The puréed base freezes beautifully, so you can make extra and keep it on hand for quick weeknight dinners. The celery crowns? Make a double batch—they're perfect for garnishing other creamy soups or salads too. Store them in a single layer on a baking sheet before transferring to a container to keep them crispy.

Step-by-step instructions for creamy dill and celery crown crunch soup

This rich, velvety soup delivers all the comfort of classic chicken soup without a single drop of broth.

Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap and pound it evenly to about ½-inch thickness using a meat mallet. This ensures even cooking and prevents dryness in the final texture. Season both sides generously with the 1.5 tsp diamond crystal kosher salt and 0.5 tsp freshly ground black pepper.

Heat the 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken and cook for 4-5 minutes per side until the exterior develops a golden-brown crust and reaches an internal temperature of 160°F. Remove from heat and let rest for 5 minutes before shredding with two forks into bite-sized pieces. This resting period keeps the chicken juicy while making it easier to shred.

In the same skillet, melt the 2 tbsp unsalted butter over medium heat. Add the chopped 4 cups celery stems (including leaves for garnish), 2 cups carrots, and 1 whole yellow onion. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the celery leaves begin to crisp slightly at the edges. Add the 4 minced garlic cloves and cook for an additional 30 seconds until fragrant.

Here's where the magic happens: sprinkle the 1 tbsp all-purpose flour over the vegetables and stir vigorously for 1 minute. This creates a light roux that will form the creamy base of our soup. Immediately pour in the 0.25 cup whole milk and stir constantly for 2 minutes until the mixture thickens into a smooth paste. The flour transforms into a velvety binder without requiring any liquid base.

Reduce heat to medium-low and stir in the 0.5 cup heavy cream and the shredded chicken. Let the mixture simmer gently for 5 minutes, allowing the flavors to meld together. The cream will begin to thicken slightly as it incorporates with the vegetable purée. Taste and adjust seasoning with additional salt or pepper if needed.

This is the moment that matters: fold in the 0.33 cup chopped fresh dill. The dill's bright, herbal notes cut through the richness of the cream, creating that signature fresh flavor. Stir gently to distribute the dill evenly throughout the soup. The dill should be visible in every spoonful—this isn't just flavor, it's texture and visual appeal.

Return the skillet to medium heat and carefully separate the crisp celery leaves from the softened stems. Reserve the crisp leaves for garnish. The remaining vegetable mixture should now have a thick, purée-like consistency—this is your creamy base without any traditional broth.

Stir the soup one final time, then divide among serving bowls. Top each portion generously with the crisp celery leaves and an additional sprinkle of freshly ground black pepper. The contrast between the creamy soup and crispy garnish creates the perfect textural experience. Serve immediately while the celery crown maintains its satisfying crunch.

Dietary considerations for this dish

Dairy-Free Adaptation

For a dairy-free version, replace the heavy cream with ½ cup full-fat coconut cream and the whole milk with ¼ cup unsweetened almond milk. The texture will be slightly lighter but still rich.

I’ve tested this swap and found that adding 1 tbsp nutritional yeast enhances the umami depth, making up for the missing dairy richness. The celery crowns remain crispy and untouched by this change. 🌿

Gluten-Free Options

This recipe is naturally gluten-free, but if you want extra insurance, use certified gluten-free all-purpose flour like Bob’s Red Mill 1-to-1. The 1 tbsp flour we use for thickening is minimal, so cross-contamination isn’t a concern unless you’re highly sensitive.