This warm and comforting Dairy-Free Chicken Noodle Soup is perfect for chilly days. Tender chicken, fluffy noodles, and colorful veggies swim in a tasty broth that warms your heart!
I love how this soup is easy to make and always brings a smile. It’s like a big, cozy hug in a bowl. Serve it with some crackers, and you’ve got a meal that feels like home! 🥣😊
Key Ingredients & Substitutions
Olive Oil: This adds a nice richness. You could use avocado oil or coconut oil instead if you prefer a different flavor or need an alternative.
Chicken Broth: Look for low-sodium, dairy-free broth. Homemade broth is the best, but if you’re in a pinch, store-bought works too. Vegetable broth can also be a good substitute, just keep the flavors in mind.
Noodles: I use wide egg-free noodles to keep it dairy-free. You can swap them for gluten-free pasta or even spiralized zucchini for a lighter option.
Shredded Chicken: Leftover shredded rotisserie chicken is my go-to for convenience. You can also use shredded turkey or chickpeas for a plant-based version.
How Do You Get the Best Flavor from Your Vegetables?
Cooking the vegetables until they’re soft really helps to unlock their natural sweetness and flavor. Here’s how to ensure they’re perfect:
- Start with medium heat to allow the veggies to sweat and soften without browning.
- Stir occasionally to prevent them from sticking or burning—this helps them cook evenly.
- Add garlic after the other vegetables are softened. This way, it won’t burn and will keep its fragrant taste.
These small tweaks make a big difference in overall flavor! Enjoy your soup! 🍲
Dairy-Free Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 large carrots, finely chopped
- 3 cloves garlic, minced
- 8 cups chicken broth (dairy-free, low sodium)
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 3 cups cooked shredded chicken breast
- 6 ounces wide egg-free noodles or other egg-free pasta
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This delicious dairy-free chicken noodle soup takes about 10 minutes to prepare and 30 minutes to cook, totaling around 40 minutes from start to finish. It’s quick enough for a weeknight dinner, but comforting enough to serve for a special occasion!
Step-by-Step Instructions:
1. Sauté the Veggies:
Begin by heating the olive oil in a large pot over medium heat. Add the finely chopped onion, chopped celery, and carrots, stirring occasionally. Cook this mixture until the vegetables soften, which should take about 5-7 minutes.
2. Add Garlic:
Once the vegetables are tender, stir in the minced garlic. Cook for another minute until it becomes fragrant, making sure not to let it burn.
3. Build the Broth:
Pour in the chicken broth and then add the dried parsley, thyme, sage, bay leaves, and some salt and pepper. Bring everything to a boil, then lower the heat and let it simmer for about 15 minutes. This allows all the flavors to come together beautifully.
4. Add Chicken:
After simmering, stir in the shredded chicken and let the soup simmer for an additional 5 minutes. This is when the chicken warms through and infuses more flavor into the broth.
5. Cook the Noodles:
While the soup is simmering, cook the noodles in boiling water according to the package instructions until they’re al dente. Drain them and give them a quick rinse under cold water to stop the cooking process.
6. Assemble the Soup:
Once the soup is nearly ready, remove the bay leaves from the pot. Just before serving, stir in the cooked noodles to the hot soup, so they stay fresh and don’t get mushy.
7. Final Touches:
Give the soup a taste, adjusting the salt and pepper as needed. It’s all about your personal preference! Ladle the hot soup into bowls and garnish with fresh parsley if you like.
This dairy-free chicken noodle soup makes for a hearty meal that’s comforting and full of flavor. Perfect for any day! Enjoy your warm bowl of goodness! 🍲❤️
Can I Use Homemade Chicken Broth?
Absolutely! Homemade chicken broth can add an extra depth of flavor to your soup. Just make sure to strain it well and keep it dairy-free. If you have time, simmer the broth with herbs and vegetables for even more richness.
What Noodles Can I Substitute for Egg-Free Noodles?
If you can’t find egg-free noodles, any gluten-free pasta works well, such as rice noodles or quinoa pasta. Spiralized zucchini is a great low-carb alternative, though you’ll want to add it at the end to prevent it from becoming too soft.
Can I Make This Soup Vegan?
Yes! Simply replace the chicken and chicken broth with cubed tofu or chickpeas for protein and use vegetable broth instead of chicken broth. Make sure all your noodles are egg-free, and you’ll have a delicious vegan version!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water to loosen it up and warm it gently on the stove or in the microwave.