This Dairy-Free Chicken Noodle Soup is warm, hearty, and super comforting. It’s made with tender chicken, cozy noodles, and fresh veggies, all cooked in a tasty broth!
I love making this soup when I’m feeling under the weather. It’s like a hug in a bowl! Plus, it’s so easy, you can whip it up in no time. Perfect for chilly days! 🍲
Key Ingredients & Substitutions
Olive Oil: This adds healthy fats and a nice flavor to your soup. You can substitute it with avocado oil or coconut oil if you prefer. Both alternatives will bring their unique flavors.
Chicken Broth: Low-sodium broth is key for control over saltiness. Use vegetable broth for a vegetarian option or homemade broth for a richer taste. Just check that it’s dairy-free!
Noodles: Wide egg noodles are traditional, but you can use rice noodles for a gluten-free option. Check the package to confirm they’re dairy-free. Zucchini noodles or quinoa pasta are other great alternatives.
Shredded Chicken: Rotisserie chicken is a great time-saver! If you want a healthier option, cook some chicken breasts in advance or use canned chicken. Leftover turkey also works perfectly.
Herbs and Spices: Fresh herbs brighten the dish. If you don’t have fresh parsley or thyme, dried versions are fine. Use about 1/3 of the amount for dried herbs.
How Do I Get the Vegetables Perfectly Tender Without Losing Flavor?
The key to great vegetables in soup is to sauté them first. This step caramelizes the natural sugars and deepens the flavors. Here’s how:
- Start by heating the olive oil over medium heat.
- Add diced onion, carrots, and celery and sauté for about 5-7 minutes until they start to soften.
- Finally, add minced garlic and cook for another minute. This prevents the garlic from burning and keeps its flavor bright.
By following this technique, your soup will have a delicious, developed flavor profile! Just be patient and don’t rush through this step.
Dairy-Free Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2-3 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups low sodium chicken broth (ensure dairy-free)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- 2 cups cooked shredded chicken breast (rotisserie or poached)
- 6 ounces wide egg noodles or any preferred noodles (check for dairy-free status)
- Fresh parsley or thyme, chopped for garnish
- Optional: crispy bacon bits (ensure dairy-free for topping)
How Much Time Will You Need?
This comforting Dairy-Free Chicken Noodle Soup takes about 30 minutes to prepare and cook. You’ll spend about 10 minutes prepping the ingredients and 20 minutes cooking everything together. It’s quick enough for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables start to soften and the onion turns translucent.
2. Add Garlic:
Stir in the minced garlic and cook for another minute until fragrant. You want to smell that delicious garlic aroma wafting through your kitchen!
3. Pour in the Broth:
Next, pour in the chicken broth and then add the bay leaves, dried thyme, and dried parsley. Don’t forget to season with salt and freshly ground black pepper to taste.
4. Bring to a Boil:
Raise the heat to bring the soup to a boil, then reduce it to a simmer. Let it simmer uncovered for about 15 minutes until the vegetables are nice and tender.
5. Add Chicken and Noodles:
Stir in the shredded chicken, and add the noodles to the pot. Cook according to noodle package instructions, typically about 7-8 minutes, until the noodles are tender.
6. Final Touches:
Remove the bay leaves from the pot. Taste the soup and adjust the seasoning with more salt and pepper as needed.
7. Serve and Garnish:
Ladle the soup into bowls, and garnish with chopped fresh parsley or thyme. If you like, sprinkle on some crispy bacon bits for an extra special touch!
8. Enjoy:
Serve hot and enjoy your comforting bowl of dairy-free chicken noodle soup! Perfect for cozy evenings or anytime you need a little warmth and comfort!
This soup is rich with hearty chicken, tender noodles, and fresh herbs, all while being completely free of dairy, making it gentle on sensitive diets but still delicious and warming.
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just ensure it’s fully thawed before adding it to the soup. You can thaw it overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Once thawed, shred it and follow the recipe as directed!
Can I Make This Soup Ahead of Time?
Absolutely! You can make the soup in advance and store it in the fridge for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through. The flavors often deepen after a day, making it even tastier!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container. Reheat gently from frozen for a quick meal!
Can I Make This Soup Vegetarian?
Yes! To make it vegetarian, simply substitute the chicken broth with vegetable broth, and omit the chicken. You can add beans or tofu for protein and extra vegetables like mushrooms or spinach for more flavor!
