This Dairy-Free Chicken Noodle Soup is a warm and cozy dish that’s perfect for chilly days. It features tender chicken, colorful veggies, and hearty noodles all in a flavorful broth!
It’s like a big hug in a bowl! I love making this on rainy days and curling up with a nice book. And guess what? You won’t miss the dairy in this tasty soup!
Key Ingredients & Substitutions
Olive Oil: This adds a nice flavor base to the soup. If you’re out, you can use vegetable oil or coconut oil. I find that olive oil gives a lovely depth, but feel free to swap based on what you have.
Chicken Broth: Always opt for low-sodium to control the salt levels. If you’re vegetarian, use vegetable broth. Homemade broth can elevate the taste, but store-bought is convenient too!
Noodles: I recommend egg-free noodles for a strict dairy-free version, but regular egg noodles work if you don’t have an allergy. Rice noodles are a great gluten-free option as well.
Chicken: Leftover rotisserie chicken works great here. It saves time and adds a rich flavor. You can replace it with cooked chickpeas for a plant-based alternative.
How Do I Make Sure My Vegetables are Perfectly Cooked?
Cooking your veggies just right can enhance the soup’s flavor. Here’s how:
- Start by sautéing the onion, celery, and carrots for 5-7 minutes until they’re softened but not mushy.
- Add garlic only for a minute; you want it fragrant, not burned.
- Don’t skip simmering the broth with the veggies. It combines all the flavors beautifully.
Remember, the key is to respect the cooking times for each ingredient, so everything feels fresh and vibrant!
Dairy-Free Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 large carrots, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth (dairy-free)
- 2 cups cooked shredded chicken breast
- 8 ounces egg-free or your preferred dairy-free noodles (e.g., rice noodles or regular egg noodles if no egg allergy)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: cooked bacon bits (for topping)
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prepare and 30 minutes to cook, so you’ll be enjoying it in about 40 minutes total! It’s a quick and nourishing meal that’s perfect for busy nights.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes, until the vegetables are softened but still vibrant. This will form the delicious base of your soup!
2. Add Garlic:
Next, stir in the minced garlic and cook for just 1 minute until it becomes fragrant. Make sure not to burn the garlic to keep that sweet flavor.
3. Pour in Broth and Season:
Now, pour in the low-sodium chicken broth and add the dried thyme, dried parsley, and bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes. This allows all the flavors to combine beautifully.
4. Incorporate Chicken:
Add the cooked shredded chicken to the pot and stir well to combine it with the broth and veggies. This will make your soup hearty and satisfying!
5. Cook the Noodles:
Now it’s time to add the noodles! Follow the package instructions to cook them until tender, which is usually about 6-8 minutes. Stir occasionally to prevent sticking!
6. Final Seasoning:
Once the noodles are cooked, season your soup with salt and black pepper to taste. Remove the bay leaves and discard them.
7. Serve and Garnish:
Your dairy-free chicken noodle soup is ready to serve! Ladle the soup into bowls and garnish with fresh chopped parsley. If desired, sprinkle some cooked bacon bits on top for added flavor and crunch.
Enjoy this comforting, creamy-free, dairy-free chicken noodle soup that’s warm, wholesome, and oh-so-satisfying!
Can I Use Frozen Chicken in This Recipe?
Yes, you can absolutely use frozen chicken! Just make sure to thaw it completely before adding it to the soup. To thaw quickly, place the chicken in a sealed plastic bag and submerge it in cold water. Cook it until fully done before shredding and adding it to the soup.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply substitute the chicken with chickpeas or your favorite plant-based protein, and use vegetable broth instead of chicken broth. You’ll still get a hearty and satisfying soup!
What Type of Noodles Can I Use?
You can use egg-free noodles if you want a strict dairy-free recipe. Rice noodles work well as a gluten-free option too! If you prefer regular egg noodles and don’t have an egg allergy, feel free to use those instead.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave. If the noodles absorb too much broth, you can add a splash of water or broth to bring it back to the right consistency!