This Dairy-Free Chicken Noodle Soup is warm and cozy, packed with tender chicken, bright veggies, and hearty noodles. It’s perfect for chilly days or when you’re feeling under the weather!
I love how simple it is to make! Just put everything in one pot and let it simmer. It’s like a big hug in a bowl that everyone in the family can enjoy, even those with dairy allergies!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing the vegetables. If you want a different flavor, try coconut oil or avocado oil.
Chicken Broth: Ensure you choose low-sodium and dairy-free broth. Vegetable broth also works well if you want a lighter taste.
Noodles: I like using rice noodles for their easy chewiness. If you’re gluten-free, try gluten-free pasta blends or zucchini noodles for a veggie twist.
Chicken: Leftover rotisserie chicken is perfect for this soup. You can also use shredded turkey as a tasty alternative!
How Do You Achieve the Best Flavor in Your Soup?
Building flavor early on is key! Start by sautéing your aromatics like onions, celery, and carrots. Take your time here—about 5-7 minutes is ideal—until they’re soft and a bit sweet.
- Add minced garlic and cook for just 1 more minute; you want it fragrant but not burnt.
- When you add broth, let it come to a boil, then reduce it to let the herbs infuse.
- Season carefully throughout the cooking process. Always taste as you go! You can adjust it toward the end for the best flavor.
Dairy-Free Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, chopped
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth (ensure dairy-free)
- 2 cups cooked chicken breast, shredded
- 6 oz egg-free or your favorite dairy-free noodles (e.g., rice noodles, chickpea pasta)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- Optional: 1 bay leaf
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and 30 minutes to cook, totaling around 45 minutes. It’s perfect for a comforting weeknight meal or to enjoy on a chilly day!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onions, chopped celery, and diced carrots. Sauté these aromatic veggies for about 5-7 minutes, or until they start to soften and become fragrant.
2. Add the Garlic:
Next, stir in the minced garlic and cook for another minute. This will make your kitchen smell amazing!
3. Bring to a Boil:
Pour in the low-sodium chicken broth and crank up the heat to bring the mixture to a boil. As it heats, the flavors from the vegetables will start to infuse the broth.
4. Season and Simmer:
Once boiling, add the dried thyme, parsley, rosemary, the optional bay leaf, and season with salt and freshly ground black pepper. Reduce the heat to a simmer and let it cook for about 10 minutes. This allows the flavors to meld beautifully.
5. Add Chicken and Noodles:
Stir in the shredded cooked chicken and your choice of noodles. Simmer until the noodles are cooked through, usually around 8-10 minutes. Just check your noodle package to confirm the time!
6. Final Touches:
Before serving, remove the bay leaf (if you used one) and taste your soup. Adjust the seasoning with more salt and pepper as needed.
7. Serve and Enjoy:
Time to dig in! Serve the soup hot in bowls, garnished with fresh chopped parsley for a pop of color and flavor. Enjoy your comforting, dairy-free chicken noodle soup!
Can I Use Frozen Chicken in This Recipe?
Yes! You can use frozen chicken, but it’s best to thaw it first. To safely thaw, place the chicken in the fridge overnight or use the quick method by submerging it in a sealed plastic bag in cold water. Once thawed, cook the chicken thoroughly before shredding it for the soup!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to adding the noodles. Store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, reheat it and add the noodles, cooking for the time specified on the package to ensure they’re al dente.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. To reheat, simply thaw in the fridge overnight and then warm it on the stove, adding a splash of broth or water if it thickens too much.
What Can I Use Instead of Chicken Broth?
If you want a lighter option or are vegetarian, feel free to substitute with vegetable broth. Just ensure it’s labeled as dairy-free to meet the recipe’s requirements!