This cozy Dairy-Free Chicken Noodle Soup is warm and comforting! Made with tender chicken, veggies, and hearty noodles, it’s perfect for chilly days or when you’re feeling under the weather.
I love how easy it is to whip up and enjoy a big bowl! Plus, no dairy means everyone can dig in. Just grab a spoon and let that warm goodness chase away the blues! 😊
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing due to its flavor and health benefits. If you’re looking for a different taste, try avocado oil or melted coconut oil. Both work well!
Chicken Broth: Make sure to pick a low-sodium option for better control over saltiness. If you want vegetarian, use vegetable broth instead. Just know it will change the flavor a bit!
Diced Chicken: I’m a fan of rotisserie chicken for its ease and flavor. You can also use leftover chicken or even shredded turkey from the holidays!
Noodles: Egg-free noodles are ideal for a dairy-free option. If you’re gluten-free, try rice noodles or gluten-free pasta. They’ll work just fine!
Fresh Herbs: Fresh parsley brightens up the soup! I recommend adding it just before serving for the best flavor. You can swap dried herbs with fresh ones if you have them – just use about three times the amount!
How Do You Get the Best Flavor in Your Soup?
To really boost the flavor of your soup, focus on your sautéing technique. Start with the onion, carrots, and celery. Cooking these until they soften provides a flavorful base.
- Heat your pot on medium before adding olive oil. This helps create a nice sear!
- Don’t rush the cooking process. Stir occasionally and let them develop a nice color, around 5-7 minutes.
- Add garlic last, as it only needs a minute to bloom its flavor and can burn easily!
Also, a good simmer with the chicken broth and herbs allows flavors to meld beautifully. Taste and adjust with salt and pepper after adding the chicken too!
Dairy-Free Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 8 cups low-sodium chicken broth (ensure dairy-free)
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 2 cups egg-free or regular egg noodles (check if wanting fully dairy-free and allergen-free)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley, plus extra fresh parsley for garnish
- Salt and black pepper to taste
- Optional: 2 slices of cooked bacon, crumbled (for garnish)
How Much Time Will You Need?
This delightful dairy-free chicken noodle soup will take you about 15 minutes to prep and around 30 minutes to cook. In total, you’re looking at about 45 minutes from start to finish. Perfect for a wholesome weeknight dinner or a comforting meal any day!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion, sliced carrots, and celery. Stir occasionally, and cook for about 5-7 minutes, or until the vegetables have softened and the onion is translucent.
2. Add Garlic:
Add the minced garlic to the pot and cook for an additional 1 minute. This will really bring out the flavor, so keep an eye on it to avoid burning!
3. Pour in the Broth:
Carefully pour in the chicken broth. Allow it to come to a boil, and then enjoy the lovely aromas filling your kitchen!
4. Season & Simmer:
Once boiling, reduce the heat to medium-low. Stir in the dried thyme and dried parsley. Let it simmer for about 10 minutes to blend all those delicious flavors together.
5. Add Chicken:
Now, add the cooked shredded chicken to the pot. Stir well to combine with the other ingredients.
6. Cook the Noodles:
Add your chosen noodles to the soup. Cook according to package instructions, usually about 7-10 minutes, until they are tender but still have a bite to them.
7. Final Seasoning:
Season the soup with salt and black pepper to taste. Remember to taste as you go to get that perfect seasoning!
8. Serve & Enjoy:
Once everything is cooked, serve the soup hot. Garnish with fresh chopped parsley and crumbled bacon if you like. Enjoy your comforting bowl of dairy-free chicken noodle soup!
This soup is not just delicious but also provides a warm hug in a bowl on a chilly day! 😊
Can I Use a Different Type of Chicken?
Absolutely! If you don’t have cooked shredded chicken, you can use raw chicken breast or thighs. Just dice them and add them to the pot after sautéing the vegetables, cooking until they’re fully cooked through before adding the broth.
Can I Make This Soup Vegetarian?
Yes! Simply substitute the chicken broth with vegetable broth and omit the chicken. You could also toss in some tofu or more vegetables for added protein and flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a splash of broth if it’s too thick.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
