This Dairy-Free Chicken Noodle Soup is warm, comforting, and perfect for chilly days. With tender chicken, soft noodles, and flavorful veggies, it’s a great twist on a classic favorite!
I love how simple it is to whip up. Just toss everything in the pot and let it do its thing. Bonus: my family can’t get enough of it, and neither can I! 🍜
Key Ingredients & Substitutions
Olive Oil or Avocado Oil: Both oils work well in this soup. I lean towards avocado oil for its higher smoke point, but olive oil is fantastic too. You can also use coconut oil for a hint of sweetness.
Chicken Broth: A good quality broth is key for flavor. If you’re short on time, store-bought is fine, just check for any hidden dairy. Homemade broth is always a winner, though.
Shredded Chicken: Rotisserie chicken makes this super easy, but you can use leftover cooked chicken or even diced tofu for a plant-based version. Just adjust your seasoning accordingly.
Noodles: Wide egg-free noodles are fantastic, but I often switch things up with whole wheat or gluten-free options. You can even use zucchini noodles for a lighter choice!
What’s the Best Way to Sauté Vegetables Perfectly?
Sautéing is crucial to building flavor in this soup. Here’s how to do it right:
- Start by heating the oil in your pot over medium heat. Add the veggies once the oil is shimmering.
- Keep stirring to avoid burning, and let them soften for about 5-7 minutes. The goal is tender veggies and a bit of browning.
- If you want extra depth, you can add a pinch of salt right away, but avoid adding too much at this step since the broth will ultimately season the soup.
Taking the time to properly sauté will give your soup a richer flavor—definitely worth it!
Dairy-Free Chicken Noodle Soup
Ingredients You’ll Need:
Vegetables:
- 1 tablespoon olive oil or avocado oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
Soup Base:
- 8 cups dairy-free chicken broth (homemade or store-bought)
- 2 cups cooked shredded chicken breast (rotisserie chicken works well)
Noodles:
- 6 ounces wide egg-free noodles or other favorite noodles (gluten-free if desired)
Herbs and Seasoning:
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
- Salt and ground black pepper, to taste
Optional Garnish:
- crispy fried onions or bacon bits (ensure dairy-free)
- fresh chopped parsley
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time, plus 20 minutes of cooking. The total time from start to serving is around 40 minutes. Perfect for a quick and warm meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive or avocado oil over medium heat. Add the diced onion, minced garlic, sliced carrots, and sliced celery. Cook for about 5-7 minutes or until the vegetables are tender and the onion is translucent, stirring occasionally.
2. Add the Broth:
Pour in the dairy-free chicken broth and bring the mixture to a boil over high heat. Once boiling, reduce the heat to a gentle simmer.
3. Season the Soup:
Add the dried thyme and parsley to the pot. Season with salt and pepper to taste, and let it simmer for about 10 minutes to allow the flavors to meld.
4. Incorporate the Chicken:
Stir the shredded cooked chicken into the pot. Continue to simmer for another 5 minutes for the chicken to heat through.
5. Cook the Noodles:
In a separate pot, cook the egg-free noodles according to the package instructions until they are just al dente. Drain and set aside.
6. Combine Noodles and Soup:
Just before serving, stir the cooked noodles into the soup to combine. This helps prevent the noodles from getting too soft.
7. Serve and Garnish:
Ladle the warm soup into bowls. Top with fresh parsley and sprinkle on optional crispy fried onions or bacon bits for a delightful crunch.
8. Enjoy Your Soup!
Serve hot and savor the deliciousness of this comforting, dairy-free chicken noodle soup!
This recipe is not only delightful but also perfect for anyone with dairy allergies or sensitivities, ensuring you enjoy a hearty bowl without compromising on flavor. Happy cooking!
Can I Use Different Noodles?
Absolutely! While this recipe calls for wide egg-free noodles, you can substitute them with gluten-free noodles, whole wheat pasta, or even zucchini noodles for a low-carb option. Just make sure to adjust the cooking times accordingly based on the noodles you choose.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply omit the chicken and replace the chicken broth with a vegetable broth. You can add extra protein using beans or tofu, and adjust the seasoning to enhance the flavor!
Can I Store Leftovers?
Yes, you can! Store any leftover soup in an airtight container in the fridge for up to 3 days. Just note that the noodles may absorb some broth over time. To reheat, add a splash of broth and warm it on the stove or in the microwave.
Can I Freeze This Soup?
Absolutely! This soup freezes well. After it has cooled, transfer it to a freezer-safe container and freeze for up to 3 months. To enjoy, thaw in the fridge overnight and reheat on the stove, adding extra broth if necessary to restore the original consistency.