This Dairy-Free Chicken Noodle Soup is warm and comforting, perfect for any day! With tender chicken, hearty noodles, and fresh veggies, it’s a delightful one-pot meal.
I’m a big fan of how easy this soup is to make. Just toss everything in a pot and let it simmer. Plus, who doesn’t love a big bowl when they’re feeling under the weather? 😊
Key Ingredients & Substitutions
Olive Oil: Great for sautéing the veggies, olive oil gives a nice flavor. If you’re not a fan, feel free to use coconut oil or avocado oil. Each adds its own unique taste!
Chicken Broth: Make sure to choose low-sodium and dairy-free broth. Homemade is fantastic if you have time, but store-bought works well too. For a vegetarian version, consider using vegetable broth.
Chicken Breasts: Boneless, skinless chicken breasts are lean and cook quickly. You can substitute with thighs for more flavor or use shredded rotisserie chicken for convenience.
Noodles: Egg-free noodles are a good pick for this soup. If you want a gluten-free option, use rice noodles or gluten-free pasta, adjusting cooking time as necessary.
Herbs: Fresh herbs like basil and parsley add brightness. Dried herbs work too—just use about one-third of the amount since dried herbs are more potent.
How Do I Make Sure My Chicken is Cooked Perfectly?
Cooking the chicken just right makes a huge difference in flavor and texture. Start by placing the chicken breasts in the boiling broth, and make sure to cook them gently to avoid drying out.
- After adding the chicken to the broth, reduce the heat to a simmer. This slow cooking helps it stay tender.
- Cooking for about 20-25 minutes is usually just right. You can check doneness by slicing into the thickest part; juices should run clear.
- Shredding the chicken while it’s warm allows it to absorb some broth back, making it even juicier!
These tips and ingredient suggestions will help you whip up a delicious, dairy-free chicken noodle soup that warms the heart! Enjoy your cooking!
Dairy-Free Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth (dairy-free)
- 2 boneless, skinless chicken breasts
- 6 ounces egg-free or regular noodles (e.g., linguine or fettuccine), broken into shorter pieces
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley, plus more for garnish
- 1/2 teaspoon dried basil or a few fresh basil leaves, chopped
- Salt and pepper to taste
For Garnish (Optional):
- Crispy bacon bits or dairy-free bacon alternative
- Fresh herbs for garnish (parsley, basil, or thyme)
How Much Time Will You Need?
This delicious Dairy-Free Chicken Noodle Soup will take approximately 10 minutes for prep and about 30 minutes for cooking. In total, you’ll need around 40 minutes from start to finish, making it an easy meal for any day of the week!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion, diced celery, and diced carrots. Sauté these together for about 5-7 minutes, or until the vegetables start to soften and the onion becomes translucent.
2. Adding Garlic:
Next, stir in the minced garlic and sauté for another minute until it’s fragrant. This step really helps to build up the flavor of the soup!
3. Pouring in the Broth:
Pour in the chicken broth and bring everything to a gentle boil. You want the soup nice and hot before adding the chicken.
4. Cooking the Chicken:
Add the whole chicken breasts into the boiling broth. Then reduce the heat to a simmer. Let the chicken cook for about 20-25 minutes or until it’s completely cooked through and no longer pink inside.
5. Shredding the Chicken:
Once the chicken is cooked, carefully remove it from the pot and place it on a cutting board to cool. Once it’s cool enough to handle, shred it into bite-sized pieces using two forks.
6. Cooking the Noodles:
While the chicken cools, add the noodles to the pot and cook them according to the package instructions until they are al dente. Be sure to stir them occasionally so they don’t stick together!
7. Combining Everything:
After the noodles are cooked, return the shredded chicken back into the pot. This will make sure every bowl is full of delicious chicken.
8. Seasoning the Soup:
Stir in the dried thyme, dried parsley, and basil. Season with salt and pepper to your taste. This is where you can adjust the soup to your personal preference!
9. Final Simmer:
Let everything simmer together for another 2-3 minutes so the flavors meld nicely.
10. Serving:
Serve the soup hot in bowls, garnished with fresh chopped herbs and optional crispy bacon bits for that extra touch of flavor and texture. Enjoy every spoonful!
This comforting, hearty soup is dairy-free and perfect for chilly days or when you’re craving something nurturing and delicious!
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Store-bought rotisserie chicken is a great time-saver. Just shred about 2 cups of the chicken and add it in step 7 after cooking the noodles, stirring to combine it with the broth without further cooking.
How Do I Make This Soup Gluten-Free?
To make this soup gluten-free, simply swap out the regular noodles for gluten-free pasta or rice noodles. Adjust the cooking time according to the package instructions to ensure they don’t get overcooked.
Can I Freeze Leftover Chicken Noodle Soup?
Yes, you can freeze leftovers! Allow the soup to cool completely before transferring it to an airtight container. It will keep for up to 3 months in the freezer. When ready to enjoy, thaw in the fridge overnight and reheat on the stove over low heat.
What Can I Use Instead of Chicken Broth?
If you don’t have chicken broth on hand, vegetable broth is an excellent substitute for a lighter flavor. You can also use water with added herbs and spices for a homemade broth feel!