This dairy-free chicken noodle soup is like a warm hug in a bowl! Packed with tender chicken, fresh veggies, and hearty noodles, it’s comforting and delicious.
Whenever I’m under the weather or just need some cozy vibes, this soup does the trick. It’s super easy to make and perfect with a slice of crusty bread. Yum!
Key Ingredients & Substitutions
Olive Oil: This is my go-to oil for sautéing as it adds great flavor. If you need an alternative, feel free to use coconut oil or avocado oil, both of which are excellent for high heat.
Chicken Broth: Look for low sodium, dairy-free broth to control the saltiness. If you’re vegetarian, vegetable broth works just as well!
Chicken: I enjoy using shredded rotisserie chicken for convenience. If you prefer, cook and shred your own chicken breast or thighs. Tofu or chickpeas are good meat substitutes for a plant-based option.
Noodles: I recommend eggless noodles, but any pasta will do. Gluten-free pasta makes this recipe suitable for gluten sensitivities. Just check cooking times as they may vary.
How Do I Make Sure My Vegetables Are Perfectly Cooked?
Cooking the vegetables so they’re tender but not mushy is key to a great soup. Here’s how to do it:
- Start with medium heat to gently cook the veggies.
- Combine onions, carrots, and celery first. Sauté for 5-7 minutes until they soften.
- Adding garlic just at the end keeps its fresh flavor.
This method allows the vegetables to retain some texture and flavor without overcooking. Enjoy your cooking!
Dairy-Free Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 celery stalks, diced
- 3 medium carrots, diced
- 3 cloves garlic, minced
- 8 cups low sodium chicken broth (dairy-free)
- 2 cups cooked chicken breast, shredded or chopped
- 8 oz eggless or regular noodles (such as fettuccine or egg noodles)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- 4 slices bacon (optional, for garnish, omit for vegetarian or strict dairy-free)
- Fresh parsley or dill, chopped for garnish
How Much Time Will You Need?
This dairy-free chicken noodle soup takes about 15 minutes to prep and an additional 25 minutes to cook. In total, it will take around 40 minutes from start to finish, perfect for a quick and hearty meal any day of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté these veggies for about 5-7 minutes until they start to soften and the onions become translucent. This step builds the base flavor for your soup!
2. Add Garlic and Spices:
Once the vegetables are softened, add the minced garlic to the pot and cook for another minute until it’s fragrant. Then, pour in the chicken broth and stir in the dried thyme, parsley, bay leaf, salt, and pepper. Bring this tasty mixture to a boil.
3. Simmer and Combine:
After boiling, reduce the heat to simmer and add the shredded chicken into the pot. Let the soup simmer for about 10 minutes so the flavors can meld nicely.
4. Cook the Noodles:
While the soup is simmering, cook the noodles separately according to the package instructions until they are al dente. Once done, drain them and set aside for later.
5. Final Touches:
Before serving, remember to remove the bay leaf from the soup. Now, gently stir the cooked noodles into the soup. Give it a couple of minutes on low heat to warm everything through.
6. Optional Garnish:
If you’re using bacon, cook it in a separate pan until crispy, then crumble it for a lovely garnish. This adds a delightful crunch and flavor if you choose to include it!
7. Serve and Enjoy:
Ladle the hot soup into bowls, sprinkle with fresh parsley or dill, and top with crumbled bacon, if using. Enjoy your comforting, dairy-free chicken noodle soup!
This recipe is the perfect way to warm up on a chilly day, bringing together heartiness and flavor in every spoonful.
Can I Use Frozen Vegetables in This Recipe?
Yes! Frozen vegetables can work beautifully in this recipe. Just add them to the pot after sautéing the garlic, and adjust the cooking time as needed, typically reducing simmering time by a few minutes since frozen veggies might cook faster.
What If I Don’t Have Chicken Broth?
No worries! You can substitute with vegetable broth or even water, although the flavor might be milder. If using water, consider adding extra seasoning for depth. A splash of soy sauce or nutritional yeast can help enhance the flavor as well.
Can This Soup Be Made Ahead of Time?
Absolutely! You can make the soup in advance and store it in an airtight container in the fridge for up to 3-4 days. Just cook the noodles separately when you’re ready to serve to prevent them from getting mushy.
How Can I Make This Soup Thicker?
If you prefer a thicker soup, simply mix a tablespoon of cornstarch or flour with a little cold water to create a slurry. Stir it into the simmering soup towards the end of cooking until it thickens to your liking!