This Dairy-Free Chicken Noodle Soup is warm and comforting. It’s packed with juicy chicken, colorful veggies, and hearty noodles, all simmered in a tasty broth. Perfect for any day!
I love making this soup when I’m feeling under the weather. It’s easy to whip up, and the aroma fills the house with cozy vibes. Nothing like a bowl of goodness to make you smile! 😊
Key Ingredients & Substitutions
Olive Oil or Avocado Oil: I prefer using olive oil for sautéing because it adds a lovely flavor. Avocado oil is also great if you’re looking for a higher smoke point. You can use any light oil you have on hand, like canola or sunflower oil, if preferred.
Chicken Broth: Low-sodium chicken broth is a key player for flavor without overwhelming saltiness. If you don’t have chicken broth, vegetable broth works well too! Just be sure it’s dairy-free.
Noodles: I like egg-free noodles for this soup, but you can easily swap in gluten-free pasta or rice noodles. If you have a specific dietary need, rice noodles or spiralized veggies like zucchini can be a nice low-carb option.
Fresh Herbs: Dried herbs are fine, especially thyme and parsley, but fresh herbs elevate the taste. If you only have dried, use about one-third the amount. A squeeze of lemon at the end adds freshness too!
How Can I Avoid Soggy Noodles in My Soup?
This is a common issue when making chicken noodle soup. To keep your noodles perfectly tender but not mushy, consider cooking them separately. Here’s how:
- Cook the noodles according to package instructions in a separate pot. Drain and rinse lightly to remove excess starch.
- Add the cooked noodles to your bowls just before serving, then ladle the hot soup over them. This keeps them from cooking too long in the broth.
If you prefer to cook the noodles directly in the soup, keep an eye on them. Add them in the last 7-10 minutes of simmering to ensure they don’t overcook.
Dairy-Free Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 8 cups chicken broth (low sodium and dairy-free)
For Seasoning:
- 2 teaspoons dried thyme
- 2 teaspoons dried parsley, plus extra for garnish
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
For the Soup Components:
- 2 cups cooked shredded chicken breast
- 6 ounces egg-free or rice noodles (or any preferred dairy-free noodles)
- Juice of 1/2 lemon (optional, for brightness)
- Optional garnish: crispy fried onions or garlic chips (dairy-free)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes of cooking time, totaling about 40 minutes. It’s quick enough for a weeknight meal but comforting enough for a cozy dinner.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté the veggies for about 5-7 minutes, until they become soft and fragrant. This step gets the flavors started!
2. Add Garlic:
Stir in the minced garlic and continue to cook for another minute. Make sure to stir constantly to prevent the garlic from burning, which can make it taste bitter.
3. Mix in the Broth and Seasoning:
Pour in the chicken broth and add the dried thyme, parsley, rosemary, salt, and pepper. Stir everything together and bring the mixture to a simmer. This is where the magic starts to happen!
4. Simmer the Broth:
Let the broth simmer for about 15 minutes, allowing the flavors to combine and the vegetables to become tender. The aroma will fill your kitchen!
5. Add Chicken and Noodles:
Now, stir in the cooked shredded chicken and your choice of noodles into the pot. Allow it to simmer for an additional 7-10 minutes, just until the noodles are cooked through. If you’re using rice noodles, be sure to check the package for cooking time.
6. Brighten with Lemon:
If you like a little zing, stir in the juice of half a lemon at this point. It’ll give your soup a lovely fresh flavor!
7. Taste and Adjust:
Give your soup a taste and adjust the seasoning as necessary with more salt and pepper.
8. Serve and Enjoy!
Serve the soup hot, garnished with more fresh parsley and, if you like, some crispy fried onions or garlic chips for that extra crunch. Enjoy your delicious, heartwarming bowl of dairy-free chicken noodle soup!
Can I Use Frozen Vegetables Instead of Fresh?
Yes, you can use frozen vegetables to save time! Just add them directly to the pot when you would normally add the fresh ones. You’ll need to adjust cooking time slightly, as frozen veggies may take a bit longer to cook through.
How Long Does Leftover Soup Last in the Fridge?
Leftover soup can be stored in an airtight container in the fridge for up to 3-4 days. Just make sure to let it cool before refrigerating to maintain freshness. Reheat on the stovetop or in the microwave until it’s hot throughout!
Can I Add Other Proteins to This Soup?
Definitely! You can add other cooked proteins like turkey, tofu, or even beans for a vegetarian version. Just make sure they are already cooked before adding them to the soup.
What If I Don’t Have Chicken Broth?
If you don’t have chicken broth, you can substitute it with vegetable broth or even water, though using broth will provide more flavor. You can enhance water with added herbs and spices for a richer taste!