Crock Pot Chicken Noodle Soup Dairy Free
Warm, comforting, and completely dairy-free, this Crock Pot Chicken Noodle Soup is the ultimate feel-good dish for cooler days or when you're craving something wholesome and nourishing. Packed with tender shredded chicken, vitamin-rich carrots and celery, and flavorful garlic and herbs, this slow cooker soup is as simple as it is delicious. The egg-free noodles make it an allergy-friendly option, while the long, slow cook in low-sodium chicken broth ensures maximum flavor with minimal effort. Perfect for meal prepping or feeding a crowd, this recipe requires just 15 minutes of prep time, letting your crock pot do the hard work. Serve it piping hot with a sprinkle of fresh parsley for a cozy, homemade meal you’ll want to make again and again!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 3 medium Carrots (peeled and sliced)
- 3 stalks Celery (sliced)
- 1 medium Yellow onion (diced)
- 3 cloves Garlic (minced)
- 8 cups Chicken broth (low-sodium)
- 2 leaves Bay leaves
- 1 teaspoon Dried thyme
- 0.5 teaspoons Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 6 ounces Egg-free noodles (wide or thin)
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Place the chicken breasts at the bottom of the crock pot.
Add sliced carrots, celery, diced onion, and minced garlic on top of the chicken.
Pour in the chicken broth, ensuring it covers the ingredients.
Add bay leaves, dried thyme, dried rosemary, salt, and black pepper. Gently stir to combine seasonings evenly.
Cover the crock pot with a lid and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Once the chicken is fully cooked and tender, remove the breasts from the crock pot and shred them using two forks. Discard any large pieces and return the shredded chicken to the pot.
About 20 minutes before serving, add the egg-free noodles to the soup and allow them to cook until tender (approximately 15-20 minutes).
Taste and adjust the seasoning if needed. Remove the bay leaves before serving.
Ladle the soup into bowls, garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.4 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 508 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
