Dairy-Free Comforting Chicken Noodle Soup
Warm up with this hearty, Dairy-Free Comforting Chicken Noodle Soup—a nourishing twist on the classic. Perfect for those seeking a lighter option or catering to dietary restrictions, this soup features tender shredded chicken, vibrant vegetables, and gluten-free, egg-free noodles simmered in a rich, herb-infused broth. With cozy flavors of thyme, oregano, and a hint of garlic, it’s a soothing recipe ideal for chilly days, quick weeknight meals, or battling a cold. Ready in just one hour and generously portioned for six servings, this dairy-free chicken noodle soup is wholesome, satisfying, and perfect for the whole family.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 1 pound chicken breast, boneless and skinless
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups egg-free noodles
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chicken breast to the pot along with the chicken broth, thyme, oregano, bay leaf, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to a simmer.
Cover the pot and let the soup simmer for about 20-25 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and set it aside to cool slightly.
Add the egg-free noodles to the pot and cook according to package instructions until tender, typically about 6-8 minutes.
While the noodles cook, shred the chicken using two forks.
Return the shredded chicken to the pot and stir to combine.
Remove the bay leaf, and adjust the seasoning with more salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7609 mg | 331% | |
| Total Carbohydrate | 349.5 g | 127% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 32.7 g | ||
| Protein | 222.9 g | 446% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 565 mg | 43% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 4949 mg | 105% | |
*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.
