Dairy-Free Hearty Chicken Noodles
Warm, comforting, and entirely dairy-free, this Hearty Chicken Noodles recipe is a nourishing twist on the classic chicken noodle soup that everyone loves. Packed with tender shredded chicken, vibrant carrots, celery, and aromatic garlic, all simmered in a rich low-sodium chicken broth, this dish is deliciously wholesome and ideal for those with dietary restrictions. Dairy-free egg noodles add the perfect chew, while dried thyme and bay leaves infuse the soup with delicate herbal notes. Ready in just about an hour, this recipe is perfect for busy weeknights or cozy weekends. Serve it piping hot, topped with a sprinkle of fresh parsley, and enjoy a bowl of hearty goodness that’s both satisfying and simple to make. Perfect for anyone seeking a healthy comfort food alternative, its dairy-free nature makes it universally approachable.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 stalks celery stalks
- 3 cloves garlic cloves
- 8 cups low-sodium chicken broth
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces egg noodles (dairy-free)
- 2 tablespoons fresh parsley
Instructions
Begin by preparing your ingredients. Dice the onion, slice the carrots and celery, and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until slightly translucent.
Add the sliced carrots, celery, and minced garlic to the pot. Sauté for another 5 minutes, stirring occasionally until the vegetables start to soften.
Add the chicken breasts to the pot, then pour in the low-sodium chicken broth. Ensure the chicken is submerged.
Add the bay leaves, dried thyme, salt, and black pepper to the pot. Stir everything together.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes until the chicken is thoroughly cooked through.
Once the chicken is cooked, remove it from the pot and place it on a cutting board. Use two forks to shred the chicken and set it aside.
Increase the heat to bring the soup back to a boil, then add the dairy-free egg noodles. Cook according to the package instructions, usually about 7-8 minutes, until they are tender.
Return the shredded chicken to the pot and stir it into the soup. Allow everything to heat through for another 2-3 minutes.
Remove the bay leaves, taste the soup, and adjust the seasoning with more salt and pepper if needed.
Serve the soup hot, garnished with freshly chopped parsley for added flavor and color.
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 3427 mg | 149% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 18.0 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2139 mg | 46% | |
*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.
