Dairy-Free Homemade Chicken Noodle Soup
Warm, comforting, and completely dairy-free, this homemade chicken noodle soup is a wholesome twist on a classic favorite. Perfect for those with dietary restrictions or seeking a lighter alternative, this recipe combines tender shredded chicken, vibrant vegetables like carrots, celery, and onion, and aromatic herbs such as thyme and basil to create a deeply flavorful broth that satisfies with every spoonful. Egg-free wide noodles make it allergen-friendly, while a touch of fresh lemon juice and parsley brightens the dish beautifully. Ready in just 45 minutes and serving up to six, this must-try soup is ideal for busy weeknights or soothing cold-weather cravings. Simple, nourishing, and packed with flavor, your family will love every delicious and dairy-free bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- 8 cups chicken broth
- 8 ounces wide egg-free noodles or pasta
- 0.25 cup fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Season the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Add the chicken breasts to the pot and cook until browned on both sides, about 6-7 minutes per side. Remove the chicken and set aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook until the vegetables begin to soften, about 5 minutes.
Stir in the minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried basil, and 1 bay leaf. Cook for another 2 minutes until fragrant.
Pour in 8 cups of chicken broth and bring the mixture to a simmer.
Return the chicken breasts to the pot. Cover and simmer for 15 minutes or until the chicken is cooked through.
Remove the chicken from the pot and shred it with two forks.
Return the shredded chicken to the soup and add 8 ounces of wide egg-free noodles or pasta.
Cook the noodles or pasta according to the package instructions, usually about 8-10 minutes, until tender.
Stir in 0.25 cup of chopped fresh parsley and 2 tablespoons of lemon juice.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve hot, and enjoy your dairy-free homemade chicken noodle soup.
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7632 mg | 332% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 32.6 g | ||
| Protein | 189.1 g | 378% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 648 mg | 50% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 5460 mg | 116% | |
*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.
