Soy-Free Classic Chicken Soup
Warm, comforting, and completely soy-free, this classic chicken soup recipe brings wholesome goodness to your table. Featuring tender shredded chicken, rich homemade broth, and hearty vegetables like carrots and celery, this recipe captures the essence of traditional flavors with a simple yet nourishing twist. Fresh herbs such as thyme and parsley infuse the soup with aromatic depth, while the addition of egg noodles creates a satisfying, complete meal. A touch of bright lemon juice enhances the taste, ensuring every spoonful is both vibrant and warming. Perfect for soothing the soul on chilly days or serving as a timeless family favorite, this soy-free chicken soup is easy to prepare and delivers all-day flavor with just 20 minutes of initial prep. Ideal for gluten-conscious eaters or those avoiding soy, this dish can also be customized and paired with fresh bread or a light salad for a complete dinner option. Suitable for 8 servings, it’s the ultimate comfort food to share and enjoy!
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Recipe Information
Ingredients
- 1 3-4 pounds whole chicken
- 4 medium, peeled and sliced carrots
- 4 medium, sliced celery stalks
- 1 large, chopped yellow onion
- 4 minced garlic cloves
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 bunch fresh parsley
- 1 teaspoon black peppercorns
- 2 teaspoons salt
- 12 cups water
- 2 cups egg noodles
- 2 tablespoons lemon juice
Instructions
Place the whole chicken in a large stockpot. Add the carrots, celery, onion, garlic, bay leaves, thyme, parsley, black peppercorns, and salt.
Pour the water over the chicken and vegetables until the ingredients are fully submerged.
Bring the pot to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
Simmer uncovered for about 90 minutes, skimming off any foam or impurities that rise to the surface occasionally.
Carefully remove the chicken from the pot and place it on a cutting board to cool slightly.
Strain the broth through a fine-mesh sieve into another pot or large bowl, discarding the solids. Return the strained broth to the stockpot.
Remove the skin and bones from the chicken, then shred the meat into bite-sized pieces.
Return the chicken meat to the broth and bring it back to a simmer over medium heat.
Add the egg noodles to the simmering broth and cook for 8-10 minutes, or until the noodles are tender.
Stir in the lemon juice and taste the soup for seasoning, adding more salt if necessary.
Serve hot, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 5918 mg | 257% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 38.6 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 863 mg | 66% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4591 mg | 98% | |
*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.
