Soy-Free Comforting Chicken Noodle Soup
Warm your soul with this hearty and wholesome Soy-Free Comforting Chicken Noodle Soup, a delicious twist on the classic favorite. Packed with tender shredded chicken, vibrant vegetables like carrots, celery, and onions, and perfectly cooked egg noodles, this comforting bowl of goodness skips soy-based ingredients for an allergen-friendly alternative. Infused with aromatic garlic, thyme, and a hint of parsley, this soup is gently simmered in rich chicken broth to develop layers of flavor. With just 15 minutes of prep time and a hands-off simmering process, it’s an ideal recipe for busy weeknights or whenever you crave a cozy meal. Perfect for family dinners or soothing moments on chilly days, this soy-free chicken noodle soup is as nourishing as it is satisfying. Serve it steaming hot with a sprinkle of fresh parsley for the ultimate comforting touch!
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Recipe Information
Ingredients
- 2 large chicken breasts
- 2 tablespoons olive oil
- 1 large, chopped onion
- 3 medium, diced carrots
- 3 diced celery stalks
- 3 minced garlic cloves
- 8 cups chicken broth
- 8 ounces egg noodles
- 1 whole bay leaf
- 1 teaspoon, chopped fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped parsley
Instructions
Begin by seasoning the chicken breasts with a pinch of salt and pepper on both sides.
In a large pot, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Pour in the chicken broth, and stir the mixture to combine.
Return the chicken breasts to the pot, along with the bay leaf and fresh thyme. Bring the soup to a boil, then reduce the heat to a simmer.
Cover the pot and let the soup cook for about 20 minutes or until the chicken is thoroughly cooked and tender.
Remove the chicken from the pot, shred it with two forks, and return it to the soup.
Add the egg noodles to the pot and let them cook according to the package instructions (usually about 8-10 minutes).
Season the soup with salt and black pepper to taste.
Discard the bay leaf before serving and stir in the fresh parsley.
Serve the soup hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 394 mg | 132% | |
| Sodium | 7816 mg | 340% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 36.8 g | ||
| Protein | 169.7 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4629 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.
