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Gluten-Free Chicken Noodle Soup (Dairy-Free)


  • Author: Felicia Lim
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

When the weather’s cold outside, a comforting bowl of this gluten-free chicken noodle soup is sure to warm you up inside out! Delicious and filling, it’s the perfect meal for chilly winter days, or when you’re feeling under the weather. Dairy-free too.


Ingredients

Units Scale

For the Chicken Noodle Soup:

For the Optional Slurry (to Thicken the Soup):

For Garnishing:

  • 1 tablespoon fresh parsley, for sprinkling

Instructions

  1. Prepare Mise en Place: Chop the carrots, onions and celery.
  2. Sauté Chopped Veggies: Heat up the olive oil in a large pot. Sauté the chopped carrots, onions, and celery in a large saucepan with the olive oil until the onions are translucent and the carrots are golden.
  3. Add Raw Chicken Slices: Slice each chicken breast into 3 to 4 pieces and add them to the sautéed veggies. Add ground pepper, salt, dried thyme, bay leaves, and chicken broth. Bring the soup to a boil and then reduce the heat.
  4. Simmer: Keep your soup on low heat, letting it simmer for 5-8 minutes or until the chicken is cooked through..
  5. Shred Cooked Chicken: Once the chicken is cooked, shred it. Remove chicken from the soup and place it onto a plate or cutting board, then use a fork and a knife to separate chicken meat.
  6. Return Shredded Chicken to Soup: When you finish, bring it back to the pot.
  7. Add Noodles: Add dry gluten-free pasta noodles and cook it following its package directions.
  8. Prepare Slurry (Optional): If you prefer a thicker soup texture, you can make a slurry to add to the soup. In a small bowl, prepare the slurry by mixing the warm cashew milk, cornstarch, and grated dairy-free parmesan until combined. Add the slurry mixture to the soup and stir for two minutes before turning off the heat. Taste and add extra salt if necessary.
  9. Garnish and Serve: Serve warm with fresh parsley on top.

Notes

Olive Oil: I like using extra virgin olive oil for its flavor, but you can also use other vegetable oils that you have on hand (such as sunflower oil, corn oil, avocado oil, coconut oil).

Onion: I used a yellow onion, but you can use a white onion too if you prefer.

Carrot: I like cutting the carrots into round circles, but you can cut them into small cubes if you prefer.

Celery: I like the taste that celery adds to the soup, so make sure you add it in, unless you don’t enjoy celery.

Garlic: Fresh garlic imparts a beautiful taste to the chicken soup, so make sure you add it in.

Chicken Breasts: I used skinless, boneless chicken breasts because it has a lower fat content, but you can also use other chicken parts if you prefer.

Herbs: I like a combination of dried thyme and bay leaves, but you can use other dried herbs as well (such as dried rosemary, oregano, or dried parsley).

Chicken Broth: You can either use homemade chicken broth or store-bought chicken broth. Alternatively, chicken stock or vegetable stock will work as well.

Gluten-Free Pasta Noodles: I used gluten-free fusilli pasta, but you can use other types of gluten-free pasta you prefer. Alternatively, if you are not Celiac or gluten-intolerant, feel free to use normal egg noodles instead.

Salt: I used fine table salt, but go ahead and use sea salt or fine Himalayan pink salt instead.

Ground Black Pepper: I like adding a dash of black pepper for a kick of heat. Alternatively, you can also use chili powder if you prefer.

Cashew Milk: I like using an unsweetened version of my homemade cashew milk, but any non-dairy milk will work (such as almond milk, tigernut milk, rice milk, soy milk).

Cornstarch: The cornstarch helps to thicken the chicken soup. If you don’t have cornstarch, you can use tapioca starch or arrowroot starch instead.

Parmesan Cheese: I’ve used a dairy-free parmesan cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use a normal parmesan cheese instead.

Cook Just the Right Amount of Pasta: When reheated, noodles will be soggy, so my advice is to cook the amount of pasta you’ll consume each time.

Storing: Store leftovers in an airtight container in the fridge for up to five days. Reheat leftovers in a pot on the stove on medium heat for a few minutes.

Meal Prep: To meal prep, follow the recipe till step 6 and then continue with the rest when ready to serve. You can freeze the soup in portions to prepare for any weeknight dinner.

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: gluten-free chicken noodle soup

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