Dairy-Free Hearty Chicken Noodles
Warm up your soul with this Dairy-Free Hearty Chicken Noodles recipe, a comforting classic made wholesome without a drop of dairy. Packed with tender shredded chicken, fresh vegetables like carrots, celery, and onions, and perfectly cooked dairy-free egg noodles, this dish delivers all the satisfaction of a rich chicken noodle soup while remaining friendly to lactose-intolerant and dairy-free diets. Infused with aromatic thyme, garlic, and bay leaves, every spoonful bursts with savory flavor, enhanced by a touch of fresh parsley at the end for a vibrant finish. Ready in under an hour and designed to serve six, this one-pot wonder is perfect for cozy weeknight dinners or soothing sick-day cravings. Whether you’re searching for a hearty family meal or a nurturing dairy-free alternative, this recipe checks all the boxes!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Begin by preparing your ingredients. Dice the onion, slice the carrots and celery, and mince the garlic cloves.
Step 2
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.
Step 3
Add the sliced carrots, celery, and minced garlic to the pot. Sauté for another 5 minutes, stirring occasionally until the vegetables start to soften.
Step 4
Add the chicken breasts to the pot, then pour in the low-sodium chicken broth. Ensure the chicken is submerged.
Step 5
Add the bay leaves, dried thyme, salt, and black pepper to the pot. Stir everything together.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Return the shredded chicken to the pot and stir it into the soup. Allow everything to heat through for another 2-3 minutes.
Step 10
Remove the bay leaves, taste the soup, and adjust the seasoning with more salt and pepper if needed.
Step 11
Serve the soup hot, garnished with freshly chopped parsley for added flavor and color.
Nutrition Facts
| Serving size | (2976.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1438.7 |
| Total Fat 50.3g | 0% |
| Saturated Fat 9.0g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 361.6mg | 0% |
| Sodium 3402.8mg | 0% |
| Total Carbohydrate 106.4g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 27.1g | |
| Protein 139.2g | 0% |
| Vitamin D 17.4IU | 0% |
| Calcium 235.6mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 2200.4mg | 0% |
Source of Calories