Soy-Free Comforting Chicken Noodle Soup

Warm your soul with this hearty and wholesome Soy-Free Comforting Chicken Noodle Soup, a cozy classic reimagined for those avoiding soy. Packed with tender shredded chicken, vibrant vegetables, fragrant garlic, and aromatic herbs like thyme and parsley, this soup is a nourishing hug in a bowl. Egg noodles soak up the rich, flavorful chicken broth, delivering the ultimate comfort with every bite. Perfect for chilly evenings or soothing a loved one under the weather, this soy-free recipe is quick to prepare, coming together in just under an hour. Serve it steaming hot with a sprinkle of fresh parsley for a simple yet satisfying meal that feels like home. Ideal for meal prep or family dinners, this gluten-friendly twist on traditional chicken noodle soup will have everyone asking for seconds!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Begin by seasoning the chicken breasts with a pinch of salt and pepper on both sides.

Step 2

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.

Step 3

In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

Step 4

Add the minced garlic and sauté for another minute until fragrant.

Step 5

Pour in the chicken broth, and stir the mixture to combine.

Step 6

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.

Step 7

Cover the pot and let the soup cook for about 20 minutes or until the chicken is thoroughly cooked and tender.

Step 8

Remove the chicken from the pot, shred it with two forks, and return it to the soup.

Step 9

Add the egg noodles to the pot and let them cook according to the package instructions (usually about 8-10 minutes).

Step 10

Season the soup with salt and black pepper to taste.

Step 11

Discard the bay leaf before serving and stir in the fresh parsley.

Step 12

Serve the soup hot, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(3707.6g)

Amount per serving	% Daily Value*
Calories	1656.6

Total Fat 49.4g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 394.5mg	0%
Sodium 7816.3mg	0%
Total Carbohydrate 129.7g	0%
Dietary Fiber 23.5g	0%
Total Sugars 36.8g
Protein 169.7g	0%

Vitamin D 0.2IU	0%
Calcium 646.4mg	0%
Iron 14.8mg	0%
Potassium 4629.4mg	0%

*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.

Source of Calories

Fat: 27.1%

Protein: 41.3%

Carbs: 31.6%