Creamy Chicken Noodle Soup
When you think of comfort food, what comes to mind? For me, it’s a bowl of creamy, savory chicken noodle soup that feels like a warm hug. But this isn’t just any chicken noodle soup – my recipe is gluten-free, dairy-free, and so rich and flavorful that you’ll want to make it any time of year, not just during the colder months. It’s legit my favorite soups to make! Check out more Recipes here and follow my on instagram!
You’ll Love This Soup All Year Long
This recipe combines tender chicken, gluten-free noodles, and a creamy broth made without dairy. It’s packed with hearty, comforting flavors yet feels light enough to enjoy on a cool spring evening or a breezy summer night. The secret to its creamy texture? A dairy-free blend of coconut milk and broth, thickened to perfection. The result is a luscious soup that satisfies all your cravings without weighing you down.
You can totally serve it as a main dish, pair it with a variety of sides, or top it with your favorite garnishes to make it your own.
Creamy Gluten Free Chicken Noodle Soup
My Creamy Gluten Free Chicken Noodle soup is one of my favorite soups to make all year long! It's gluten and dairy free too! Still creamy and a delicious comforting bowl to make for lunch or dinner!
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Servings: 5 people
Equipment
- 1 Cast Iron Dutch Oven Pot
Ingredients:
- 2 tbsp. Miyoko's Creamery Salted Plant Milk Vegan Butter
- 1/2 large Yellow Onion diced
- 3 stalks Celery diced
- 3 large Carrots diced
- 1 tbsp. Italian Seasoning
- 1 tsp. Red Pepper Flakes
- 2 tbsp. Olive Oil
- 1 Salt & Pepper to taste
- 10 cloves Garlic minced
- 1 can Coconut Cream
- 1/2 cup Dry White Wine
- 3 medium Potatoes diced
- 1 Bay Leaf
- 6 cups Chicken Broth
- 1/2 juice Lemon
- 1/4 cup Fresh Parsley
- 2 tbsp. Dill
- 1 tbsp. Rosemary
- 1 tbsp. Thyme
- 1/2 box Gluten Free Noodles
- 1 lb. Store bought Shredded Chicken or 2 Chicken Breasts
Instructions:
- Cook noodles in salt water, drain and set aside.
- In a large post, heat your butter & olive oil over medium heat.
- Add your onion, celery and carrot with salt & pepper, Italian seasoning and red pepper flakes and simmer for about 8 minutes.
- Add your garlic and cook for 30 seconds and then pour your wine and simmer for a few minutes.
- Add chicken broth, stir in diced potatoes, bay leaf and parsley. Bring to a boil for about 15 minutes. Until potatoes are cooked.
- Add your shredded chicken.
- Stir in your coconut cream, lemon juice, dill, rosemary and thyme. Let simmer for 10 minutes on medium boil.
- Add your cooked noodles to the pot and stir.
- Serve and top with Parmesan ( non-dairy ), lemon juice, red pepper flakes, olive oil and dill! Enjoy!
Notes:
If you do not want this to be dairy free or gluten free, you can replace with regular pasta and heavy cream!
Don’t Forget to Garnish!
Elevate each bowl with these simple garnishes:
- Parmesan Cheese & Olive Oil: For a creamy finish, drizzle a bit of olive oil on top and sprinkle with dairy-free parmesan. It adds a luxurious texture and boosts the flavor.
- Red Chili Flakes: Love a bit of heat? Sprinkle red chili flakes for a spicy kick that warms your palate.
- Fresh Herbs: Chop up some parsley, cilantro, or chives for a pop of freshness.
- Cracked Pepper: Finish with freshly cracked black pepper for a hint of spice.
Make It Your Own
Whether it’s a cozy winter evening or a summer night on the patio, this gluten-free and dairy-free creamy chicken noodle soup is a year-round winner. Pair it with one (or more!) of the sides above, and don’t forget to top it off with your favorite garnishes for a bowl of pure comfort. I hope you enjoy it as much as I do!
