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!