There's nothing more cozy and comforting than Creamy Chicken Noodle Soup. So why not take it to the next level with a boost of protein and a dairy-free, creamy broth? It's the perfect pick-me-up for any occasion!
You need a big bowl of this soup. It's so hearty and cozy, and can be served on its own or with a great sandwich on the side. This is also a one-pot recipe - so no extra dishes - and only takes about 40 minutes of your time from chopping veggies to serving! Let's get into it!
Ingredients
- Chicken Breasts - Chicken breasts have tons of lean protein and make an amazing pair with this soup.
- Veggies - Freshly chopped celery, carrots, and onion are the traditional base for chicken noodle soup. You can't go wrong here!
- Chicken Bone Broth - Bone broth is a great way to get more protein out of your dishes! It's an easy swap for regular chicken stock in any recipe.
- Almond Milk/Cornstarch - To keep this soup dairy-free, we're using unsweetened almond milk instead of heavy cream or half/half. And a quick cornstarch slurry is the perfect way to thicken the soup without changing the flavor profile.
- Wide Egg Noodles - I'm personally a fan of egg noodles in my chicken noodle soup. It just feels like home! You can substitute this out for your favorite pasta.
How to Make Chicken Noodle Soup Creamy without Dairy
Our household isn't completely dairy-free (*ahem*, ice cream anyone?) but we do make sure to cook with/drink non-dairy milks. So getting the creaminess without heavy cream takes almost no effort, all thanks to cornstarch and unsweetened almond milk!
- Start by chopping your veggies into evenly-sized pieces, and season your chicken breasts.
- In a dutch oven, sear the chicken on medium heat until they are golden brown on both sides.
- Pour in your chicken bone broth, veggies, seasonings, and herbs.
- Cover the pot and simmer on low heat for about 20 minutes, until your chicken breasts are cooked.
- Remove the chicken and shred or chop it into bite-sized pieces.
- Combine cornstarch with some cold water to make a slurry - this is the key to get that creaminess without any dairy.
- Whisk in the slurry and the almond milk to your broth. Add your egg noodles and your cooked chicken back in, and everything's ready to go once your noodles are soft!
Variations/Substitutions
- You can make this vegetarian by substituting the chicken for tofu or tempeh. You could also leave out the meat/meat subs in general, and load up on extra veggies!
- Up the protein by using your favorite protein pasta like spaghetti or bow-tie shapes.
- Serve with your favorite crackers, yeast rolls, cheddar biscuits, or a delicious Fried Green Tomato BLT.
Other Comforting Soup Recipes You'll Love!
Chicken Pot Pie Soup (Non-Dairy!)
Creamy Chicken Noodle Soup (Dairy-Free)
Creamy Chicken Noodle Soup is hearty, protein-packed, and surprisingly dairy-free! This is the perfect meal to make when the weather isn't pretty or your household isn't feeling their best.
Ingredients
- 4 count celery hearts chopped
- 3 count whole carrots sliced into rounds
- ½ count yellow onion diced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Adobo seasoning
- 2 teaspoon smoked paprika
- 1 ½ pounds chicken breasts about 2 pieces
- 4 cups chicken bone broth
- 1 teaspoon ground thyme
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon ginger paste
- ½ teaspoon black pepper
- 2 tablespoon cornstarch
- cold water to make a cornstarch slurry
- 4 cups unsweetened almond milk or oat, soy, etc.
- 8 ounces wide egg noodles
- 1 teaspoon chicken bouillon (optional - taste before adding)
Instructions
- Season your chicken with the Adobo seasoning and paprika.
- Add the olive oil to a large dutch oven. Brown the seasoned chicken on medium heat, about 4 minutes each side.
- Add your chopped celery, carrots, and onion to the pot.
- Stir in the chicken bone broth, seasonings, and herbs (except for the optional chicken bouillon).
- Cover, and turn the heat to low. Simmer for about 25 minutes.
- Remove the chicken (it should be cooked) and chop/shred, then set aside.
- In a small bowl, mix the cornstarch and a bit of cold water until you have a cornstarch slurry.
- Slowly whisk the slurry into the hot pot of broth and then stir in the almond milk.
- Add the chicken back in, and pour in the egg noodles. Let them cook until softened - about 4 minutes, then cut the heat off and let them soften the rest of the way.
- Taste, and add the optional chicken bouillon for flavor. Serve hot and enjoy!
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The Coined Breakdown
- Total Cost per serving: $0.75
- Total Cost (8 servings): $5.98
- Those Other Guys: $12.99 per serving
Did you make this recipe? Let me know what you think!