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.
Servings: 8
Calories:
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!