Chicken Soup Dairy-Free

CHICKEN NOODLE SHORTCUTS

Homemade chicken noodle soup may sound like a tedious labor of love. 

But truly, we've found several shortcuts that have this from stove to table in less than an hour.

Here are some quick tips!

SHREDDED CHICKEN 

For the chicken in this soup, we often use leftovers from the night before.

The night before, we either roast a whole chicken using our homemade chicken rub...

or we simply pick up a rotisserie chicken at Sam's Club!

If you aren't keen on cutting up a whole chicken, you can always cook chicken breasts in your slow cooker and then shred them. 

CHICKEN BROTH

For the broth, we love to make our own chicken broth.

When we roast a chicken or buy a Sam's rotisserie chicken, we make broth with it the next day.

Then we use that broth for chicken noodle soup.

Or we often have homemade broth in the freezer, stored in quart-size freezer bags. I can just cut a bag open and dump it in my soup pot to thaw on low heat. 

If you aren't game for making your own broth, however, check out this handy store-bought chicken broth. Double-check labels, of course. 

NOODLES OR RICE

If you can have egg, we think these frozen store-bought egg noodles taste just like homemade!

If you have egg or wheat allergy, try using cooked rice instead of noodles. 

Chicken and rice soup is also so tasty! 

Or leave out noodles or rice. This soup is still so amazing even without those. 

As for the veggies of carrots, celery, and onion...it's worth hand chopping fresh vegetables for this soup. 

The chicken, broth, and noodle shortcuts save time so you can add this homemade flair. 

There's nothing better than fresh veggies simmering in rich broth with herbs and spices. 

Absolutely divine. 

Now here's the recipe!

CHICKEN NOODLE SOUP RECIPE

Serves 4

INGREDIENTS

2 cups broth
1-2 cups cooked chicken shredded
1 large carrot chopped
1 celery rib chopped
¼ onion chopped
½ teaspoon minced garlic
1 tablespoon dairy-free butter
salt to taste
pepper to taste
dash of thyme
dash of basil
dash of rosemary
1 cup noodles or cooked rice

DIRECTIONS

In a large soup pot: cook the chopped carrots, celery, and onions in dairy-free butter until tender.

Add the minced garlic and cook with the vegetables for about a minute, taking care not to burn the garlic.

Add broth and shredded cooked chicken to the pot of cooked veggies.

Then add one cup of uncooked egg noodles. If you have egg allergies and/or wheat allergy, perhaps cooked rice would be a good substitute. Or leave out noodles or rice altogether.  

Salt and pepper to taste, amount depends on how salty your broth is. 

Add thyme, basil, and rosemary.

Let simmer on medium heat at least 15 minutes, making sure the noodles are cooked. 

You can let the soup simmer even longer on low heat until ready to serve. 

We love to serve this soup with salad or dairy-free grilled cheese. 

Store leftovers in the refrigerator for a couple days. This soup heats up really well and tastes even better the next day. 

Hope you enjoy this chicken noodle soup as much as we do!

You can save this soup recipe on Pinterest for later. 

And here are more dairy-free soup recipes you may enjoy. 

Plus, see more dairy-free dinner ideas here!