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Creamy Chicken Noodle Soup Recipe

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4.3 from 53 reviews

This Creamy Chicken Noodle Soup is a comforting, hearty dish perfect for any chilly day. Made with tender chicken breast, fresh vegetables, gluten-free noodles, and a creamy almond milk base thickened with gluten-free flour, it offers a delicious gluten-free twist on a classic favorite. The fresh dill adds a bright, herby finish.

Ingredients

Soup Base

  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken breast
  • 4 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 medium yellow onion, diced
  • 4 cups chicken broth

Noodles and Cream

  • 6 oz noodles (gluten-free if needed)
  • 4 cups almond milk
  • 1/4 cup gluten-free flour

Seasoning and Garnish

  • Kosher salt and pepper, to taste
  • 2 tbsp chopped fresh dill weed

Instructions

  1. Heat oil and brown chicken: In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides, ensuring the chicken is partially cooked and develops flavor.
  2. Add vegetables and broth, simmer: Add the chopped carrots, celery, and diced onion to the pot. Pour in the chicken broth, then reduce heat and simmer gently over low heat for 30 minutes, or until the chicken is fully cooked and the vegetables are tender.
  3. Chop chicken and add noodles: Remove the chicken breasts from the pot and chop them into bite-sized pieces. Return the chopped chicken back into the pot and stir in the noodles.
  4. Prepare cream mixture: In a small bowl, whisk together the almond milk and gluten-free flour until smooth. Slowly pour this mixture into the soup, stirring continuously to prevent lumps.
  5. Simmer to cook noodles and thicken soup: Allow the soup to simmer gently for about 10 minutes, or until the noodles are tender and the soup has thickened to a creamy consistency.
  6. Season and garnish: Taste the soup and season with kosher salt and freshly ground pepper as desired. Garnish with 2 tablespoons of chopped fresh dill weed before serving.

Notes

  • This recipe is gluten-free if using gluten-free noodles and flour.
  • For a dairy-free version, almond milk is used instead of cream or regular milk.
  • You can substitute fresh dill with dried dill if fresh is unavailable, using about 1 teaspoon dried.
  • Leftovers store well in the refrigerator for up to 3 days.
  • Reheat gently to prevent curdling of the almond milk base.

Find it online: https://recipethrive.com/creamy-chicken-noodle-soup-recipe/