Homemade Creamy Dairy-Free Chicken Noodle Soup with Egg Noodles!
Thick and Creamy Dairy-Free Budget Chicken Noodle Soup The Whole Family Will Love!
If you’ve been following me for a while now, you already know this but for those who are new – Welcome to Our Beautiful Chaos! I am Julie, the Mom behind the recipes, learning life and food in a busy home with 3 boys and a husband in the military. I share our homeschool journey, military family life and what’s for dinner in our dairy-free home today!
As always, these photos are from my real kitchen here on base. No staged lighting or spotless counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
Recently, I made this homemade chicken noodle soup for my kids when they were down with a little stomach bug. It was warm, comforting, and gentle on their tummies just what they needed. I love that it’s made with simple, clean ingredients that come together easily, even on a busy day.
This recipe is cozy, nourishing, and always a hit in our house. It’s perfect for sick days, cold weather, or whenever you need a little comfort in a bowl.
Our Beautiful Chaos – Recipe Disclaimer
All recipes are shared as a guide based on what works in my home kitchen. Results may vary.
It is your responsibility to check all ingredients for allergies, intolerances, or dietary needs before cooking. Our Beautiful Chaos is not responsible for any reactions or outcomes from the use of these recipes.
Nutritional information is an estimate only.
– Julie from Our Beautiful Chaos
Ingredients
- 2 chicken breasts
- 2 carrots (no need to peel!)
- ½ yellow sweet onion
- 3 celery sticks
- 3 garlic cloves
- Olive oil (just enough to sauté)
- 2 cartons of chicken stock (about 8 cups)
- 8 oz egg noodles (about ½ a bag — or the whole bag if you love extra noodles!)
- ½ tablespoon chicken Knorr
- ½ teaspoon thyme
- 2 bay leaves
- Juice of ½–1 lemon (depending on how lemony you like it)
- Salt & pepper, to taste
Equipment
- Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Fork
Instructions
Step 1: Prep the veggies
Chop your onion, garlic, carrots, and celery into small pieces. (No need to peel your carrots!)
Step 2: Sauté
Add olive oil to your Dutch oven and let it warm up. Once hot, toss in your chopped veggies and stir. Let everything sauté until the onions turn translucent.
Step 3: Season the chicken
While the veggies cook, season both sides of your chicken breasts with salt and pepper.
Step 4: Sear the chicken
Push the veggies to the side and place your whole chicken breasts in the center of the pot. Let them sear on both sides. Don’t cut the chicken, we’ll shred it later!
Step 5: Simmer the soup base
Once the chicken is seared and the veggies are soft, pour in your chicken stock. Add thyme, bay leaves, and chicken Knorr. Bring to a boil, then let it simmer for about 20 minutes, or until the chicken is cooked through.
Step 6: Shred or chop
Remove the chicken, shred it with two forks (or chop if your kids prefer chunks like mine do). Add the chicken back to the pot.
Step 7: Season to taste
Add salt, pepper, and lemon juice. Taste your broth and adjust the seasonings to your liking.
Step 8: Add noodles
Stir in your egg noodles and cook for 7–8 minutes, or until tender.
Step 9: Serve and enjoy!
We love this soup with toasted bread on the side. It’s simple, comforting, and kid-approved!
Serves: 2 adults + 3 kids (with leftovers for lunch!)
Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better the next day.
Freezer Meal Prep
This soup freezes beautifully! Let it cool completely, then transfer to airtight containers or freezer bags. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove. If the noodles absorb too much broth after freezing, just add a splash of chicken stock when reheating.
Troubleshooting:
- If the soup is too thin, simmer a little longer uncovered to reduce.
- If noodles get too soft after freezing, add extra stock when reheating.
FAQ
- Can I use rotisserie chicken?
Yes! Add shredded rotisserie chicken in the last 5 minutes of cooking to heat through. - Can I make this vegetarian?
You can use vegetable broth and tofu or chickpeas instead of chicken. - Can I use different noodles?
Absolutely. Any short pasta like shells, ditalini, or fusilli will work.
Why You’ll Love This Recipe?!
- Dairy-free and family-friendly
- Quick and easy to make with pantry staples
- Kid-approved and comforting
- Freezer-friendly and perfect for meal prep
The Takeaway
This dairy-free homemade chicken noodle soup is simple, wholesome, and full of love. Perfect for sick days, busy nights, or anytime you need a cozy bowl of comfort for your family.
Homemade Chicken Noodle Soup with Egg Noodles
Equipment
- Dutch oven A regular pot works just as good
- cutting board
- knife
- Wooden spoon
- fork
Ingredients
- 2 Chicken breasts
- 2 whole Carrots No need to peel them
- ½ Yellow onion
- 3 Celery sticks
- 3 cloves Garlic
- Olive Oil Just enough to sauté veggies
- 8 cups Chicken stock This is 2 cartons of chicken broth add more if you want
- 8 oz Egg noodles This is about 1/2 the bag. If you like more noodles add more !
- ½ Tbsp Chicken knorr
- ½ Tsp Thyme Add more if your taste buds tell you too
- 2 Bay Leaves
- ½ Lemon juice If you like lemon add the whole lemon juice
- Salt & Pepper to taste
Instructions
- Prep the veggies — Chop your onion, garlic, carrots, and celery into small pieces. (No need to peel your carrots!)
- Sauté — Add olive oil to your Dutch oven and let it warm up. Once hot, toss in your chopped veggies and stir. Let everything sauté until the onions turn translucent.
- Season the chicken — While the veggies cook, season both sides of your chicken breasts with salt and pepper.
- Sear the chicken — Push the veggies to the side and place your whole chicken breasts in the center of the pot. Let them sear on both sides. Don’t cut the chicken — we’ll shred it later!
- Simmer the soup base — Once the chicken is seared and the veggies are soft, pour in your chicken stock. Add thyme, bay leaves, and chicken Knorr. Bring to a boil, then let it simmer for about 20 minutes, or until the chicken is cooked through.
- Shred or chop — Remove the chicken, shred it with two forks (or chop if your kids prefer chunks like mine do). Add the chicken back to the pot.
- Season to taste — Add salt, pepper, and lemon juice. Taste your broth and adjust the seasonings to your liking.
- Add noodles — Stir in your egg noodles and cook for 7–8 minutes, or until tender.
- Serve and enjoy! — We love this soup with toasted bread on the side. It’s simple, comforting, and kid-approved!
Notes
- This recipe is naturally dairy-free, no substitutions needed!
- Always double check your noodles and chicken stock labels to make sure they’re dairy free (some brands sneak in milk powders).
- For extra richness without dairy, stir in a splash of canned coconut milk at the end (it won’t taste coconutty but makes it silky).
- Store leftovers in the fridge for up to 3 days.
- If noodles soak up too much broth, just add a splash of stock before reheating.
- Freezes well for up to 3 months.
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Share & Rate This Recipe!
Love this soup? Leave a rating and share it with your friends and family!
I love this so much Julie! Thank you for sharing it’s great to have an easy-to-follow recipe made with real ingredients!