Creamy Chicken Noodle Soup
Simple and easy chicken noodle soup made with chicken breast, noodles, almond milk, and veggies.
Servings: 8
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breast boneless skinless
- 4 medium carrots chopped
- 2 celery stalks chopped
- 1 medium yellow onion diced
- 4 cups chicken broth
- 6 oz noodles GF if needed
- 4 cups almond milk
- 1/4 cup GF flour
- Kosher salt and pepper to taste
- 2 tbsp chopped fresh dill weed
Instructions
- In a large Dutch oven, heat 1 tablespoon of oil over medium heat. Add the chicken and cook until golden brown on both sides.
- Add in the carrots, celery, onion; Pour over the chicken broth and simmer over low heat for 30 minutes, or until the chicken is cooked through and veggies are tender.
- Remove the chicken from the pot and chop it. Return it back to the pan and add in the noodles.
- In a small bowl whisk well the milk with the flour. Pour it into the soup slowly, stirring continuously.
- Allow the soup to simmer for about 10 minutes, or until the noodles are done and the soup thickens.
- Season to taste and garnish with fresh dill.
Notes
- Serving size: 1 cup
- To save on time, consider using shredded Rotisserie chicken
- Almond milk may be substituted with any other milk of choice.
- Use any of your favorite veggies
- Any noodles of choice.
- Swap the olive oil with any other oil.
- If you would like to use chicken thighs instead of chicken breast that's fine. But we prefer chicken breast since they are much leaner.
Nutrition
Calories: 226kcal | Carbohydrates: 25g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 578mg | Potassium: 480mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5125IU | Vitamin C: 4mg | Calcium: 179mg | Iron: 1mg