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Creamy Chicken Noodle Soup

Simple and easy chicken noodle soup made with chicken breast, noodles, almond milk, and veggies.
Course Main Course, Side Dish
Cuisine American
Diet Low Fat
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 226kcal
Author Rena

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