Description
A velvety, modern twist on classic comfort food, this creamy chicken noodle soup combines tender chicken breast, aromatic vegetables, and a luscious thickened broth. By using unsweetened almond milk instead of heavy cream, this soup offers a rich, luxurious mouthfeel that is both wholesome and light. Perfect for busy weeknights, it is a one-pot meal that provides a nutritious, soul-soothing experience for the whole family, blending rustic home cooking with an elegant texture.
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cubed
4 medium carrots, chopped into rounds
2 celery stalks, sliced
1 medium yellow onion, diced
4 cups chicken broth
6 ounces egg-style or gluten-free noodles
4 cups unsweetened almond milk
1/4 cup gluten-free flour
Kosher salt and black pepper to taste
2 tablespoons fresh dill weed, chopped
Instructions
Heat olive oil in a large, heavy-bottomed pot over medium heat.
Add the onion, carrots, and celery and sauté until softened.
Add the chicken cubes and cook until no longer pink.
Stir in the gluten-free flour, coating the vegetables and chicken evenly.
Gradually pour in the chicken broth and almond milk while whisking to prevent lumps.
Bring to a gentle simmer and add the noodles.
Cook for 10-12 minutes or until noodles are tender and the soup has thickened.
Season with salt and pepper to taste.
Remove from heat and stir in fresh dill before serving.
Notes
Add more broth if the soup thickens too much upon standing. Store in an airtight container for up to 3 days. Reheat gently on the stovetop.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg