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Chicken Noodle Soup with Coconut Milk Recipe

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This creamy chicken noodle soup with coconut milk recipe is a cozy dairy-free meal, perfect for soup season! Loaded with vegetables and herbs in a rich and velvety coconut milk broth. 

This easy soup recipe is ready in about 45 minutes, making it great to prep for lunch or dinner. Serve with a thick slice of crusty bread, and you have a delicious bowl of comfort food ready in no time.

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Happy soup season everyone, it is officially fall! This creamy chicken noodle soup is one of our favorites – loaded with vegetables, your favorite pasta, and a delicious broth.
 
This soup recipe is perfect for easy meal prep. You can batch cook it, and enjoy it throughout the whole week.  It always gets rave reviews, so this easy soup will definitely be in your meal prep rotation again this fall and winter.

This Dairy Free Chicken Noodle Soup Recipe Is

  • Bright
  • Fresh
  • Herby
  • Flavorful
  • Loaded with vegetables
  • So creamy
  • Dairy free and Gluten free!
gluten free dairy free soup recipe coconut chicken noodle soup no dairy

What’s In This Dairy Free Creamy Chicken Soup?

See the recipe card below for full ingredient amounts and recipe instructions!

  • Pasta – I used a frozen cavatelli pasta I found at the store, but you can use your favorite soup pasta instead! You can use penne, egg noodles, or bowties. You can even add a gluten free pasta too.
  • Chicken
  • Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
  • Onion
  • Garlic
  • Carrots
  • Celery
  • Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out some fantastic low sodium recipes here!
  • Sea Salt & Black Pepper
  • Fresh parsley for a bright fresh flavor

Cooking Pasta For Soups

For most of my recipes, I prefer to cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcooking the noodles (turning it soup into a mushy mess).

I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.

How Do I Make This Creamy Chicken Noodle Soup Dairy Free?

  1. Cook pasta according to package instructions. Drain, and set aside, allowing pasta to cool.
  2. In a large soup pot, heat the olive oil over low heat. Add the garlic and onion and sauté for 6 or 7 minutes until translucent. Toss in the carrots and celery and cook for 5 minutes longer.
  3. Add the vegetable stock, cooked chicken, thyme, and salt. Bring to a boil, and cook for 30 minutes until vegetables are tender.
  4. Remove from heat and stir in the coconut milk and parsley. Taste and adjust seasonings as needed.
  5. To serve, add 1/2 cup cooked pasta to a bowl, ladle the hot soup over the pasta.
  6. If adding the pasta to the soup, make sure the broth is cool before adding, or else pasta will overcook.

Meal Prep Creamy Chicken Noodle Soup!

You can easily meal prep this coconut milk chicken noodle soup recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. Its simple to enjoy homemade meals ready in your fridge during the busy weekdays.

By meal prepping this recipe, you can cook a pot of this soup once, and have perfectly portioned meals ready to go. Browse all our meal prep recipe, that you can batch cook, or make ahead.  Heat + eat, you’re all set!

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Dietary Modifications

  • This coconut milk chicken noodle soup recipe is dairy free
  • To make gluten free, ensure the pasta and any other canned ingredients (like broth, spices, etc.) are certified gluten free.
  • To make this vegan or vegetarian: substitute out the chicken for a plant-based meat alternative: mushrooms, tofu, or chickpeas would work great.

More Dairy Free Soup Recipes You’ll Love!

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creamy chicken noodle soup recipe gluten free

Chicken Noodle Soup with Coconut Milk

Kelly Jensen
This creamy chicken noodle soup with coconut milk is dairy free and full of flavor! Loaded with vegetables and herbs in a rich and velvety broth.  Serve with a thick slice of crusty bread, and you have a delicious hearty bowl of comfort food ready in no time.
5 from 7 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 servings
Calories 336 kcal

Ingredients
  

  • 1 lb pasta I used cavatelli
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 sweet onion diced
  • 4 carrots diced
  • 2 stalks celery chopped
  • 8 cups Vegetable Stock
  • 2 cups cooked chicken diced
  • 1/2 teaspoon thyme
  • 1 teaspoon Sea Salt
  • 1 13-ounce can unsweetened coconut milk
  • 1 cup fresh parsley chopped

Instructions
 

  • Cook pasta according to package instructions. Drain, and set aside, allowing pasta to cool.
  • In a large soup pot, heat the olive oil over low heat. Add the garlic and onion and saute for 6 or 7 minutes until translucent. Add the carrots and celery and cook for 5 minutes longer.
  • Add the vegetable stock, cooked chicken, thyme, and salt. Bring to a boil, and cook for 30 minutes until vegetables are tender.
  • Remove from heat and stir in the coconut milk and parsley. Taste and adjust seasonings as needed.
  • To serve, add 1/2 cup cooked pasta to a bowl, ladel the hot soup over the pasta.
  • If adding the pasta to the soup, make sure the broth is cool before adding, or else pasta will overcook.

Notes

Dietary Modifications

  • This recipe is dairy free
  • To make gluten free, use a certified gluten free pasta, and ensure any other ingredients are also gluten free before adding.
  • To make this vegan or vegetarian: substitute out the chicken for a plant-based meat alternative. mushrooms or chickpeas would work great.

Nutrition

Calories: 336kcalCarbohydrates: 51gProtein: 17gFat: 7gSaturated Fat: 1gCholesterol: 26mgSodium: 1294mgPotassium: 399mgFiber: 3gSugar: 6gVitamin A: 6293IUVitamin C: 14mgCalcium: 47mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Dairy Free, Dinners, Fall Recipes, Favorites, Gluten Free, Lunches, Meal Prep, Soups, The Herbeevore Recipes, Winter Recipes

10 Comments

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  2. Auntie T

    5 stars
    I’ve been under the weather the last few days and this soup was exactly what I needed. Delicious and healthy and oh so comforting. Thank you!

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