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+ servings

Creamy Chicken Noodle Soup (Dairy Free, GF)

Kelly Jensen
This creamy chicken noodle soup is dairy free, gluten 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 healthy bowl of comfort food ready in no time.
5 from 3 votes
Cook Time 45 mins
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 servings


  • 1 lb dried pasta use gluten free if GF
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 small onion diced
  • 4 carrots diced
  • 2 stalks celery chopped
  • 8 cups Vegetable stock
  • 2 cups cooked chicken diced
  • 1/2 teaspoon thyme
  • 1 teaspoon salt
  • 1 13- ounce can coconut milk
  • 1 cup parsley chopped


  • 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.


Dietary Modifications
This recipe is dairy free and gluten free!  If you are making it gluten free, make sure to check the pasta you use to ensure there is no gluten.
To make this vegan or vegetarian: substitute out the chicken for a plant-based meat alternative. mushrooms or chickpeas would work great.
For a low sodium option: cut back the salt in this recipe to 1/3 teaspoon. 
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