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.
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 glutenfree, 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.