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.
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.
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.
Save Money on Fresh Produce!I get all the fresh produce for my recipes from my garden and fromMisfits Market- they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get$10 off your first box by clicking here!If you think organic produce is too expensive... think again, and giveMisfits Market a look!