Creamy chicken noodle soup – gluten + dairy free
Chicken noodle soup is one of my favorite fall and winter soups. This is exactly what I love to eat when the seasons change. It’s also dairy free and gluten free! So how did I get this soup to be so creamy without , well, cream? From my easy homemade cashew cream! Its super simple to make and can add that perfect creaminess to just about any soup. This soup is also one of my favorite ways to use up any leftover roasted chicken. We had rotisserie chicken sandwiches the other day and I used the leftover chicken (roughly 2 cups) to add to this soup and it created the most amazing flavor. If you don’t have any leftover rotisserie chicken, you can definitely use regular cooked chicken but trust me when I say, leftover spiced chicken is the absolute BEST. Also, less food waste. WIN.
PS: in case you’re wondering, that IS my patio that I shot these pictures on. I’m currently creating new boards for my food photos and they aren’t quite ready yet haha. You gotta work with whatcha have!
Why you’ll love this soup
- It’s full of amazing spices + flavor that your taste buds will looovve
- You can add as many veggies as you want and it will almost always taste great
- It contains delicious protein filled roasted chicken
- It contains no gluten or dairy. I feel way better after eating this vs when I have soup that contains both
- You can control how salty this is by adding more or less of the chicken stock paste
- This soups is basically a giant hug. I recommend eating it on a chilly fall or winter day. Or whenever you’re in need of a pick-me-up
This soup is very similar to my creamy chicken pot pie soup but with a few changes. You can alter the spices in this to have that same pot pie flavor if you wanted too. See notes below for that!
“To feel safe and warm on a cold wet night, all you really need is soup.” — Laurie Colwin
Enjoy the soup and don’t forget to tag me on Instagram if you try it out!
Marcy xx
