Creamy Chicken Noodle Soup with Coconut Milk Recipe
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Jump to RecipeThis 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.
This creamy chicken noodle soup is one of our favorites – loaded with vegetables, your favorite pasta, and a delicious broth. It’s light and delicious, great any time of year!
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 Coconut Milk Chicken Noodle Soup Recipe Is
- Bright
- Fresh
- Herby
- Flavorful
- Loaded with vegetables
- So creamy
- Easy and dairy free!
Ingredients You’ll Need
See the recipe card below for full ingredient amounts and 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
How To Make This Recipe
- 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 sauté for 6 or 7 minutes until translucent. Toss in 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, ladle 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.
Expert Tip on Cooking Pasta
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.
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.
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Coconut Milk Chicken Noodle Soup
Ingredients
- 12 ounces pasta I used cavatelli
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 sweet onion diced
- 4 carrots diced
- 2 stalks celery chopped
- 6 cups Vegetable Stock
- 2 cups cooked chicken diced
- 1/2 teaspoon thyme
- 1 teaspoon Sea Salt
- 13 ounces 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 sauté for 6 or 7 minutes until translucent. Toss in 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, ladle 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
Expert Tip on Cooking Pasta
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.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.Nutrition
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Great flavor, super tasty
A nice tasty flavorful soup
A new twist on an old standby yum