Coconut Milk Chicken Noodle Soup
This 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.
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
Calories: 379kcalCarbohydrates: 43gProtein: 16gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 26mgSodium: 1.067mgPotassium: 498mgFiber: 3gSugar: 6gVitamin A: 6.168IUVitamin C: 15mgCalcium: 58mgIron: 3mg
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