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Chicken Noodle Soup

EVERYONE loves chicken noodle soup, I mean, really, have you ever met anyone who doesn’t love a hot bowl of comforting chicken noodle soup on a cold rainy day or on a sick day?  There’s just something so soul satisfying about a bowl of delicious chicken noodle soup. 

Creamy Dairy Free Chicken Noodle Soup

Growing up, I thought Campbell’s canned chicken noodle soup was the bomb.  But the sodium in canned soup, wow, way too much.  From scratch chicken noodle soup is waaaayyy better than canned, but even some from scratch soup recipes call for cream of chicken soup or a white sauce with butter and flour.  I definitely prefer the white sauce method to the highly processed cream of chicken soup method, but I have found the perfect way to get a creamy, delicious, soup with no cans, no butter, and no milk.  Yep that’s right.  It is amazing!

The Secret

The secret ingredient?  Cashews.  Yes, cashews!!  Blend cashews with almond milk or chicken broth to create a delicious dairy free creamy soup.  I use this cashew cream to replace white sauce and canned cream of chicken soup in every recipe!  I also use this to add a little creamy taste to sauces like spaghetti sauce, so yummy!!  I use unsalted cashew pieces.  I buy them from the bulk section at Winco.

Cashews have awesome health benefits too!  They are packed with vitamins, minerals, and antioxidants. Cashews help with heart health, blood health, eye health, and weight loss.  Cashews are an amazing nut!

Cashews- The Secret Ingredient

The Best Most Amazing Recipe

Here’s our family’s FAVORITE chicken noodle soup recipe.

Creamy Dairy Free Chicken Noodle Soup
 
Author:
Ingredients
  • 5-6 C. broth- chicken or vegetable, I like to use 1 tsp Better Than Bouillon Vegetable Broth per 1 cup of water, sometimes a little more 🙂
  • 2 C. chopped carrots
  • 2 C. chopped celery
  • ¼ C. chopped onion
  • 2 C. diced cooked chicken or white beans if vegetarian
  • 1-2 C noodles
  • Salt and pepper to taste
  • 1 tsp ranch seasoning
  • 1 tsp parsley
  • 2 C. cashews
  • 1 C. almond milk or broth
Instructions
  1. Heat broth in a large pot. Add carrots, celery, and onions. Simmer until tender.
  2. While the veggies are cooking, blend the cashews with the almond milk until smooth. Mix into the pot after veggies are tender.
  3. Add salt, pepper, ranch seasoning, and parsley.
  4. Stir in noodles and chicken. Continue to simmer until noodles are soft.
  5. Serve and enjoy!

Ranch seasoning from a packet is highly processed and while delicious, contains some undesirable ingredients.  Try this homemade version!

Creamy Dairy Free Chicken Noodle Soup

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