Southern Mommyhood: No Dairy, No Soy, All Love: Dairy Free Soy Free Homemade Chicken Noodle Soup

UPDATE: Please make sure to double check ingredients each time you buy. I hope I never overlook anything but it’s possible and ingredients can change. A lot of my posts are over two years old and since I have gone back dairy soy free I have discovered a few items I use to buy all the time that now have soy in them.

Yesterday we got a surprise snow day.

In honor of the snow day (and my allergies/cold), I really wanted chicken noodle soup. Since I cannot find a canned dairy soy free version, I experimented with making the soup from scratch. I pieced together my recipe from different recipes I reviewed. For my first attempt at homemade chicken noodle soup I think it turned out pretty good. Since much of the country is in a winter storm right now homemade soup is perfect. Use whatever vegetables you have handy. I used a mix of frozen and fresh because I did not want to go to the store, and it's what I had. As always check your ingredients (even some broths have soy).

Homemade Chicken Noodle Soup

Ingredients:

2-3 pounds chicken (I used boneless skinless breast I cut into cubes, you can use whatever kind you want)
1 Quart (32 Ounces) Chicken Broth (I used Progresso)
2 Quarts Water
1/4 teaspoons Dried Marjoram
1/4 teaspoons Dried Thyme
3 teaspoons sea salt
1/2 tablespoons pepper
Vegetables (I used frozen carrots, fresh zucchini & yellow squash, and yellow onions)
Noodles (I used Spaghetti noodles, but you can use your favorite)

Instructions:

Combine chicken broth, water, chicken, and seasoning in large pot and bring to a boil. Reduce to a simmer and skim off top of soup. Cover and cook for an hour.

Skim off top. Check chicken for tenderness after an hour. If you used bone in chicken remove chicken and take off bone. Put back in pot. Add vegetables and cook another hour.