A creamy, dairy-free chicken noodle stew full of veggies and comforting flavors, perfect for quick weeknight dinners.

Scale

2 cups shredded rotisserie chicken

2 tbsp olive oil

1 yellow onion, diced

3 carrots, peeled and sliced

2 celery stalks, chopped

3 garlic cloves, minced

4 cups low-sodium chicken broth

1 cup whole wheat egg noodles

1 cup frozen peas

1.5 cups unsweetened oat milk

1/4 cup flour

Salt and pepper to taste

Optional: fresh thyme, rosemary, parsley

Heat olive oil in a large pan over medium heat.

Sauté onions, carrots, and celery until soft.

Add garlic; stir for 30 seconds.

Sprinkle in flour and stir continuously 2 minutes.

Gradually add chicken broth, stirring to thicken.

Add chicken, noodles, herbs, salt, and pepper.

Simmer 10–12 minutes uncovered.

Add oat milk and peas and cook 5 more minutes.

Adjust seasoning and serve warm.

Sub oat milk with almond or rice milk as needed.

Best made in a Dutch oven or large soup pot.

Keywords: easy chicken stew, creamy noodle soup, dairy-free comfort food, weeknight dinners