Creamy Ginger & Avocado Chicken Noodle Soup

Dairy and soy free creamy chicken noodle soup... with a twist! Easily transform this soup to a non-dairy free/ soy free meal with substituting the dairy free ingredients!

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Soup Ingredients:

• 2 cups of unsweetened coconut milk

• 4 cups of vegetable broth

• 3 tbsp dairy and soy free butter (smart balance)

• 1 tbsp olive oil

• 1 cup plant based mozzarella cheese (daiya dairy free cheese)

• 3 chicken breasts (shredded)

• 1.5 large avocados

• 2 cloves of fresh garlic

• 1 large white or yellow onion

• 2 large carrots

• 1 celery stalk

• 2 teaspoons of fresh ginger

• 2 teaspoons of garlic powder

• 2 teaspoons of onion powder

• Salt and pepper to taste

• Homemade egg noodles (store bought or homemade)

Homemade Egg Noodle Ingredients:

• 2 large eggs

• 2 cups of all purpose flour

• 3 tbsp unsweetened coconut milk

• 1 tbsp olive oil

• 1 tsp salt

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Homemade Egg Noodle Directions:

1. Add flour and salt in a mixing bowl.

2. Add coconut milk, olive oil and eggs into a separate bowl and whisk together.

3. Mix the wet ingredients with the dry. You might not need the full 2 cups of flour, so if the dough is too dry just add coconut milk slowly until a soft dough is created.

4. Sprinkle flour on a flat surface for rolling. Knead the dough until combined thoroughly and until the dough isn't sticky.

5. Let the dough rest for 5-10 minutes (this will make it easier to roll out).

6. Roll out the dough until desired thickness and use a knife (or pizza cutter) and slice the dough into strips. Length, width, thickness... this is all preference.

7. Let the noodles sit until you are ready to add them to your soup.

Soup Directions:

1. Chop your vegetables (onion, carrot, celery, garlic) and add to a pot for softening. Add 1 tbsp of olive oil and 3 tbsps of dairy free butter to the pan as well. Cook until veggies are softened.

2. In a bowl, mash the avocados. Once they are mashed, add them to the pot with the cooked vegetables. Also add the fresh ginger to the mixture.

3. When combined and the mixture is warm, add the vegetable broth, coconut milk and cheese to the pot. Warm until cheese is melted and soup has reached a slight boil.

4. Once this mixture is smooth and has reached a slight boil, add the shredded chicken breasts, garlic powder, onion powder, salt and pepper.

5. Turn the heat up to medium/high and let the soup boil. When the soup is boiling, add the uncooked egg noodles you made.

6. When the noodles are cooked you are ready to eat!