Gluten Free Chicken Noodle Soup
This Gluten Free Chicken Noodle Soup is everything you love about classic chicken noodle soup, made completely gluten free and easy enough for any night of the week. It comes together in one pot, hearty, flavorful and incredibly satisfying every time.
Whether you are sick or just want to feel warm and cozy with a bowl of chicken noodle soup simmering on the stove, this gluten free chicken noodle soup recipe is calling your name. It's made in one pot, from sauteing the vegetables to cooking the noodles, everything happens in one place, making it perfect!
If you've struggled to make your favorite soup gluten free, this recipe proves it's completely possible. The key is choosing gluten free noodles that won't fall apart and cooking them just tender so they keep their texture. I love the Jovial Egg Tagliatelle or the Lotus Foods brand.
This soup delivers the same familiar comfort you expect from classic chicken noodle soup that you might have grown up with. It's simple, reliable and always hits the spot. Check out these other cozy one pot favorites: Creamy Chicken Gnocchi Soup, this Creamy Sausage and Potato Soup and a fan favorite this Creamy Fire Roasted Tomato Chicken Avocado Soup.
WHY YOU'LL LOVE THIS RECIPE
- One pot meal: The vegetables, broth, chicken and noodles all cook in the same pot, keeping clean up simple.
- Classic chicken noodle flavor: This soup tastes just like traditional chicken noodle soup, even though it's fully gluten free.
- Great for leftovers and meal prep: The flavors get better as the soup sits.
- Comfort food made wholesome: Protein packed chicken, vegetables and warming broth make this soup both satisfying and nourishing.
INGREDIENTS YOU NEED
- Olive oil: To saute the veggies.
- Onions, carrots and celery: The classic trio of veggies for any classic chicken noodle soup.
- Garlic: That aromatic punch that elevates any dish.
- Chicken thighs: Use boneless chicken thighs for the juiciest taste. You can use chicken breasts but they will be drier. If you decide to use a rotisserie chicken, add it towards the end.
- Chicken broth: Use your favorite homemade version or a low sodium store bought version with no additives.
- Gluten free egg noodles: I really love Jovial Egg Tagliatelle or the Lotus Foods Gluten Free Pad Thai Noodles.
- Parsley: Freshly chopped to top the soup at the end.
- Salt and black pepper: Adjust as needed for flavoring.
Scroll down to the recipe card for quantities used.
HOW TO MAKE HOMEMADE GLUTEN FREE CHICKEN NOODLE SOUP
Time needed: 55 minutes
This gluten free chicken noodle soup comes together in 5 simple steps. Let me show you just how easy it is!
- Cook the onions and garlic
In a large pot, heat the olive oil and add the onions and garlic, cook for 2 minutes.
- Add the carrots and celery
Add the carrots and celery with the onions and garlic, then cook together for 5 minutes, stirring often.
- Add the chicken thighs and chicken broth
Add the chicken thighs and chicken broth to the pot.
- Bring to boil then simmer; add noodles
Bring the soup to a boil, then cover with lid and simmer for 20 minutes.
Remove the chicken from the soup, shred and set aside.
Increase the heat to medium and add the noodles. Cook for 8-10 minutes.
- Add chicken back with chopped parsley
Add the chicken back into the soup along with fresh chopped parsley. Season with salt and pepper to taste. Enjoy!
EMILY'S TIPS
- Choose sturdy gluten free noodles. I love using the brand Jovial or Lotus Foods for chicken noodle soup but you can use your favorite variety that will hold up in the hot broth without disintegrating.
- Cook noodles just until tender. You don't want gluten free noodles to be soft since they continue to absorb the liquid as they sit. Cook them al dente.
- Use a good quality chicken broth. For the best flavor, homemade or low sodium store bought without additives works great. I like to use homemade that way I can adjust the salt and seasonings.
- Shred chicken while warm. This will help it stay juicy and tender when added back into the pot.
- Taste before serving. Adjust the salt, pepper and if you decide to squeeze a little lemon juice in for added flavor.
SERVING SUGGESTIONS
This soup is delicious on it's own, but it pairs beautifully with a simple side salad, gluten free crackers, these warm and soft Gluten Free Dinner Rolls or these flaky Gluten Free Buttermilk Biscuits for a complete meal.
STORAGE AND REHEATING INSTRUCTIONS
- Refrigerate: Store any leftover soup in an airtight container or jar with a lid for up to 4 days.
- Freezing: For best results, freeze the soup without the noodles and add freshly cooked gluten free noodles when reheating. Place in a freezer safe airtight container for up to 3 months.
- Reheating: Reheat gently on the stovetop or in the microwave, adding additional broth as needed to loosen the soup.
RECIPE FAQ'S
Yes, add it near the end so it doesn't dry out.
Yes, they absorb liquid as the soup sits, so extra broth may be needed.
Sure, peas, green beans or spinach can be great additions.
Avoid overcooking the noodles and don't let the soup simmer too long after adding them in.
I hope you give this Gluten Free Chicken Noodle Soup a try! If you do give this recipe a try, please let me know!
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Gluten Free Chicken Noodle Soup
- Total Time: 55 minutes
- Yield: 8 1x
- Diet: Gluten Free
Description
This Gluten Free Chicken Noodle Soup is everything you love about classic chicken noodle soup, made completely gluten free and easy enough for any night of the week. It comes together in one pot, hearty, flavorful and incredibly satisfying every time.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, peeled and chopped
- 2-3 large carrots, peeled and chopped
- 1 rib celery, chopped
- 3 garlic cloves, peeled and minced
- 2 lbs boneless skinless chicken thighs
- 64 oz (2 qts) low sodium chicken broth
- 2 cups gluten free egg noodles
- ¼ cup fresh parsley, chopped
- Salt and black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and cook for 2 minutes.
- To the pot add the carrots, celery and garlic. Cook the mixture together with the onions for 5 minutes, stirring often.
- Add the chicken thighs and chicken broth to the pot.
- Bring the soup to a boil over medium-high heat, then cover with a lid and reduce the heat to low. Simmer covered for 20 minutes.
- Remove the chicken from the soup, trim off any fat, and shred the meat with forks; set aside.
- Increase the heat to medium and add the noodles. Cook the noodles until al dente which should be 8-10 minutes.
- Add the chicken back to the soup along with the fresh chopped parsley, stir well.
- Add the salt and pepper and adjust as needed.
- Serve soup hot and enjoy!
Notes
- Choose a sturdy gluten free noodle that won't disintegrate into the hot broth.
- Cook noodles until al dente or just tender since gluten free pasta absorbs the liquid as it sits.
- Use a good quality chicken broth either homemade or low sodium store bought so you can adjust the seasonings.
- Add-ins: Peas, green beans or spinach
- Storage: Place leftover soup in an airtight container refrigerated for up to 4 days.
- Freezing: It is best to freeze without the noodles and add freshly cooked ones when reheating. Place in a freezer safe container or bag up to 3 months.
- Reheating: Place on stovetop or microwave until warmed through.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 272 kcal
- Sugar: 3.1g
- Sodium: 1259.6mg
- Fat: 8.6g
- Saturated Fat: 1.7g
- Carbohydrates: 19.5g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 133.7mg
