Gluten-Free Chicken Noodle Soup
Published
Homemade gluten-free chicken noodle soup is hearty and nourishing. This cozy and comforting soup is perfect for cold nights and no-fuss dinners. Loaded with chunks of chicken, tender carrots, celery, and gluten-free noodles in flavorful chicken broth.
Gluten-Free Chicken Noodle Soup Recipe
Soup season is my favorite. I can load up on veggies and protein in hearty bowls of warm soup. It’s comforting, delicious, and easy to make. This soul-warming classic is easily made gluten-free by just swapping out the noodles for gluten-free pasta. Since my family is fully gluten-free, soups are some of the easiest recipes to make, and this rustic chicken noodle soup always hits the spot.
Ingredients
- Carrots & Celery: Classic chicken noodle soup vegetables. You can swap these out for other vegetables. Just make sure they cook to tender.
- Chicken Thighs: I used raw chicken thighs, but this recipe is great with chicken breasts. You can also use leftover chicken to make the soup. I often use leftover shredded chicken. I have a super easy recipe for Gluten-Free Rotisserie Style Shredded Chicken.
- Chicken Broth: I make my own gluten-free chicken broth by using Orrington Farms Chicken Flavored Broth Base. You can use your favorite broth, but just make sure it’s certified gluten-free.
- Gluten-Free Pasta: My favorite is Barilla gluten-free rotini or Jovial. You can also use gluten-free egg noodles.
- Onion Powder: I used onion powder because my family doesn’t like the texture of onion, but feel free to use a chopped onion instead.
- Lemon Juice: Fresh or lemon concentrate to brighten up the soup at the end.
Tips and Suggestions
- Chop carrots and celery at least 1/4-inch thick. If you chop your vegetables too thin, they can become mushy.
- My family likes more noodles than soup, so I reheat the soup as is and do not need to add more broth. But you can add more broth if you like. If you like your noodles more al dente, cook them separately and then add the noodles to the soup once it’s cooked.
- Most store-bought brands of chicken broth, chicken stock, bone broth, bouillon cubes, or powdered broth base are not gluten-free. Make sure to check the label!
- If you are not feeding a large family like mine and you do not want leftovers, you can easily cut the recipe in half.
- If you want a creamy chicken noodle soup, you can swap out the broth for a cup or two of milk. Most of my family are also dairy-free (including me), so I always try to make my recipe dairy-free or have a dairy-free option. Some of my favorite dairy-free alternatives that I like to bake and cook with are unsweetened almond or coconut milk.
- Chicken noodle soup can be easily made ahead of time and reheated. You may want to add an extra 1-2 cups of broth to the soup because gluten-free pasta expands and soaks up some of the chicken broth.
Serving Suggestions
My family loves it when I make my Gluten-Free Sweet Cornbread or Gluten-Free Buttermilk Biscuits with soup. It’s so quick and easy to bake cornbread or biscuits to go with the soup.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop or microwave until heated through.
Chicken Noodle Soup freezes well without the noodles added to it, or else the pasta will get mushy. If you want to batch freeze the soup, follow the directions and do not add the noodles. When you are ready to serve, simply defrost and add freshly cooked noodles.
More Gluten-Free Soup Recipes
- Gluten-Free Chili
- Gluten-Free Beef Stew
- Gluten-Free Cream of Chicken Soup
- Gluten-Free Cream of Mushroom Soup
Gluten-Free Chicken Noodle Soup
Equipment
- 1 Dutch Oven or large saucepan
Ingredients
- 2 tbsps olive oil
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1 tbsp minced garlic, You can substitute a tsp of garlic powder if you don't have minced garlic.
- 2 boneless skinless chicken breasts, diced
- 2 tbsps onion powder
- 1/2 tsp dried thyme
- 8 cups gluten-free chicken broth, I like Orrington Farms Chicken Flavored Broth Base. I buy it from Walmart.
- 1 12- ounce box gluten-free pasta, I like Barilla gluten-free Rotini.
- 1 tbsp lemon juice, This step is optional but so good!
- salt and pepper, to taste. Taste your soup before adding more salt. Broths are often salty.
Instructions
- Add the olive oil to a large stockpot or Dutch oven over medium heat. Add the diced carrots and celery, stirring occasionally, until tender, cooking about 5 minutes.
- Stir in the minced garlic and cook about 1 minute.
- Add the diced chicken pieces, onion powder, and dried thyme to the pot and cook for 10 minutes, stirring occasionally.
- Pour in gluten-free chicken broth and bring to boil, stirring occasionally.
- Add the gluten-free pasta and reduce heat to a low boil for 10 minutes.
- Remove from heat; stir in the lemon juice.
- Season with salt and pepper, to taste.
- Allow the soup to cool for 5 to 10 minutes. Enjoy!
Notes
- Chop carrots and celery at least 1/4-inch thick. If you chop your vegetables too thin, they can become mushy.
- My family likes more noodles than soup, so I reheat the soup as is and do not need to add more broth. But you can add more broth if you like. If you like your noodles more al dente, cook them separately and then add the noodles to the soup once it’s cooked.
- Most store-bought brands of chicken broth, chicken stock, bone broth, bouillon cubes, or powdered broth base are not gluten-free. Make sure to check the label!
- If you are not feeding a large family like mine and you do not want leftovers, you can easily cut the recipe in half.
- If you want a creamy chicken noodle soup, you can swap out the broth for a cup or two of milk. Most of my family are also dairy-free (including me), so I always try to make my recipe dairy-free or have a dairy-free option. Some of my favorite dairy-free alternatives that I like to bake and cook with are unsweetened almond or coconut milk.
- Chicken noodle soup can be easily made ahead of time and reheated. You may want to add an extra 1-2 cups of broth to the soup because gluten-free pasta expands and soaks up some of the chicken broth.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop or microwave until heated through.
- Chicken Noodle Soup freezes well without the noodles added to it, or else the pasta will get mushy. If you want to batch freeze the soup, follow the directions and do not add the noodles. When you are ready to serve, simply defrost and add freshly cooked noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Chicken Noodle Soup Step-by-Step
Heat 2 tbsp of olive oil over medium heat in a Dutch oven or large saucepan. Add 2 large diced carrots and 2 diced stalks of celery and cook for 5 minutes until tender, stirring occasionally.
Stir in 1 tbsp of minced garlic and saute for about 1 minute.
Add 2 diced boneless chicken thighs or breasts into the pot along with 2 tbsp onion powder (or diced onions) and ½ tsp dried thyme. Cook for 10 minutes, stirring occasionally, until the chicken is browned.
Pour in 8 cups of chicken broth and let the pot come to a boil. Remember to stir occasionally.
Once boiled, reduce the pot to a low boil and add 1 (12 oz) box of gluten-free pasta. Cook the pasta to al dente, about 10 minutes.
Take the soup off the heat and stir in 1 tbsp lemon juice (optional). Season with salt and black pepper to taste.
Let the soup cool for 5-10 minutes before serving. Enjoy!
this will be my first time that I have made chicken noodle soup so say a prayer for me that it all comes out good following your directions thank you
I will make again and omit pasta. My Barilla gluten free all fell apart making the soup mushy. It tastes good but doesn’t look good.
I just made this recipe for the first time and the soup is fantastic! It is very delicious and flavorful. I used shredded rotisserie chicken and just added to the pot with Barilla gluten free rotini pasta. It turned out great. I will definitely be making this again!
I never expected this recipe to so quick an so full of flavor. I highly recommend! p/s be sure to add the lemon juice
Hi Audrey!
I’ve made this soup once before and it.was.delish!! We all loved it, even my picky 3 year old, who just happens to be allergic to dairy. Thank you so much for this amazing recipe!
One quick question- I would like to make it in my crock pot next time, and I was wondering if I use frozen veggies instead of fresh ones? Just to make it even quicker and easier?! lol
Thanks Tyffani, Yes you can. We recommend adding everything (except the pasta and frozen veggies) to the crockpot and cook on low for about 4 hours. In the last 20-30 minutes or so of cooking, add the pasta and frozen veggies!
I have made this soup sooo many times now! It’s honestly the best! I’m sad though because I feel like the instant pot instructions used to be on this recipe and now I can’t find them. Maybe I’m just going crazy though…
How would you sub leftover rotisserie chicken for the raw chicken? I want to use the leftovers.
Hi Jessica, we recommend adding it in with the pasta so it has time to reheat without overcooking.
Absolutely amazing!!!! Whole family loved!!
Delicious! So easy to make, and absolutely delicious!! Perfect for a cold winter night….Will be making again!
Great soup made this a few times ,