An easy recipe for homemade gluten-free chicken noodle soup. Loaded with chunks of chicken, tender carrots, celery, and gluten-free noodles in flavorful chicken broth all made in one pot! This gluten-free soup recipe is also dairy-free.
1tablespoonminced garlicYou can substitute a teaspoon of garlic powder if you don't have minced garlic.
2boneless skinless chicken breasts, diced
2tablespoonsonion powder
1/2teaspoondried thyme
8cupsgluten-free chicken brothI like Orrington Farms Chicken Flavored Broth Base. I buy it from Walmart.
112-ounce boxgluten-free pastaI like Barilla gluten-free Rotini.
1tablespoonlemon juiceThis step is optional but so good!
salt and pepper, to tasteTaste 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 for 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!
Store leftovers in an airtight container and refrigerate.
Reheat the soup on the stovetop or in the microwave.
Video
Notes
Make sure to check your chicken broth label to confirm it is gluten-free.
I like the Barilla gluten-free Rotini noodles.
The gluten-free noodle will expand as the soup cools and absorb some of the broth. Add 1-2 cups of broth when serving leftovers if you want more soup.
Store leftovers in an airtight container and refrigerate.
Reheat the soup on the stovetop or in the microwave.
See the post for the slow cooker and Instant Pot instructions.