Gluten Free Chicken Noodle Soup
Gluten Free Chicken Noodle Soup is a classic recipe made with simple ingredients like chicken breast, wholesome veggies, and garlic, served with gluten free noodles for the perfect cold-weather dinner!
This chicken noodle soup is the ultimate comfort food, made with nourishing ingredients like fresh veggies and chicken breast simmered in a seasoned broth and served on top of gluten free noodles. It makes my entire kitchen smell amazing every time I make it, and has my family asking what time dinner will be done. The best part is that it comes together in about 35 minutes, with no crazy steps, and makes enough to feed the whole family!
Serve this with my Gluten Free Buttermilk Drop Biscuits! If you love this recipe, you’ll also love my Slow Cooker Chicken Soup and my Cabbage Chicken Soup!
Why You’ll Love My Chicken Noodle Soup Recipe
Gluten Free – This chicken noodle soup recipe is 100% gluten free. Everything is made from scratch, except the noodles. I’m using gluten free rotini pasta, but you can use whatever kind you like the most.
Nostalgic – This is the ultimate old-fashioned comfort food, made with chicken breast simmered in broth and shredded with carrots, celery, and onion, then served over noodles for a savory dinner that will warm you right up!
Easy Cleanup – Everything is made in one pot, meaning less dishes to clean up after!
Ingredient Tips & Substitutions
Chicken. I like to use chicken breast, because it shreds easily after simmering in the chicken broth. You can also use chicken thighs, cut up and sautéed with the veggies before adding the broth.
Veggies. We’re keeping that traditional flavor with carrots, celery, and onion. I like to use Vidalia onion for a sweeter flavor, but you can also use a yellow onion.
Gluten Free Chicken Broth. I like to use chicken broth or chicken stock for flavor. We’re technically boiling chicken with veggies and seasoning, so you could just use water. If you use vegetable broth, it will turn out darker in color.
Olive Oil. We’re just using this to sauté the veggies. You can also use vegetable oil or avocado oil.
Garlic Cloves. I am a garlic lover, so I like to add a lot of garlic flavor to brothy soups. The important part is to cook the garlic before adding the broth, so it has a chance to caramelize and pull out some of the bitter notes.
You can substitute with garlic powder, using 1/4 teaspoon per garlic clove.
Seasoning. We’re keeping it easy with Italian seasoning, bay leaves, turmeric, kosher salt, and black pepper.
Gluten Free Noodles. I like to use gluten free spiral pasta for this recipe. The trick is to cook the pasta, then add it to your bowl and ladle the soup over it. This prevents the pasta noodles from over-cooking in the soup.
How to Make Gluten Free Chicken Noodle Soup
Saute the vegetables in olive oil until the onions begin to turn translucent. Add the seasoning and stir everything together.
Move the veggies to one side of the pan, and add the minced garlic. Let it caramelize for 1-2 minutes, adding a little olive oil if needed.
Add the broth, bay leaves, and chicken. Bring to a boil, and reduce to a simmer. Let it cook for 20 minutes. While that simmers, cook the noodles to al dente according to package instructions.
Remove the chicken and shred with two forks. Add the chicken back to the pot and stir everything together.
Ladle the soup over the gluten free noodles. Serve with gluten free crusty bread, crackers, or parmesan cheese.
Recipe Variations
- Try adding other veggies like cabbage, parsnips, or zucchini.
- Give this a kick with some cayenne pepper or red pepper flakes.
- Add a splash of heavy cream at the end for a creamy chicken soup. Or canned coconut milk if you’re avoiding dairy.
- Add some more fiber with a can of white beans.
- Instead of noodles, add cut up potatoes with the broth to cook in the soup.
- Try adding some fresh herbs like parsley or fresh thyme.
- If you’d like to make this even easier, add a shredded rotisserie chicken instead of cooking the chicken breast.
Cook the gluten free pasta according to package directions, but stop when the pasta is al dente. Rinse it with cold water so it stops cooking. This will prevent soggy pasta when you pour hot chicken soup over it!
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Frequently Asked Questions
I like to use a gluten free rotini (spiral) pasta, because it’s easy to find in my local grocery store. But gluten free elbow pasta, penne, or rice noodles would also work. The trick is to cook it until al dente, and serve the soup over the noodles instead of adding them to the soup to cook, so they don’t get mushy. For a more traditional version, use gluten free egg noodles if you have them available to you.
Saute the vegetables in the beginning of the recipe! The veggies caramelize and create a really nice depth of flavor in the soup.
More Soup Recipes
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Gluten Free Chicken Noodle Soup
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 1/2 pounds chicken breast, boneless, skinless
- 3 medium celery ribs, chopped
- 3 medium carrots, peeled and cut into 1-inch pieces
- 1 medium Vidalia onion, sliced
- 8 cups chicken broth, gluten free
- 5 medium garlic cloves, minced
- 2 whole bay leaves
- 12 ounces gluten free rotini pasta
- 2 teaspoons Italian seasoning
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Heat the olive oil in a dutch oven over medium-high heat. Add onions, celery, and carrots and saute until the vegetables begin to caramelize, about 5 minutes. Stir in the minced garlic and cook another 1-2 minutes.
- Add the chicken to the pot and pour in the broth, making sure the chicken is completely covered. Gently stir to make sure nothing is sticking to the bottom of the pot.
- Bring the broth to a boil, then reduce to a simmer. Let the soup simmer for 20 minutes. While the soup is simmering, cook the pasta according to package instructions.
- Once time is up, remove the chicken breast from the pot into a separate bowl. Shred the chicken with two forks, and add back into the soup, stirring everything together. Simmer for an additional 1-2 minutes.
- Serve by adding some of the cooked pasta to a bowl, and ladle the soup over the pasta.
Notes
- Chicken breast will shred easily after boiling in the broth. If you use boneless skinless chicken thighs, cut them up and cook them a bit with the veggies before adding the broth.
- Cook the gluten free pasta until al dente, then rinse it in cold water. This stops it from continuing to cook with the residual heat, so it won’t get soggy when you pour hot soup over it.
- Serve with gluten free crackers or gluten free crusty bread. You can also serve this with a lighter salad on the side.
Nutrition
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