This gluten-free chicken noodle soup is loaded with vegetables, shredded chicken, and gluten-free egg noodles in a savory broth. The chicken cooks right in the pot so it soaks up all the flavor from the herbs and garlic, and you shred it straight from the broth. Ten minutes of prep, about an hour on the stove, and dinner is done.
This is our go-to sick day soup and one of the first things I make when it gets cold out. It’s so much better than anything you can buy at the store, and it’s not hard to make at all. I like to serve it with bread on the side for sopping up the broth. My gluten-free crescent rolls or gluten-free dinner rolls are my favorites with it.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Chicken – I usually use boneless skinless chicken thighs because dark meat stays juicier after simmering, but chicken breast works too. You can also use bone-in pieces for extra flavor. Just pull the bones out when you shred.
- Gluten-free egg noodles – I use Jovial brand, but any gluten-free pasta works here. Barilla Gluten-Free Rotini is another one I’ll use frequently in this recipe. Gluten-free noodles vary a lot by brand, so start checking around 5 minutes and pull them when they’re al dente. They’ll keep cooking in the hot broth and get mushy fast if you overdo it.
- Chicken stock – Not all brands are gluten-free, so always check the label. This recipe uses 8 cups, which is two standard 32 oz cartons.
- Salt – How much you need depends on your chicken stock. Some brands are saltier than others. Start with the amount in the recipe and taste again right before serving. You’ll almost always want to adjust.
- Parsley – I like to add fresh herbs at the end of this recipe to brighten up the soup. If you don’t have fresh parsley, you can use fresh dill, thyme, or green onion to add flavor. Do not substitute dried parsley as it is not a 1:1 conversion.
Use Rotisserie Chicken
If you have leftover chicken or a rotisserie chicken, skip the poaching step and add the shredded meat when you add the noodles. Just be sure your rotisserie chicken is gluten-free!
Step-by-Step Instructions
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Expert Tips
Recipe FAQs
Yes, but check that it’s gluten-free first. Some rotisserie chickens are seasoned or basted with ingredients that contain wheat. Skip the step where you poach raw chicken in the broth. Let the soup simmer for 20 minutes on its own, then add the shredded rotisserie chicken when you add the noodles so it warms through while the pasta cooks.
Yes. Swap the gluten-free egg noodles for a pasta made without eggs. Gluten-free rotini is usually just made with brown rice (or corn) and water.
Pull them when they’re just al dente. They’ll keep cooking in the hot broth. If you’re making this ahead or expecting leftovers, cook the noodles in a separate pot and add them to individual bowls. Store the soup and noodles separately in the fridge.
Yes. It adds extra flavor to the broth. Just pull the bones out when you shred the meat. I do this in my roasted poblano chicken soup recipe.
Storage Instructions
Refrigerate – This keeps well in the fridge for up to 4 days. Fair warning though, the noodles are going to soak up a lot of the broth overnight. I usually add a splash of chicken stock when I reheat it. If mushy noodles bother you, store the soup and noodles in separate containers.
Freeze – Freeze the soup without the noodles for up to 3 months. GF noodles don’t hold up in the freezer at all. Just cook a fresh batch when you’re ready to eat it.
Reheat – I reheat mine on the stovetop over medium heat with some extra chicken stock since it always thickens up in the fridge.
Serving Suggestions
Gluten-Free Chicken Noodle Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup diced yellow onion - from 1 small onion
- ½ cup sliced carrots - from 2-3 carrots
- ½ cup sliced celery - from 1-2 stalks celery
- 3 cloves garlic - minced
- 1 teaspoon salt - or to taste
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 3 dried bay leaves
- 8 cups gluten-free chicken stock
- 1.5 lbs boneless skinless chicken thighs or breasts
- 8 oz gluten-free egg noodles - uncooked
- ¼ cup fresh parsley - chopped
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Instructions
- Heat a large dutch oven over medium-high heat. Add 1 tablespoon extra-virgin olive oil and let heat for 1-2 minutes.
- Add 1 cup diced yellow onion, ½ cup sliced carrots, and ½ cup sliced celery. Cook for 5-6 minutes, until the vegetables are softened and the onion is translucent.
- Add 3 cloves garlic and cook for an additional 1-2 minutes, stirring so it doesn't burn.
- Add 1 teaspoon salt, ½ teaspoon dried thyme, ½ teaspoon dried oregano, 3 dried bay leaves, and 8 cups gluten-free chicken stock. Stir to combine.
- Add 1.5 lbs boneless skinless chicken thighs or breasts to the pot, making sure they're fully submerged. Bring to a boil, then cover and reduce to a simmer for 20-30 minutes, until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the pot and shred with two forks. Add the shredded chicken back to the soup.
- Add 8 oz gluten-free egg noodles and simmer for 6-10 minutes, until al dente. Start checking at 5 minutes since timing varies by brand.
- Stir in ¼ cup fresh parsley and remove the bay leaves. Taste and adjust salt if needed. Serve immediately.
Video
Notes
- Noodle timing – Gluten-free noodles vary by brand. Start checking at 5 minutes and pull them when they’re just al dente. They keep cooking in the hot broth. I used Jovial gluten-free egg noodles in this recipe.
- Rotisserie chicken – Check that it’s gluten-free first. Skip the poaching step, let the soup simmer 20 minutes, then add shredded chicken when you add the noodles.
Nutrition
