Table of Contents
Why this recipe works
This gluten-free chicken noodle soup is full of hearty vegetables, gluten-free egg noodles, and tasty shredded chicken. The best part is that you don’t even have to cook your chicken ahead of time. With just ten minutes of prep and an hour of cooking, this soup is so easy to make and will warm you up in no time.
- Salt – Depending on which chicken stock you use, you may need more or less salt in this recipe as some stocks are saltier than others. I recommend starting with the amount in the recipe and then season again just before serving if need be.
- Parsley – I like to add fresh herbs at the end of this recipe to brighten up the soup. If you do not 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.
- Chicken – I typically like to use dark meat like boneless skinless chicken thighs in this recipe. You’ll notice I used chicken breast in the photos and recipe video as that was what was available at my local store at the time. Use whichever you prefer. You can also use bone-in chicken for extra flavor. Just remove the bone while you are shredding the chicken.
- Gluten-free egg noodles – I used Jovial gluten-free egg noodles in this recipe, but you can use your favorite gluten-free pasta in this soup. Gluten-free rotini is another favorite in our house. Depending on what type and brand of gluten-free pasta you use, you may need more or less cook time at the end to cook the pasta through. Start checking around the 5-minute mark to ensure you don’t overcook your noodles. They will get mushy if they are cooked too long, and nobody wants that!
- Chicken stock – If you need this soup to be gluten-free, be sure to check that your chicken stock is certified gluten free as some chicken stock brands do contain gluten.
This gluten-free chicken noodle soup recipe is so easy to make. You won’t go back to eating soup from the can ever again!
The following step-by-step photos and matching instructions are meant to help you see the recipe at various stages to help you make this gluten-free soup perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
- If you plan on reheating the chicken noodle soup later, your noodles may soak up some of the liquid. You can add additional chicken stock when reheating your soup to help. You can also leave out the noodles until you are ready to eat the soup and add a small portion of them to the pot while reheating instead if you prefer.
- You can use rotisserie chicken or leftover chicken in this recipe instead of cooking the chicken in the pot if you’d prefer. If you do this, do not add the chicken before letting the soup come to a boil as shown above in step 6. Instead let the soup simmer for 20 minutes and then add the chicken right before you add the noodles to let it warm up while the noodles are cooking as shown in step 8.
Using gluten-free chicken stock and gluten-free egg noodles makes this chicken noodle soup gluten-free! If you don’t need to be gluten-free, you can use any chicken stock or egg noodle that you wish.
This recipe is naturally dairy-free, so no additional substitutions are needed.
Yes, it can. You can swap the gluten-free egg noodles for another noodle made without egg. Gluten-free rotini is normally just made with brown rice (or another gluten-free grain or starch) and water.
If you have any leftover soup, you can store it in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months.
I like using my dutch oven because it’s large, and the ceramic conducts heat very well and evenly; however, any large stockpot made for stovetop use will work!
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Gluten-Free Chicken Noodle Soup
- 1 tablespoon 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)
- 1/2 tsp dried thyme
- ½ tsp 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)
- 1/4 cup fresh parsley (chopped)
- Heat a large dutch oven over medium high heat. Add olive oil and let heat for 1-2 minutes.
- Add the diced onion, carrots and celery to the dutch oven. Cook for 5-6 minutes, until the vegetables are softened and the onion is translucent.
- Add the minced garlic and cook for an additional 1-2 minutes.
- Then, add the salt, dried thyme, and dried oregano.
- Pour the chicken stock into the dutch oven and stir until combined.
- Add the dried bay leaves to the pot.
- Place the raw chicken into the dutch oven, making sure they are submerged completely. Bring the soup to a boil and then cover with a lid and let simmer for 20-30 minutes, until the chicken is cooked through and reaches an internal temperature of 165F.
- Remove the cooked chicken from the dutch oven. Shred the chicken with a fork. Place the chicken meat back into the soup.
- Add the dried gluten-free pasta and simmer an additional 6-10 minutes, until the pasta is al dente. The timing may vary depending on the type of noodles you use so start checking at 5 minutes.
- Top with fresh parsley and stir to combine. Remove the dried bay leaves before serving. Serve immediately.
- If you have celiac disease or need to be gluten-free for other reasons, but sure to double check all of your ingredients to ensure they are gluten-free. Manufacturing practices and ingredients can change from time to time.
- Be sure to use gluten-free chicken stock in this recipe, as some brands add wheat into their broth.
- I used Jovial gluten-free egg noodles in this recipe. You can use your favorite gluten-free pasta in this soup. Gluten-free rotini is another favorite of mine.
- The amount of time needed for cooking the gluten-free pasta will depend on what type and brand of past you choose. Be sure not to overcook the noodles, as they will get mushy. Cook for the amount of time listed on the box of your package of noodles.
- You can use a gluten-free rotisserie chicken or leftover chicken in this recipe if you prefer. Don’t add the chicken before simmering the soup. Instead, add it when you mix in the dried noodles.
This recipe was originally posted on November 4, 2010 and updated on January 10, 2022 with new photos, video, tips and tricks to help you make gluten-free chicken noodle soup perfectly every time!