Gluten-Free Chicken Noodle Soup

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This gluten-free chicken noodle soup is full of hearty vegetables, gluten-free egg noodles, and tasty shredded chicken. 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!
A close up of a bowl of gluten-free chicken noodle soup.
A bowl of gluten-free chicken noodle soup.

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.

Ingredients

Ingredients for making gluten-free chicken noodle soup.

Ingredient Notes

  • 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.

Step-by-Step instructions

  1. Heat a large dutch oven on the stovetop 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.
  2. Add the minced garlic and cook for an additional 1-2 minutes.
  3. Then, add the salt, dried thyme, and dried oregano.
  4. Pour the chicken stock into the dutch oven and stir until combined.
  5. Add the dried bay leaves to the pot.
  6. Place the raw chicken breast into the dutch oven, making sure the breasts are submerged completely.
Steps 1-6 for making gluten-free chicken noodle soup.
  1. 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.
  2. Remove the cooked chicken from the dutch oven, and shred the chicken with a fork. Once shredded, place the chicken meat back into the soup and stir.
  3. Add the dried gluten-free pasta to the dutch oven and make sure it is submerged. Simmer the soup for an additional 6-10 minutes until the pasta is cooked al dente. The timing may vary depending on the type of noodles you use so start checking after about 5 minutes.
  4. Top with fresh parsley and stir to combine. Remove the dried bay leaves, and then serve immediately.
Steps 7-10 for making gluten-free chicken noodle soup.

Expert Tips

  • 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.

Recipe FAQs

What makes this recipe gluten-free?

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.

Can this recipe be made dairy-free?

This recipe is naturally dairy-free, so no additional substitutions are needed. 

Can this recipe be made egg-free?

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.

How long will the leftovers last?

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.

Do I have to use a dutch oven?

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!

A spoonful of gluten-free chicken noodle soup.

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A close up of a bowl of gluten-free chicken noodle soup.

Gluten-Free Chicken Noodle Soup

This gluten-free chicken noodle soup is full of hearty vegetables, gluten-free egg noodles, and tasty shredded chicken. 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!
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Course: Dinner, lunch
Cuisine: American, Asian
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 323kcal
Author: Megan

Ingredients

  • 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)

Instructions

  • 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.

Notes

  • Chicken stock – Make sure your stock is gluten-free if need be. There are some stocks that add gluten to them. 
  • Salt – Depending on what chicken stock you use, you may need more or less salt in this recipe. Some stocks are saltier than others. I recommend starting with the amount in the recipe and then season again right 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 instead to vary up the flavor. Do not substitute dried parsley as it is not a 1:1 conversion.
  • Gluten-free egg noodles – 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. 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 6-minute mark to ensure you don’t overcook your noodles. They will get mushy if they are cooked too long. 
  • 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.
  • What makes this recipe gluten-free? 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. 
  • Can this recipe be made dairy-free? This recipe is naturally dairy-free, so no additional substitutions are needed. 
  • Can this recipe be made egg-free? 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 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. 
  • Can you use rotisserie chicken or leftover chicken in this recipe instead of cooking the chicken in the pot? Yes, you can. Don’t add the chicken before letting the soup come to a boil and simmer. Instead let it 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.

Nutrition

Calories: 323kcal | Carbohydrates: 32g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 751mg | Potassium: 724mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1580IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!
A bowl of gluten-free chicken noodle soup.

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!

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