Gluten-Free Chicken Noodle Soup
Gluten-free chicken noodle soup with hearty vegetables, shredded chicken, and gluten-free egg noodles. The chicken cooks right in the broth for extra flavor. About 10 minutes of prep and an hour on the stove.
Print Recipe
Pin Recipe
Rate this Recipe
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
**Use the toggle button above to turn the instruction photos on and off!
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
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
