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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
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