Gluten-Free Chicken Noodle Soup

This easy homemade Gluten-Free Chicken Noodle Soup recipe is full of flavor, made from simple ingredients & tastes so cozy! It’s the ultimate comfort food and sure to make you feel better.

There’s nothing like a big pot of simmering soup on a chilly day, especially if you’re under the weather.

Once the weather starts to cool down, I am 100% all-in on soup season, whether it’s a cozy batch of chili, a slow cooker soup, a restaurant copycat, pot pie soup, or something broth-y. But in over 60(!!!) soup recipes on our site, I still hadn’t shared a classic chicken noodle soup recipe!

Today’s the day, and this easy gluten-free chicken soup recipe is worth the wait. Savory broth, tender veggies, and plenty of chicken and noodles come together in this cozy soup to heal what ails you.

Serve it in steaming bowls on its own, or pair it with toast, gluten-free focaccia, epic sandwiches, and more.

If all that wasn’t enough, the best part is, this easy recipe starts with simple ingredients! 

Start With Simple Ingredients

There’s a LOT to love about this gluten-free soup recipe, but one of my favorites is that this easy recipe centers around simple ingredients and pantry staples.

• Chicken. I almost always use leftover cooked boneless skinless chicken breast for making chicken soup, but I’ve given instructions below for how to cook chicken breasts or chicken thighs especially for this in the FAQ.
• Celery, Onions & Carrots. This trio of vegetables is known as mirepoix. It’s the foundation of ALL kinds of soup, stew, and casserole recipes because it adds such gorgeous flavor.
• A Few Cloves Of Garlic. Another chicken soup essential! Garlic is sometimes called “nature’s penicillin” because it’s so powerful and nourishing. Feel free to use frozen garlic cubes if that’s easier for you! (I look for brands that are made with garlic only–no added oils, preservatives, or flavorings.
• Plenty Of Salt & Pepper. These two help balance the flavor. (We use kosher salt for most of our cooking. If you’re using fine table salt or fine sea salt, you may need a little less than I use here.)
• Chicken Broth. The better the quality of your broth, the better the quality of your soup. My all-time favorite is Bonafide Provisions bone broth. It’s definitely pricey, so feel free to use homemade chicken broth or your favorite store-bought broth. Bone broth will give you a more robust, richer flavor (and more nutrients!) than traditional chicken stock.
• Bay Leaf. A dry bay leaf or two adds another layer of flavor as the soup simmers. I notice a BIG difference in flavor when I add bay leaf!
• Gluten-Free Pasta. You can’t make gluten-free chicken noodle soup without gluten-free noodles! Gluten-free egg noodles can be expensive and hard to come by, so we generally use brown rice pasta, like Jovial spirals (or Jovial spaghetti when we’re in the mood to slurp!).
• Fresh Herbs. Some fresh parsley is the perfect fresh finish to this soup. It looks gorgeous and makes your meal feel restaurant-quality. I love to add a little dill, too!

How To Make Gluten-Free Chicken Noodle Soup , Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!

1. Start A Pot Of Water For The Pasta. Fill a small pot with water and start bringing it to a boil to cook the pasta while you start the soup.
2. Cook The Veggies. Add butter or olive oil and the onion, celery, and carrots to a Dutch oven or large soup pot. Cook 5-7 minutes over medium heat, until the veggies are mostly softened.
3. Add Garlic & Seasonings. Then, add the garlic cloves, salt and pepper and cook 1 minute more, till fragrant.
4. Add Chicken & Broth. Next, add the chicken to the pot and pour in the broth. Stir to combine, then tuck the bay leaf into the soup.
5. Simmer. Bring the soup to a boil over medium-high heat. Reduce the heat to a simmer and cook the soup 15-30 minutes while you cook the pasta. (The flavor will develop more the longer you simmer, but 15 minutes will be enough to cook the veggies.)
6. Cook The Pasta. To avoid over-cooking the noodles, cook the pasta in the pot of boiling water, according to package directions. For best results, I usually under-cook the noodles by 1-2 minutes, since they will continue to soften in the hot broth of the soup.
7. Finish The Soup. Drain the pasta noodles and add to the soup pot, along with some fresh herbs. Remove the bay leaves. Taste and season the soup with salt, pepper, a squeeze of lemon juice, or more herbs, as desired.
8. Serve & Store. Ladle into bowls and enjoy warm. Leftover soup will keep in an airtight container in the fridge 3-4 days.