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Gluten-Free Chicken Noodle Soup

Gluten-Free Chicken Noodle Soup – This easy gluten-free chicken soup recipe is full of flavor, made from simple ingredients & tastes so cozy! (Dairy-free)

Overhead view of two white bowls of gluten-free chicken noodle soup

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 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.

Here’s what you need to make our homemade gluten-free chicken noodle soup recipe…

overhead view of ingredients for gluten-free chicken noodle soup

Here’s What You need To Make Gluten-Free Chicken Soup:

  • 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 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!
Overhead view of a bowl of homemade gluten-free chicken noodle soup

More Mix-Ins To Try:

  • Turmeric. Known for its anti-inflammatory properties, turmeric is great for inflammation. It adds a vibrant yellow color and another layer of warm flavor to chicken soup. 1/2 teaspoon dried turmeric or 1/2 Tablespoon fresh turmeric is plenty!
  • Fresh Dill. Dill is common in many chicken soup recipes. I stir 1-2 Tablespoons in at the end with the parsley. It tastes bright and fresh! I promise it won’t taste like pickles!
  • Rosemary & Thyme. If you prefer a more herby flavor to your chicken noodle soup, add a little fresh or dried rosemary and thyme to the both. I’ve got my amounts in the recipe card!
  • Frozen Peas. Sometimes when I have them on hand, I like to stir a handful or two of frozen peas into the soup right before serving. They only take a minute or two to heat through, so add them at the end!
  • Another Pasta. Feel free to play with pasta shapes here. Try gluten-free orzo, bow-ties, macaroni, shells, alphabet pasta, etc.
  • Rice. Or, swap out the pasta for some cooked rice. Add 1-2 cups cooked rice right before serving.

How To MAke Gluten-Free Chicken Noodle Soup , Step By Step:

  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. I usually under-cook the noodles by 1-2 minutes, since they will continue to soften in the hot 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 gluten-free chicken noodle soup will keep 3-4 days in the fridge.
Front view of a bowl of homemade gluten-free chicken noodle soup with toast in the background

FAQ + Tips And Tricks For The Best GLuten-Free Chicken Noodle Soup:

What Are The Best Gluten-Free Noodles For Chicken Noodle Soup? My two favorites are Jovial brown rice spiral pasta and Jovial gluten-free spaghetti noodles. If you want long noodles to slurp, go for the spaghetti noodles (break them in half or thirds for easier eating), otherwise the corkscrew pasta is cozy and fun. I do NOT recommend bean-based pasta or lentil-based pasta (like Banza) for chicken noodle soup.

Lemon Juice Optional. If you feel like your homemade chicken noodle soup is missing a little something, a tiny splash of something acidic will instantly wake up the flavor. Just a little squeeze of fresh lemon juice will be plenty without making the soup taste lemon-y.

Feel Free To Use Leftovers! I almost always use leftover chicken breasts for chicken noodle soup, but feel free to use leftover Thanksgiving turkey, poached chicken, roasted chicken, Instant Pot chicken, slow cooker chicken, or rotisserie chicken meat.

Can You Freeze Gluten-Free Chicken Noodle Soup? Yes, though it will work best if you wait to add the pasta until later. Cooked pasta softens and can break apart more when frozen and thawed. If you want to make a batch of this to pop in the freezer, I recommend leaving the pasta out and adding it later.

Try It With Homemade Broth! Next time you have bone-in chicken, save those chicken bones to make homemade bone broth!

More Gluten-Free Soup Recipes To Try:

overhead bowl of Panera Copycat autumn squash soup topped with pumpkin seeds

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Overhead view of a bowl of homemade gluten-free chicken noodle soup

Gluten-Free Chicken Noodle Soup


  • Author: Emily Dixon, One Lovely Life
  • Total Time: 1 hour
  • Yield: 89 cups 1x
  • Diet: Gluten Free

Description

This easy homemade gluten-free chicken soup recipe is full of flavor, made from simple ingredients & tastes so cozy!


Ingredients

Scale
  • 1 tablespoon butter or olive oil
  • 1 medium onion, diced (about 1.5 cups)
  • 23 carrots, peeled and diced (about 1 cup)
  • 23 stalks celery, diced (about 1 cup)
  • 23 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 23 cups diced or shredded cooked chicken (about 12 oz.)
  • 6 cups chicken broth (I prefer chicken bone broth)
  • 12 dry bay leaves
  • 1 1/2 cups (4 oz.) dry gluten-free pasta noodles (I recommend brown rice spirals or brown rice spaghetti)*
  • 12 Tablespoons fresh parsley, minced
  • 1 Tablespoon fresh dill, minced (optional)

Instructions

  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. I usually under-cook the noodles by 1-2 minutes, since they will continue to soften in the hot 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 gluten-free chicken noodle soup will keep 3-4 days in the fridge.

Notes

Prefer more herbs?

  • Add 1/2-3/4 teaspoon dried rosemary (or 1/2-3/4 Tbsp. fresh), 1/4-1/2 teaspoon dried thyme (or 11 1/2 tsp. fresh), and 1/4-1/2 teaspoon dried ground/rubbed sage

Need To Cook Chicken For This Soup?

  • Make the soup as directed until you add the broth. When the soup comes to a boil, add 12 oz. boneless skinless chicken breasts or chicken thighs, and reduce the heat to a simmer. Cook at a low simmer 20-25 minutes, or until the chicken is cooked through. Remove from the pot, shred or dice, then return to the soup. 
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: gluten-free chicken noodle soup, gluten-free chicken soup, gluten-free chicken noodle soup recipe

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