Gluten Free Chicken Noodle Soup

Picture a steaming bowl of chicken noodle soup, filled with tender chicken, vibrant carrots, and aromatic herbs wafting through your kitchen.

This gluten-free version offers a simple way to enjoy a comforting classic without any hassle.

As you simmer the ingredients, watch as the flavors meld together, creating a hearty, warming meal perfect for any day.

Let’s bring this delicious soup to life and fill your home with its inviting aroma.

Kitchen Tools Required

• 1 Large pot
• 1 Wooden spoon
• 1 Knife
• 1 Cutting board
• 1 Measuring cups set
• 1 Measuring spoons set
• 1 Ladle
• 1 Colander

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 8 cups chicken broth
• 1 pound chicken breast, cooked and shredded
• 2 cups gluten-free egg noodles
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking Gluten Free Chicken Noodle Soup, follow this timeline:

Preparation and Cooking Timeline

Preparation: 15 minutes

1. Read through the recipe and gather all ingredients and equipment needed. (5 minutes)
2. Dice the medium onion and mince the garlic cloves. (3 minutes)
3. Slice the carrots and celery stalks. (2 minutes)
4. Measure out the olive oil, chicken broth, salt, pepper, dried thyme, dried parsley, and fresh parsley. (3 minutes)
5. Verify the chicken breast is cooked and shredded, if not already done. (2 minutes)

Cooking: 45 minutes

1. Heat olive oil in a large pot over medium heat. (Start at 0 minutes)
2. Add the diced onion and minced garlic, sauté until the onion is translucent. (5 minutes)
3. Add the sliced carrots and celery, cook for an additional 5 minutes. (10 minutes)
4. Pour in the chicken broth and bring it to a boil. (15 minutes)
5. Add the cooked and shredded chicken breast, then reduce to a simmer. (20 minutes)
6. Add the gluten-free egg noodles, salt, pepper, dried thyme, dried parsley, and bay leaf. (25 minutes)
7. Simmer the soup for 15-20 minutes, or until noodles are tender. (40-45 minutes)

Resting: 10 minutes

1. Remove the bay leaf and stir in fresh parsley. (45 minutes)
2. Allow the soup to rest for 10 minutes before serving. (55 minutes)

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add diced onion and minced garlic, sauté until onion is translucent.

Add sliced carrots and celery to the pot, cooking for an additional 5 minutes.

Pour in chicken broth and bring to a boil.

Add cooked and shredded chicken breast then reduce to a simmer.

Add gluten-free egg noodles, salt, pepper, dried thyme, dried parsley, and bay leaf.

Simmer soup for 15-20 minutes, or until noodles are tender.

Remove bay leaf and stir in fresh parsley.

Allow soup to rest for 10 minutes before serving.

Serving Tips

• Crusty Gluten-Free Bread: Pair the soup with a slice of warm, gluten-free bread for a satisfying, comforting meal.
• Side Salad: A fresh green salad with a light vinaigrette can add a revitalizing contrast to the warm soup.
• Roasted Vegetables: Serve alongside roasted vegetables like Brussels sprouts or sweet potatoes for a hearty, nutritious addition.
• Cheese Plate: Offer a selection of cheeses to accompany the soup, adding a touch of richness and variety.
• Fruit Salad: A light fruit salad can provide a sweet and invigorating finish to the meal.

Storage

To store gluten-free chicken noodle soup, let it cool completely.

Then transfer to airtight containers.

Refrigerate for up to 3 days.

Or freeze for up to 3 months.

Freezing

To freeze gluten-free chicken noodle soup, let it cool completely.

Then, transfer to airtight containers, leaving space for expansion.

Label with date.

Freeze up to 3 months for ideal freshness.

Reheating

For reheating gluten-free chicken noodle soup, use low heat on the stovetop.

Add a splash of broth if needed.

Stir occasionally for even heating.

Make certain noodles don’t overcook.

Final Thoughts

Experimenting with different herbs can also add a unique twist to the soup.

Fresh dill or basil can provide a different flavor profile. If you’re serving a crowd, consider doubling the recipe as this soup tends to be a favorite.

Remember to store any leftovers in an airtight container in the refrigerator for up to three days.

Reheat gently on the stove to maintain the texture of the noodles.

Frequently Asked Questions

Can I Use a Different Type of Gluten-Free Pasta?

Yes, you can use different gluten-free pasta. Opt for fusilli or penne to maintain texture. Choose a pasta that complements chicken’s savory notes and hearty broth. Make certain it cooks evenly by adjusting simmer time for al dente perfection.

Is It Possible to Make This Soup Vegetarian?

Replace the chicken broth with vegetable broth and omit the chicken breast. For added protein, incorporate firm tofu cubes or canned chickpeas. The thyme, parsley, and bay leaf will maintain a robust, aromatic flavor profile.

What Is the Best Way to Shred Cooked Chicken?

To shred cooked chicken, use two forks to pull apart the meat along its grain, creating tender strands. For moist results, make certain the chicken’s slightly warm. This method preserves flavor and texture, enhancing your dish’s overall taste.

How Can I Make This Soup Spicier?

To spice up the soup, add diced jalapeños or a pinch of cayenne pepper during the onion sauté. Incorporate red pepper flakes before simmering. Balance the heat with a touch of honey or brown sugar.

Can This Soup Be Made in an Instant Pot?

You can make this soup in an Instant Pot. Sauté onion and garlic, then add ingredients. Pressure cook on high for 10 minutes, quick release. Stir in fresh parsley post-cooking for a vibrant, aromatic finish.

Gluten Free Chicken Noodle Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Knife
• 1 Cutting board
• 1 Measuring cups set
• 1 Measuring spoons set
• 1 Ladle
• 1 colander

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 3 medium carrots sliced
• 3 stalks celery sliced
• 8 cups chicken broth
• 1 pound chicken breast cooked and shredded
• 2 cups gluten-free egg noodles
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• 2 tablespoon fresh parsley chopped

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add diced onion and minced garlic, sauté until onion is translucent.
• Add sliced carrots and celery to the pot, cooking for an additional 5 minutes.
• Pour in chicken broth and bring to a boil.
• Add cooked and shredded chicken breast then reduce to a simmer.
• Add gluten-free egg noodles, salt, pepper, dried thyme, dried parsley, and bay leaf.
• Simmer soup for 15-20 minutes, or until noodles are tender.
• Remove bay leaf and stir in fresh parsley.
• Allow soup to rest for 10 minutes before serving.

Notes

To enhance the flavor, consider using homemade chicken broth. If you want a richer taste, add a splash of lemon juice just before serving. For a heartier meal, you can also add additional vegetables like peas or corn. Be sure to taste and adjust seasonings if necessary, especially after the soup has rested.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.