This gluten-free chicken noodle soup is rich with tender shredded chicken, hearty vegetables, and gluten-free egg noodles in a savory, herb-scented broth. The chicken cooks directly in the pot, poaching in the broth so it absorbs the garlic and herbs, then shreds easily and is returned to the soup for maximum flavor. With roughly ten minutes of prep and about an hour on the stove, this recipe delivers comforting homemade soup without fuss.
It’s my go-to when someone is under the weather or when the weather turns cold. Homemade chicken noodle soup beats any store-bought version, and it’s simple to make. I like to serve it with a warm roll for dipping; store-bought gluten-free rolls or homemade ones work great.
Why You’ll Love this Recipe
- The chicken cooks right in the broth. It poaches in the soup, so it soaks up the flavor and shreds easily.
- 10 minutes of prep. Chop the vegetables, add the ingredients, and let the soup simmer—simple and quick.
- Naturally dairy-free. No cream or butter—just broth, vegetables, chicken, and noodles.
Ingredients
Ingredient Notes
- Chicken – Boneless skinless thighs stay juicier after simmering, but breasts work fine. Bone-in pieces add extra flavor—remove bones before serving.
- Gluten-free egg noodles – Brands vary. Start checking at 5 minutes and remove when just al dente; they continue to soften in the hot broth.
- Chicken stock – Use a verified gluten-free brand. This recipe calls for 8 cups (two 32 oz cartons).
- Salt – Adjust to taste depending on the saltiness of your stock. Taste before serving and add more if needed.
- Parsley – Fresh parsley added at the end brightens the soup. Fresh dill, thyme, or green onion are good substitutes; do not swap with dried parsley at a 1:1 ratio.
Use Rotisserie Chicken
If you have leftover or rotisserie chicken, skip poaching the raw chicken. Add shredded cooked chicken when you add the noodles so it warms through. Verify the rotisserie chicken is gluten-free if needed.
Step-by-Step Instructions
For the full ingredient list with measurements, printable recipe card, and notes, see the recipe card below.
Expert Tips
- Taste before serving. Adjust salt at the end because stock brands vary in saltiness.
- Watch your noodles closely. Gluten-free pastas can go from al dente to mushy quickly—start checking at 5 minutes.
Recipe FAQs
Yes. Confirm it’s gluten-free, skip poaching raw chicken, let the soup simmer for 20 minutes, then add shredded rotisserie chicken when you add the noodles so it heats through.
Yes. Use gluten-free pasta made without eggs—many rotini and short pasta shapes are egg-free and work well.
Remove noodles when just al dente since they continue to cook. For make-ahead meals, cook noodles separately and combine with soup when reheating; store them separately in the fridge.
Yes. It boosts broth flavor—just remove bones before shredding the meat and returning it to the soup.
Storage Instructions
Refrigerate – Keeps up to 4 days. Note: noodles will absorb broth overnight; add a splash of stock when reheating, or store noodles separately to avoid mushiness.
Freeze – Freeze the soup without the noodles for up to 3 months. Gluten-free noodles usually don’t freeze well—cook fresh when ready to eat.
Reheat – Reheat on the stovetop over medium heat, adding a little extra chicken stock if the soup has thickened in the fridge.
Serving Suggestions
Serve with warm rolls or crusty gluten-free bread for dipping. A simple side salad pairs nicely for a heartier meal.
Gluten-Free Chicken Noodle Soup
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)
- 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
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Instructions
- Heat a large dutch oven over medium-high heat. Add 1 tablespoon extra-virgin olive oil and heat 1–2 minutes.
- Add 1 cup diced yellow onion, ½ cup sliced carrots, and ½ cup sliced celery. Cook 5–6 minutes until vegetables are softened and the onion is translucent.
- Add 3 cloves minced garlic and cook 1–2 minutes, stirring so it doesn’t burn.
- Add 1 teaspoon salt, ½ teaspoon dried thyme, ½ teaspoon dried oregano, 3 bay leaves, and 8 cups gluten-free chicken stock. Stir to combine.
- Add 1.5 lbs boneless skinless chicken thighs or breasts, ensuring they are submerged. Bring to a boil, cover, reduce heat and simmer 20–30 minutes until the chicken reaches 165°F.
- Remove the chicken and shred with two forks, then return shredded chicken to the pot.
- Add 8 oz gluten-free egg noodles and simmer 6–10 minutes until al dente, checking at 5 minutes since timing varies by brand.
- Stir in ¼ cup fresh parsley, remove bay leaves, taste and adjust salt if needed. Serve immediately.
Notes
- Noodle timing – Start checking gluten-free noodles at 5 minutes and remove when just al dente; they continue to soften in hot broth.
- Rotisserie chicken – Verify it’s gluten-free. Skip poaching and add shredded chicken when you add the noodles so it warms while the pasta cooks.
Nutrition
