When my youngest had the flu last winter, nothing I cooked seemed to land right. Toast went untouched. Crackers felt too dry. I remembered how my mom always swore by chicken noodle soup when we were sick, so I decided to make a gluten-free version. I stirred the pot gently, hoping each swirl carried a bit of hope. When I set a steaming bowl in front of my daughter, she smiled for the first time in days. That single spoonful made me grateful for recipes that heal in more ways than one. This soup is more than food — it’s comfort, safety, and love in a bowl.
Why You’ll Love This Gluten Free Chicken Noodle Soup
Gentle on the Stomach
The broth is warm and soothing, perfect when your body craves something light but nourishing.
Classic Flavor Without the Gluten
Thanks to reliable gluten-free noodles, you still get the familiar slurp of chicken noodle soup without worry.
Weeknight-Friendly and Nourishing
From chopping to simmering, this recipe fits easily into real life. It’s as reliable as it is comforting.
If you crave other soothing chicken-based meals, you might also like this Spicy Chipotle Chicken Soup.
Ingredients You’ll Need
Essential Base Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 1 ½ pounds boneless, skinless chicken breasts (or thighs for richer flavor)
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Gluten-Free Noodle Options
- 8 ounces gluten-free egg noodles (available in most grocery stores)
- Swap: Rice noodles or gluten-free fusilli also work well.
Flavor Boosters and Swaps
- Fresh parsley for garnish
- A squeeze of lemon juice for brightness
- Optional: pinch of red pepper flakes for gentle heat
Love building meals with chicken broth as the base? Try this Peruvian Chicken Stew — it uses many of the same pantry staples.
How to Make Gluten Free Chicken Noodle Soup
Step 1. Sauté Aromatics
Heat olive oil in a large pot over medium. Add onion, carrots, and celery. Cook 5–6 minutes, until softened. Stir in garlic and cook 1 more minute.
Step 2. Add Chicken and Broth
Place chicken breasts into the pot. Pour in the broth, then add bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
Step 3. Simmer Until Chicken Is Tender
Cover and cook for 20–25 minutes, or until the chicken is fully cooked and tender enough to shred.
Step 4. Shred the Chicken
Remove chicken from the pot, shred with two forks, then return it to the soup.
Step 5. Add Gluten-Free Noodles
Stir in noodles and cook 7–10 minutes, or until just tender. Gluten-free noodles soften faster, so check early.
Step 6. Finish and Serve
Remove bay leaves. Stir in fresh parsley and a squeeze of lemon juice. Taste and adjust seasoning. Ladle into bowls and serve warm.
The Secret to Perfect Gluten Free Chicken Noodle Soup
Gluten-Free Noodles That Don’t Get Mushy
Add them last and keep an eye on cooking time. Gluten-free noodles soften more quickly than wheat-based ones.
Building Depth with Aromatics
Onion, carrot, celery, and garlic are the flavor backbone. Don’t rush this step.
Timing the Broth and Noodles
Long simmering builds rich broth, but noodles need short cooking. Staggering them keeps textures just right.
Why Shredding Chicken Matters
Shredding instead of cubing lets the chicken soak up broth in every bite.
Final Touches That Brighten Flavor
Fresh parsley and lemon juice cut through richness and lift the flavors.
For another cozy chicken dish with depth, check out this Crockpot Southwest Chicken.
Variations You Can Try
Dairy-Free Version
The soup is naturally dairy-free — just avoid garnishes like cheese.
Immune-Boosting with Garlic and Ginger
Add 2 teaspoons minced ginger and extra garlic for a healing twist.
Kid-Approved Simple Style
Skip herbs and lemon, keeping flavors mild. Serve with gluten-free crackers on the side.
Bulk-It-Up Veggie Loaded Version
Add zucchini, spinach, or peas in the last 10 minutes of cooking.
For a freezer-friendly gluten-free option, try this Chicken White Bean Chili Instant Pot.
Common Mistakes with Gluten Free Chicken Noodle Soup
Overcooking Gluten-Free Noodles
They can fall apart if boiled too long. Cook until just tender.
Bland Broth
Don’t skimp on aromatics and seasoning — salt and herbs make broth shine.
Adding Noodles Too Early
They’ll soak up too much liquid and become soggy. Always add last.
Forgetting the Final Seasoning Check
Taste before serving; sometimes all it needs is a pinch more salt or squeeze of lemon.
Want another broth-based dish with bold seasoning? Try this Mexican Chicken and Rice Bake.
Gluten Free Chicken Noodle Soup FAQ
What are the best gluten-free noodles for soup?
Gluten-free egg noodles are classic, but rice noodles or gluten-free fusilli also work.
Can I freeze gluten-free chicken noodle soup?
Yes, but freeze without noodles. Cook fresh noodles when reheating to prevent mushiness.
How do I keep the noodles from falling apart?
Cook them last and serve soup soon after. Avoid reheating with noodles in the pot.
If freezer-friendly meals are your thing, you’ll also love these Street Corn Chicken Enchiladas.
From My Kitchen to Yours
This soup isn’t just dinner — it’s a hug in a bowl. I’m thrilled every time I serve it, because it never fails to bring smiles around the table. Even on tough days, a bowl of warm broth and tender noodles reminds us we’re cared for. And honestly? That simple joy makes me so happy. From my family to yours, may this gluten free chicken noodle soup bring you the same comfort it has brought to us.
Gluten Free Chicken Noodle Soup
Equipment
- Large Pot
Ingredients
Essential Base Ingredients
- 2 tbsp olive oil
- 1 large onion chopped
- 3 carrots sliced into rounds
- 3 celery stalks chopped
- 3 cloves garlic minced
- 1.5 pounds boneless, skinless chicken breasts or thighs for richer flavor
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
Gluten-Free Noodle Options
- 8 oz gluten-free egg noodles or substitute with rice noodles or gluten-free fusilli
Flavor Boosters and Garnish
- fresh parsley for garnish
- lemon juice to taste, for brightness
- red pepper flakes optional, for heat
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened. Stir in garlic and cook 1 more minute.
- Add chicken breasts, chicken broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
- Cover and simmer for 20–25 minutes, or until chicken is cooked through and tender.
- Remove chicken from the pot. Shred with two forks, then return it to the soup.
- Stir in gluten-free noodles. Simmer for 7–10 minutes, or until just tender. Do not overcook.
- Remove bay leaves. Stir in fresh parsley and lemon juice to taste. Adjust seasoning and serve warm.