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Gluten-Free Chicken Noodle Soup

The Best Gluten-Free Chicken Noodle Soup

A cozy, nourishing gluten-free chicken noodle soup made with tender chicken, fresh vegetables, aromatic herbs, and perfectly cooked GF noodles. Comforting, hearty, and perfect for cold days or easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter or olive oil
  • 1 large onion, diced
  • 3 medium carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 1-1.5 lbs boneless skinless chicken breasts or thighs
  • 8 cups gluten-free chicken broth
  • 2-3 sprigs fresh thyme (or 1 tsp dried thyme)
  • 2 bay leaves
  • 1/4 cup fresh parsley, chopped
  • salt and black pepper to taste
  • 1 tsp apple cider vinegar or lemon juice (optional)
  • 8 oz gluten-free pasta of choice
  • 1 tbsp olive oil (to prevent noodle sticking)
  • fresh parsley or dill, for garnish
  • black pepper, for serving

Equipment

  • Large pot or Dutch oven
  • cutting board
  • chef knife
  • separate pot for noodles
  • measuring cups and spoons

Method
 

  1. Heat butter or olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté 5–7 minutes until softened.
  2. Pour in the chicken broth. Add thyme, bay leaves, salt, and black pepper. Stir to combine.
  3. Add chicken breasts or thighs. Bring to a boil, then reduce heat and simmer 15–20 minutes until chicken is cooked through.
  4. In a separate pot, cook gluten-free noodles according to package instructions. Drain and toss with olive oil to prevent sticking.
  5. Remove chicken from the soup and shred into bite-sized pieces. Return the shredded chicken to the pot.
  6. Remove bay leaves and thyme sprigs. Stir in fresh parsley. Adjust seasoning with salt, pepper, and optional vinegar or lemon juice.
  7. Place a portion of cooked noodles in each bowl and ladle hot soup over the top. Garnish with herbs and black pepper.

Notes

Store noodles and soup separately for best texture. Soup (without noodles) lasts 5 days refrigerated or 3 months frozen. For a quick version, use rotisserie chicken and pre-chopped vegetables. Best GF noodle brands: Jovial, Barilla, Tinkyada.