Gluten-Free Chicken Noodle Soup
This gluten-free chicken noodle soup is like a warm hug in a bowl. It’s cozy, comforting, and full of flavor. Whether you’re feeling a little under the weather or just craving something homemade, this soup hits the spot. It’s loaded with juicy chicken, hearty veggies, and tender gluten-free pasta.
Best part? It’s super easy to make and even easier to love. Get your spoon ready—this is one of those meals you’ll want to make again and again!
Why You’ll LOVE This Chicken Noodle Soup
There’s something magical about this soup. It’s warm, it’s soothing, and it just makes everything better. You’ll love it because:
- It’s perfect for sick days or chilly nights.
- The soup is naturally gluten-free, but still rich and filling.
- It tastes even better the next day!
Plus, if you’re loving this cozy soup, you’ve gotta try these too……. Creamy Asparagus Soup, Broccoli Cheddar Potato Soup, or this hearty French Lentil Soup.
Ingredients You’ll Need
This recipe uses basic ingredients you probably already have. Check the recipe card below for exact measurements.
- Olive oil: This adds a smooth, rich base flavor to the veggies.
- Large carrots: They bring color, sweetness, and a tiny bit of crunch.
- Stalks: They give the soup a savory, earthy depth.
- Minced garlic: Adds bold flavor. Don’t have fresh? A teaspoon of garlic powder works great, too.
- Chicken breasts: They cook fast and stay juicy.
- Onion powder: Easy way to add flavor without chopping onions.
- Dried thyme: A little herb magic makes this soup smell and taste AMAZING.
- Gluten-free chicken broth: I love using Swanson 100% Natural Chicken Broth from Walmart.
- Pasta: I like Banza gluten-free Rotini—it holds up well and tastes great.
- Lemon juice: This is optional, but it brightens everything right up.
How to Make Gluten-Free Chicken Noodle Soup
You’ll have this delicious, cozy soup ready in just a few simple steps. Here’s how to do it:
Step 1: Sauté the Veggies
Heat the oil and cook the veggies. In a Dutch oven over medium heat, add 2 tablespoons of olive oil. Toss in 2 diced carrots and 2 stalks of celery. Cook for 5 minutes, stirring now and then.
Step 2: Add Garlic and Chicken
Bring on the flavor! Add 1 tablespoon of minced garlic, 1 pound of diced chicken breast, 1 teaspoon of onion powder, and 1/2 teaspoon of dried thyme. Stir and cook for about 5 minutes until the chicken is no longer pink.
Step 3: Pour in Broth and Simmer
Let it simmer! Pour in 6 cups of gluten-free chicken broth. Turn the heat to high and bring it to a boil. Then, lower the heat and let it simmer for 15 minutes so all the flavors can mingle.
Step 4: Add the Pasta
Time for the noodles. Add 1 box (8 ounces) of gluten-free pasta. Stir well. Cook for 7-9 minutes until the pasta is tender. Stir often so nothing sticks!
Step 5: Final Touches
Season and brighten. Add juice from 1/2 lemon (optional). Taste the soup, then sprinkle in salt and pepper until it’s just right for you. Finish with a handful of fresh parsley for a pop of color and flavor.
Tips for the Best Chicken Noodle Soup
Here’s how to make your soup extra yummy every time:
- Use rotisserie chicken: Save time by using pre-cooked chicken. Just add it during the last few minutes.
- Pick sturdy pasta: Choose gluten-free pasta that won’t fall apart. Banza or Jovial are great picks.
- Don’t overcook pasta: Keep it al dente! Soft noodles can get mushy fast.
- Add more veggies: Toss in peas or corn to make it heartier.
- Let it rest: Soup tastes even better after it sits for a bit.
- Fresh herbs rock: Sprinkle in fresh parsley right before serving.
Variations and Substitutions
Want to switch things up? Go for it!
- Use turkey instead: Swap the chicken for leftover turkey.
- Go meatless: Leave out the chicken and add chickpeas.
- Try rice noodles: If you want a different noodle vibe.
- Spice it up: Add a dash of red pepper flakes.
- Add mushrooms: They add a deep, earthy flavor.
Make-Ahead and Storage Tips
This soup is great for prepping ahead! Let it cool before storing. Pour it into an airtight container and keep in the fridge for up to 4 days. The noodles might soak up the broth, so add a splash of water or broth when reheating.
You can freeze it too! Just leave out the pasta before freezing, and add it fresh when you’re ready to eat. When you reheat from frozen, warm it gently on the stove over low heat.
Recipe FAQs
Can I freeze chicken noodle soup?
Yes, but freeze it without the noodles. Gluten-free pasta can get mushy when thawed. Just add fresh cooked noodles when you reheat it.
What’s the best gluten-free pasta for soup?
Go for sturdy options like Banza or Barilla. They hold up well in broth and don’t fall apart.
Can I use rotisserie chicken?
Definitely! It’s a great shortcut. Just stir in shredded rotisserie chicken during the last few minutes of cooking.
How do I store leftovers?
Store in the fridge in an airtight container for 3–4 days. Reheat on the stove with a splash of broth.
Can I make this in a slow cooker?
Yes! Just toss everything in (except the pasta), cook on low for 6 hours, then add cooked pasta at the end.
Is this soup dairy-free too?
Yep! There’s no cream or cheese in this recipe.
Can I add more veggies?
Of course! Peas, spinach, mushrooms, or corn all work great in this soup.
Can I use garlic powder instead of minced?
Yes! One teaspoon of garlic powder works just fine if you’re out of fresh garlic.
What to serve with chicken noodle soup?
Try it with Cheesy Broccoli Casserole, Roasted Garlic Parmesan Potatoes, or Cornbread Muffins for a cozy meal.
Gluten-Free Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 2 large carrots (peeled and diced)
- 2 stalks celery (diced)
- 1 tablespoon minced garlic
- 1 pound boneless skinless chicken breasts (diced)
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 6 cups gluten-free chicken broth
- 1 box (8 ounces gluten-free pasta)
- Juice from 1/2 lemon (optional)
- salt and pepper to taste
- chopped fresh parsley (optional)
Instructions
- Sauté the veggies: In a Dutch oven, heat olive oil. Add carrots and celery. Cook for 5 minutes, stirring occasionally.
- Add garlic and chicken: Add garlic, diced chicken, onion powder, and dried thyme. Stir and cook until chicken is no longer pink.
- Add broth and simmer: Pour in chicken broth. Bring to a boil, then lower heat and simmer for 15 minutes.
- Add pasta: Stir in pasta. Cook for 7–9 minutes or until noodles are tender.
- Final seasoning: Add lemon juice (optional). Season with salt and pepper. Taste and adjust if needed. Garnish with fresh parsley just before serving for a burst of flavor and color, if desired.
Notes
- Don’t overcook the pasta—it gets mushy fast.
- For easy prep, use leftover rotisserie chicken.
- Fresh lemon juice brightens the soup nicely.
- Add more broth if it thickens too much.
- Stir in spinach at the end for extra greens.
