This Gluten Free Chicken Noodle Soup is simple to make, warm and comforting. Ready in under an hour and dairy-free, it quickly becomes a family favorite whenever someone needs a soothing, nourishing bowl.
This soup is a go-to during cold and flu season. It’s straightforward, gentle on the stomach, and the gluten-free version keeps all the familiar, cozy flavors. It also reheats well, making it perfect for leftovers.
Ingredients for chicken noodle soup
Veggies — Carrots, celery and onion form the base. Dice them ahead of time to speed up cooking. Frozen diced onion works well if you want to skip chopping.
Broth and water — A mix of chicken broth and water keeps the flavor balanced while stretching the liquid. Use all broth if you prefer a richer taste. Adjust added salt depending on whether your broth is full sodium or reduced.
Chicken — Boneless, skinless chicken breast is used here, though thighs, shredded rotisserie chicken, or leftover turkey are all good alternatives.
Gluten-free noodles — Any gluten-free pasta shape will work. Some brands hold up better after reheating; choose a sturdy noodle to avoid it turning mushy.
Fresh herbs — Fresh rosemary and thyme give a classic flavor. If using dried herbs, reduce the amount to about 1 teaspoon each.
Rewarming soup
Leftovers reheat best on the stovetop in a saucepan with a splash of water over medium heat. If using a microwave, add a little extra water before heating to restore the broth’s consistency.
Storing chicken noodle soup
Store the soup covered in the refrigerator for up to 10 days. It can be frozen, though the noodles may break down a bit; the soup still tastes great. Thaw and reheat on the stove with a splash of water. Separation after freezing is normal and will blend back together while warming.
Crackers are a classic accompaniment. Serve with your favorite gluten-free crackers for added texture.
If you enjoy this comforting soup, try these other recipes from the same collection (titles only):
- Gluten Free Lasagna Soup
- Paleo Chicken Pot Pie Soup
- Creamy Chicken Tomato Soup
- Vegan Black Bean Soup
Gluten Free Chicken Noodle Soup
Ingredients
- 1 onion, diced
- 2 cups diced celery
- 2 cups diced carrots
- 1–2 pounds diced chicken breast
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon garlic powder
- 4 cups chicken broth
- 4 cups water
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary, diced
- 9 oz gluten-free noodles
Instructions
- In a large pot over medium heat, cook the onion for about 5 minutes. If using fresh onion, sauté with 1 tablespoon oil. Add the carrots and celery and cook another 5 minutes until slightly softened.
- Add the diced chicken and cook for 5 minutes, stirring regularly. Season with salt and garlic powder and stir to combine.
- Pour in the chicken broth and water and bring to a boil. Reduce heat to a simmer, cover, and cook 15–20 minutes until the vegetables are tender.
- Remove the lid, add the gluten-free noodles, and cook according to package directions (mine took about 15 minutes). Stir often to prevent sticking.
- Serve hot, optionally with gluten-free crackers. Store leftovers covered in the refrigerator for up to 10 days.
