Go Back

Gluten-Free Chicken Noodle Soup

Gluten-free chicken noodle soup made with a golden, aromatic broth and gluten-free rice or corn pasta. Tender shredded chicken and vegetables simmer together, then the GF noodles are cooked separately in the pot for the right bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb chicken breast
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 4 garlic minced
  • 8 cup chicken broth (certified GF)
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder
  • 8 oz gluten-free pasta (brown rice rotini, GF egg noodles, or rice noodles)
  • salt and pepper to taste
  • fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat and sauté the onion, carrots, and celery for 5 minutes until the onion softens and the vegetables look slightly glossy.
  2. Add the garlic and cook for 1 minute, stirring, until fragrant and just beginning to turn golden.
Simmer the soup
  1. Pour in the certified GF chicken broth and bring the mixture to a boil, stirring to lift any browned bits from the bottom of the pot.
  2. Add the dried thyme, dried parsley, garlic powder, and chicken, then return to a steady boil.
  3. Reduce to a simmer and cook for 18-20 minutes until the chicken is cooked through and flakes easily at the thickest part.
Shred and add noodles
  1. Remove the chicken to a plate and shred it, then return the shredded chicken to the pot.
  2. Add the gluten-free pasta and cook according to the package instructions, checking frequently because GF pasta can overcook.
  3. Season generously with salt and pepper, then garnish with fresh parsley and serve hot.

Notes

For best texture, keep the soup at a gentle simmer once the chicken is added, and start checking the GF pasta a few minutes early since it can go from tender to soft fast. Store leftovers in the refrigerator up to 3 days; reheat gently, adding a splash of broth or water if it thickens. Freezing isn’t recommended because GF noodles often soften further when thawed; for a dairy-free swap, none is needed since this recipe is naturally dairy-free.