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overhead view of bowl of gluten free chicken noodle soup. Gold napkin and spoon on left. Dark wood background.

Homemade Gluten-Free Chicken Noodle Soup

Author: Janet Harlow
Course: Soup
Cuisine: American
Servings: 6
The coziest gluten-free chicken noodle soup is comforting and filled with perfectly cooked noodles. Information on the best noodles for soup is included.
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Prep Time 10 mins
Cook Time 30 mins

Ingredients
  

  • 2-3 Tbsp oil (your choice, any kind will work)
  • 1 medium sized carrot
  • 1 medium sized stalk of celery (1/4 c diced)
  • 1/4 of a medium sized onion
  • 3/4 lb boneless skinless chicken thighs or breast
  • 1/2 c water
  • 4 c low sodium chicken broth, chicken stock or chicken bone broth*
  • 3 sprigs fresh parsley (do not chop)
  • 1 bay leaf
  • 2 sprigs fresh thyme or 2 pinches dried thyme
  • 1 sprig fresh sage (optional)
  • fresh dill (do not chop)
  • salt to taste
  • 6 oz gluten-free tagliatelle, rotini, elbow noodles or penne

Instructions
 

  • Mince the celery and onion.
  • Peel and slice the carrot into ⅛ inch rounds.
  • Place a 4 quart pot over high heat with a very light coating of oil. Heat for 1-2 minutes.
  • Add the chicken and cook 3-4 minutes per side or until cooked through.
  • Remove the chicken and set aside. Add the water to the pot (still over high heat) and scrape the bottom with a spatula to remove any stuck on chicken. When the bottom of the pot is clean, strain the liquid into a glass measuring cup or bowl and set aside for later. This liquid contains flavor that will be added back later!
  • Run a towel over the inside of the pot to dry.
  • Place the pot over medium high heat and lightly coat with oil. Cook the onion, celery and carrot, stirring often for 3 minutes.
  • Add the stock/broth, the strained liquid. parsley, bay leaf and dill or thyme.
  • Turn the heat to high and bring the liquid to a boil. Turn the heat to medium-low and simmer for 15 minutes.
  • While the soup is simmering:
    -If using dry pasta, cook it now and be sure to add at least one tablespoon of salt to the cooking water. This will give the noodles flavor. Cook 1 minute less than the recommended time on the package. Fresh noodles can cook in the soup.
    -Shred the chicken into small bite-sized pieces.
  • Remove the parsley, dill/thyme and bay leaf from the soup. Add the shredded chicken.
  • If you are planning to use all of the soup at one time, add all of the noodles.
    Otherwise, add some of the noodles to the portion of soup you are using. Cool the remaining soup, then add the noodles and refrigerate.
    If you plan to freeze the soup, I recommend leaving out the noodles and adding them once the soup is thawed,
  • Since broths, stocks and bone broths vary in salt level, you will taste and add salt as needed. I usually start with about 3/4 tsps Diamond Crystal kosher salt. This is equal to approximately 1/2 tsp table salt. Just be sure to add a little at a time ( a couple of pinches) and taste after each additions
  • This soup will stay fresh in the refrigerator for at least a week or frozen for at least 3 months.

Notes

*To make your own chicken bone broth for this soup, see my recipe for turkey stock/bone broth and simply use chicken bones in place of the turkey.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.