Warm, cozy, and deliciously nourishing, this Gluten-Free Chicken Noodle Soup is simply perfect. Made with just 10 ingredients in about 25 minutes, this celiac-friendly version of the quintessential winter comfort food is never far from reach!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my disclosure policy for details.
Table of contents
- Why you'll love this gluten-free chicken noodle soup recipe:
- Ingredients:
- Ingredient substitutions:
- How to make gluten-free chicken noodle soup
- Recipe pro-tips:
- Serving suggestions
- Dietary adaptations
- Recipe FAQs:
- Storage, freezing, & reheating instructions
- Tools needed to make this recipe:
- More soups that are gluten-free:
When it comes to winter comfort foods, it's hard to think of anything more iconic than chicken noodle soup. It's the ideal way to soothe a cold, a broken heart, or a weary soul — they call it Jewish penicillin for a reason!
My gluten-free chicken noodle soup recipe features steaming hot broth, chunks of tender veggies, delightfully al dente noodles, and lean protein. At the end of the day, it has all the flavor and texture you could possibly want, just without the tummy-twisting gluten.
So, next time you have an ailing friend or a craving for a big bowl of comforting yumminess, try this deeply flavorful, perfectly chunky gluten-free soup. It's so much tastier (and arguably much healthier) than a can of Progresso gluten-free chicken noodle soup, and only takes a few extra minutes to make! 😉
Why you'll love this gluten-free chicken noodle soup recipe:
Aside from being packed to the brim with the familiar flavors we all love and crave, this gluten-free chicken soup recipe is:
- Made With Only 10 Ingredients - I don't know about you, but a short shopping list makes me VERY happy.
- Quick & Easy - Get this healthy dinner on the table in under 30 minutes. That's less time than it takes to watch an episode of your favorite sitcom!
- Cozy & Comforting - There's a whole series of books called "Chicken Soup For The Soul." Coincidence? I think not.
- Allergen-Friendly - Naturally gluten-free, soy-free, nut-free, and easy to make dairy-free and/or vegan, this spaghetti noodle soup is built for just about any diet.
- Easily Adaptable - Swap in leftover holiday turkey for the chicken, use whatever shape of small noodles for soup you have on hand, or make any of the changes listed below. No matter what, this gf soup is here for you.
Ingredients:
As promised, you only need 10 simple ingredients to make the best chicken noodle soup gluten-free. Here's your list:
- Unsalted Butter - For a touch of richness.
- White or Yellow Onion, Celery, & Carrots - This flavorful trinity is also known as mirepoix in French. Using it as your soup base basically guarantees it will be fantastic.
- Poultry Seasoning - All the spices you could want to add to your gluten-free chicken soup in one tidy package.
- Garlic - Fresh is best, but you're welcome to use jarred minced garlic to keep things simple and stress-free.
- Low-Sodium Chicken Broth or Stock - Store-bought or homemade are both perfectly acceptable; just be sure to read your labels to ensure the can or carton you buy is actually gluten-free chicken stock.
- Small Shape Gluten-Free Pasta - Think rotini, penne, macaroni, ditalini, or even alphabet noodles. If you can't find any of these, you can also just break gluten-free spaghetti into small pieces (as we did for the photos on this post). You want them small enough so you can also get some chicken and veggies in the same spoonful.
- Cooked Chicken - You're welcome to use any leftover chicken you have in the fridge, or feel free to grab a rotisserie chicken from the store. Below you'll also find brief instructions to make chicken on a sheet pan or in the Instant Pot if you need to cook some first.
- Flat Leaf Parsley - For a touch of color and bright lemony herby flavor.
- Freshly Cracked Black Pepper & Kosher Salt - For seasoning.
Preparing chicken for chicken noodle soup
Leftover chicken (or turkey) or rotisserie chicken are perfectly delightful for this recipe. However, if you need to make some, you can use either of these methods:
- Instant pot: sprinkle the chicken with salt and pepper and add to the bowl of the instant pot. Add ½ cup water. Lock the lid on and pressure cook on high for 5 minutes. Natural-release the pressure for 5 minutes; quick-release the rest of the pressure.
- Baking: sprinkle with salt and pepper and drizzle with olive oil. Cover the baking pan and bake the chicken in an oven preheated to 375 degrees, or until the chicken is cooked through and has reached an internal temperature of 165 degrees Fahrenheit.
Are chicken broth and chicken stock gluten-free?
While this author thinks they SHOULD be, unfortunately not all brands of chicken broth ARE gluten-free. To ensure that your broth does not contain gluten, check the ingredient list of the chicken broth you are purchasing or make your own chicken broth or stock. For a list of gluten-free chicken broth brands, see this article.
Best gluten-free pasta for soup
Feel free to make this chicken noodle soup with rice noodles, brown rice noodles, quinoa noodles, or any style of gf noodles you like. So long as they're small and gluten-free, they should do the trick! You can even do gluten-free spaghetti (or any long pasta shape) broken into small 1-1.5 inch pieces.
Ingredient substitutions:
Remember: if you don't have the exact right ingredients to follow this or any other gluten-free soup recipes with chicken, there's usually a good swap out there. Here are some to consider:
- Unsalted Butter - Vegan butter can absolutely be used here. You're also welcome to use salted butter, but make sure to cut back on the added salt if you do. Alternatively, consider using olive oil. It won't taste quite as rich, but it'll still do the sautéing trick!
- White or Yellow Onion - Red onions, shallots, or even well cleaned leeks will work.
- Celery - Fresh fennel is a great alternative!
- Carrots - Any color of carrots will work. You're also welcome to swap in parsnips for a close substitute, or even bell peppers for a more Cajun flair.
- Poultry Seasoning - You're welcome to mix up your own poultry seasoning blend using multiple bottles from the spice cabinet. Herbes de Provence, Za'atar, or other spice blends can also be used depending on the flavor you're going for. Trader Joe's Everything But The Leftovers is also a great substitute, but note that it also includes salt so you'll need to cut back on adding any extra at the end.
- Garlic - In a pinch, you can swap in about ½ teaspoon of garlic powder.
- Low-Sodium Chicken Broth or Stock - Swap in chicken bone broth for a higher protein soup base. Vegetable broth is also perfectly acceptable.
- Small Shape Gluten-Free Pasta - Feel free to swap in long noodles like spaghetti, linguini, or even lasagna. Any shape can become gluten-free soup noodles if you break them. 🤓
- Cooked Chicken - This is a great spot for leftover Thanksgiving turkey. You're also welcome to use soy curls as a vegan substitute.
- Flat Leaf Parsley - You're welcome to swap in ⅓ as much dried parsley. Finely chopped curly parsley will also work!
- Kosher Salt - If you're on a low-salt diet, consider adding a splash of fresh lemon juice for some brightness. Mrs. Dash is also a good option!
How to make gluten-free chicken noodle soup
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Sauté Mirepoix. Melt the butter in a pot over medium heat. Add the mirepoix (onion, celery, and carrots) and cook until the onions are translucent.
Step 2: Add the poultry seasoning and garlic, cooking and stirring until the garlic is just turning golden.
Step 3: Add the broth to the pot, turn the heat to high, and bring to a boil.
Step 4: Add the pasta and cook for 1 minute less than the package-directed cooking time, stirring frequently.
Step 5: Add the shredded chicken and cook for 1 minute, or until the chicken is warmed through and the pasta is tender. Remove the pan from the heat.
Step 6: Garnish & serve. Stir in minced parsley, freshly cracked pepper, and additional salt to taste. Enjoy the soup hot!
Recipe pro-tips:
- The best way to shred chicken is to make sure that it's still warm. I personally like to use two forks, but you can also use a hand mixer to quickly shred the chicken. Just note that you'll need a big bowl if you go this route; the beaters throw the chicken pretty far!
- If you're wondering how to keep the soup from getting too thick or how to keep the noodles from going soggy, make sure that you both:
- Undercook the noodles by about a minute as instructed in the recipe card, and
- Eat the soup immediately after it's done. The longer the soup sits, the more the noodles will cook and absorb the broth, making the pasta soggy and the broth thicker.
- Alternatively, consider boiling the noodles in a separate pan of salted water, then drain when they're al dente. To serve, add the noodles to the bowl, then scoop in the flavorful chicken and veggie broth over the top!
Serving suggestions
This delectable gluten-free chicken noodle soup is perfect for
- Cold, wet days
- Getting over the flu, a cold, COVID, or a broken heart
- Whenever you're in need of a hug in a bowl
It pairs beautifully with:
- Gluten-free bread (or cornbread) & butter
- Gluten-free oyster crackers
- Sandwiches or wraps on gluten-free bread
- Side salads
Dietary adaptations
- To make this gluten-free soup dairy-free, swap in plant-based butter or olive oil for the butter.
- To make vegan gluten-free chicken noodle soup, swap in plant-based butter or olive oil, use vegetable broth instead of chicken broth, and opt for soy curls in place of the shredded chicken.
Recipe FAQs:
That all depends on the soup! This particular recipe was developed to be GF-friendly. There are also some canned brands you can find at the store that are gluten-free. Just be sure to read your labels if gluten is a concern!
Not necessarily! If you're planning on eating the soup right after making it, you can cook the noodles in the soup broth.
However, if you're planning on meal-prepping this recipe for later in the week or for a friend, I suggest boiling the noodles separately in a pot of salted water and draining them, then tossing them with just a smidge of butter or olive oil to keep them from sticking.
Keep the noodles and the chicken and veggie soup separate until you're ready to serve — that way, the noodles won't get soggy, and the broth won't get too thick!
Unfortunately not. Make sure you read your labels!
Absolutely! The way I see it, any noodles can be soup noodles if you break them. Just snap the spaghetti into roughly 1-1.5-inch pieces to make them easy to eat with a spoon.
Storage, freezing, & reheating instructions
Leftovers will last covered in an airtight container in the refrigerator for 4-5 days. They can also be placed in a freezer-safe container and frozen for up to 2 months. If possible, try to store the soup and the noodles separately to prevent sogginess or extra thick broth.
Reheating directions: The noodles can absorb excess moisture while being stored. Stir additional chicken broth into the soup to your desired consistency before reheating.
Save this Recipe for Later on Pinterest:
Tools needed to make this recipe:
- Cutting board
- Chef knife
- Measuring cups and spoons
- Heat-safe spatula
- Stockpot or Dutch oven
- Soup ladle
More soups that are gluten-free:
- Turkey Rice Soup
- Instant Pot Chicken Stew
- Chicken Miso Soup
- Instant Pot Bean Soup (Vegan & Gluten-free!)
- Italian Lentil Soup
- Easy Butternut Squash Soup Recipe (Vegan & Gluten-Free!)
- Moroccan Sweet Potato and Lentil Soup
Gluten-Free Chicken Noodle Soup
Ingredients
- 2 tablespoons unsalted butter dairy or vegan butter
- ½ large white or yellow onion diced
- 2 celery ribs sliced thinly
- 2-3 carrots peeled and sliced thinly
- 1 ¼ teaspoons dried poultry seasoning
- 1 garlic clove minced
- 10 cups low-sodium chicken broth or stock see notes below
- 6 oz. gluten-free small shape pasta or gluten-free spaghetti, broken into small pieces
- 3 cups shredded cooked chicken or about 3 medium chicken breasts, baked and shredded
- 2-3 tablespoons minced flat leaf parsley
- Freshly cracked black pepper to taste
- Additional salt to taste
Instructions
- Melt the butter in a large stock pot or Dutch oven over medium heat. Add the onion, celery, and carrots. Cook, stirring often, for 5-6 minutes, stirring frequently as they cook, or until the onions are translucent.
- Add the poultry seasoning and garlic, cooking and stirring, for 1-2 minutes, or until the garlic is just turning golden.
- Add the chicken broth or stock to the vegetable mixture. Turn the heat to high and bring to a boil.
- Add the pasta and cook for 1 minute less than the package-directed cooking time, stirring the pasta frequently as it cooks to ensure the pasta doesn’t stick to the bottom of the pot.
- Add the shredded chicken and cook for 1 minute, or until the chicken is cooked through and the pasta is tender. Turn off the stovetop and remove the pan from the heat. Stir in minced parsley and fresh cracked pepper and addiitonal salt to taste. Enjoy the soup hot!
Notes
- Instant pot: sprinkle the chicken with salt and pepper and add to the bowl of the instant pot. Add ½ cup water. Lock the lid on and pressure cook on high for 5 minutes. Natural-release the pressure for 5 minutes; quick-release the rest of the pressure.
- Baking: sprinkle with salt and pepper and drizzle with olive oil. Cover the baking pan and bake the chicken in an oven preheated to 375 degrees, or until the chicken is cooked through and has reached an internal temperature of 165 degrees Fahrenheit.
