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!
10cupslow-sodium chicken broth or stocksee notes below
6oz.gluten-free small shape pastaor gluten-free spaghetti, broken into small pieces
3cupsshredded cooked chickenor about 3 medium chicken breasts, baked and shredded
2-3tablespoonsminced flat leaf parsley
Freshly cracked black pepperto taste
Additional saltto 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
How to cook the chicken: rotisserie chicken works just fine for this recipe. If you’d rather cook your own chicken, however, here is how:
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.
Choosing a gluten-free chicken broth: 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.
Gluten-free noodle suggestions: any small shapebrown rice, quinoa, or garbanzo bean pasta will work for this recipe. You can even do gluten-free spaghetti, broken into small 1-1.5 inch pieces.
How to make this recipe dairy-free: to also make this recipe dairy-free, substitute vegan butter for the dairy butter and follow the recipe directions as listed.
Preventing soggy noodles: serve the soup as soon as the noodles are cooked through (or shortly thereafter). The longer they sit in the hot broth, the more they will absorb the broth and get soggy.
Storage directions: leftovers last covered in an airtight container in the refrigerator for 4-5 days. They can also be frozen in a freezer-safe container for up to 2 months.
Reheating directions: the noodles can absorb excess moisture while being stored. Stir additional chicken broth into the soup to your desired consistency before reheating.
Nutrition
Serving: 1/8 of the soupCalories: 234kcalCarbohydrates: 13gProtein: 20gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 56mgSodium: 261mgFiber: 1gSugar: 2g
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