Homemade Chicken Noodle Soup (Gluten and Dairy Free)
Cold weather and flu season means one thing. Homemade chicken noodle soup! It’s classic comfort food when you’re feeling under the weather or when it’s freezing outside.
There’s something about warm flavorful chicken bone broth, tender chicken, simple veggies and hearty noodles that makes me feel instantly better. The whole family will not only love this soup, but will ask for it weekly (well, at least mine does!)
The best part, this easy recipe has simple ingredients made with pantry staples, has zero dairy and is totally gluten-free. With the cold winter days ahead, now is the perfect time to try this comforting chicken soup.
❤️ Why You’ll Love Chicken Noodle Soup
- Gluten and dairy-free.
- Quick and easy to make – ready in less than 30 minutes.
- Nutrient-rich ingredients like bone broth.
- Filled with flavor and downright delicious.
- So comforting and soothing.
- Great for the whole family.
- Delicious meal prep recipe.
🍲 Ingredients
Olive Oil
Onion
Carrots
Celery
Garlic
Chicken Bone Broth
Boneless Skinless Chicken Thighs or Breasts
Spices: salt, black pepper, bay leaf and thyme.
Gluten Free Pasta: (brown rice fusilli, rice noodles, quinoa noodles, or corn pasta)
Lemon
👩🍳 How to Make Gluten Free Chicken Noodle Soup
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onions, sliced carrots, and sliced celery. Cook for about 5 minutes, or until the vegetables start to soften.
- Add the minced garlic and cook for another 1-2 minutes, or until it becomes fragrant.
- Pour in the chicken bone broth and add the chicken breasts or thighs, bay leaf, dried thyme, salt, and pepper. Bring the soup to a boil.
- Once the soup is boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes or until the chicken is fully cooked and the vegetables are tender.
- While the soup is simmering, prepare the gluten-free noodles separately according to the package instructions. Cook them in a separate pot of boiling water and strain them when they are done. Toss the cooked noodles with 1 tablespoon of olive oil to prevent sticking.
- Once the chicken in the soup is fully cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Remove the bay leaf from the soup.
- To serve, place a portion of the cooked gluten-free noodles into each soup bowl.
- Ladle the hot chicken soup over the noodles.
- Garnish with fresh chopped parsley and serve with lemon wedges and gluten-free crackers or bread if desired.
🪄 Tips and Tricks
- Use leftover rotisserie chicken or turkey from Thanksgiving to make this even easier.
- Cooking times for chicken will vary depending on this size of your chicken. Make sure internal temperature of chicken reaches 165 degrees F.
- Add in juice of half a lemon at the end for an incredible added touch!
🗒 Substitutions
- Use any gluten-free pasta noodles. Egg noodles, chickpea noodles, brown rice fusilli, rice noodles or quinoa noodles.
🗒 Best served with
- Gluten-free crackers or sourdough bread.
👝 How to Store Leftovers
Store leftover soup in an airtight container in the fridge for up the three days or in a freezer-safe container for up to three months.
🤔 Common Questions
I like to use gluten free rotini or penne pasta. Spaghetti is a great option too!
Yes! Chicken noodle soup can be easily made ahead of time and is great for meal prep. Add an extra cup of bone broth or water to reheat.
Yes, though I recommend to add the pasta separately. Cooked pasta softens and can break apart more when frozen and thawed. If you want to make a batch of the soup for the freezer, I recommend leaving the pasta out and adding it later. Freeze in air tight container or bag for up to 3 months.
Gluten Free Chicken Noodle Soup
Ingredients
- 2 Tbsp. olive oil
- 1 medium onion diced
- 2 medium carrots peeled and sliced
- 2 stalks celery
- 2 cloves garlic minced
- 8 cups chicken bone broth
- 2 boneless skinless chicken breasts or thighs
- 1 bay leaf
- 1 tsp. dried thyme
- salt and black pepper to taste
- 2 cups gluten-free pasta brown rice fusilli, rice noodles, quinoa noodles, or corn pasta
- 1/2 lemon
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onions, sliced carrots, and sliced celery. Cook for about 5 minutes, or until the vegetables start to soften.
- Add the minced garlic and cook for another 1-2 minutes, or until it becomes fragrant.
- Pour in the chicken bone broth and add the chicken breasts or thighs, bay leaf, dried thyme, salt, and pepper. Bring the soup to a boil.
- Once the soup is boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes or until the chicken is fully cooked and the vegetables are tender.
- While the soup is simmering, prepare the gluten-free noodles separately according to the package instructions. Cook them in a separate pot of boiling water and strain them when they are done. Toss the cooked noodles with 1 tablespoon of olive oil to prevent sticking.
- Once the chicken in the soup is fully cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Remove the bay leaf from the soup.
- To serve, place a portion of the cooked gluten-free noodles into each soup bowl.
- Ladle the hot chicken soup over the noodles.
- Garnish with fresh chopped parsley and serve with lemon wedges and gluten-free crackers or bread, if desired.
