This Gluten Free Chicken Noodle Soup is easy to make and so warm and comforting. This will become a new family favorite. Made in under and hour and dairy free!
This soup is made multiple times a year, whenever sickness hits the household. It's simple, classic and always easy on the stomach. Making it gluten free is easy and still holds all the same cozy flavors.
Ingredients for chicken noodle soup
Veggies- carrots, celery and onion are used. Dicing these all ahead of time can save on cook time the day of. I also always use frozen diced onion as I just don't love chopping onion and find that frozen works great.
Broth and water- A mixture of chicken broth and water is used. All broth can definitely be used, but I don't think it's necessary as 4 cups gives plenty of flavor. The salt that is added will be dependent on whether the broth is full sodium or reduced.
Chicken- boneless skinless chicken breast is what I always use, but other options would be chicken thighs or even chicken from a rotisserie chicken to make it easier. Using leftover turkey after Thanksgiving would work great as well.
Gluten free noodles- pretty much any shape gluten free noodle can be used, but I have found that Jovial Egg Tagliatelle works the best and keeps its shape. Sometimes the pasta continues to absorb the liquid after the first day, but these really hold together well and don't turn to mush.
Fresh herbs- fresh rosemary and thyme are used and these add such great flavor and give that traditional chicken noodle flavor. Dried can be used if fresh isn't available, reduce the amount to 1 teaspoon each.
Rewarming soup
This soup is great fresh, but makes a lot so leftovers will probably happen. I found the best way to warm it up is in a saucepan with a little water over medium heat. If using the microwave it would still be a good idea to add a little extra water.
Storing chicken noodle soup
This is best stored covered in the fridge for up to 10 days.
Crackers in chicken noodle soup is classic and Fit Joy Grain Free Crackers have the best texture and buttery (vegan) flavor. I get them on Thrive Market for the best price.
I know you will love this cozy, classic soup and here are some more soups to try:
- Gluten Free Lasagna Soup
- Paleo Chicken Pot Pie Soup
- Creamy Chicken Tomato Soup
- Vegan Black Bean Soup
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Gluten Free Chicken Noodle Soup
Ingredients
- 1 onion diced
- 2 cups diced celery
- 2 cups diced carrots
- 1-2 pounds diced chicken breast
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 4 cups chicken broth
- 4 cups water
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary, diced
- 9 oz gluten free noodles
Instructions
- In a large pot over medium heat, cook onion for 5 minutes. If not using frozen, add 1 tablespoon of oil to cook it in. Add in the carrots and celery and cook for another 5 minutes.
- Add in the chicken and cook 5 minutes, stirring regularly. Add salt and garlic powder and stir again.
- Add broth and water and bring to a boil. Reduce to simmer, cover and let cook 15-20 min until veggies are tender.
- Remove cover and add in noddles and cook according to packing- mine took 15 min. Stirring often to make sure the noodles don’t stick together.
- Serve with gluten free crackers if desired. Store leftovers covered in the fridge for up to 10 days.
Leave a Comment