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Gluten Free Chicken Noodle Soup

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This ultra-satisfying gluten-free chicken noodle soup is everything you imagine when you think of this classic and comforting dish. Loaded with carrots, celery, gluten-free spiral pasta, and tender chicken breast, this healthy and hearty soup will warm you on the coldest of days.

a bowl of gluten free chicken noodle soup on a cutting board with another bowl in the background

What You’ll Love About This Gluten-Free Chicken Noodle Soup

  • Hearty, comforting and nutritious! This soup is packed with protein and veggies, making it filling and nutrient-dense. Each cup of soup contains 24 grams of protein and over 10% of your daily needs for 11 vitamins and minerals. 
  • Easy to make and full of flavor! This soup is ready in just 40 minutes and is loaded with homemade flavor. Canned soup won’t stand a chance. 

Ingredients and Possible Substitutions

This gluten free chicken noodle soup is made with fresh ingredients and it’s simple to make. There are some substitutions that can be made according to your preference if desired.

an overhead view of the ingrdients needed for gluten free chicken noodle soup
  • Olive Oil – With such simple ingredients, you really want to focus on quality to bring out superior flavors in this soup. Start with a high-quality extra virgin olive oil for best results. Other types of cooking oil will work, but I would recommend using olive oil or butter to achieve the best flavor. 
  • Onion, Carrot & Celery – The ingredients are the base to all chicken noodle soups (and many other types of soups and dishes). This is because these 3 vegetables work together to create a layered and flavorful base for the soup. I don’t recommend omitting or substituting any of these ingredients.
  • Herbs – In place of the sage, rosemary, basil, and ground fennel, you can substitute 2 teaspoons of Herbs de Provence. 
  • Ground Fennel – If you don’t have ground fennel, whole fennel seeds can be used, or you can omit this ingredient.
  • Sea Salt – Salt is incredibly important for broth-based soups. If you are using a low sodium chicken broth, you may need to add more salt to taste. After the chicken is cooked, taste the broth, and adjust as needed.
  • Bay Leaf – Don’t skip the bay leaf! These little guys are an easy addition that help to create a complex and satisfying flavor profile.
  • Chicken Breast – I used uncooked chicken breast in the soup, however, if you have leftover cooked chicken breast, rotisserie chicken or even cooked chicken thighs, you can dice it and add it to the soup after the veggies are cooked to your desired tenderness. 
  • Chicken Bone Broth – Bone broth is always a good addition to soup because it has a richer flavor and more collagen and nutrients compared to regular broth. Chicken stock or regular chicken broth can also be used. 
  • Gluten-Free Rotini – If you do not need to follow a gluten-free diet, regular pasta can be used. This recipe calls for rotini spirals because they are easy to find gluten-free, they have a fun texture and they hold up well in the soup; however, a variety of pasta types can be used in this soup. 
  • Fresh Parsley – Parsley adds a bit of freshness to this warm, hearty gluten-free chicken noodle soup, but can also be omitted. Italian or curly parsley can be used. You can use other fresh herbs like basil, oregano, or dill.

How to Make Gluten Free Chicken Noodle Soup

  1. Start by preparing the vegetables. Peel and dice the onion. Peel the carrots and slice into 1/4-inch rounds. Thinly slice the celery and mince the garlic cloves.
  2. Heat 2 tablespoons of olive oil in a large stock pot or Dutch oven over medium heat. Once warm, add onions and garlic and sauté for several minutes, or until fragrant. 
  3. Add the carrots and celery and cook for about 5 minutes or until the vegetables begin to soften, stirring throughout.
  4. While the veggies are cooking, dice the raw chicken breasts into bite-sized pieces (I usually start by slicing the chicken breast against the grain into ¼ inch slices and then slice the opposite direction).
  5. Add the herbs, spices and salt to the pot and stir. Then add the chicken and cover with the broth. Bring the soup to a boil. Once boiling, reduce to maintain a low simmer and simmer until the chicken is fully opaque and cooked through, about 15-20 minutes.
  6. While the soup is simmering, bring a separate pot of water to a boil. Follow cooking instructions on the package of the gluten-free rotini and cook to al dente. DO NOT overcook. Alternatively, you can add the pasta to the soup once chicken is fully cooked and cook it in the broth to al dente. *Note that it is easier to overcook this way.*
  7. Once the soup is cooked, remove the bay leaf, and run your fingers along the thyme springs releasing the leaves and discarding the woody stems. Add the noodles to the soup and stir or fill a bowl with cooked pasta and ladle the soup over top. Top with finely chopped fresh parsley.

What are the best types of noodles to use in chicken noodle soup?

A wide variety of noodles can be used in chicken noodle soup. Ideally, you want noodles that hold up well in the soup and contribute a fun texture. This is why rotini spirals make a great choice; however, spaghetti, bowties, macaroni, or penne can all be used. 

an upclose picture of gluten free chicken noodle soup on a utensil

What can I serve with this gluten-free chicken noodle soup?

This soup is hearty and filling on its own or can be paired with some crusty gluten-free bread for a classic combination. 

Does chicken noodle soup cure a cold?

Chicken noodle soup is a common prescription when you are feeling under the weather, this is because soup (especially a mild one like this) is easy to digest and tolerate on an upset stomach, it is hydrating and contains electrolytes, it is nutrient-dense, and contains anti-viral ingredients (like garlic) that may help fight off a sickness. Will it cure a cold? I don’t know. But will it make you feel better? Probably!

an up close picture of a bowl of gluten free chicken noodle soup

What are the benefits of bone broth?

Bone broth is becoming a more common ingredient found in soups and stews, and for good reason. Bone broth is essentially a broth that is slow cooked with animal bones in it so that the collagen and nutrients from the bones are extracted and remain in the broth once the bones are removed.

Not only is bone broth more flavorful, but it contains collagen which can support skin and joint health, and aminos acids like proline, glycine, and glutamine which play an important role in gut health.

Additionally, bone broth tends to be higher in bioavailable forms of minerals like calcium, phosphorus and magnesium. 

Is chicken broth gluten-free?

While most store-bought bone broths are gluten-free, a lot of chicken stocks, bouillons, or soup bases are not. If you have celiac or a severe gluten intolerance, always check the labels if using store-bought ingredients and verify that they are certified gluten-free. Find a gluten-free brand that you love and always keep some on hand! My favorite brand is Kettle & Fire.

an overhead picture of two bowls of gluten free chicken noodle soup

Recipe Tips

  • Cook the pasta separately. While you can cook the pasta in the broth, I find that cooking it in a separate pot and adding it to the soup or serving it in bowls and ladling the soup over top results in the best texture. Gluten-free noodle can be more finicky compared to traditional wheat noodles, and depending on the type of noodles you use they may stick together or get soggy when cooked with the rest of the soup.
  • Cook the pasta to Al dente. The hot broth will continue to soften the noodles, so avoid overcooking if you don’t want a soup full of soggy noodles.
  • When dicing the chicken, start by cutting against the grain. Cutting along the grain of the meat can result in a weird chewy texture. 
  • Depending on the type of gluten-free noodles you use, the noodles may absorb a lot of the broth, especially if you choose to cook the noodles in the broth. If this happens, add another cup or two of broth to the soup. 
a bowl of gluten free chicken noodle soup next to a bowl of noodles and a dutch oven with the soup in it

Recipe Variations

  • Use your favorite type of gluten-free noodles! Almost all types of noodles can be used in this chicken noodle soup, so if rotini is not your favorite try adding penne, bowties, or macaroni. If you like to slurp, break some spaghetti in half and add that to the soup. Try using chickpea pasta for extra protein or substitute the pasta for cooked long grain rice. 
  • If you don’t need the recipe to be gluten free, use with regular noodles!
  • Add more chicken breast to make this recipe super hearty and high in protein or opt to use rotisserie chicken or chopped grilled chicken to utilize leftovers and save time.
  • Mix in additional veggies! This recipe is a great way to use up whatever veggies you have on hand. Toss in some diced bell pepper, mushrooms, or zucchini. 
  • Adjust the herbs and spices to taste. If you have a favorite herb that you love to use in chicken noodle soup, add it in! It is hard to over season a broth-based soup. Creating a complex and layers broth is key to a good gluten-free chicken noodle soup. Try using herbs de Provence in place of the herbs or a salt-free Italian seasoning blend. Add a little cayenne pepper or red pepper flakes for a touch of spice. Make it your own!
  • If you like your soup a little less chunky, you can add more broth. Once the chicken is cooked, taste the soup, and add more salt if needed with the increased liquid volume.
  • Add a little lemon juice or more fresh, finely chopped herbs to really brighten the flavors in the soup.

Love Soup? Check out these other soup recipes.

One Pot Creamy Taco Soup

One Pot Vegetable Beef Soup

Slow Cooker Turkey Black Bean Chili with Butternut Squash

Slow Cooker Pumpkin Chili

Slow Cooker Healthy Chicken Chili

Gluten Free Chicken Noodle Soup

This ultra-satisfying gluten-free chicken noodle soup is everything you imagine when you think of this classic and comforting dish. Loaded with carrots, celery, gluten-free spiral pasta, and tender chicken breast, this healthy and hearty soup will warm you on the coldest of days.
Print Recipe
gluten free chicken noodle soup in a white bowl
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes

Ingredients

  • 1 TBS extra virgin olive oil
  • ½ cup yellow onion diced
  • 2 large garlic cloves minced
  • 2 cups carrots cut into rounds
  • 1 cup celery
  • ½ tsp dried sage
  • ½ tsp dried rosemary
  • ½ tsp dried basil
  • ¼ tsp ground fennel
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 bay leaf
  • 1 lb boneless chicken breast diced
  • 6 cups chicken bone broth
  • 5 sprigs thyme fresh
  • 2 cups gluten free rotini uncooked
  • ¼ cup fresh parsley finely chopped

Instructions

  • Prepare the vegetables. Peel and dice the onion. Peel the carrots and slice into 1/4-inch rounds. Thinly slice the celery and mince the garlic cloves.
  • Heat 2 tablespoons of olive oil in a large stock pot or Dutch oven over medium heat. Once warm, add onions and garlic and sauté for several minutes, or until fragrant. 
  • Add the carrots and celery and cook for about 5 minutes or until the vegetables begin to soften, stirring throughout.
  • While the veggies are cooking, dice the raw chicken breasts into bite-sized pieces (I usually start by slicing the chicken breast against the grain into ¼ inch slices and then slice the opposite direction).
  • Add the herbs, spices and salt to the pot and stir. Then add the chicken and cover with the broth. Bring the soup to a boil. Once boiling, reduce to maintain a low simmer and simmer until the chicken is fully opaque and cooked through, about 15-20 minutes.
  • While the soup is simmering, bring a separate pot of water to a boil. Follow cooking instructions on the package of the gluten-free rotini and cook to al dente. DO NOT overcook. Alternatively, you can add the pasta to the soup once chicken is fully cooked and cook it in the broth to al dente. Note that it is easier to overcook this way.
  • Once the soup is cooked, remove the bay leaf, and run your fingers along the thyme springs releasing the leaves and discarding the woody stems. Add the noodles to the soup and stir or fill a bowl with cooked pasta and ladle the soup over top. Top with finely chopped fresh parsley.

Nutrition

Serving: 1cup | Calories: 324kcal | Carbohydrates: 38g | Protein: 34g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 520mg | Potassium: 381mg | Fiber: 10g | Sugar: 7g | Vitamin A: 5610IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 6mg
Servings: 8 servings
Calories: 324kcal

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