Gluten Free Chicken Noodle Soup Recipe for Busy Weeknights

This gluten free chicken noodle soup is ready in 30 minutes and tastes exactly like the original. Regular soup recipes call for wheat noodles that make the whole pot off-limits. This version swaps in gluten free noodles and keeps every other element identical.

Why This Gluten Free Chicken Noodle Soup Works

The broth is everything in chicken noodle soup. I use bone broth instead of regular chicken broth. Bone broth has more body and adds a rich, golden depth that regular broth cannot match.

Jovial gluten free egg tagliatelle holds its shape better than other gluten free pasta shapes. Rice-based noodles go mushy fast. Egg tagliatelle stays firm enough to have real texture in every spoonful.

Fresh thyme and rosemary are non-negotiable here. Dried herbs produce a flat, one-dimensional flavor. Fresh herbs added in the last 5 minutes give the broth that classic chicken soup fragrance.

Ingredients

• 1.5 pounds (680g) boneless chicken breast or thighs
• 9 oz (255g) gluten free egg noodles or tagliatelle
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced into rounds
• 3 stalks celery, sliced
• 8 cups (1.9L) chicken bone broth
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

What You Need for Gluten Free Chicken Noodle Soup

Gluten free egg noodles – Jovial brand tagliatelle holds shape the best. Rice noodles and corn-based pastas go soft quickly. Cook noodles separately and add them right before serving to prevent them from absorbing all the broth.

Chicken bone broth – has more protein and body than standard broth. The extra collagen gives the soup a silky mouthfeel. Regular chicken broth works but the soup will be thinner.

Chicken breast or thighs – thighs stay more tender when simmered. Breast meat works well too. Pre-cooked rotisserie chicken cuts the total time to 20 minutes.

Fresh thyme and rosemary – add these whole on the sprig and remove before serving. They infuse the broth without leaving bits behind.

Carrots and celery – the classic mirepoix base. Cut them into similar sizes so they cook evenly. Slice carrots about 1/4-inch (6mm) thick.

How to Make Gluten Free Chicken Noodle Soup

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 minutes until translucent.
2. Add minced garlic. Cook for 30 seconds until fragrant.
3. Add sliced carrots and celery. Cook for 5 minutes, stirring occasionally.
4. Pour in chicken bone broth. Add whole chicken breasts or thighs, fresh thyme sprigs, and rosemary sprig.
5. Bring to a boil over high heat. Reduce to a simmer. Cook for 15 to 20 minutes until chicken is cooked through (165 F / 74 C internal temperature).
6. Remove chicken from the pot. Shred with two forks. Remove and discard thyme and rosemary sprigs.
7. While chicken cooks, boil gluten free noodles in a separate pot according to package directions. Drain and set aside.
8. Return shredded chicken to the pot. Season with salt and pepper. Taste and adjust.
9. Add cooked gluten free noodles to the pot. Stir to combine.
10. Ladle into bowls. Top with fresh chopped parsley and serve immediately.

Gluten Free Chicken Noodle Soup Variations

Creamy Gluten Free Chicken Noodle Soup

Stir in 1/2 cup of full-fat coconut milk during the last 5 minutes of cooking. The coconut milk adds a rich, creamy texture without dairy. It stays completely dairy-free and gluten-free while adding body to the broth.

Slow Cooker Gluten Free Chicken Noodle Soup

Add raw chicken, broth, vegetables, and herbs to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken, add cooked noodles, and serve. This version develops a deeper flavor from the extended cook time.

Instant Pot Gluten Free Chicken Noodle Soup

Use the saute function to cook onion and garlic first. Add remaining ingredients except noodles. Pressure cook on high for 10 minutes with a quick release. Shred the chicken, stir in cooked noodles, and serve in under 30 minutes total.

Vegetable-Heavy Gluten Free Chicken Noodle Soup

Double the carrots and celery and add 1 cup of frozen peas in the last 3 minutes. The extra vegetables make each serving more filling and add more color to the bowl. Zucchini rounds also work well added in the last 5 minutes.

Tips for the Best Gluten Free Chicken Noodle Soup

• I always cook the noodles separately. Gluten free pasta absorbs broth fast and turns the soup starchy. Add noodles to individual bowls and pour hot soup over them.
• Taste the broth before adding salt. Bone broth is often already seasoned. Start with 1/2 teaspoon and adjust from there.
• Shred the chicken while it is still warm. Hot chicken shreds cleanly with two forks. Cold chicken tends to tear unevenly and clump.
• A splash of apple cider vinegar added at the end brightens the broth. Start with 1 teaspoon. It does not make the soup taste like vinegar; it just lifts the flavors.
• Store leftover soup and noodles separately. Noodles stored in broth overnight absorb all the liquid and swell up. Keep them in a separate container and combine when reheating.

Make Ahead & Storage

This gluten free chicken noodle soup keeps in the fridge for up to 4 days in an airtight container. Store noodles separately from the broth to prevent them from going mushy. Reheat the broth on the stovetop over medium heat until simmering, then add noodles and warm through for 2 minutes.

To freeze, leave the noodles out entirely. Freeze only the broth and chicken in portions of 2 to 3 cups (475 to 700ml) each. Frozen soup keeps for up to 3 months. Thaw in the fridge overnight or in a pot over low heat. Cook fresh noodles when ready to serve.

Common Questions

What gluten free noodles work best in chicken noodle soup?

Jovial gluten free egg tagliatelle holds its shape better than most alternatives. Tinkyada rice pasta is another good option. Avoid corn-based noodles in soup since they tend to go mushy within 10 minutes of being added to hot broth.

Can I use rotisserie chicken for gluten free chicken noodle soup?

Yes. Remove the skin and shred the meat. Skip the raw chicken cooking step and go straight to adding the broth and vegetables. Check the rotisserie chicken label for gluten-free certification since some seasonings contain wheat.

Is chicken broth gluten free?

Most plain chicken broths are gluten free but always check the label. Some brands add yeast extract or flavorings that may contain gluten. Look for certified gluten free labels on broths like Swanson, Pacific Foods, or Kettle and Fire bone broth.

How do I keep gluten free noodles from getting soggy in soup?

Cook the noodles separately and do not add them to the full pot. Put cooked noodles in individual bowls and ladle hot soup over them at serving time. Leftovers should be stored with noodles and broth in separate containers.

Can I make this gluten free chicken noodle soup dairy free?

This recipe is already dairy free. No butter or cream is used in the base recipe. For the creamy variation, coconut milk keeps it both dairy free and gluten free. All other ingredients in this recipe are naturally dairy free.

This gluten free chicken noodle soup delivers all the warmth and comfort of the original without any wheat. Save this recipe and tap the link for the full ingredients list and step-by-step instructions.