Name: Gluten-Free Chicken Noodle Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 2 cups cooked shredded chicken (rotisserie works well); 6 cups gluten-free chicken broth; 1 bay leaf; 1 teaspoon thyme (fresh or 1/2 teaspoon dried); Salt and pepper, to taste; 8 ounces gluten-free pasta (brown rice or corn-based); 2 tablespoons fresh parsley, chopped (optional); 1 tablespoon lemon juice (optional, for brightness)

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Gluten-Free Chicken Noodle Soup is a cozy classic made safe for anyone avoiding gluten. It’s warm, soothing, and loaded with tender chicken, vegetables, and gluten-free noodles swimming in a savory, golden broth. I always turn to this comforting bowl when I need something nourishing and satisfying.

Why You’ll Love This Recipe

I love how this soup keeps all the flavor and heartiness of traditional chicken noodle soup without the gluten. It’s easy to prepare, perfect for make-ahead meals, and gentle on the stomach. Whether I’m under the weather or just need a bowl of comfort, this one always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, diced
Carrots, sliced
Celery, sliced
Garlic, minced
Cooked shredded chicken (rotisserie works great)
Chicken broth (gluten-free)
Bay leaf
Thyme (fresh or dried)
Salt and pepper
Gluten-free pasta (such as brown rice or corn-based noodles)
Fresh parsley, chopped (optional for garnish)
Lemon juice (optional, for brightness)

Directions

I heat olive oil in a large pot over medium heat and sauté the onion, carrots, celery, and garlic until they begin to soften.
I add the shredded chicken, broth, bay leaf, thyme, salt, and pepper.
I bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15–20 minutes to let the flavors blend.
While that simmers, I cook the gluten-free pasta in a separate pot until al dente, then drain and rinse.
I stir the pasta into the soup just before serving to prevent it from getting mushy.
I taste and adjust the seasoning, then add fresh parsley and a squeeze of lemon juice for a bright finish if I like.

Servings and timing

This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I swap the chicken for turkey or chickpeas for a meatless version.
I sometimes add spinach or kale for extra greens.
I use zucchini noodles instead of pasta for a low-carb alternative.
For a richer broth, I simmer the soup longer with the chicken bones before straining.

storage/reheating

I store the soup and pasta separately in airtight containers in the refrigerator for up to 4 days. To reheat, I warm the broth and veggies on the stove and then add the pasta just before serving. Gluten-free noodles can get mushy, so I try not to let them sit in the soup for too long.

FAQs

What’s the best gluten-free pasta for soup?

I like using brown rice or quinoa-based pasta because they hold up well without turning to mush. I always cook them separately.

Can I freeze this soup?

Yes, I freeze the broth, veggies, and chicken—but not the noodles. I cook fresh noodles when I reheat the soup.

How can I thicken the soup?

For a thicker texture, I mash some of the cooked veggies into the broth or add a spoonful of potato flakes.

Is this soup dairy-free?

Yes, this recipe is naturally dairy-free as long as I don’t add butter or cream.

Can I make this in a slow cooker?

Yes, I add all ingredients except the noodles to the slow cooker and cook on low for 6–7 hours. I add cooked noodles at the end.

Conclusion

Gluten-Free Chicken Noodle Soup is the kind of recipe I reach for when I want something wholesome, easy, and comforting. It’s full of flavor, perfect for any time of year, and so satisfying without any gluten. This is one of those go-to dishes I always keep in rotation.