This gluten-free chicken noodle soup is the ultimate comfort food, made to warm your soul and nourish your body.
It’s packed with tender chicken, hearty veggies, and perfectly cooked gluten-free pasta, creating a cozy bowl of goodness that’s naturally dairy-free and perfect for anyone with dietary restrictions.
We first made this soup on a chilly evening when everyone in the house was feeling under the weather, and it instantly became a family favorite. It’s quick to prepare, full of wholesome ingredients, and tastes just like the classic chicken noodle soup we all grew up loving—only allergy-friendly.
Whether you’re seeking a soothing meal for a cold day or a nourishing option to share with loved ones, this recipe is sure to hit the spot.
Quick Look at What’s Inside
Nutrition Benefits of Gluten-Free Chicken Noodle Soup
We love how this Gluten-Free Chicken Noodle Soup brings together flavor and nutrition in every spoonful. Here’s why it’s a nourishing choice:
- Lean Protein from Chicken: The diced chicken breast provides a high-quality source of lean protein to support muscle health and keep you feeling full.
- Veggie Power: Carrots and celery deliver fiber, vitamins A and C, and antioxidants, helping to support your immune system and overall health.
- Gluten-Free Pasta: Using gluten-free noodles makes this recipe suitable for those with gluten sensitivities or celiac disease while still delivering satisfying texture and flavor.
- Low-Fat Comfort: With just a small amount of olive oil, this soup is naturally low in saturated fat, making it a heart-healthy option.
Ingredients for Gluten-Free Chicken Noodle Soup
Here’s everything you’ll need to make this comforting Gluten-Free Chicken Noodle Soup:
- 2 tablespoons olive oil
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1 tablespoon minced garlic (or 1 teaspoon garlic powder)
- 2 boneless, skinless chicken breasts, diced
- 2 tablespoons onion powder
- 1/2 teaspoon dried thyme
- 8 cups gluten-free chicken broth (we love Orrington Farms Chicken Flavored Broth Base)
- 1 12-ounce box gluten-free pasta (Barilla gluten-free Rotini works great here)
- 1 tablespoon lemon juice (optional but adds a lovely brightness)
- Salt and pepper, to taste
Step-by-Step Instructions
Let’s walk through the simple steps to make this cozy gluten-free chicken noodle soup:
1. Sauté the Vegetables
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced carrots and celery, stirring occasionally, and cook for about 5 minutes until tender.
2. Add Garlic and Seasonings
Stir in the minced garlic and cook for about 1 minute until fragrant. Add the diced chicken, onion powder, and dried thyme, stirring to coat the chicken in the spices. Cook for 10 minutes, stirring occasionally, until the chicken is lightly browned.
3. Simmer the Broth
Pour in the gluten-free chicken broth, stirring to combine all the ingredients. Bring the soup to a boil, then reduce the heat to a simmer.
4. Cook the Pasta
Add the gluten-free pasta to the pot and cook at a low boil for about 10 minutes, or until the pasta is tender.
5. Finish with Lemon and Seasoning
Remove the soup from the heat and stir in the optional lemon juice for a burst of brightness. Season with salt and pepper to taste.
6. Let Cool and Serve
Allow the soup to cool for 5–10 minutes before serving. Ladle into bowls and enjoy!
Simply Nourished Life’s Cooking Tips
- Chop Veggies Thick: Cut carrots and celery about 1/4-inch thick to prevent them from getting mushy during cooking.
- Control Saltiness: Always taste your broth before adding extra salt since packaged broths can vary in sodium content.
- Cook Pasta Separately for Leftovers: If you plan to save the soup for later, cook the pasta separately and add it to individual bowls just before serving to avoid mushy noodles.
Variations, Leftovers & Storage
Here are a few ways to make this Gluten-Free Chicken Noodle Soup even more versatile:
- Ingredient Swaps: For a creamy version, replace some of the broth with unsweetened almond or coconut milk for a dairy-free twist.
- Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the soup has thickened.
- Freezing Tips: Make the soup without the noodles if freezing. Store in freezer-safe containers for up to 3 months. When ready to serve, defrost, reheat, and add freshly cooked noodles.
Nutrition Facts
Here’s the estimated nutrition per serving (based on six servings):
- Calories: 167
- Protein: 8g
- Carbohydrates: 25g
- Fat: 4g
- Fiber: 1g
- Sodium: 629mg
- Vitamin A: 1712 IU
Frequently Asked Questions
Can I use pre-cooked chicken?
Yes! Rotisserie chicken or leftover cooked chicken works well. Simply shred or dice it and add it to the soup during the simmering stage.
What’s the best gluten-free pasta for soup?
We recommend Barilla gluten-free Rotini or similar sturdy shapes that hold up well in broth.
Can I make this soup dairy-free?
Absolutely! This recipe is naturally dairy-free, but if you want to add creaminess, use unsweetened almond or coconut milk instead of broth.
How do I prevent gluten-free noodles from getting mushy?
Cook the noodles separately and add them to the soup just before serving, especially if you plan to save leftovers.
Classic comfort without the gluten
This gluten-free chicken noodle soup is a cozy, nourishing bowl of comfort that’s perfect for soup season or anytime you need a warm, hearty meal.
It’s simple to prepare, family-friendly, and made with wholesome ingredients that fit into a gluten-free and dairy-free lifestyle.
We’d love for you to try this recipe and let us know how it turns out! Leave a comment below, share your results on social media, and don’t forget to tag Simply Nourished Life.
Looking for more comforting recipes? Check out our other soup recipes and gluten-free main dishes for more inspiration.
Gluten-Free Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 2 large carrots peeled and diced
- 2 stalks celery diced
- 1 tablespoon minced garlic or 1 teaspoon garlic powder
- 2 boneless skinless chicken breasts, diced
- 2 tablespoons onion powder
- 1/2 teaspoon dried thyme
- 8 cups gluten-free chicken broth we love Orrington Farms Chicken Flavored Broth Base
- 1 12- ounce box gluten-free pasta Barilla gluten-free Rotini works great here
- 1 tablespoon lemon juice optional but adds a lovely brightness
- Salt and pepper to taste
Instructions
Sauté the Vegetables
- Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced carrots and celery, stirring occasionally, and cook for about 5 minutes until tender.
Add Garlic and Seasonings
- Stir in the minced garlic and cook for about 1 minute until fragrant. Add the diced chicken, onion powder, and dried thyme, stirring to coat the chicken in the spices. Cook for 10 minutes, stirring occasionally, until the chicken is lightly browned.
Simmer the Broth
- Pour in the gluten-free chicken broth, stirring to combine all the ingredients. Bring the soup to a boil, then reduce the heat to a simmer.
Cook the Pasta
- Add the gluten-free pasta to the pot and cook at a low boil for about 10 minutes, or until the pasta is tender.
Finish with Lemon and Seasoning
- Remove the soup from the heat and stir in the optional lemon juice for a burst of brightness. Season with salt and pepper to taste.
Let Cool and Serve
- Allow the soup to cool for 5–10 minutes before serving. Ladle into bowls and enjoy!