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An easy recipe for gluten free chicken noodle soup that uses everyday ingredients. This gluten free chicken noodle soup recipe is ready in under 30 minutes, uses fresh and simple ingredients, and I’ve included instructions for a grain-free paleo version.

If you love soup you’ll want to make my gluten free cream of mushroom soup next. My gluten free chili is also filling and simple to make.

Gluten Free Chicken Noodle Soup Recipe

Chicken noodle soup was the first from-scratch thing I made after I moved out of my parents’ house. I found the recipe in the local newspaper and followed it step-by-step. I’ve modified it over the years to fit what I like and eventually ended up making it gluten free.

 

Is chicken noodle soup gluten free?

Traditional chicken noodle soup and most store bought chicken noodle soups aren’t gluten free. The good news is all chicken noodle soup recipes can easily be converted to be gluten free. Make sure you use gluten free noodles and broth, and if it calls for flour (this gluten free chicken noodle soup recipe does not call for flour) use a gluten free flour blend.

How to make gluten free chicken noodle soup

1. In a large saucepan over medium heat, sauté onions, garlic, carrots, and celery in olive oil until the onion starts to turn translucent.
2. Add the chicken broth, water, and cubed chicken breast.
3. Turn stove to high and bring the soup to a boil. Once you reach a rolling boil, turn the heat back down to medium and continue to cook until the chicken is done.
4. Add in the pasta and cook for 10-15 more minutes, or until your pasta is cooked. Watch it carefully as it can overcook easily.
5. Add peas (optional) and salt and pepper to taste.
6. Continue to cook for 2-3 minutes. Remove from the heat and let it cool before serving.

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.

Can I use cooked chicken?

This gluten free chicken noodle soup recipe uses raw chicken but you can use cooked chicken. After the noodles are done cooking, add in your cooked chicken and stir. The gluten free chicken noodle soup will be hot enough to heat the chicken.

Gluten Free Noodles for Chicken Noodle Soup

Here are some of the gluten free pastas that we like:

• Jovial Pasta (any shape)
• Barilla Gluten Free Pasta (make sure it says gluten free on the box)
• Trader Joe’s Gluten Free Pasta
• Ancient Harvest Gluten Free Pasta
• Pamela’s Gluten Free Pasta (this is newer)

You can also use your favorite noodles. Gluten free or not!

Paleo chicken noodle soup

Yes, if you want to make a grain-free or low carb chicken noodle soup simply swap the noodles for zoodles. To make this a paleo chicken noodle soup, use zoodles and leave out the peas.

What to serve with gluten free chicken noodle soup

You can enjoy this soup on its own as it’s packed with chicken, noodles, and veggies making it a complete meal. If you want to serve it with something you’ll want to make my gluten free dinner rolls. My gluten free cornbread is also a great side.

Did you make this gluten free chicken noodle soup? Leave me a comment below letting me know what you thought and what type of noodles you used.

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Yield: 8 servings

Gluten Free Chicken Noodle Soup

An easy recipe for gluten free chicken noodle soup that uses everyday ingredients. This gluten free chicken noodle soup recipe is ready in under 30 minutes, uses fresh and simple ingredients, and I’ve included instructions for a grain-free paleo version.

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Ingredients

• 10 oz. uncooked pasta (fusilli, penne, or elbows all work)
• 1 small onion, chopped
• 2 cloves garlic, minced (you can use 2 tablespoons of pre-minced garlic)
• 4 large carrots, peeled and sliced into ½-inch pieces
• 4 celery stalks/sticks, cleaned and sliced into ½-inch pieces
• 2 tablespoons olive oil
• 3 cups (24 oz) chicken broth
• 3 cups water
• 1 lb. chicken breast, cut into 1-inch cubes (chicken thigh works too)
• 1 cup fresh or frozen peas (optional)
• Salt and pepper to taste
• optional: 1 teaspoon or oregano, ½ teaspoon sage, and 1 teaspoon of rosemary

Instructions

1. In a large saucepan over medium heat, sauté onions, garlic, carrots, and celery in olive oil until the onion starts to turn translucent.
2. Add the chicken broth, water, and cubed chicken breast.
3. Turn stove to high and bring the soup to a boil. Once you reach a rolling boil, turn the heat back down to medium and continue to cook until the chicken is done.
4. Add in the pasta and cook for 10-15 more minutes, or until your pasta is cooked. Watch it carefully as it can overcook easily.
5. Add peas (optional) and salt and pepper to taste. Optional: Add in spices. Continue to cook for 2-3 minutes.
6. Remove from the heat and let it cool before serving.

Notes

• Fusilli, penne, or elbows all work. You can also use your favorite noodle.
• You can always add less pasta, if desired.
• Want stronger flavors? Add 1 teaspoon or oregano, ½ teaspoon sage, and 1 teaspoon of rosemary
• You can use cooked chicken. Add it in at the end before serving.
• You can use 2 tablespoons of pre-minced garlic.

Nutrition Information:

Yield:

8 servings

Serving Size:

2 cups

Amount Per Serving:

Calories:

320

Total Fat:

7g

Saturated Fat:

1g

Trans Fat:

0g

Unsaturated Fat:

5g

Cholesterol:

51mg

Sodium:

259mg

Carbohydrates:

36g

Fiber:

3g

Sugar:

5g

Protein:

26g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

Thanks for sharing!