Gluten Free Homestyle Chicken and Noodles is comfort food at its finest! Thick and comforting with chewy, homemade gluten free noodles.
Since going gluten free I’ve come to terms with the fact that there are certain foods I can’t eat anymore, and that’s (usually!) fine. That said, I admit to wandering down the frozen foods aisle gazing wistfully at the fat frozen egg noodles I used to toss into homemade chicken and noodles, wishing I could have one last taste.
Thick, chewy, and comforting, frozen egg noodles plump into near dumplings when dropped into hot, steamy broth, but they’re made with all-purpose flour…until now!
Behold, Gluten Free Homestyle Chicken and Noodles!
Gluten Free Chicken and Noodles
To be enjoyed on the coldest of winter days, Gluten Free Homestyle Chicken and Noodles is bone-in chicken simmered in broth and aromatics like carrot, celery, and dried herbs for maximum flavor in a short amount of time.
While the chicken is simmering, homemade gluten free egg noodles are mixed, rolled, and cut then sprinkled into the hot broth, cooking until plump and tender. Finished with a flourish of frozen peas, and a drizzle of milk, this hearty, bubbly dish will be a winner with anyone – gluten free or not!
How to Make This Dish
Start by adding 2 bone-in chicken legs plus 2 chicken wings to the bottom of a large Dutch Oven or soup pot.
Chicken legs are the thigh and drumstick which I cut off a whole chicken. First remove all the skin from the chicken (except from the wings – those suckers are too small!) then slice off the legs and wings.
Next add chicken stock or broth. We’ll be adding aromatics like carrots, shallots, and celery to the pot next, which you usually add to a whole chicken and water to make chicken stock.
But, since we’re only simmering for 30 minutes, vs a couple hours, I like using broth instead of water to build lots of flavor really fast.
Next add those aforementioned aromatics:
- Carrots
- Celery
- Shallot or onion
- Dried thyme
- Dried parsley
- Bay leaves
- Garlic
- Salt and pepper
Bring the broth to a boil then place a lid on top, turn the heat down, and then simmer until the chicken is fall apart tender, 30 minutes.
Remove the chicken to a plate then shred when cool enough to handle and set aside.
How to Make Gluten Free Egg Noodles
Meanwhile make the gluten free egg noodles. I am telling you — you’re going to flip for these chewy noodles which are a dead ringer for their gluten-filled frozen counterparts!
Start by whisking together whole eggs plus an extra egg yolk with salt and water in a small bowl.
Add gluten-free flour blend with xanthan gum to a large bowl then make a well in the center and pour in the egg mixture. Using a fork, whisk while gradually adding flour from the outside until a stiff dough has formed.
I’ve made these noodles with many different types of gluten free flour blends, including the Domata brand shown below — really, they’re pretty fool proof.
No matter what blend you use, be sure it includes a binder such as xanthan gum, vs a single flour or starch like almond flour or tapioca starch.
Scoop the dough onto a heavily floured surface then knead for a few minutes until it comes together in a ball. Cut the dough ball in half then use a rolling pin to roll each half into a rectangular sheet as thin as you can get it.
Add flour and flip/rotate the sheet a few times during the rolling process to make sure it’s not sticking.
Next, use a pizza cutter to cut the dough sheet into 2-1/2″ x 1/2″ noodles.
Toss the noodles with extra flour so they’re completely coated and won’t stick to each other then place in a container.
Noodles = DONE! Not so hard, right?
Once the chicken has been removed, sprinkle the noodles into the pot then cook until plump and chewy, 13-15 minutes, stirring often to make sure the noodles aren’t sticking to the bottom of the pot. If the liquid is getting too thick just add a splash of extra chicken broth.
After the noodles are cooked add the chicken back in plus frozen peas and milk (any kind, I use unsweetened almond milk) shaken in a jar with gluten-free flour then cook until the mixture is thick and bubbly, 4-5 minutes.
Gluten Free Homestyle Chicken and Noodle perfection!
Taste then add more salt and pepper and remove the pot from the heat. Let the dish sit and thicken for 10 minutes before scooping into bowls and serving.
I hope you LOVE this super comforting, gluten free dish – enjoy!
More Gluten Free Comfort Food Recipes
- Loaded Baked Potato Soup
- Short Rib Ragu
- Tuna Noodle Casserole
- Gluten Free Lasagna
- One Pot Gnocchi Chicken Pot Pie
- Homestyle Beef and Noodles
- Creamy Mushroom Parmesan Pasta
- Stove Top Beef Stew
- Skillet Shepherd’s Pie
Equipment
Ingredients
- 2 bone-in chicken leg quarters, skin removed, plus 2 chicken wings OR 3 chicken legs
- 6 cups gluten free chicken stock or broth
- 1 cup chopped carrots, ~3-4 carrots
- 1 cup chopped celery, ~2 ribs
- 1 large shallot or 1 small onion, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 2 bay leaves
- 2 cloves garlic, minced
- salt and pepper
- 1/2 cup frozen peas
- 1 cup milk, any kind
- 2 Tablespoons gluten free baking flour blend WITH binder, see notes
For the noodles:
- 2 cups gluten free baking flour blend WITH binder, see notes
- 1 teaspoon salt
- 3 whole large eggs
- 1 large egg yolk
- 1 Tablespoon water
Directions
- Place chicken in the bottom of a large Dutch Oven or soup pot then add chicken broth, carrot, celery, shallots or onion, dried thyme, dried parsley, bay leaves, garlic, salt, and pepper. Bring to a boil then place a lid on top, lower heat and simmer for 30 minutes or until chicken is tender. Remove chicken from pot then shred when cool enough to handle and set aside.
- Meanwhile, make the noodles. Whisk together eggs, extra egg yolk, salt, and water in a small bowl. Add flour to a large bowl then make a well in the center. Pour egg mixture into the well then using a fork, whisk around the edges to gradually add flour to the egg mixture from the sides until a stiff dough has formed. Place dough onto a heavily floured surface then knead until dough comes together and is smooth.
- Cut dough ball in half then roll each half until very thin, sprinkling with flour and flipping/rotating the dough sheet occasionally to avoid sticking. Using a pizza cutter, cut dough into 2-1/2″ by 1/2″ strips then toss with extra flour to avoid sticking and place in a container until ready to use.
- Once chicken has been removed from the pot, sprinkle in the noodles then cook until plump and tender, 13-15 minutes, stirring often to avoid sticking to the bottom of the pot. If liquid gets too thick, add a splash of extra chicken broth.
- Add frozen peas and shredded chicken to the pot. To a jar with a tight fitting lid add milk and flour then shake vigorously to combine. Stream into Dutch oven then cook until mixture is thick and bubbly, 5 minutes. Taste then add salt and pepper then let chicken and noodles sit off the heat for 10 minutes to thicken before serving.
Notes
- I like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for this recipe though I have made the noodles with many different types of gluten free flour blends with success. Whatever blend you use, make sure it includes a binder such as xanthan gum.
- Noodles from Celiac.com.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Can these noodles be made and dried for future use?
Hi Joan! I have never dried these noodles — I freeze them instead. Here’s a post of their own with details! https://iowagirleats.com/gluten-free-egg-noodles/
Looks Delish
Cant wait to try this recipe.
Thank you
I hope you love it, Vonne!
Made this last night and it turned out perfectly! I used Krusteaz GF cup for cup flour and the noodles taste just like they do with normal flour. Thank you so much! Whole family raved about this one, will be making this one a lot!
Awww, I’m *thrilled* to hear that, Brittney!! Thank you so much for your feedback!
I will make this , I am going to get frozen noodles, and I take my skin off chicken after my broth is made, my hands are crippled so I have to take the easy route, also may nuke the peas bit before adding, seems like they never get nice and soft if not nuked first.
Those all sound like great ideas and ways to make this dish really work for YOU, Joyce!
Hello! I have always LOVED your other chicken and noodles recipe and now I can’t find it…how many frozen egg noodles did I need?? Thank you!
Hi Kelsey! Is this the recipe you’re looking for?
Homestyle Chicken and Noodles
Serves 4-6
Ingredients:
2 chicken legs (thigh and drumstick) plus 2 chicken wings with skins removed OR 3 chicken legs
3 cups water
2 cups chicken broth
1 teaspoon dried thyme
2 bay leaves
salt and pepper
1 large onion, chopped
4 carrots, peeled & chopped
2 ribs celery, chopped
12oz frozen egg noodles
3/4 cup frozen peas
1 cup skim milk
2 Tablespoons flour
Directions:
1. Place chicken in the bottom of a large Dutch oven, or heavy-bottomed pot. Add water, chicken broth, dried thyme, bay leaves, salt, pepper, onion, carrots, and celery. Bring to a boil then place a lid on top, lower heat, and simmer for 30 minutes, or until chicken is cooked through. Remove chicken from pot then shred and set aside.
2. Meanwhile, add frozen egg noodles to Dutch oven and cook according to package directions. Once tender, stir in peas. In a separate container with a screw-top lid, combine milk and flour then shake to combine. Drizzle into Dutch oven then stir to combine. Cook for 3-4 minutes or until mixture is thick and bubbly. Add chicken back to the pot then taste and add more salt & pepper if necessary. Let chicken & noodles sit for 10 minutes to thicken before serving.
I came for the OG recipe!! Is it gone? I’ve been using that recipe every fall for years but I don’t remember the dumpling recipe
Hey Gabby! Is this the recipe you’re looking for?
Homemade Chicken & Dumplings
Serves 4-6
Ingredients:
For the chicken:
1 4-5lb whole fryer chicken, giblets removed
1 medium-sized onion, chopped into large pieces
3 carrots, chopped into large pieces
3 celery stalks, chopped into large pieces
salt & pepper
For the dumplings:
2 cups all-purpose flour
1/2 teaspoon baking powder
heavy pinch salt
2 Tablespoons butter (I used Earth Balance)
1 cup milk, maybe a little less (I used skim)
Directions:
1. For the chicken: Place chicken, onion, carrots and celery into a very large soup or stock pot. Add enough water to cover the chicken. Bring to a heavy boil, then lower the heat to a simmer. Place a lid on top and cook for an hour, flipping the chicken halfway through. Carefully remove the chicken to a plate.
2. Strain the chicken broth through a large strainer lined with cheese cloth. Discard the vegetables and reserve 8 cups broth for the dish. Store the remaining broth in the refrigerator.
3. Remove meat off the chicken and shred. Reserve 3 cups for the dish and store the remaining meat in the refrigerator.
4. For the dumplings: Combine flour, baking powder and salt in a large bowl. Cut the butter into the flour using a pastry blender, a fork, or your fingers. Add milk about 1/4 cup at a time, stirring between batches, until the dough comes together in a ball.
5. Working in batches, place the dough onto a heavily floured work surface. Flour a rolling pin, and roll the dough out thin. Don’t be afraid to keep adding more flour. If you don’t, the dough will stick to the board or counter. Using a pizza cutter, cut the dough into approximately 2″ x 2″ squares.
6. Flour a large plate or platter to place the dumplings on while you roll and cut out the rest of the dough. Generously sprinkle flour between each layer as you place them on the platter so they don’t stick together.
7. For the rest of the dish: Bring 8 cups chicken broth to a boil and add dumplings in one at a time while gently stirring to prevent them from sticking together. Don’t worry about too much flour from the dumplings getting into the broth. The more that gets in there, the thicker the sauce will be.
8. Cook dumplings for 10-15 minutes, stirring occasionally and more often towards the end so they don’t stick to the bottom of the pot. When dumplings are cooked, turn off the heat and add in 3 cups shredded chicken. Season with more salt & pepper to taste, and serve.
Was there once a different chicken n dumplings recipe at this URL, not gluten-free? I’d saved the URL but not the actual recipe. I’d love to find it again as it was the closest recipe I’d found to my grandmother’s. https://iowagirleats.com/the-ultimate-comfort-food-homemade-chicken-dumplings/
You got it – I will email you that recipe!
Hi, my noodles disenegrated after 5 minutes in the water. Do you know what I might of done wrong
Hi Amber! It sounds like maybe the binder didn’t work? Did the dough seem like a typical noodle dough consistency when rolling out and cutting? Is it possible any of the ingredients were mis measured? I haven’t received feedback like this on this recipe before!
This Iowa girl approves. Great dish that my kids enjoyed as well.
Thrilled to hear it, Nicole!
Great recipe, delicious. I froze some for later, any thoughts on reheating like wh as temp and how long?
So glad you liked it! I would let it fully thaw in the refrigerator then microwave individual portions to reheat, or reheat on low with some extra broth in a pot on the stove.
Hi I have xanthan gum and gluten free flour . Can you help me figure out how much xanthan gum to add for this recipe ?
Hi Karen! It’s generally advised to add 1/4 teaspoon xanthan cup per cup of gluten free flour, if that flour does not already contain a binder. I hope that helps!
Made this for the first time today and it is delicious! I’d never attempted to make gluten free noodles before and I think they taste great. Easier than I thought they’d be.
Love to hear that, Deb! So glad this dish was a winner for you!
If I was wanting to use store bought noodles, how big of a package would you suggest? Thanks so much!!!
Hi Melissa! I’d use maybe 12-16 store bought pasta. :)