Gluten free Homemade Chicken Noodle Soup is ready in under 30 minutes and made with fridge and pantry staples. The recipe has been in my family for generations!
“I’ve tried several different GF chicken noodle soup recipes. Yours by far is the best! It’s really simple and delicious. I think sometimes people try to make this soup too complicated. Less is more. Great job.”
My Mom got hit with the flu a couple weeks ago and the second I hung up the phone with her sounding weak as a kitten I sprang into action making a huge pot of Gluten Free Homemade Chicken Noodle Soup from memory, which I delivered less than an hour later to her doorstep.
Actually, I can’t say it’s my recipe. It’s actually my Mom’s, which she got from her Mom (aka my Grandma)!
That’s right, this Homemade Chicken Noodle Soup is so good that the recipe has been handed down through three generations. It’s the most simple homemade chicken noodle soup you could ever imagine, ready in 30 minutes, made with fridge and pantry staples, and soothes the achy/sick/sad soul.
Super easy to make gluten-free, too!
Watch How to Make It
We ate this soup every time we visited my Grandparent’s house in Ohio – no matter the time of year, my Grandma always had a pot of this on the stove when we arrived.
No fresh herbs, no fuss – just everyday ingredients coming together to create one of the best bowls of soup on the planet.
Like a little black dress, everyone needs a go-to, committed to memory, Chicken Noodle Soup recipe to pull out at a moment’s notice, and I hope this will become yours. It’s one of my all-time favorite soup recipe here on IGE, and we truly make it on repeat all year long (soup season is all seasons, if you ask me!)
Pin this now to find it later
Pin ItReady to eat in no time and perfect for pairing with Gluten Free Focaccia, Gluten Free Biscuits, Gluten Free Flatbread, or Gluten Free Cornbread.
How to Make Homemade Chicken Noodle Soup
Start by heating butter and olive oil in a large soup pot or Dutch oven over medium heat. Add carrots, celery, and onion or shallot, season with homemade seasoned salt and pepper, then saute until the vegetables are tender, about 10 minutes. Add minced garlic then saute for 1 more minute.
If I’m making this soup for someone who’s under the weather I’ll usually double up on the butter to make it extra decadent and comforting. It’s the right thing to do.
Next add chicken stock – homemade Chicken Stock if you can swing it! – then turn the heat up and bring to a boil.
Meanwhile, chop chicken breasts into bite-sized pieces, season with salt and pepper, then add to the boiling chicken broth RAW along with gluten free pasta.
My Grandma always added spaghetti noodles broken in half to her soup. Isn’t that great? I’ve used pretty much every pasta shape under the sun in this soup over the years, but for these photos I broke gluten free spaghetti into small pieces in honor of my Grandma.
Thinly sliced Gluten Free Egg Noodles are an excellent choice too!
Turn the heat down to medium then simmer until the pasta is cooked through. The chicken should be perfectly cooked by that point too. Ladle the steamy soup into bowls then devour. Like I said, simple and soul-satisfying!
More Cozy Soup Recipes
- Gluten Free Lasagna Soup
- Chicken Stew
- Loaded Baked Potato Soup
- Pastina Soup
- Crock Pot Chicken and Wild Rice Soup
- Hamburger Soup
- Chicken and Rice Soup
- Italian Wedding Soup
Equipment
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon butter
- 1 large or 2 medium carrots, peeled then thinly sliced
- 1 rib celery, sliced
- 1 shallot or 1/2 small onion, chopped
- salt and pepper
- 2 cloves garlic, minced
- 64 oz chicken stock, plus more for reheating
- 1 chicken breast, chopped into bite-sized pieces
- 8 oz gluten free spaghetti, or any short-cut pasta, broken into pieces
Directions
- Heat olive oil and butter in a large soup pot or Dutch Oven over medium heat. Add carrots, celery, and shallot, season with salt and pepper, then saute until tender, 10 minutes. Add garlic then saute for 1 more minute. Add chicken broth then bring to a boil.
- Season chicken with salt and pepper then add to boiling chicken broth RAW along with the pasta. Turn heat down to medium then simmer, stirring occasionally, until pasta is cooked through. Taste then adjust salt and pepper if necessary and then serve.
Notes
- Add more chicken broth when reheating as noodles will continue to soak up broth.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Easy and straight forward recipe. Added mushrooms I had on hand and parsley. Next time will add frozen corn and peas if on hand. Made while I was under the weather and hit the spot.
I’m so glad to hear this, Susan! So glad you were able to make it your own, and I hope you’re feeling better!
Is the chicken breast to be cooked first and then cubed, per the recipe? Sorry, newbie here!
No worries! The chicken is added to the boiling soup raw. It poaches in the hot broth.
Looking forward to making this recipe – it sounds exactly like what I’ve been looking for in a chicken noodle soup – simple, easy ingredients with great flavor. Would like to know…is possible to can this in mason jars and keep on the shelf throughout the winter?
I hope you love it, Michele! Unfortunately I don’t know anything about canning so I can’t say for sure if this recipe is a good candidate to can or not. I’m sorry I can’t be of more help in this area!