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
- Chicken Stew
- 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.
Has anyone put this over mashed potatoes, like for beef and noodles?
You absolutely could! Reminds me of my childhood. :)
Hi!
Do you happen to have a calorie count for this GF chicken soup recipe?
Thank you!
Linda
Hi Linda! You can view estimated nutritional information at the bottom of each recipe card. :)
Very delicious. Family favorite
Thrilled to hear it, Daniel – thank you so much for your feedback and recipe rating!