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.
I just made this tonight, and I have to say it was so delicious! My husband literaly took his bowl tipped it back and drank the very last drop! I do have to say I made the noodles with regular flour, as we are not gluten free, and used a whole chicken as I had it on hand. I really love so many of your recipes! Thanks again.
HA – love it!! So glad you guys enjoyed the dish so much!
My apologies if you’ve already answered this question, but can the noodles be made ahead and either refrigerated or frozen? Thanks :)
Hi Jami! I haven’t tried refrigerating or freezing these noodles, but I think it could work! I’d just make sure whatever you store them in is totally airtight so they don’t dry out/crumble. Let us know if you give it a try!
Thank you for this recipe!
However, even though I followed the recipe and used gluten free flour with X-Gum added, the noodles took about 45 minutes to cook, I had to keep adding liquid. The broth turned out great though and the recipe itself was easy, I am wondering what flour everyone is using. The only all purpose flour plus X-Gum available where I am is Pillsbury. Suggestions?
Great recipe! The result was wonderful and it was a joy to cook because the steps timed out so well… make the noddles while the chicken cooks then cook the noddles while shredding the chicken.
I used Red Mills GF baking mix with added xanthan gum. I wasn’t sure how much xanthan gum to use, so I erred on the side of chewy and used 2 tsp per cup flour, the ration recommended for pizza dough. This resulted in delicious but chewy noddles. Next time I will step it back to 1.5 tsp per cup.
So glad you enjoyed the dish, Matt! Thanks for the great feedback!
thanks for this recipe, it was FANTASTIC! I used Namaste GF Perfect Flour Blend (I get it at Costco) and it was really great. I used shredded meat from a rotisserie chicken, but it still turned out so good! Thx.
Great shortcut, Vanessa! I’m so glad you loved it!
Hi Kristin, I just made this and it turned out better than I could have imagined! It was so good and my husband devoured it! I used a combo of thighs and tenderloins and it was perfect! The noodles were to die for! THANK YOU!!!
I’m so happy to hear it, Cari – you made my day!! :D
I used Pamela’s gluten-free baking and pancake flour, plus some added xanthan gum to make the noodles. The noodles turned to mush. Anybody tried any other brands?
Hi Nan, sorry to hear your noodles didn’t work out! I’ve never used a plain GF flour then mixed in my own xanthan gum for this recipe, rather I’ve always used a pre-mixed baking-ready blend and they’ve turned out great!
Hi Lora! It looks like BRM 1 for 1 does have xanthan gum in the ingredients, so you should be good to go! :) http://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html
I am so excited to find this! I am new to the gluten-free train but am having a blast with it. I have always made my Nana’s noodles for my homemade chicken noodle soup. We are living in Singapore and I don’t have access to the brand you use. Do you know if the Bob’s Red Mill 1 for 1 has xanthan gum? If not, could I just add some to it? If so, how much? Hope you can help! I am so excited to surprise my family!
This looks so yummy! If I wanted to buy regular noodles at the store how much should I add? Thanks!
Hi Katie! I’d use 12oz frozen or regular egg noodles!
I just made this and it turned out fantastic! I’ve never made my own noodles before but your pictures made it look so easy so I gave it a try and am super excited about the results. I used Bob red mills all purpose flour and it worked out great. The flavor and texture of the noodles are perfect, thanks so much for the recipe! I’ll make this again and again :)
Great stuff. Love reading your Gluten Free posts. Thanks Kristin!
Made this recipe with my sister this weekend. LOVED it!!! We kept exclaiming “we made this!!!” Truly delicious. Thanks for such a tasty gluten free version of this comfort food favorite.