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 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 hers…or rather, her Mom’s 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!
I first shared my Homemade Chicken Noodle Soup recipe way back in 2009, just a few months into my IGE journey, but with soup and sick season upon us I thought this would be the perfect time to re-feature it!
Back then I shared that we ate this soup every time we visited my Grandparent’s house in Ohio. No 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 probably my all-time favorite soup recipe here on IGE. Ready to enjoy in no time!
How to Make Homemade Chicken Noodle Soup
Start by sauteing 1 large sliced carrot, 1 rib sliced celery, and 1 chopped shallot or 1/2 small onion in 1 Tablespoon each butter and olive oil, seasoning with salt and pepper, until the vegetables are tender, about 10 minutes. Add 2 cloves 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 fat to make it extra decadent and comforting. It’s the right thing to do.
Next add 64oz chicken broth (8 cups,) then turn the heat up and bring to a boil.
Meanwhile, chop 1 large chicken breast into bite-sized pieces, season with salt and pepper, then add to the boiling chicken broth along with 8oz gluten-free or regular pasta. I’ve used pretty much every pasta under the sun in this soup over the years, but for this batch I broke gluten-free spaghetti into small pieces.
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 Soup Recipes You’ll Love
- Crock Pot Chicken and Wild Rice Soup
- Hamburger Soup
- Gluten-Free Homestyle Chicken and Noodles >
- Ham and Bean Soup
- Gluten Free Cream of Chicken Soup
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Homemade Chicken Noodle Soup
Description
Gluten-free Homemade Chicken Noodle Soup is ready in under 30 minutes and made with fridge and pantry staples.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon butter
- 1 large or 2 medium carrots, peeled then sliced
- 1 stalk celery, sliced
- 1 shallot or 1/2 small onion, chopped
- salt and pepper
- 2 cloves garlic, minced
- 64oz chicken broth, plus more for reheating
- 1 chicken breast, chopped into bite-sized pieces
- 8oz gluten-free spaghetti, broken into pieces (or any short-cut pasta)
Directions
- Heat olive oil and butter in a large soup pot over medium heat. Add carrots, celery, and shallot, season with salt and pepper, and 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 along with 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
This soup is absolutely amazing we made it many times last winter. We are still in the heat of summer and my husband is asking me to make more for the freezer. I make the soup as in the recipe but don’t put noodles in it yet. I freeze in individual serving size . When We are ready to eat take one out of the freezer and put in pan to simmer add your individual serving size of broken spaghetti and simmer until noodles are done. I also freeze individual servings of cooked rice and instead of noodles add that to the soup for chicken and rice. Very versatile and delicious!
This soup is amazing and has become a staple for our family in colder weather or when we are sick. Simple, easy and delicious! A good chicken noodle soup recipe is like a little black dress… never goes out of style and something you’ll keep in your arensal forever! Thank you!
100% So glad you love this recipe, Jenna! It is good for just about any occasion!
This is so easy and delicious. I’ll break my noodles into smaller pieces next time. Maybe some will stay in the spoon. ?
Haha, I realize it’s a bit cumbersome. That’s just how my Grandma served it – for reasons unknown – so it’s a nostalgia thing for me! ;)
I make a very similar chicken soup, loaded with vegetables. Instead of noodles of any form, I use thinly sliced kale added the last 10 minutes of simmering. No noodles involved, but you get the mouth feel (and slurpability) of noodles, plus the added health benefit of kale.
On my phone I when I push print it never works?
I’ve been on the hunt for a simple recipe for chicken noodle soup — this was so good! Great recipe!
Before I became gluten free 6 years ago, I had an amazing chicken noodle soup recipe that has homemade noodles and I used rotisserie chicken. My secret ingredient was season salt. This was really good and all my kids ate it. Next time I’m going to try it with rotisserie chicken.
Did a search for chicken soup and found yours. I The soup just finished simmering on the stove and we tried it. It was a hug hit with both my husband and me. So easy, so simple..just true chicken soup goodness!
Forgot to give it the five stars it so richly deserves!!
Have you changed the recipe? I have been making this soup for a while & remember it having frozen noodles. When I pulled it up today to make for a friend it has gluten free pasta. We are not a gluten free family so I had to make it from memory. ?
Oops forgot my stars!
Thank you SO much, Dawn! Believe it or not my Grandma usually only broke her spaghetti in half so I can relate to your spoon struggles! ;)
LOVE LOVE EASY EASY! This was super easy and very tasty! My only mistake is I did not break the spaghetti small enough for my spoon! Lesson learned! And loved the gluten free noodles in it! Test your noodles, mine were a bit al dente and I loved them!
This is the best soup ever! My family loves it!
Was hit pretty hard and fast by a cold and this really saved me. I had just enough energy to make it and it was so good! When you’re sick – you just want the simple stuff and this was perfect! I liked adding a little extra butter (bc you’re right! it is the right thing to do). And I’m GF so it was a bonus! I put it in mason jars to take to work and it was perfect. The only thing that got me through those days. Thanks very much!
Hi there! I’ve been using yourChicken noodle soup recipe with the frozen egg noodles for years and thought I had it pinned. I tried searching on google for it because I thought I had read it was something your grandma made and it was comforting so I tried googling with that and the pin has the old image still but When I click on the pin it brought me to the gluten free recipe. Is there a way I can access that still? I mostly have it memorized I just can never remember how long to cook the soup once the noodles go in. Love your recipes! Thank you in advance
I cook my GF noodles in a separate pan, strain them, and add them to the serving bowls. Then I top them with the soup. No overcooked noodles when soup is reheated and no “pasty” taste from my corn rice noodles.
Sorry, I forgot to mention I make my mother 1 or 2 kinds of soup per month in my previous email. She favors my split pea soup, the wild rice with rotisserie chicken soup and I have a feeling she is going to request this chicken noodle soup in the rotation. This is the second time in our family history that we celebrate 5 generations of all ladies!
I am so happy I came across this recipe. In the Fall of the year my soon to be 95 year young mother gives me a generous check to make her one or two types of soup during the colder months here in the Midwest. It is such a simple but delicious soup though I do use rotisserie chicken and the juices plus my favorite spices like parsley, bay leaf, basil, thyme, rosemary or a bit of Italian seasoning. The gluten free spaghetti means I can sample some too! I plan to make this yummy soup again very soon.