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!
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!
Skillet Tater Tot Casserole (No Condensed Soup!)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.
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Comfort in a bowl! Homemade chicken noodle soup will always be my favorite under the weather food. I love that this is your grandma’s recipe!
Yum! I got sick 2 weeks ago for the first time since we moved to Amsterdam and immediately made my version of chicken soup! I like to put a bunch of cumin and a bit of curry powder in my stock with mirepoix, chicken and kale. If I’m extra sick, I’ll add a blast of Sriracha so the spicyness clears my sinuses. Mmmm.
I want your recipe! Sounds amazing!
My favorite gf pasta for noodle soups (and anything, really!) is RP’s fresh pasta – they sell it at Whole Foods in the refrigerated section by the cheese. I usually buy a package of linguini and chop it into 3 inch pieces. It’s so chewy and fresh – made in Madison! It would be great in your soup.
Yes – love RPs! Have some lasagna sheets in the fridge right now!
The one thing I’ve never attempted to make is chicken noodle soup. It just always reminds me of the canned version, which I have never been fond of. However, this looks delicious and I am tempted to give it a try as the weather cools off here in Florida.
This recipe is a staple in our house. We make it year round due to the overwhelming requests because it tastes so good!
I can taste this soup just by looking at the pictures!!! It looks SO good! I love the noodles you used, they’re my fave! :)
Perfect for a chilly fall evening! I had chicken noodle soup from the work cafeteria yesterday and it was “meh.” Time to try making this one :)
“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.”
Love this! The soup looks so good. I just want to crawl under a blanket with a huge bowl.
When you say double up on the fat do you mean double olive oil and butter?
I’ll just usually add a big extra hunk of butter!
I made your recipe a few years ago after finding your blog, and you are right-totally a go-to chicken noodle soup recipe. I had never heard of frozen egg noodles until buying some because your recipe called for it. I have to say that the frozen egg noodles kick it up a thousand notches.
[…] Homemade Chicken Noodle Soup […]
Looks super tasty! I love using vermicelli or rice noodles!
Frozen egg noodles are WHERE IT’S AT!!! Sooooo delicious and chewy. Can’t wait to make this with those. Maybe tonight!
This was the first recipe I made from IGE! I loved how it was easy and made with pantry staples – nothing fancy just good chicken noodle soup.
You read my mind! I’ve been wishing for a GF chicken noodle soup recipe!
Oh I wish I could just grab that bowl outta the screen! Haven’t had chicken noodle in ages– one of my favorites!
I love the noodles you used..it looks so slurpable…in a good way :)
This is basically a jazzed up version of canned broth. Not that there’s anything wrong with that. But a homemade soup from scratch would entail boiling the whole chicken and creating a stock from that, not using prepackaged broth.
Yummm! I have a 30 minute chicken noodle soup recipe committed to memory too, and it’s such a staple! The only differences are I will use 1 part water to 1 part chicken stock if I don’t have that much chicken stock on hand, and then add a few more dashes of salt, pepper, and poultry seasoning. I sometimes add a tiny pinch of sugar to my soup too because sweet + savory = delicious. It doesn’t affect the taste too much but gives it a nice complexity! I also use egg noodles, but might try spaghetti next time!
Love that you used spaghetti noodles in this, instead of the thick egg noodles! Great idea :)
Our family loves this recipe! I make it with egg noodles, but will have to try spaghetti next time. One thing I curious about – your previous 2009 post said to use 46oz broth and this one says 64oz broth. Was that a typo?
Since I used frozen egg noodles in the other one I didn’t need as much broth. I don’t think CNS can ever be *too* brothy though so I upped it to 64oz!
I have a fancy chicken noodle soup that I make but its not what you crave when you are sick. This looks just like the canned version minus all the processedness and probably tastes a million times better. Can’t wait to try it out.
I remember that when I was small, I used to hate chicken soup! Silly me! Now everytime I go home I ask my mum to cook her delicious chicken soup with home made noodles! Yours might be as good as my mum’s :) Cannot wait! I’m going home next week!
How do you keep the noodles from getting icky-soggy? I’ve made noodle soups before where they’ve just been awful.
It looks seriously awesome and I can’t wait to try it. I’ll probably eat it all right away and won’t have to worry about storing it!!
The gluten-free noodles actually stayed more firm in this than regular noodles, which surprised me. I actually like it when noodles get softer in chicken noodle soup but if you take the soup off the heat when the noodles are done vs continuing to simmer it like a stew or chili even after it’s fully cooked it should be fine!
This has been one of my go to recipes since the first time it was on your blog. I made a variation just the other night in our camper van we are travelling around New Zealand in… You really can take it anywhere!
What brand of chicken stock do you use? I have been hearing a lot about differences between brands lately and wondered which one you prefer.
I loooove Pacific brand – it’s very rich and flavorful – but pricey. If it’s not on sale I just get the regular Hy-Vee brand (my local grocery store) which is gluten-free.
My family loves soup but usually my wife’s in charge of the homemade soup – but I think I can definitely handle this recipe! Thanks, it looks great!
Love that this soup is so simple to prepare and cook!! Sometimes they are very intense and laborious dishes to prepare!! Thank you!!!
Do you have to put in the celery? I can’t stand eating it – odd I know. Would it change the taste if I left it out?
I haven’t made this particular recipe, but I’ve made chicken noodle soup lots of times. My family isn’t partial to celery, so sometimes I make it with peas and carrots from the freezer. It tastes just as good to us. I don’t saute my veggies, but I bet it would taste good either way. Or you could chop your celery super small so it’s not big chunks of it. I do that sometimes too. Good luck! :)
It should be fine (though I will say that I hate cooked celery too and I really like it in here!)
@anna You are the only other person I have ever heard of that dislikes celery! It’s pretty much the only food I don’t like! But I eat it in cooked dishes all the time! This soup looks so delist and easy!!!! Xoxo
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This came in perfect time, my daughter is sick today, I needed a fast but home made chicken noodle soup and stumbled onto your recipe. My daughter has an egg allergy so the canned version was a no-go. I just cooked up a pot of this in no time for her lunch, and it’s delicious. Great site, I’ve added to my feedly and subscribed to your posts. Thanks to you (and your grandma for the fabulous recipe).
Hope she is feeling better, Pam!
So grateful for this recipe! I was horribly sick the other day and I made a pot and instantly felt better. Thank you Kristen!
Ahh, so glad to hear, Mindy!
Excellent recipe! I made this over the weekend with GF pasta. Did you notice a different in how much the GF pasta absorbed versus traditional pasta? I ended up adding a liter of additional broth, which seemed like a lot. However, perhaps that is normally how much additional broth is always necessary. Any thoughts would be welcome!
My Barilla GF noodles actually soaked up less broth than regular pasta has in the past. I think it just depends on what brand you buy and if it’s rice, corn, quinoa pasta, etc.
Thanks for your feedback. I’m using a brand that lists corn flour first, since it is the best tasting one available where I live (outside the US). I will be interested to try Barilla when I can, because we generally by Barilla for regular pasta.
We buy this GF Barilla pasta by the case from Amazon and have it shipped to our house. LOVE this brand!
I have started making my own broth to have on hand in case anyone gets sick in my house. Making it yourself is much healthier than the can or box broth and has more minerals and healing properties. It is super easy, you can do it in a crockpot and even can it with a pressure canner. I will be using it to make homemade soups this winter.
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[…] Homemade Chicken Noodle Soup from Iowa Girl Eats […]
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Where do you find gluten free frozen egg noodles?
I’ve actually never found gluten-free frozen egg noodles. I think the person who mentioned them was referring to the original post where I used egg noodles (pre gluten-free days.)
Made this last night. This was amazing! Everyone loved it. So quick and easy. No more canned soup for us!
[…] Perfect Meals / Iowa Girl eats (Gluten Free) / Smitten Kitchen / Damn Delicious / Pip and Ebby […]
Just made this for my sicky husband. He said it was very flavorful and felt great in his stomach-we just spent last night in the ER because of his stomach bug, so THANKS for this simple, healing recipe!
[…] last weekend, so it was just me and the girls. I had mustered up just enough energy to make some homemade chicken noodle soup and was spent for the rest of the […]
Just made this soup for my daughter who had Celiac disease. It was delicious and easy.
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This turned out great. All I did different was add some Tuscan garlic seasoning to it and it was perfect! Only problem was that my sick husband who has chest congestion says it taste off to him. I’m sure his taste buds are just off from him being sick :-P
This is such a great dinner for when you’re under the weather or even for just a comfy night in. I love taking the leftovers to work for lunch.
I usually use gluten-free penne or rigatoni and I add freshly grated ginger everytime for an extra kick.
[…] http://iowagirleats.com/2014/10/22/homemade-chicken-noodle-soup/ […]
I used your recipe and I absolutely adore it!! The only difference is I used bowtie noodles. This is totally going to help me fight my cold. Thank you!
Yes – it totally will! Feel better soon!
I just want to make sure I have this right, you don’t cook the chicken then put it in the broth, it cooks directly in with the broth? If I had found this like 3 months ago, I wouldn’t have questioned it, but my husband and I just found out that I’m pregnant and I’m worried about the cross-contamination with the chicken being cooked with everything else. Can it be cooked separate?
You can cook it separate if you want but it would be the same as cooking it in the broth (it’s just a poaching method vs sauting or grilling, etc.) It’s basically making a homemade chicken broth! :)