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.
You read my mind! I’ve been wishing for a GF chicken noodle soup recipe!
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.
Frozen egg noodles are WHERE IT’S AT!!! Sooooo delicious and chewy. Can’t wait to make this with those. Maybe tonight!
Looks super tasty! I love using vermicelli or rice noodles!
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.
“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!
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 :)
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! :)
This recipe is a staple in our house. We make it year round due to the overwhelming requests because it tastes so good!
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.
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!
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!
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!