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, and perfect for pairing with Gluten Free Focaccia!
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 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 along with gluten free or regular pasta.
My Grandma always added spaghetti noodles broken in half in her soup. Isn’t that great?! 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 in honor of my Grandma.
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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Gluten Free Homemade Chicken Noodle Soup
Description
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!
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 stock, 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 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 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.
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
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.
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!
Love that you used spaghetti noodles in this, instead of the thick egg noodles! Great idea :)
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!
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.
I love the noodles you used..it looks so slurpable…in a good way :)
Oh I wish I could just grab that bowl outta the screen! Haven’t had chicken noodle in ages– one of my favorites!
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!
[…] Homemade Chicken Noodle Soup […]
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!