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.
The most reliable, delicious, basic-but-that’s-what-makes-it-special, comforting, gift-able, freezable, absolutely wonderful soup. I’ve been making this for almost 10(?) years or for as long as our Iowa gal has had it posted on this platform.
Yes I tweak, but who doesn’t? I intensify the broth w/a heavy spoon of chix demiglace or chicken base and double the chix breasts. Otherwise exactly as stated and it’s the most comforting, not weird, perfectly flavored bowl of heaven. It’s a lifesaver when you’re sick. Of course you can use regular pasta. Freeze in individual containers.
It’s perfect.
How many times can I like this, comment, Sharona?! Mic drop – love it!! Thank you so much for your feedback and recipe rating!
The most reliable, delicious, basic-but-that’s-what-makes-it-special, comforting, gift-able, freezable, absolutely wonderful soup. I’ve been making this for almost 10(?) years or for as long as our Iowa gal has had it posted on this platform.
Yes I tweak, but who doesn’t? I intensify the broth w/a heavy spoon of chix demiglace or chicken base and double the chix breasts. Otherwise exactly as stated and it’s the most comforting, not weird, perfectly flavored bowl of heaven. It’s a lifesaver when you’re sick. Of course you can use regular pasta. Freeze in individual containers.
It’s perfect.
Thanks for a easy, healthy recipe! I will be making this again.
Oh, wow! Soooo good! I made this for my family for dinner because the weather just got really cold, really fast. I doubled the veggies [except the onion] and used chicken stock instead of broth. I also used avocado butter, and it worked great for anyone who needs a dairy-free option. Thanks for the recipe, I’ll add it to my stash!
Love the modifications to make this easy soup your own, Katie!! Thank you so much for your feedback and recipe rating!
Love this soup! So simple and so delicious!
So glad you think so, Lisa!! Thank you so much for your feedback!
I was hesitant to make this in all honesty. I thought it would be bland since it had so few ingredients and the thought of “boiling” the chicken did not appeal to me at all, but I followed the directions exactly (except I made ditalini pasta in a separate pot and kept it separate of the broth). This is a simple and great chicken soup to whip up anytime. This is SO much better than any canned chicken soup and was surprisingly tasty. The only other change I made was instead of just using salt and pepper on my chicken, I used poultry seasoning instead. Thank you for the recipe!
I’m thrilled you gave this recipe a try, Andee! Totally agree — this is a “whole is greater than the sum of its parts” type of recipe. :)
absolutely perfect.
Thank you so much for your feedback and recipe rating, Liz!
Made this last night after getting home late from work & it was EXCELLENT!
I doubled the recipe, used a rotisserie chicken, added chopped fresh dill & a squeeze of fresh lemon juice & a tbsp of better than bouillon chicken.
This tasted like I’d spent the day making vs the 1/2hr – 40min. Simple ingredients, simple steps, great outcome! Thanks for the recipe!
YAY!! So glad you loved this recipe, Nicole! Thank you so much for your feedback and recipe rating!
OMGEEEEE good!!! I had Covid and the flu this week. This soup made me feel better.
Oh boy — a double whammy, I’m so sorry to hear that and am glad this soup could help get you on the mend! Feel better soon!
This was fantastic! I added an extra chicken breast and did 12 oz of pasta and it was just the right amount to get the broth to start turning a little creamy.
Sounds so delicious, Nick!! Thank you so much for your feedback and recipe rating!
I have cooked this in my Instant pot several times now. It is so yummy. I do season the chicken with Adobo seasoning, thyme and rosemary. I sauté and then after adding; broth, noodles and seasoned chicken, I pressure cook it for 3 minutes and let it natural release for 5-8 minutes before serving it. Yummmmm! Thankful for this simple yet delicious gf recipe!!!
Ooo, love that, Sarah Anne! Thank you so much for your feedback and recipe rating!
I love this chicken noodle soup recipe, especially the advice to add a little more butter for the ailing. I added a little red bell pepper and dried herbes de Provence to mine. I made this for lunch for my teacher daughter during a particularly chilly spring break day in Alberta.
Oh that sounds delightful, Cathy! I’m so glad the soup hit the spot on a cold day. :)
My very picky daughters love this soup! They even ask me to put it in thermoses in their school lunches if we have any leftovers! And I love how easy it is! Thanks for another great recipe. We live in frigid Minnesota so I’m making it a lot this time of year. :)
Oh I love that, Sara!! So glad this was a hit all around. :) Thank you so much for your feedback and recipe rating!