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.
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Made this last night. This was amazing! Everyone loved it. So quick and easy. No more canned soup for us!
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.)
[…] before trick-or-treating . We’re trying a new recipe this year though. It’s from Iowa Girl Eats and looks amazing, not to mention […]
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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.
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!
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!
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!
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@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
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!)
Love that this soup is so simple to prepare and cook!! Sometimes they are very intense and laborious dishes to prepare!! Thank you!!!
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!
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.
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!
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!
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!
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.