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!)
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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.
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.
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!