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.
I used your recipe and I absolutely adore it!! The only difference is I used bowtie noodles. This is totally going to help me fight my cold. Thank you!
Yes – it totally will! Feel better soon!
This is such a great dinner for when you’re under the weather or even for just a comfy night in. I love taking the leftovers to work for lunch.
I usually use gluten-free penne or rigatoni and I add freshly grated ginger everytime for an extra kick.
This turned out great. All I did different was add some Tuscan garlic seasoning to it and it was perfect! Only problem was that my sick husband who has chest congestion says it taste off to him. I’m sure his taste buds are just off from him being sick :-P
Just made this soup for my daughter who had Celiac disease. It was delicious and easy.
Just made this for my sicky husband. He said it was very flavorful and felt great in his stomach-we just spent last night in the ER because of his stomach bug, so THANKS for this simple, healing recipe!
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.)
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!
@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!)