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.
How is this homemade soup if the stock is out of a carton?
If you would like to make this soup “from scratch” you could certainly use homemade stock.
Great recipe.
Yesssss as we speak I’m preparing chicken noodle soup here in rainy CTX. I didn’t have chicken broth so I had to improvise, but it smells delicious! Thanks for sharing!
Can you make this with chicken thighs instead?
Sure!
Hi, going to make this soup tonight, it looks delicious! One question: would it hurt to use 2 chicken breasts instead of one? My husband likes his soups more “meaty” and less brothy. Thank you!!
Not at all!
Today is the second time I’ve made the chicken noodle soup. I made it last time with broken up spaghetti and today with wide egg noodles. I’m not a chicken noodle soup person but this is sooo easy and delicious. We have elderly people in our church who think this is the only kind of soup so I’m making it for three of them My grandkids think it’s great too!! Thanks for such a recipe that’s as good as it is easy!
Husband gave me his plague so I was looking for a quick chicken soup recipe I could make with what I had on hand since I’m sick and don’t want to go out. Didn’t have celery so just used celery salt in place of the salt on the chicken. I had a small sprig of rosemary that I threw in while everything boiled just because I had it and I could. Turned our great! Just what I needed. Thanks!
I hope you feel better soon, Rhonda! Love the rosemary addition. :)
Your chicken soup with spaghetti noodles was delicious!
I’m so glad you loved it, Patricia! Thank you for your feedback and recipe rating! :)
Do you put the chicken in the boiling broth uncooked?
OMG!!!! thanks for this easy recipe… turned out very good. My first time making soup
How do you get yours so bright & yellow! When I made this it came out as a brownish color. I used Pacific Broth as I saw you recommended it in a previous comment.
Hi Marina! The color will just depend on what broth/stock you’re using. The butter always makes mine a little more yellow too. Pacific brand stock is a little darker because it’s stock (which I find to be more delicious) but if you want yours lighter in color stick with broth!
Super recipe! Just a perfect go to easy comfy food type of recipe. We loved this. My daughter is allergic to chicken but loves soup and was sick so we just browned turkey sausage and added that to her bowl but used rotisserie chicken in the rest of ours. Thanks for a great recipe!!!!
So delicious and simple! Love that there weren’t a tonnnn of ingredients, spices, etc, but it made such a hearty meal. This will definitely be in my regular, winter rotation. Plus I can use the ends and peelings for a veggie broth. win-win! Sadly my gluten free pasta got stuck together in some areas (I’ve only found one GF long strand brand that doesn’t) I think next time I”ll use a different pasta shape, but no biggie.