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 or Gluten Free Cornbread!
Try this Crock Pot Chicken Soup Recipe
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. 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 and Stew Recipes
- Crock Pot Chicken and Wild Rice Soup
- Hamburger Soup
- Gluten Free Homestyle Chicken and Noodles
- Chicken and Rice Soup
- Stovetop Beef Stew
- Italian Wedding Soup
- Sweet Corn Keilbasa and Potato 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.
LOVED this recipe. It was perfect for our sick family. I added a lot more carrots and celery and some extra chicken base and it was so flavorful and yummy. This is the perfect recipe that you could tweak slightly depending on veggies you have on hand.
I’m so, so glad you enjoyed, Ashley! Thank you so much for your feedback and recipe rating!
My family loved it!
Hooray! Thrilled to hear that, Claire! Thank you so much for your feedback and recipe rating!
I love this soup. I’ve been making it for years and thought it was time to thank you. I use a rotisserie chicken (homemade or store bought). Everyone loves this soup!
Aww, I so appreciate your feedback and recipe rating, Denise! I’m truly thrilled that this recipe is a staple in your home!! :)
I made this soup for my celiac 3 year old daughter… whom had never had chicken noodle soup. Our whole family was under the weather and need relief. I used Gluten free Boul lion cubes for stock. My my husband declared it a ”home run “,and my daughter loved it. Thanks for a great recipe
I’m thrilled to hear that, Eileen! Love that this was your daughter’s first time trying Chicken Noodle Soup. :) Thanks for trying my recipe out!
While I try to make my chicken soup with a whole chicken, so I get my own chicken broth, sometimes as an IBS person, I don’t feel well enough to do what it takes to make it. Thank you for a quick and delicious alternative.
Totally understand that, Joan!! Boxed works just fine in this recipe!!
Enjoy your website and the care and thought ( and beautiful photos of recipes you make. ) You put a lot into your website and I enjoy it immensely. A big thank you hug!
Thank you so much for saying so, Judy! I try my very best to make each post as thorough and helpful as possible!!
Is the garlic necessary? Not a fan? And if it is necessary, how much would you use from a JAR of minced Garlic?
You can leave it out if you like, Kim! I’d stick with 1/2 or 1 teaspoon jarred minced garlic if you don’t want a strong garlic flavor.
SO good with Jovial Stelline GF pasta- it’s what I remember chicken and stars tasting like!!!
Fantastic!! I’m so glad you enjoyed, Ann!!
Hi! …… I’d like to know how this soup freezes. I’m wondering if it would be best to just cook the amount of pasta for one serving and then freeze the remainder of the soup until I want to eat it and then I can cook a little more pasta for that serving.
I would recommend exactly that, Barbara!
Really great recipe as is!
For a change, and because my husband and I love it, I sometimes add fresh, finely chopped ginger and a bit of fresh chopped coriander leaves (or parsley). There is never leftover soup when I make it!
Thanks for your simple and very healthy recipe!
I love those additions, Louise! So glad you were able to make this recipe your own!
I made this gluten-free for my husband the last time he was sick and we both LOVED it. I printed it and am adding it to our staple recipes! Thank you for sharing!
I’m so glad you loved it, Amy!! Hope everyone is feeling better, and thank you so much for your recipe rating!
Another addition is to add chopped up cabbage (not coleslaw). I add it at the very end about 5 minutes before it’s done. You could add noodles too, but I often don’t and my family loves it. It’s just one more way to add more veggies and cut back on carbs.
definitely 5 star recipe – many thanks!
I’m so glad you loved the recipe, Louise!
I am going to try this with chickpea pasta and see how it goes and may even omit the chicken since it will have the added protein. Perfect for when the pantry is looking bare.
100% – I just made it last night with everything we had in the fridge and pantry – such a good one. I hope you enjoy, Rebecca!
This is the best, Have been making it for 8 years
I love to hear it, Kathy! Thanks so much for your note!
What brand of GF pasta do you use? Thanks!
For soups like this I like to use a corn/rice blend pasta like Barilla GF. I find brown rice noodles keep absorbing liquid and so they can get soggy/break down. :)
Enjoy reading the comments. Plan to make the soup later today. I’ve been searching for a simple and delicious chicken noodle soup and this one looks like it’s just want I’ve been looking for!
Perfect!! I hope you love it, Karen!
Chicken broth or stock and does it matter?
I prefer stock because it has more flavor, but both work!