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.
This was amazing according to my family! Switch out veggie stock for chicken, linguini noodles for spaghetti and put Lawry’s seasoning salt when I baked the chicken! 2 chicken beasts instead of one for my meat lovers!
So glad you were able to make this recipe work for you and your family, Michelle! Thank you so much for your feedback and recipe rating!
My family came down with COVID and I found this recipe. It is the best chicken noodle soup I’ve had in years. I also made it with rice. Thank you!!!!!
I’m so sorry to hear your family was sick, Sue, though am so glad this recipe was able to help a bit. I hope you are all on the mend!!
Tried this tonight and with a few changes I made it was very good. I like to cook the chicken ahead of time to take advantage of the broth flavor so I cooked some chicken tenders for about 2 hours just for the broth and added Kirkland chicken stock to enhance the flavor. Chopped up the chicken and added it to the broth then added the pasta (in this case gluten free rotini).
That sounds heavenly, Bob! So glad you were able to make this your own!
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!
This is now my go to chicken noodle recipe! So simple and delicious.
I’m thrilled to hear that, Beth! 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!