Gluten Free Chicken Noodle Soup

Chicken noodle soup is one of those meals that just makes everything feel a little better. It’s warm, it’s filling, and it’s incredibly easy to put together.

Making it gluten free doesn’t change any of that. With gluten free egg noodles and a few pantry staples, you get the same cozy bowl of soup you grew up with.

The chicken gets seared first to build extra flavor, then simmered in a seasoned broth until it’s perfectly tender and easy to shred.

It’s a straightforward recipe with no fancy techniques or hard to find ingredients. Just good, honest soup.

If you need a reliable gluten free dinner that everyone at the table will enjoy, this is a great one to have in your rotation.

Why You’ll Love This Recipe

Classic Comfort in Every Spoonful – This soup delivers that warm and cozy homemade flavor that makes you feel better on any day.

You Won’t Miss the Gluten – The gluten free egg noodles are so tender and satisfying that nobody will know this soup is gluten free.

Rich and Flavorful Broth – Searing the chicken first builds deep golden flavor that makes the broth taste incredible.

Perfectly Tender Chicken – Simmering and shredding the chicken gives you juicy bite-sized pieces in every spoonful.

Ingredients

• 2 tbsp Olive Oil
• 1 lb Boneless Skinless Chicken Breasts
• 1 cup Diced Carrots
• 1 cup Diced Celery
• 1 medium Yellow Onion, diced
• 3 cloves Garlic, minced
• 8 cups Chicken Broth (gluten free)
• 1 tsp Dried Thyme
• 1 Bay Leaf
• 8 oz Gluten Free Egg Noodles
• 2 tbsp Fresh Parsley, chopped
• Salt and Pepper, to taste

How to Make

Step 1

Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, then sear them for about 4 minutes per side until golden brown. Remove the chicken and set it aside on a plate.

Step 2

In the same pot, add the diced carrots, celery, and onion. Cook over medium heat for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and stir for 30 seconds until fragrant.

Step 3

Pour in the chicken broth and add the dried thyme and bay leaf. Return the seared chicken breasts to the pot. Bring everything to a boil, then reduce the heat to medium-low, cover, and simmer for 20 minutes until the chicken is cooked through.

Step 4

Remove the chicken from the pot and shred it using two forks. Set the shredded chicken aside.

Step 5

Bring the soup back to a boil and add the gluten free egg noodles. Cook according to the package directions, usually about 7 to 9 minutes, until the noodles are tender.

Step 6

Return the shredded chicken to the pot and stir to combine. Remove the bay leaf, then stir in the fresh parsley. Taste and adjust salt and pepper as needed. Serve hot.

My Tips

Sear the Chicken Properly

Make sure the pot and oil are hot before you put the chicken in. If the oil isn’t hot enough, the chicken won’t get that golden brown color and you’ll miss out on a lot of flavor.

Don’t move the chicken around while it’s searing. Let it sit for the full 4 minutes on each side so it develops a nice crust. That crust adds a deeper, richer flavor to the whole soup once everything simmers together.

The chicken doesn’t need to be fully cooked at this stage. It’s going to finish cooking later when it simmers in the broth.

Don’t Skip Cooking the Veggies First

Cooking the carrots, celery, and onion in the same pot where you seared the chicken is important. All those browned bits stuck to the bottom of the pot are packed with flavor, and the veggies help lift them off as they cook.

Give the veggies the full 5 to 6 minutes so they start to soften. If you rush this step, they won’t break down enough during simmering and you’ll end up with crunchy carrots in your soup.

Check That Your Broth Is Gluten Free

Not all chicken broth is gluten free. Some brands add ingredients that contain wheat or barley, so always read the label carefully before using it.

This is especially important if you’re cooking for someone with celiac disease or a serious gluten sensitivity. Even a small amount hidden in the broth can cause problems. Look for broth that’s labeled certified gluten free if you want to be safe.

More Tasty Recipes

• Gluten Free Broccoli Cheddar Soup
• Gluten Free Chicken & Dumplings
• Gluten Free Chicken Pot Pie
• Gluten Free Chicken Ramen
• Gluten Free Fluffy Dinner Rolls

FAQ

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless skinless chicken thighs work great in this soup and many people actually prefer them because they stay more tender and juicy after simmering. They also add a slightly richer flavor to the broth.

Just keep the cooking time about the same – you still want to simmer them until they are fully cooked through before shredding.