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Comforting Gluten-Free Chicken Noodle Soup Recipe

A bowl of gluten-free chicken noodle soup.

This gluten-free chicken noodle soup is packed with tender shredded chicken, hearty vegetables, and gluten-free egg noodles in a savory, aromatic broth. The chicken poaches right in the pot so it soaks up the herbs and garlic, then shreds easily. With about ten minutes of prep and roughly an hour on the stove, this is an easy, comforting meal perfect for cold nights or when someone’s under the weather.

Why You’ll Love this Recipe

  • Chicken cooks in the broth. No need to cook the chicken separately — it poaches in the soup and picks up great flavor.
  • Quick prep. Just chop the vegetables, add ingredients to the pot, and let it simmer.
  • Dairy-free naturally. No cream or butter — just stock, vegetables, chicken, and noodles.

Ingredients

Ingredients for making gluten-free chicken noodle soup.

Ingredient Notes

  • Chicken – Boneless skinless thighs stay juicier, but breasts work fine. You can also use bone-in pieces; remove bones before serving.
  • Gluten-free noodles – Brands vary in texture and cook time. Start checking noodles around 5 minutes and remove when just al dente to avoid mushiness.
  • Chicken stock – Ensure the brand you use is labeled gluten-free. This recipe uses 8 cups (two 32-oz cartons).
  • Salt – Adjust to taste based on how salty your stock is. Taste near the end and add more if needed.
  • Fresh herbs – Fresh parsley brightens the soup at the end. Fresh dill, thyme, or sliced green onions are good alternatives. Do not substitute dried herbs for fresh at a 1:1 ratio.

Use Rotisserie Chicken

If you have leftover or rotisserie chicken (and it’s gluten-free), skip poaching. Let the soup simmer for 20 minutes, then add shredded chicken when you add the noodles so it warms through while the pasta cooks.

Step-by-Step Instructions

Note: The full ingredient measurements and a printable recipe card are included in the recipe card below.

An overhead view of a white dutch oven with raw diced celery, carrots and onion in olive oil before cooking.
Preheat a large Dutch oven over medium heat. Add olive oil, carrots, celery, and onion.
A white dutch over of diced celery, carrots, onion and minced garlic sautéed in olive oil.
Sauté until the onions are translucent, then add garlic and cook one more minute.
A white dutch oven with sliced carrots, celery, diced onion, salt, dried herbs and minced garlic cooked in olive oil.
Add salt and dried herbs, stirring to combine.
A white dutch oven of chicken broth, herbs, diced onion and dried bay leaves.
Pour in the chicken stock and add bay leaves.
A pair of tongs lowering a raw chicken breast into a dutch oven of chicken broth, herbs, bay leaves, and minced garlic.
Add the chicken to the pot, ensuring it is submerged.
A white dutch oven of chicken broth, spices, garlic, and bay leaves simmering on the stove top.
Bring to a boil, then cover and simmer 20–30 minutes until the chicken reaches 165°F.
A cutting board with shredded chicken breast on it.
Remove and shred the chicken with two forks, then return it to the pot.
A white dutch oven of gluten free egg noodles added to a pot of chicken noodle soup before the noodles have been cooked.
Add gluten-free egg noodles and cook until tender, checking early for doneness.
A white dutch oven on the stove with gluten free chicken noodle soup in it topped with a pile of chopped fresh parsley before mixing together.
Stir in fresh parsley and remove bay leaves. Taste and adjust seasoning.
A white dutch oven with gluten free chicken noodle soup topped with fresh chopped parsley.
Serve hot and enjoy.

Expert Tips

  • Taste before serving. Stock saltiness varies—always check and adjust just before ladling.
  • Watch the noodles. Gluten-free pasta can overcook quickly. Start checking at five minutes and remove when al dente; they’ll continue to soften in hot broth.

Recipe FAQs

Can I use a rotisserie chicken?

Yes. Confirm it’s gluten-free. Skip poaching the raw chicken and add shredded rotisserie meat when you add the noodles so it just warms through.

Can this be made egg-free?

Yes. Swap the egg noodles for a gluten-free pasta that contains no eggs, such as rice or corn-based rotini.

How do I keep noodles from getting mushy?

Cook the noodles until just al dente and remove from heat. For leftovers, store soup and noodles separately and combine when reheating.

Can I use bone-in chicken?

Yes. Bone-in pieces add more flavor to the broth. Remove bones before shredding and serving.

A spoonful of gluten-free chicken noodle soup.

Storage Instructions

Refrigerate: Keeps up to 4 days. Noodles will absorb liquid overnight; add a splash of stock when reheating or store noodles separately.

Freeze: Freeze the soup without noodles for up to 3 months. Cook fresh noodles when ready to serve.

Reheat: Warm on the stovetop over medium heat, adding a bit of extra chicken stock if needed.

Serving Suggestions

Serve with crusty gluten-free bread or rolls for dipping. A squeeze of lemon or extra fresh herbs on top brightens the bowl.

A close up of a bowl of gluten-free chicken noodle soup.

Gluten-Free Chicken Noodle Soup

Gluten-free chicken noodle soup with vegetables, shredded chicken, and gluten-free egg noodles. Chicken poaches in the broth for extra flavor. About 10 minutes prep, 1 hour total.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced yellow onion (from 1 small onion)
  • ½ cup sliced carrots (from 2–3 carrots)
  • ½ cup sliced celery (from 1–2 stalks)
  • 3 cloves garlic, minced
  • 1 teaspoon salt, or to taste
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 3 dried bay leaves
  • 8 cups gluten-free chicken stock
  • 1.5 lbs boneless skinless chicken thighs or breasts
  • 8 oz gluten-free egg noodles, uncooked
  • ¼ cup fresh parsley, chopped

Instructions

  1. Heat a large Dutch oven over medium-high heat. Add the olive oil and warm 1–2 minutes.
  2. Add the diced onion, carrots, and celery. Cook 5–6 minutes until softened and the onion is translucent.
  3. Add the garlic and cook 1–2 minutes, stirring so it doesn’t burn.
  4. Stir in salt, dried thyme, dried oregano, bay leaves, and chicken stock.
  5. Add the chicken, making sure it’s submerged. Bring to a boil, then cover and reduce to a simmer for 20–30 minutes, until the chicken reaches 165°F.
  6. Remove the chicken and shred with two forks, then return it to the soup.
  7. Add the gluten-free egg noodles and simmer 6–10 minutes until al dente; start checking at 5 minutes.
  8. Stir in fresh parsley, remove bay leaves, taste, and adjust salt as needed. Serve immediately.

Notes

  • Noodle timing: Start checking gluten-free noodles at 5 minutes; they vary by brand and will continue to soften in hot broth.
  • Rotisserie chicken: If using, make sure it’s gluten-free. Skip poaching and add shredded meat with the noodles to warm through.

Nutrition

Calories: 323 | Carbohydrates: 32 g | Protein: 29 g | Fat: 8 g | Sodium: 751 mg

A bowl of gluten-free chicken noodle soup.