The enticing aroma of hot simmering gluten free chicken noodle soup instantly brings cozy comfort to the soul. The simplicity in this hearty homemade version is packed with veggies and lean chicken in a herb-filled stock that will gratify your bones. And if avoiding gluten is not your aim, simply swap out the noodles for regular if you like, and enjoy it all just the same.
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Maybe I keep our house too cold, but in Indiana on any given winter day, sunny or not, I still LOVE sitting down to a savory bowl of hot homemade soup. Soup made at home is simply the best…especially one made with chicken.
My daughter agrees, “Oh! This soup tastes so good. I LOVE soup with chicken in it!”
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My Best Recipe for Chicken Noodle Soup
I first stumbled upon homemade chicken noodle soup many years ago while visiting with my sister-in-law, Jodi, and her family. During our short stay, she mentioned her plan to make a big batch of chicken noodle soup for our crew, and I was like, “Ohh…OK.” In my head I was guilty in thinking, “Really? Oh, dear, you can do better than that.”
Now Jodi was (and still is) a very good cook, so I did give her the benefit of the doubt.
You see I had remembered only eating chicken noodle soup out of a can…only when I was sick…when nothing really tasted good. I couldn’t imagine anyone ever wanting to eat it when they weren’t ill. And it never dawned on me that it could ever taste better than the salty canned soup.
But I was utterly shocked by how great Jodi’s homemade version tasted…it was nothing like I had expected. Ever.
It was loaded with all these veggies and herbs and lots of chicken AND the broth was so savory…it didn’t taste like I had just mistakingly licked a wet heap of salt off the counter. Eating this homemade version flipped my opinion of chicken noodle soup on its head entirely.
Why Make Your Own Gluten Free Chicken Noodle Soup?
- Let’s face it, it’s hard to find pre-packaged chicken noodle soup that is gluten free, let alone one that actually tastes good. The majority of store bought soups are just not gluten free. BUT, you can make simple ingredient swaps in all soup recipes to make them gluten free. Woo-hoo!
- It really is an easy gluten free chicken soup to make! You just need a little time to chop chop chop. And you could use a food processor to do a lot of that for you.
- This recipe makes enough for a crowd OR enough for another meal. I love having leftovers available! ♡
- It is far more cost-effective than buying several cans of just “so-so” salty soup. Bleh.
- Fun Fact: Chicken noodle soup isn’t just for when you are sick. Who knew? See my story above. Homemade soup tastes SO MUCH BETTER than pre-packaged and is so much more nutritious!
How to Make This Delicious Soup
This one-pot-meal is super simple – here is a quick overview of the ingredients you’ll need and why:
- Onion, Celery, Carrots, & Garlic sautéed in Olive Oil – a variation of the classic aromatic mirepoix that is the essential base in adding depth of flavor to mostly any soup
- Gluten Free Chicken Stock & Dried Herbs – I definitely prefer using homemade stock as opposed to broth in most soups because of the amazing rich flavor stock adds. Stock not only enhances the flavor but it also gives your soup a fuller more luscious mouth feel. Mmm.
- Use my recipe for chicken stock – gluten free and easy, too!
- Chicken Breast – chop and toss in seasonings and a herby spice blend for more flavor before adding it to the stock to cook through – poaching it from raw in the stock will make this soup even more tasty!
- Canned Great Northern Beans & Fresh Parsley – Beans are my surprise ingredient! These nutritious white legumes add texture with a tender bite to this soup; beans are a popular addition to soups and they easily compliment the chicken here. Don’t skip these mild beans or you will certainly miss out on one reason why this soup is so good! Oh, and parsley adds lovely fresh flavor and my favorite color!
- Gluten Free Noodles or Pasta of choice – I decided to use Barilla Gluten Free Fettuccine broken into fourths for this recipe to mimic the shape of regular Amish egg noodles many people enjoy. Add these to the pot toward the end. You could cook them separately if you expect to have leftovers (some noodles will continue to soak up the broth and could get mushy, but the variety I am using in this recipe holds up very very well).
Nutrition Benefits
- As a dietitian, I love all-in-one dishes that contain veggies – this helps to balance your meal and edge you closer to meeting the USDA recommended two to three cups of vegetables per day for most adults. Plus veggies add more fiber and so much beautiful color!
- Compared to canned chicken noodle soup, gluten free or not, this recipe will win in so many nutrition categories. It has much higher levels of vitamins and minerals overall – great for you anytime but even more so when your body is fighting off infection.
- My homemade version helps you limit sodium commonly found in very high amounts in canned soups. And it packs a punch of nutrients – like Potassium and Vitamin A. All of this is important to consider for optimal heart health!
- And because this recipe contains a pound of chicken breast (instead of just a few bits you might find in a canned version), it has much more protein often nearly missing in chicken noodle soup.
- Plus – the beans add even more protein, fiber, and iron. Beans contain higher levels of B vitamins, too. Some people following a gluten-free diet do not always get enough of these vitamins and could be deficient. This might be due to the fact that most gluten-containing grain products are enriched with B vitamins among others, but most gluten-free grain products are NOT.
Recipe FAQ For Gluten Free Chicken Noodle Soup
Here are some common questions you may ask as you prepare this recipe:
Can you make this soup ahead of time?
Yes. You most certainly can make it at an earlier time than you need it. Leftovers can be stored in the refrigerator for 3-4 days in an airtight container. Simply reheat it on the stove or in the microwave; but you will likely need to add 1 cup or more of gluten free chicken stock (or broth) as both the noodles and beans may expand in the liquid over time, thus thickening the soup.
Can you freeze chicken noodle soup?
Yes. This soup freezes well, but I would probably NOT add the noodles before freezing it. Once you thaw the soup, just add freshly cooked noodles and enjoy! You may have to add a cup or so of stock (or broth) since the beans may soak up some of the liquid.
Can you make this chicken noodle soup in a slow cooker?
Yes. It is still best to sauté the onions, celery, carrots, and garlic first. Once you have completed this step, transfer them to the slow cooker along with the raw chicken and toss it all together with the seasonings and herbs. Pour in the chicken stock, cover and cook on low heat for 6-8 hours. During the last 40-45 minutes of cooking, stir in the beans and gluten-free noodles, cover, and cook for the remaining time, or until the noodles are tender. Stir in chopped parsley and enjoy!
Is this soup dairy-free?
Yes. It happens to be naturally dairy-free. Hooray for one my other sisters-in-law. She developed a dairy allergy later in life.
Is chicken broth or chicken stock gluten free?
Yes and No. More and more store-bought brands of chicken broth, chicken stock, and bone broth are gluten free…but not all. I find that most varieties of chicken base or bouillon are not gluten free either. Please be sure to check the label.
As a result, I like to make my own gluten free chicken stock. You too can plan ahead and make my recipe for gluten free chicken stock. The nutrient content flies up even higher in anything you use it in, AND it truly adds phenomenal depth of flavor. According to Healthline, stock contains more protein and significantly more vitamins and minerals than broth. Stock also contains collagen, which has been linked to the relief of symptoms such as pain, stiffness, and poor physical function in some people suffering from osteoarthritis.
What type of gluten free noodle should You use in this soup?
You really can use whichever you prefer. As stated above, I used Barilla Gluten Free Fettuccine. Some like gluten-free rotini, others like to use gluten free spaghetti, and yet others like to use gluten free egg noodles. Personally I’ve never swooned over egg noodles as they are usually a little too thick for my taste..but if that’s your jam, go for it! I have heard great things about Jovial Foods Egg Tagliatelle; they are gluten free, are most like traditional egg noodles, and are said to hold up well in the broth.
I want to try Banza Cavatappi chickpea pasta someday in this soup. It’s a fun shape and it’s high in both protein and fiber. Score!
Can you use zoodles instead?
You bet! Go ahead and add more veggies. Make this dietitian happy. Just place freshly spiralized room temp zucchini into individual serving bowls and ladle the hot soup on top.
Can you use regular noodles or pasta instead of gluten free noodles in this soup?
Yes. Use any noodle or pasta shape you prefer; whatever floats your boat. Just follow the cooking time directions as printed on the product…and be sure not to serve it to those who require gluten-free foods.
What to Serve with Gluten Free Chicken Noodle Soup?
Well, since this can truly be a meal in a bowl, I would just round it out with some seasonal fresh fruit (like a sliced apple or ripe red strawberries) and a glass of low-fat milk…OR a glass of Chardonnay. I like wine.
If you have room, you could even treat yourself with my recipe for a deliciously-moist Gluten Free Chocolate Chip Banana Muffin!
Gluten Free Chicken Noodle Soup
Equipment
- Stock Pot
Ingredients
- 3 Tbsp extra virgin olive oil
- 4 stalks celery washed & coarsely chopped
- 1 pound carrots washed, peeled, and sliced
- 1 medium white or yellow onion coarsely chopped
- 2 medium cloves garlic minced
- 1 tsp dried oregano
- 3/4 tsp dried basil
- 1 1/2 tsp Salt Free Dash Seasoning Blend *divided (choose your Dash blend)
- 1/4 tsp dried dill weed
- 1 pound boneless skinless chicken breast cubed into 3/4-inch pieces
- 1/4 tsp course salt
- 1 tsp your favorite seasoning salt blend *
- 4 cups gluten free chicken stock *
- 4 cups gluten free unsalted chicken stock
- 1 (15.5 oz) can great northern beans drained and rinsed
- 4 oz Barilla gluten free fettuccine noodles broken into fourths
- 1/3 cup chopped parsley
Instructions
- Heat olive oil in a large stock pot or Dutch oven over medium to medium-low heat. Add chopped celery, carrots, and onions; cook, stirring occasionally until veggies begin to soften, about 5 minutes. Stir in minced garlic, oregano, basil, 3/4 tsp Dash seasoning, and 1/4 tsp dried dill weed, and cook an additional minute.
- Meanwhile, place cubed chicken in a medium bowl and season with remaining 3/4 tsp Dash seasoning, seasoning salt, and course salt.
- Add seasoned chicken to the pot and stir to combine, cooking just to brown the chicken slightly. Add all of the chicken stock to the pot, and increase heat to high, bringing it to a boil. Reduce heat to simmer and cook for 15 minutes, stirring occasionally.
- Increase heat to medium, add rinsed great northern beans and gluten free noodles, and cook on a low boil for 12-13 minutes, until noodles are al dente.
- Stir in chopped parsley and serve. Enjoy!
Notes
Your Own Notes
Video
Nutrition
I hope you enjoy this dish as much as my family does. It’s so good you won’t think twice about serving this to a crowd! When you try this soup, please consider leaving a recipe rating and comment below!
Try My Other Main Dish Recipes!
Chicken Feta Pasta (Make it Gluten Free!)
3 New Amazing Furikake Salmon Favorites
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Tell me: What’s your favorite type of chicken soup you (would) like to make at home?
About the author
You can’t go wrong with this recipe. We are gluten free and this is a favorite!!
I was diagnosed with Celiac about 4 years ago in my late 30’s. We are always looking for not only gluten free recipes, but really GOOD gluten free recipes. This one hits the mark, especially during this current cold snap and freezing cold weather! I love the addition of great northern beans. This made enough for leftovers, and I froze some. Leftovers were as good as the first batch, just added some water to loosen it up. I love soup in the winter, it warms the core. This will be a staple in our household.