This gluten free chicken noodle soup is warm, cozy and taste just like the classic! It’s made in one pot and ready in about 30 minutes. Made from scratch with rotisserie chicken, fresh veggies and your favorite gluten free noodles.
Soup season is the best season and I’m so excited to share this classic recipe with you. It’s comfort food at its finest, so easy to make and perfect for a chilly Fall or Winter day, just like my gluten free chicken piccata!
This gluten free chicken noodle soup comes together so quickly and is perfect as is or with some gluten free bread or a salad on the side.
This homemade soup is perfect when you’re feeling sick or for a quick 30 minute dinner the whole family will love, just like my lemon chicken pasta! It uses rotisserie chicken to cut back on the prep/cook time and to add a lot more flavor.
How to make gluten free chicken noodle soup
Add the olive oil, diced onion, celery and carrots to a large pot or dutch oven. Saute for about 5-7 minutes.
Add in all remaining ingredients aside from the pasta. I usually start with 8 cups of broth, then add more as needed.
Bring to a low boil, then stir in the pasta. Let simmer for about 10 minutes or just until the pasta is cooked stirring occasionally.
Remove from the heat so the noodles don’t get mushy. Taste and adjust flavors as desired, adding more salt/pepper as needed.
Add in extra broth if you prefer it more brothy. It will also depend on the exact noodles you use and how much liquid they absorb.
Serve with fresh parsley and red pepper flakes and enjoy!
Can I prep it ahead of time?
Yes! This gluten free chicken noodle soup can be easily made ahead of time and reheated. You may want to add an extra 1-2 cups of broth to the soup because gluten free noodles will absorb the broth as it sits so it will thicken quite a bit.
Once prepared, this soup will keep in the fridge for 3-4 days.
This soup freezes well before you add the noodles or else the pasta will get mushy. If you want to batch freeze the soup, follow the directions and do not add the noodles.
When you are ready to serve, simply defrost and add freshly cooked al dente pasta. Before adding the noodles, it will freeze well for up to 2 months.
Slow cooker instructions
You can modify this recipe to make it in a crockpot! Making soup in the slow cooker is an easy way to make dinner ahead of time so you can just set it and forget it. Add the olive oil and the chicken into a 6 quart slow cooker.
Stir in chicken broth, seasonings, garlic, carrots, onion and celery. Cover and cook on low heat for 6-8 hours.
Stir the gluten free pasta in, cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender. Serve and enjoy!
Frequently asked questions
What can I add to chicken soup for more flavor?
Two things I love adding for more flavor are herbs (fresh or dried) and chicken bouillon paste. The bouillon really enhances the overall flavor and the herbs create more depth.
This recipe already calls for some dried herbs, but feel free to swap in or out with some thyme, basil, parsley or whatever you have on hand.
What type of noodles are best?
Whatever you have on hand! I used gluten free brown rice rotini, but you can use elbows, shells, egg noodles or whatever you like.
What kind of chicken should I use for soup?
I love using rotisserie chicken because it already has a lot of flavor and shreds very easily.
I always prefer shredded chicken in soup over chunks, but you can use any cooked chicken breasts and either cut it up or shred it depending on your preferences.
Gluten Free Chicken Noodle Soup
by: claire cary
- 2 tablespoons olive oil
- 2 ribs celery diced
- 3 large carrots peels and sliced or diced
- ½ cup diced white onion
- 2 teaspoons minced garlic
- 8-10 cups low sodium chicken broth
- 1 teaspoon salt see notes
- ½ teaspoon black pepper
- 1 teaspoon chicken boullion
- ⅛ teaspoon dried rosemary
- ¼ teaspoon dried oregano
- 3 cups shredded rotisserie chicken
- 10 ounces gluten free pasta I used brown rice pasta
- Add the olive oil, diced onion, celery and carrots to a large pot or dutch oven.
- Saute for about 5-7 minutes.
- Add in all remaining ingredients aside from the pasta. I usually start with 8 cups of broth, then add more as needed.
- Bring to a low boil, then stir in the pasta.
- Let simmer for about 10 minutes or just until the pasta is cooked stirring occasionally.
- Remove from the heat so the noodles don't get mushy.
- Taste and adjust flavors as desired, adding more salt/pepper as needed.
- Add in extra broth if you prefer it more brothy. It will also depend on the exact noodles you use and how much liquid they absorb.
- Serve with fresh parsley and red pepper flakes and enjoy!