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Gluten-Free Chicken Noodle Soup

Gluten-Free chicken noodle soup with tender shredded chicken and GF pasta cooked to just al dente in a golden broth. Classic pot-simmer method delivers a cozy texture without wheat noodles.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast Shred after simmering.
  • 4 carrots Slice for even cooking.
  • 4 celery Slice for even cooking.
  • 1 onion Dice small for fast sauté.
  • 4 garlic Minced.
  • 2 tbsp olive oil
Broth and seasonings
  • 8 cup chicken broth Use certified gluten-free broth.
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder
  • 1 salt and pepper Season generously; amount to taste.
Gluten-free noodles and garnish
  • 8 oz gluten-free pasta Brown rice rotini, GF egg noodles, or rice noodles.
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat olive oil in a large pot over medium heat, then add the onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften and look glossy.
Simmer the chicken broth
  1. Add the garlic and cook for 1 minute, stirring, until fragrant. Add the certified GF chicken broth, dried thyme, dried parsley, garlic powder, and chicken, then bring to a boil.
  2. Reduce to a simmer and cook for 18-20 minutes, until the chicken is cooked through. Use a visual cue: the broth will gently bubble and the chicken will look opaque with no pink in the center.
Shred and add noodles
  1. Remove the chicken to a plate and shred it, then return the shredded chicken to the pot. Stir so the chicken distributes evenly through the broth.
  2. Add the gluten-free pasta and cook according to the package instructions, checking frequently. Gluten-free pasta can overcook fast, so stop when it is tender but still holds its shape.
Season and garnish
  1. Season generously with salt and pepper to taste. Turn off the heat, garnish with fresh parsley, and serve hot while the broth is steaming.

Notes

Pro tip: GF pasta varies a lot—start checking a few minutes early and keep it from going soft by following the package timing closely. Store leftovers in the fridge up to 4 days; freeze the soup without cooking pasta, then cook fresh pasta when reheating (freeze yes, for best texture). For a dairy-free option, this recipe already is dairy-free; to make it lower-sodium, choose certified GF broth labeled low-sodium and season at the end.