Gluten Free Chicken Noodle Soup Recipe

If you’re searching for the ultimate comfort dish that warms you up from the inside out, this Gluten Free Chicken Noodle Soup is an absolute must-try. Packed with tender chicken thighs, vibrant vegetables, and perfectly cooked gluten free noodles swimming in a rich, savory broth, this soup is not only nourishing but also incredibly satisfying on chilly days. Easy to make and ready in just about an hour, it’s a wholesome bowl of happiness that everyone at the table will love, especially those who need to avoid gluten but still crave classic flavors.

Ingredients You’ll Need

The magic of this soup lies in its simple but powerful ingredients. Each one plays a crucial role in building the layers of flavor, texture, and comforting color you expect from a homemade chicken noodle soup that’s gluten free and fabulous.

• 6 chicken thighs: Bone-in with skin for deep flavor and tender meat perfect for shredding.
• 2 tablespoons olive oil: For sautéing the vegetables and bringing everything together with a subtle fruity richness.
• 4 carrots, diced: Adds sweetness, crunch, and that classic soup color.
• 4 celery stalks, diced: Brings a refreshing herbal note and delicate crunch to every spoonful.
• 1 onion, diced: The flavor base that brings depth and sweetness when sautéed.
• 1 tablespoon salt: Enhances all the flavors and balances the broth perfectly.
• ½ teaspoon black pepper: For a gentle, warming spice touch.
• 1½ teaspoons dried thyme: Earthy, subtle, and pairs wonderfully with chicken.
• 1½ tablespoons dry parsley: Brightens the soup with fresh, herbaceous notes.
• ½ teaspoon paprika: Adds a hint of smoky warmth and beautiful color.
• ½ tablespoon minced garlic: The aromatic soul of this soup—just enough to be fragrant but never overpowering.
• 3 bay leaves: Impart gentle, savory complexity to the broth.
• 4 cups chicken broth: The rich, flavorful base that carries all ingredients harmoniously.
• 8 oz gluten free pasta: The essential hearty “noodle” component, cooked to al dente for perfect texture.
• 4 cups water: To adjust the broth and make the perfect consistency for the soup.

How to Make Gluten Free Chicken Noodle Soup

Step 1: Sauté the Vegetables and Spice It Up

Heat your olive oil in a large Dutch oven over medium-high heat and toss in the diced carrots, celery, and onion. After just a minute, sprinkle in the paprika, dried thyme, salt, pepper, and dry parsley. Sauté the mixture for about five minutes, stirring occasionally to let the herbs and spices bloom and mingle with the veggies. Finally, add the minced garlic and cook for an additional minute, letting the kitchen aroma fill the air without letting the garlic brown.

Step 2: Add Chicken, Bay Leaves, and Broth

Nestle the chicken thighs right on top of your sautéed vegetables, then tuck in the bay leaves around the pot. Pour in the chicken broth, adding just enough to cover the chicken thighs completely. This step ensures your soup will be packed with juicy chicken flavor as it simmers gently.

Step 3: Simmer to Perfection

Bring the broth up to a boil, then lower the heat to medium. Cover the pot with a lid and let it simmer for 25 to 30 minutes. Keep an eye on the internal temperature of the chicken thighs—once they hit 165 degrees Fahrenheit, they are perfectly cooked and tender enough to shred easily, locking in juiciness.

Step 4: Cook the Gluten Free Noodles

Transfer the cooked chicken thighs to a plate and pour 4 cups of water into the pot with the broth and veggies. Bring the soup back to a boil before adding the gluten free pasta. Reduce the heat to medium and cook the noodles until they are al dente, usually between 8 and 15 minutes depending on your pasta brand. It’s important not to overcook them to avoid mushiness.

Step 5: Shred Chicken and Finish the Soup

While the noodles cook, remove the skin, bones, and fat from the chicken thighs, then shred the meat finely. Once the noodles are done, fish out the bay leaves, return the shredded chicken to the pot, stir everything together, and your Gluten Free Chicken Noodle Soup is ready to be enjoyed!

How to Serve Gluten Free Chicken Noodle Soup

Garnishes

Adding fresh garnishes elevates your bowl and brings an extra burst of freshness or texture. Chopped fresh parsley or a few sprigs of thyme work beautifully, lending bright green color and herbal vibrancy. A squeeze of fresh lemon juice can also brighten the broth with a subtle citrus kick, or a few cracks of black pepper can add a mild spicy finish.

Side Dishes

This soup shines as a meal on its own but pairs wonderfully with a crisp side salad, warm gluten free bread (for dipping into all that flavorful broth) or a simple roast vegetable platter to round out your dinner. The lightness of the salad balances the soup’s richness while the bread helps mop up every last drop of goodness.

Creative Ways to Present

For a fun twist, serve the soup in hollowed-out gluten free bread bowls or mini cocottes for individual portions. You can also sprinkle in some gluten free parmesan crisps or crunchy roasted chickpeas on top as unexpected nibbles that contrast delightfully with the silky broth and tender chicken.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully for up to 3 days when refrigerated in an airtight container. Flavor and texture actually deepen, making your leftover bowls even more comforting and delicious the next day.

Freezing

You can freeze the soup for up to 3 months in a freezer-safe airtight container. To protect the noodles from becoming mushy, consider freezing the broth and chicken separately and add freshly cooked gluten free noodles when reheating.

Reheating

Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to warm evenly without breaking down the pasta. You can also microwave individual bowls in 1-minute intervals, stirring between each to avoid hot spots.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While thighs provide richer flavor and juiciness, you can use chicken breast for a leaner option; just be careful not to overcook it as breast meat can dry out faster.

What types of gluten free noodles work best?

Rice pasta, corn pasta, or chickpea-based gluten free noodles are great choices. Just remember to cook them al dente and add directly to the hot broth for best texture.

Can I make this soup in a slow cooker?

Yes! You can sauté the veggies first, then add everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours, adding noodles in the last 30 minutes to avoid mushiness.

Is this soup ready to eat for meal prep?

Definitely. It stores well and actually tastes better after a day or two. Just cook the noodles separately ahead of time or add fresh noodles at reheating.

Can I add other vegetables?

For sure! Feel free to toss in peas, green beans, or spinach during the last few minutes of cooking to increase the veggie content and add layers of flavor and color.

Final Thoughts

This Gluten Free Chicken Noodle Soup has quickly become one of my all-time favorites for good reason — it’s comforting, delicious, and accessible without sacrificing any of that classic homemade soup charm. Whether you’re feeling under the weather, gathering for a family dinner, or just craving something warm and satisfying, this recipe hits every mark. I encourage you to try this nourishing classic and make it your own with personalized touches that will keep you coming back for more bowlsful of goodness.