Gluten Free Chicken Noodle Soup

This is the easiest recipe for delicious gluten free chicken noodle soup. This comforting soup is full of chicken, fresh herbs, seasoned broth, and my favorite gluten free noodles. If you don’t need this to be gluten free, you can use any noodles you prefer. Save this recipe for the colder months and flu season.

Easy Chicken Noodle Soup Recipe

I always make chicken noodle soup on a whim. It isn’t something I usually plan to make, but rather, something happens and then chicken noodle soup gets made. This is my go to recipe whenever we get sick, or during a surprise snow storm. It is so easy to whip up, and I love that the chicken cooks right in the broth. If you are a soup lover like me, check out some of my other favorite soups like this Slow Cooker Potato Soup and this Broccoli and Cauliflower Soup

Growing up I used to make myself lipton chicken noodle soup packets. The flavor was EVERYTHING, but it was also loaded with sodium and not very filling. The taste of that soup is super nostalgic so I wanted to try to create something that tasted similar, but also tasted home made and was full of chicken and noodles. The older I get the more I crave that homemade flavor.

For this gluten free chicken soup I diced up about 1lb of raw chicken breast. Then, I seasoned it slightly and let it cook directly into the soup as it is boiling. The high heat ensures that the chicken is fully cooked in just a few minutes. I also used my favorite two chicken soup herbs – rosemary and dill.

Chicken Soup Seasoning

Dill is a “must” for me in chicken noodle soup, but if you do not like it, you can leave it out. My family eats matzo ball soup for some of our Jewish holidays and it is always loaded with fresh dill and it feels so comforting to me. I also chose rosemary because I love using rosemary with chicken and for me, rosemary screams “Autumn”.

Another necessary ingredient for this soup is using “Better than Bouillon” instead of actual bouillon cubes. I like the Better than Bouillon paste because you can use as little or as much as you like and the paste is made with good for you ingredients. It has sodium in it, but it is less than traditional bouillon cubes while still enhancing the flavor. Using this will give your soup a deep and rich flavor.

Best Gluten Free Noodles for Soup

If you want this soup to be gluten free, you can use any of your favorite gluten free noodles. However, if you live near a Trader Joe’s I urge you to try the noodles I used. They are called “gluten free egg fettuccine” noodles and they are located in their fresh section. These noodles are fresh pasta, not dried and they are out of this world good. Not only that, they do not get slimy or disintegrate if they are left in the broth overnight so you can prep a whole bunch of this soup and add the noodles in all at once.

I have used these noodles before when I made a fettuccine dish, but they are absolutely essential for this gluten free chicken noodle soup. Using wide flat egg noodles are superior for chicken soup and I know you will love these.

Chicken Noodle Soup Sides

If you want to turn your gluten free chicken noodle soup into a full meal, here are my favorite sides to enjoy with it.

• Garlic Bread or Texas Toast – These are good for dunking!
• Biscuits – Also good for dunking!
• Grilled Cheese – Grilled Cheese is normally paired with a tomato soup but who says it can’t go with chicken noodle soup, as well. Any warm sandwich or panini will pair nicely with this soup.
• Caesar Salad – I love caesar dressing best, but you can use any dressing you like.
• Saltines or Oyster Crackers – So many of my childhood memories include taking my parent’s saltines or oyster cracker packets when they ordered soup at a restaurant.
• Roasted Vegetables – You can either roast them in the oven or use an air fryer to crisp them up.

How do you make Gluten Free Chicken Noodle Soup?

INGREDIENTS  

• 1 tbsp Butter
• 4 Carrots
• 2 Celery Stalks
• 2 Garlic Cloves or 1 shallot
• 8 Cups Chicken Broth
• 2 Cups Water
• 2 tsp Better Than Bouillon
• 1/2 tsp Sea Salt
• 1 lb Chicken Breasts cubed while raw
• 1 Stem Fresh Rosemary the leaves off of one stalk
• 1 tsp Fresh Dill
• 2 Bay Leaves
• 3 Cups Gluten Free Egg Fetuccine Pasta Trader Joes
• 1/8 tsp Black Pepper

INSTRUCTIONS 

• Heat the butter in a large dutch oven or soup pot
• Add your chopped carrots and celery. Cook them on medium low heat for 10 minutes so that they have time to get tender.
• Add your minced garlic and cook for an additional 3 minutes.
• Add your broth, water, bay leaves, and Better than Bouillon paste. Stir and bring to a boil.
• Cut your chicken into small chunks about 1″ x 1″.
• Add the chicken, rosemary, dill, sea salt, and black pepper to the boiling soup.
• Boil for about 5 minutes and then add your cut up noodles (see below)
• Remove noodles from the package and cut them into shorter strips. Also try to separate the noodles as you cut them. Add them to the boiling pot. The trader joe’s noodles take about 5 minutes to cook. If you are using other noodles, cook until the noodles are done.
• Remove bay leaves and enjoy!

Gluten Free Chicken Soup Substitutions

1. If you have leftover chicken, you can use that in this soup instead of cooking your raw chicken in the soup. Leftover rotisserie chicken works great. I like cooking my chicken in the soup directly because the boiling water cooks it fast and the chicken absorbs the flavorful broth.
2. You can use shallot in place on garlic.
3. You can use any of your favorite herbs like thyme, parsley, or marjoram.