My wholesome, homemade gluten-free chicken noodle soup recipe is flavoursome and filled with nutrients. It's the perfect warming bowl of nourishment for the cooler months. This post includes instructions for cooking this soup on the stove top or in the slow cooker.
If you're in search of comfort food, then this delicious homemade chicken noodle soup is for you! This healthy soup is loaded with vegetables and gut loving chicken broth, as well as gluten-free pasta. A warm bowl of chicken noodle soup is great for cold nights, when you're under the weather and when you feel like deeply nourishing your body.
What You'll Love About This Gluten Free Chicken Noodle Soup
- Allergy friendly - this comforting chicken soup is dairy free, gluten free, nut free and egg free, so perfect for anyone with these sensitivities or allergies.
- Easy recipe - this is such a quick to prepare and easy to make recipe.
- Simple ingredients - my classic chicken noodle soup recipe is made using easy to find, simple and wholesome ingredients and pantry staples.
Ingredients Notes and Substitutions
Soup season is the perfect time to make this delicious gluten-free soup recipe! Below is a list of all of the ingredients you will need along with any possible substitutions and ingredients notes. As usual, a full list of ingredient quantities can be found in the recipe card at the bottom of this post.
You Will Need
- chicken breasts - I've used whole chicken breasts for this recipe. You can also use chicken thighs if preferred. You can also use shredded leftover chicken (for example leftover rotisserie chicken) and add it in towards the end of cooking.
- olive oil - I prefer to use extra virgin olive oil as it is less processed and more nutritious than regular olive oil.
- fresh celery, fresh carrot & brown onion - these are all considered aromatics and add flavour to the soup. The celery, carrot and brown onion all get diced into small pieces and added in to sauté at the same time.
- zucchini - zucchini has a subtle flavour and boosts the vegetable content of the dish. You can swap for any of your favourite vegetables like sweet potato, potato, mushrooms etc.
- garlic cloves - fresh garlic adds flavour to the soup and is also great for the immune system.
- chicken stock - you can use either chicken stock or chicken broth. Broth is very similar to stock, however it is cooked for much longer and has a higher amount of protein in it.
- fresh parsley - other fresh herbs that would work well in this recipe include tarragon, oregano or marjoram.
- dried rosemary - other dried herbs that would work well in this recipe include dried oregano or dried thyme.
- salt and pepper - I prefer to use sea salt flakes and season the soup to taste. Don't be shy with the salt!
- gluten free pasta or noodles - for this recipe, use your favorite gluten free pasta or noodles. I have opted for gluten free alphabet pasta to make it fun for the kids, however other gf pasta that you can use include sea shells, rigatoni, rigate, risoni, pastina (little stars) or fusilli. You can even use white rice if preferred.
- parmesan - option to add shaved parmesan to the top of the soup when serving.
- gluten free dinner rolls - warm before serving.
For the gluten free alphabet pasta or gluten free pastina, use ½ cup. For the larger pasta varieties use a whole cup. The local grocery store usually has a good selection of gluten free pasta, however sometimes you can find better varieties online or in your local wholefood, organic grocer.
How to Make the Best Chicken Noodle Soup
I love how simple this homemade recipe is to re-create in your own kitchen. For best results, follow my step-by-step instructions below. These instructions are for making this classic recipe in a dutch oven.
First, bring a large dutch oven or saucepan to a medium heat on the stove top and add the olive oil. Next, add in the diced onions and sauté until translucent. Add the diced carrots and celery, sautéing for another minute or so. Finally, add the dried rosemary and minced garlic to the pan and stir, sautéing until fragrant.
Add Vegetables, Stock and Chicken
Now add the diced zucchini, chicken stock, chicken breasts, finely chopped parsley and sea salt. Stir everything together, place the lid on and bring the pot to the boil.
Once the stock is boiling, reduce to a simmer and cook until the chicken is cooked through. This will take about ten minutes, however the cooking times may vary depending on the size of the chicken breasts.
Shred the Chicken
Transfer the cooked, tender chicken breasts from the pot to a chopping board or plate. Use two forks to shred the chicken and then return it to the pan.
Add the pasta of choice to the pot, stirring to combine. Cook for a further ten minutes or until the pasta is al dente (tender).
To serve, ladle the soup into bowls, adding more salt and cracked black pepper to taste. I love to top a big bowl of chicken noodle soup with shaved parmesan and serve with some fresh, crusty gluten free bread or warmed gluten-free dinner rolls.
How to Make Slow Cooker Chicken Noodle Soup
The instructions for making this gluten-free chicken soup recipe in the slow cooker is nearly the same as making it on the stove top. If your slow cooker has a searing function, then follow the same instructions as above, using the sear function to sauté the carrot, onion, celery and garlic, before adding the remaining ingredients.
Then turn the slow cooker to low and cook for 6-8 hours, or cook for 4 hours on high. Before serving, remove the cooked chicken breasts from the soup and shred, the same as the instructions above. Return the chicken to the slow cooker and then serve the soup.
If your slow cooker doesn't have a searing function then you can either sauté the aromatics in a dutch oven on the stove top and then transfer it to the slow cooker, or you can skip this step altogether and add everything straight into the slow cooker. Personally I prefer sautéing the aromatics first to release more flavour into the soup, but both ways work just fine.
Store any leftover soup in the pot, with the lid on and in the fridge for up to 3-4 days. Alternatively, you can freeze leftover soup in a heat proof and freezer-safe airtight container. When freezing soup, I prefer to freeze in portion sizes to make reheating easier.
Traditional chicken noodle soup is made with gluten containing noodles or pasta. You can easily make chicken noodle soup gluten free by using gluten free noodles or pasta.
Adding seasoning will improve the taste of your chicken soup. Add sea salt, pepper or herb salt to your chicken soup. Adding fresh and/or dried herbs will also improve the flavour. Add a bay leaf, rosemary or fresh parsley while cooking.
Yes! Chicken noodle soup is very healthy. It is made using a base of chicken stock or chicken broth (which contains vitamins, minerals and protein) and vegetables, means chicken noodle soup is highly nutritious and nourishing.
Yes, even though the chicken is cooking in a liquid, it can still dry out if cooked for too long at too high of a temperature. Once the chicken is cooked through, turn the soup right down to a low heat to prevent overcooking the chicken.
- Chopping Board
- Sharp knife
- Measuring Cups and Spoons
- Garlic mincer
- Dutch oven or slow cooker
- 2 Fork
- 2 tablespoons olive oil extra virgin
- 1 medium brown onion diced
- 2 medium carrots ends removed, diced
- 2 stalks celery leafy end removed, diced
- 1 zucchini ends removed, diced
- 4 cloves garlic minced
- 2 litres chicken stock
- 2 chicken breasts
- ¼ cup flat leaf parsley finely chopped
- ½ teaspoon rosemary dried
- ½ teaspoon sea Salt finely ground
- Cracked black pepper to taste
- 1 cup gluten free pasta or gluten free noodles of choice
- parmesan shaved
- gluten free dinner rolls
- Bring a large dutch oven or saucepan to a medium heat and add the olive oil. Add in the diced onions and sauté until translucent.
- Add the diced carrots and celery, sauteing for another minute or so. Now add the minced garlic and dried rosemary to the pan, sautéing until fragrant.
- Next add the diced zucchini, chicken stock, chicken breasts, finely chopped parsley and sea salt. Stir everything together, place the lid on and bring the pot to the boil.
- Once boiling, reduce to a simmer and cook until the chicken is cooked through (this will take about ten minutes depending on the size of the chicken breasts).
- Transfer the cooked chicken breasts from the pot onto a chopping board or plate. Use two forks to shred the chicken and then return it to the pan.
- Add the pasta to the pot, stirring to combine. Cook for a further 10 minutes or until the pasta is tender.
- Spoon the soup into bowls, adding more salt and cracked black pepper to taste.
- Serve topped with shaved parmesan and warm gluten free dinner rolls on the side.