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Gluten-Free Chicken Noodle Soup

Gluten-free chicken noodle soup with tender chicken, golden broth, and gluten-free pasta cooked just to al dente. Sautéed onion, carrots, and celery build classic flavor before simmering and combining with shredded chicken.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 4 garlic minced
Broth, seasonings, and oil
  • 8 cup chicken broth certified GF
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 fresh parsley for garnish
Gluten-free pasta
  • 8 oz gluten-free pasta brown rice rotini, GF egg noodles, or rice noodles

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté for 5 minutes, stirring occasionally until slightly softened and fragrant.
Build the broth and cook the chicken
  1. Add the garlic and cook for 1 minute at the same medium heat, stirring to avoid browning. Stir in the chicken broth (certified GF), dried thyme, dried parsley, garlic powder, and chicken.
  2. Bring the pot to a boil, then reduce to a simmer (gentle bubbles). Simmer for 18-20 minutes until the chicken is cooked through.
  3. Remove the chicken from the pot and shred it. Return the shredded chicken to the broth.
Cook pasta and finish
  1. Add the gluten-free pasta to the pot. Cook according to package instructions, checking frequently because gluten-free pasta can overcook.
  2. Season the soup generously with salt and pepper to taste. Garnish with fresh parsley and serve hot.

Notes

For best texture, don’t overcook the gluten-free pasta—start checking early and remove it when it’s just tender. Store leftovers in the refrigerator up to 3 days. Freezing is not recommended because many gluten-free pastas soften after thawing; for a gluten-free swap, use rice noodles or GF egg noodles exactly as written for the best cook time.