Easy Gluten Free Chicken Noodle Soup

Few dishes are as comforting or timeless as a big pot of chicken noodle soup. On chilly days or when you need a warm, satisfying dinner that feels like a hug from the inside, my easy gluten free chicken noodle soup delivers. It combines savory chicken, tender vegetables, and gluten-free noodles in a rich, flavorful broth you’ll want to slurp straight from the bowl.

My version starts with sautéed aromatics, builds with herbs and broth, and transforms into something cozy and familiar that everyone will enjoy. The best part? This soup makes a large batch that’s great for feeding guests, meal prep, or saving for lunches later in the week. You can also adjust it to your taste — add extra veggies, swap herbs, or cook the noodles separately and add them at the last minute so they stay tender and don’t get mushy.!

Prep Time: 20 minutes

Cook Time: 40 minutes

Serves: 8

Ingredients:

3 tbsp Butter

1 yellow Onion, diced

4 Garlic cloves

4 Celery stalks, chopped

4 large Carrots, chopped

4 sprigs Thyme

1 tbsp dried Rosemary

1 sprig of Sage

3 Bay Leaves

Salt, Black Pepper, & Red Pepper flakes to taste

10 cups Chicken Broth (Kettle & Fire is my top choice!)

4 Chicken Breasts

1 box GF Pasta (I love Jovial’s GF Farfalle)

Instructions:

1. Heat a large stockpot or Dutch oven over medium heat and add the butter. Once melted, add the diced onion, garlic, celery, and carrots. Sauté until the onions are soft and fragrant, about 4–5 minutes.

2. Stir in the fresh thyme sprigs, dried rosemary, sage (if using), and bay leaves. Season with salt, pepper, and a pinch of red pepper flakes to give the soup a touch of warmth.

3. Add the chicken broth to the pot and bring it up to a low simmer. This gives the flavors from the aromatics and herbs time to build into the soup.

4. While the broth is warming, dice your chicken breasts into bite-sized pieces. Add them to the pot and let the soup simmer for about 45 minutes so the chicken becomes tender and the broth deepens in flavor. Leah X Gluten Free

5. About 15 minutes before you’re ready to serve, add the gluten-free pasta into the simmering soup. Be mindful that some gluten-free noodles cook quickly and can get mushy if left in the soup too long.

   1. Pro Tip: Consider cooking the pasta separately and adding it to bowls just before serving to keep it from absorbing too much broth and becoming overly soft.

6. Once the noodles are tender, remove the bay leaves and thyme sprigs. Give the soup a good stir, taste for seasoning, and ladle into bowls. Serve it with warm bread or crackers on the side for dipping.

Serving Suggestions:

Serve this chicken noodle soup with a wedge of lemon or a drizzle of olive oil for brightness, a little parmesan cheese, and pair it with a toasted gluten-free sourdough bread to make it a complete meal. Leftovers are perfect for reheating on busy evenings or packing for lunches during colder days.

Affiliate Disclaimer: Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you. Your support helps me keep this blog going and bring you more recipes and tips — thank you!