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Gluten-Free Chicken Noodle Soup

Gluten-free chicken noodle soup simmers chicken breasts with vegetables, herbs, and broth, then combines the shredded chicken with tender gluten-free egg noodles. Cooking the noodles separately keeps them just al dente when stirred into the finished soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 carrots medium, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic minced
  • 8 cups gluten-free low-sodium chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the noodles
  • 4 qt water
  • 8 oz gluten-free egg noodles
For finishing
  • 2 tbsp fresh parsley chopped

Method
 

Make the soup
  1. Heat the olive oil in a 6-quart pot over medium heat. Add the onion, carrots, and celery and cook for 6–8 minutes, stirring occasionally, until softened.
  2. Stir in the garlic and cook for 30 seconds, until fragrant.
  3. Add the broth, chicken, bay leaves, thyme, salt, and pepper, and bring to a boil.
  4. Reduce the heat to maintain a gentle simmer and cook for 18–22 minutes, until the thickest part of the chicken reaches 165°F.
Cook the noodles
  1. While the soup simmers, bring the water to a boil in a separate large pot.
  2. Add the noodles and cook according to the package directions, typically 7–10 minutes, until just al dente; drain.
Finish the soup
  1. Transfer the chicken to a plate and let it rest for 5 minutes.
  2. Remove and discard the bay leaves, then shred the chicken with two forks.
  3. Return the chicken to the soup and stir in the drained noodles and parsley.
  4. Heat for 1–2 minutes, just until hot, and serve.

Notes

For the best texture, cook the noodles separately and add them just before serving. Refrigerate leftovers for up to 3 days; freeze without the noodles for up to 3 months, then cook fresh noodles when serving. For a dairy-free option, no swap is needed; this recipe is naturally dairy-free.