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Gluten-Free Chicken Noodle Soup

Gluten-free chicken noodle soup made with a savory broth, tender shredded chicken, and gluten-free rice rotini/egg noodles. Simmered until the chicken is cooked, then finished with pasta that’s monitored closely to stay springy.
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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 Shred after simmering.
  • 4 carrots Slice.
  • 4 celery Slice.
  • 1 onion Dice.
  • 4 garlic Minced.
  • 8 cup chicken broth Use certified gluten-free broth.
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder
  • salt and pepper To taste.
Gluten-free noodles and garnish
  • 8 oz gluten-free pasta Brown rice rotini, GF egg noodles, or rice noodles; cook per package instructions.
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then add the onion, carrots, and celery and sauté for 5 minutes until slightly softened.
  2. Add the garlic and cook for 1 minute, stirring so it turns fragrant but doesn’t brown.
Simmer the broth with chicken
  1. Add the certified gluten-free chicken broth, dried thyme, dried parsley, garlic powder, and the chicken to the pot and bring everything to a boil.
  2. Reduce to a simmer and cook for 18-20 minutes, until the chicken is cooked through.
Shred and finish with gluten-free pasta
  1. Remove the chicken from the pot, shred it, and return the shredded chicken to the broth.
  2. Add the gluten-free pasta and cook according to the package directions, checking frequently because gluten-free pasta can overcook.
  3. Season generously with salt and pepper to taste, then garnish with fresh parsley before serving.

Notes

For best texture, cook the gluten-free pasta just until al dente and serve promptly so it doesn’t absorb too much broth. Store leftovers covered in the refrigerator up to 3 days; reheat gently, adding a splash of broth if needed. Freezing is not recommended for GF noodle texture, but the chicken broth base can be frozen up to 2 months. Dietary swap: use dairy-free olive oil and skip any butter additions (none needed here) for a naturally dairy-free option.