Gluten-Free Chicken Noodle Soup

With a delicious broth, hearty vegetables, and flavorful herbs this easy homemade gluten-free chicken noodle soup recipe is sure to hit the spot! This one pot meal is perfectly warm and comforting for those chilly fall and winter days. Make it on the stovetop, in the instant pot, or even the slow cooker!

Why You'll Love This Recipe

Everyone needs a classic chicken noodle soup recipe. With the winter chill in the air and illnesses going around, a warm bowl of nourishing soup is the perfect remedy! The wonder of chicken noodle soup hails from its humble beginnings, pantry ingredients coming together to make something unwittingly delicious.

This homemade gluten-free chicken noodle soup is just that, simply perfect. It is full of hearty vegetables and aromatic herbs. Plus, it's quick and easy to make, great for weeknight dinners and lazy weekends alike!

This is one of those easy to customize recipes that turns out great every time. Whether you're using your favorite store-bought pasta or homemade gluten-free egg noodles, store-bought broth or homemade stock, fresh or rotisserie chicken, just swap out the ingredients based on what you have on hand.

You can also adjust for your dietary needs. To make this soup low carb, paleo, or grain-free, swap the gluten-free pasta for zoodles (zucchini noodles) or chickpea pasta. This recipe is also naturally dairy-free!

Make this one pot dinner on the stovetop, in the instant pot, or even in the slow cooker, giving you even more flexibility with cooking!

Ingredients

• Chicken Breasts: I typically use boneless skinless chicken breasts but you can use thighs, cut up whole chicken, or even shredded gluten-free rotisserie chicken if you prefer!
  • If using rotisserie chicken, be sure to check the labels for gluten. The Costco rotisserie chickens are gluten-free, but not all are safe to eat.
• Onion, Carrots, Celery, and Garlic add so much aroma and flavor.
• Chicken Broth: Always check labels and look for store-bought gluten-free chicken broths, stocks, or gluten-free bouillon, as not all are gluten-free. You could definitely use homemade chicken stock if you have it!
• Gluten-Free Egg Noodles: You can use homemade gluten-free egg noodles or use store-bought gluten free pasta.
  • For store-bought, I prefer Jovial Foods Egg Tagliatelle because they're very close to traditional egg noodles. They lend a lovely thickness to the soup when cooked directly in the broth, resulting in a somewhat thick, luscious broth.
  • If you can't find those, I also use Barilla gluten-free pasta quite often, any shape is fine!
  • Feel free to use your favorite gluten-free pasta or even zoodles!
• Dried Herbs: Use either Herbs de Provence or Italian Seasoning. Herbs de Provence is similar to Italian Seasoning. It is a blend of thyme, savory, rosemary, marjoram, oregano, and lavender. This blend adds a unique and interesting flavor that really takes this soup to a new level. If you don't have Herbs de Provence, use Italian Seasoning instead.
  • If you have fresh herbs, such as thyme or rosemary, feel free to use those instead!

Leftover or Rotisserie Chicken

This recipe is a great way to use up leftover cooked chicken, which in turn makes this meal even quicker to prepare in about 30 minutes! If you're using leftover cooked chicken or even shredded rotisserie chicken, you can easily modify the recipe. Prepare as directed, by first sautéing the vegetables in the pot. Then add in the seasonings, broth, and chicken. Simmer the soup for 15-20 minutes to develop some flavor and finish cooking the vegetables. Then add in the pasta and cook until tender.

Stovetop Instructions

1. Sauté the diced onions, carrots, celery, and garlic in a large pot until soft. Once tender, sprinkle in the herbs.
2. Then add in the chicken breasts and broth. Cover and simmer the soup until the chicken is cooked through, about 20-30 minutes.
3. Once the chicken is cooked, pull it out and dice or shred it.
4. Place the pasta, along with the chicken, into the broth and allow the pasta to cook in the soup. Stir frequently to ensure the noodles aren't sticking to the bottom of the pot. Depending on the brand of pasta, the broth may thicken slightly as the pasta cooks. If you feel the soup is too thick, feel free to add a little more water.
5. Once the noodles have cooked, ladle the steamy soup into bowls for serving.

Instant Pot Instructions

1. Set the Instant Pot to sauté and let heat until the display reads 'hot'. Add the oil and vegetables to the pot and then sauté until tender.
2. Add in the herbs, chicken, and broth.
3. Cook on High pressure for 20 minutes. Allow the pressure to release naturally or do a controlled quick release of the pressure.^{*see note below}
4. Remove the chicken and add the pasta. 
5. Cook on High pressure for 4 minutes (or half of the directed pasta cook time).
6. Meanwhile, dice the chicken. 
7. Use a controlled quick release to release the pressure.
8. Add the chicken back in and stir.  Serve immediately. 

*Note: A 'controlled quick release (QR)' is a method of releasing the pressure from the instant pot by tapping the pressure release valve intermittently, either with a long wooden spoon or your hand, to allow only controlled bursts of steam out one at a time. If you flip the valve all the way open and there is too much pressure, you may end up with a soupy mess spewing from the valve and subsequently all over your kitchen. If this ever happens, quickly and carefully close the valve with a long spoon, towel, or pot holder so you don't get burnt. Then slowly release the pressure using a controlled QR or just wait for the pressure to release naturally on it's own (NPR).

Slow Cooker Instructions

1. Sauté the onions, carrots, celery, and garlic.
2. Place sautéed vegetables and remaining ingredients, except for the pasta, in the slow cooker.
3. Cook on high for 3-4 hours or low 6-8 hours.
4. Remove the chicken and shred. Place back in the broth.
5. Add in the pasta and cook an additional 40-60 minutes or until the pasta is tender.

Storage

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