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    Home » Recipes » Soup

    Gluten-Free Chicken Noodle Soup

    Published: Feb 28, 2019 · Updated: Jan 25, 2022 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    A bowl of chicken noodle soup with crackers.
    A bowl of gluten free chicken noodle soup shown from above with crackers and a spoon to the side.
    Three bowls of gluten free chicken noodle soup, one with crackers to the side.

    With a luscious 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!

    Bowls of gluten free chicken noodle soup with crackers next to blue pot.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Leftover or Rotisserie Chicken
    • Stovetop Instructions
    • Instant Pot Instructions
    • Slow Cooker Instructions
    • Storage
    • What to Serve With It
    • Recipe
    • Comments and Ratings

    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 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!

    While you're here, check out some my other cozy gluten-free soups! Like this perfect potato soup, better than Panera broccoli cheddar soup, spinach tortellini soup, or this simple homemade tomato soup!

    Ingredients

    Ingredients for gluten free chicken noodle soup measured out in bowls.
    • Chicken Breasts: I typically use boneless skinless chicken breasts but you can use thighs, cut up whole chicken, or even shredded 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 on store-bought broths, stocks, or 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

    Sautéing vegetables in pan, pouring in broth over chicken, stirring soup, stirring in pasta.
    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

    Sautéing vegetables in the instant pot, raw chicken on top, pasta on top of broth, cooked soup in instant pot.
    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

    Leftover soup can be stored in the refrigerator for several days, although because of the pasta, it is best when eaten fresh. Reheat the soup on the stovetop, in the microwave, or using the sauté function on the Instant Pot, add a little water if needed to thin it out.

    You can make the soup ahead and refrigerate or freeze it, just don't add the pasta. Add in the pasta and cook it as you heat it up for serving.

    A bowl of gluten free chicken noodle soup shown from above with crackers and a spoon to the side.

    What to Serve With It

    You don't need to add much to make this an entire meal! A sleeve of gluten-free crackers or bread is all you need. You could even whip up a batch of cornbread or dinner rolls!

    Thank you for stopping by! I hope you enjoyed this recipe! Find even more great gluten-free recipes here!

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    If you made this recipe, leave a comment and add a star-rating below!
    Thank you for your support! ♡

    Recipe

    A bowl of gluten free chicken noodle soup shown from above with crackers and a spoon to the side.

    Gluten-Free Chicken Noodle Soup

    Katie | Wheat by the Wayside.com
    With a luscious 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.
    5 from 10 votes
    Pin Recipe Print Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Main Course
    Diet Gluten Free
    Servings 8 servings
    Calories 247 kcal
    Prevent your screen from going dark.

    Ingredients
      

    • 1 Tablespoon olive oil
    • 1 small onion, diced
    • 3 stalks celery, diced
    • 3 small carrots, diced
    • 2 cloves garlic, minced
    • 2 teaspoons Herbs de Provence, or Italian Seasoning
    • 1 bay leaf
    • 1 teaspoon kosher salt
    • ½ teaspoon black pepper
    • 1 ½ lb chicken breasts
    • 6 cups chicken broth
    • 9 oz gluten-free egg noodles or pasta

    Instructions
     

    • In a large pot, heat the olive oil over medium heat.  Sauté the onions, celery, and carrots until soft and translucent, about 3-4 minutes.  Add in the minced garlic and heat until fragrant, about 1 more minute.  
    • Place the chicken breasts on top of the softened vegetables. Add dried herbs, salt, and pepper. Pour in the broth.  Cover and simmer for 20 minutes or until chicken is fully cooked.  
    • Remove the chicken from the pot and dice or shred.  Return the chicken back to the pot and add in the pasta. Simmer the soup for 9-10 minutes or until the pasta is tender, according to package directions.
    • Serve immediately with gluten-free crackers or gluten-free bread.

    Notes

    To Make in the Instant Pot:

    1. Use the saute function to heat the oil and cook the vegetables.  
    2. Add in the herbs, chicken, and broth.  
    3. Cook on High pressure for 20 minutes.  Allow NPR or controlled QR.
    4. Remove the chicken and add the noodles.  
    5. Close the pot and cook on High pressure for 4 minutes.  Meanwhile, dice the chicken. 
    6. Use a controlled QR to release the pressure. Add the chicken back in and stir.  Serve immediately. 

    To Make in Slow Cooker:

    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. Serve.

    Nutrition

    Calories: 247kcalCarbohydrates: 28gProtein: 22gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 54mgSodium: 1078mgPotassium: 574mgFiber: 2gSugar: 2gVitamin A: 3240IUVitamin C: 16mgCalcium: 36mgIron: 2mg
    Tried this recipe?Leave a comment and star rating below!

    More Gluten-free Soup Recipes

    • Gluten-Free Tortellini Soup with Spinach: Easy 30-Minute Recipe
    • Gluten-Free Lemon Chicken Orzo Soup
    • Gluten-Free Chili with Beef and Beans
    • Gluten-free Potato Soup

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    1. Kathy

      March 01, 2019 at 8:42 pm

      5 stars
      Looks good and easy. Thanks for sharing!

      Reply
    2. Tori

      December 13, 2019 at 7:37 pm

      5 stars
      Best chicken and noodles I have ever made! New family fave! Super easy!!!

      Reply
    3. Beverly

      December 28, 2019 at 7:31 pm

      5 stars
      Made for my daughter who is on a gluten free diet and having symptoms of flu. She said it was really good and shortly after eating, said it made her feel a lot better already. Easy to make and not too time consuming either. Thank you for sharing a hit!

      Reply
    4. Diane Roberts

      January 21, 2020 at 5:49 pm

      5 stars
      Very good and easy!! I added a can of corn and used GF elbows since I had them on hand. (I love the Jovial egg noodles that you recommend.) I left the heat too high and had to add more broth and seasonings at the end but will make sure to simmer it next time. Thank you for posting!

      Reply
    5. Alisha Ross

      January 21, 2020 at 10:50 pm

      5 stars
      I am going shopping in two days and will definitely make this. Thanx for posting this!!

      Reply
    6. Denise Rankin

      March 31, 2020 at 12:02 pm

      5 stars
      Great GF chicken noodle soup recipe! I recently have told to be GF and have been somewhat struggling to find good recipes and products that I like. This gives me both with the recipe and the suggestion of Jovial products. Super good. Thank you!

      Reply
      • Katie Olesen

        March 31, 2020 at 12:13 pm

        So happy you found it helpful! Always happy to help if you ever need anything!

        Reply
    7. Deb Cooperrider Zang

      October 05, 2020 at 11:20 pm

      My noodles disintegrated

      Reply
      • Katie Olesen

        October 06, 2020 at 8:49 am

        Would love to help you out, Deb! What brand of noodles did you use? And how long did you cook them for? Gluten-free pasta can have a tendency to break apart and unfortunately, some brands are worse than others when it comes to this.

        Reply

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    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

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