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.
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:
Use the saute function to heat the oil and cook the vegetables.
Add in the herbs, chicken, and broth.
Cook on High pressure for 20 minutes. Allow NPR or controlled QR.
Remove the chicken and add the noodles.
Close the pot and cook on High pressure for 4 minutes. Meanwhile, dice the chicken.
Use a controlled QR to release the pressure. Add the chicken back in and stir. Serve immediately.
To Make in Slow Cooker:
Sauté the onions, carrots, celery, and garlic.
Place sautéed vegetables and remaining ingredients, except for the pasta, in the slow cooker.
Cook on high for 3-4 hours or low 6-8 hours.
Remove the chicken and shred. Place back in the broth.
Add in the pasta and cook an additional 40-60 minutes or until the pasta is tender. Serve.