This hearty soup is loaded with tender chicken, vibrant vegetables, and gluten-free noodles in a seasoned broth that feels like a warm hug on a chilly day. It comes together in about an hour and is comforting from the first spoonful.
Why You’ll Love This Recipe
I love that this soup uses basic kitchen staples and comes together with minimal fuss. It hits the cozy comfort-food button while being gluten-free and dairy-free — ideal for anyone with dietary needs or just seeking something lighter. The customization potential is high, so I tweak it easily depending on what I have on hand. And because it’s freezer-friendly, it works great for batch-making and winter-meal prep.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
6 chicken thighs
2 tablespoons olive oil
4 carrots, diced
4 celery stalks, diced
1 onion, diced
1 tablespoon salt
½ teaspoon black pepper
1½ teaspoons dried thyme
1½ tablespoons dried parsley
½ teaspoon paprika
½ tablespoon minced garlic
3 bay leaves
4 cups chicken broth
8 oz gluten-free pasta
4 cups water
Directions
In a large Dutch oven, I sauté the carrots, celery and onion in the olive oil over medium-high heat for about 1 minute. Then I add the paprika, thyme, salt, pepper and parsley and sauté for another 5 minutes. Next I add the garlic and sauté for 1 minute until fragrant.
I place the chicken thighs on top of the vegetables, add the bay leaves and pour in the chicken broth (adding more if needed so the thighs are submerged).
I bring the broth to a boil, then reduce the heat to medium. I cover and simmer for about 25-30 minutes, until the chicken reaches an internal temperature of 165 °F. Then I transfer the thighs to a plate.
I add the water to the pot, bring the mixture back to a boil, then add the gluten-free pasta. I reduce the heat to medium and cook the pasta for 8-15 minutes (depending on brand/shape) until just al dente. Meanwhile I remove skin, bones and fat from the thighs, shred the meat, and return it to the pot when the pasta is done. Then I remove the bay leaves, taste and adjust salt/pepper, and serve hot.
Servings and Timing
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Makes approximately 8 bowls/servings.
Variations
Swap chicken thighs for chicken breasts or use shredded rotisserie chicken—whatever is convenient.
Add mushrooms, corn or potatoes instead of pasta for extra texture and veggie variety.
Make it spicy by adding red pepper flakes or a dash of cayenne.
If I want a creamy twist, I replace the water with heavy cream at the end.
Storage/Reheating
I let the soup cool to room temperature, then store it in airtight containers in the refrigerator for up to 3-4 days. For longer storage, I freeze it (without the pasta if possible, to avoid mushiness) for up to 2-3 months.
To reheat: thaw if frozen, then warm gently on the stovetop over medium heat until heated through. If the pasta has absorbed too much liquid or gotten soft, I add a little extra broth or water to refresh the texture.
FAQs
How do you make chicken noodle soup gluten free?
I simply swap in gluten-free noodles instead of traditional wheat pasta — that’s the key change.
Is chicken noodle soup healthy?
In my view yes — this version is relatively low in fat and calories (with vegetables and lean protein) and makes a comforting wholesome meal.
Does gluten free pasta taste different?
Yes, there can be a slightly different texture or flavor, but when cooked properly (to al dente) it works very well and many people don’t mind the difference at all.
Why were my gluten free chicken noodle soup noodles mushy?
Because gluten-free noodles tend to overcook quickly and can become very soft if left too long. Cooking to just al dente helps avoid that.
Can I use chicken breast instead of thighs?
Yes — you can swap chicken breasts (or shredded rotisserie chicken) though using thighs (bone-in skin-on) gives a deeper richer chicken flavor.
Conclusion
I find this gluten-free chicken noodle soup to be a real go-to when I’m craving comfort, simplicity and something cozy. It’s flexible, satisfying and friendly to dietary restrictions without sacrificing flavor. I hope you enjoy making it as much as I do!
This Gluten Free Chicken Noodle Soup is loaded with tender chicken, vibrant vegetables and gluten‑free noodles in a seasoned broth—it’s cozy, comforting and friendly to dietary needs.
Total Time:1 hour
Yield:8 servings
Ingredients
6 chicken thighs
2 tablespoons olive oil
4 carrots, diced
4 celery stalks, diced
1 onion, diced
1 tablespoon salt
½ teaspoon black pepper
1½ teaspoons dried thyme
1½ tablespoons dried parsley
½ teaspoon paprika
½ tablespoon minced garlic
3 bay leaves
4 cups chicken broth
8 oz gluten‑free pasta
4 cups water
Instructions
In a large Dutch oven, heat olive oil over medium‑high heat. Add carrots, celery and onion and sauté about 1 minute, then add paprika, thyme, salt, pepper and parsley. Sauté another 5 minutes, then add garlic and cook 1 minute until fragrant.
Place chicken thighs on top of the vegetables in the pot, add bay leaves and pour in the chicken broth (and enough additional water to cover the thighs if needed).
Bring broth to a boil, then reduce heat to medium. Cover and simmer for about 25‑30 minutes, until chicken reaches 165 °F (74 °C). Remove the chicken to a plate.
Add the 4 cups of water, bring the soup back to a boil, then stir in the gluten‑free pasta. Reduce heat to medium and cook 8‑15 minutes (depending on pasta brand) until nearly al dente.
Meanwhile remove skin/bones/fat from the chicken thighs, shred the meat, and return it to the soup when the pasta is done. Remove bay leaves, taste and adjust salt/pepper, then serve hot.
Notes
You can swap chicken thighs for breasts or use cooked shredded rotisserie chicken.
For extra veggies, add mushrooms, corn or potatoes instead of or in addition to pasta.
If you want a creamy twist, replace part of the water with heavy cream at the end.
To prevent mushy pasta, cook the noodles separately and add them just before serving.
Batch‑freeze the soup minus the pasta (gluten‑free noodles tend to get too soft when frozen/reheated).
