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gluten-free-chicken-noodle-soup

Gluten Free Chicken Noodle Soup

This comforting gluten free chicken noodle soup is made with tender rotisserie chicken, fresh vegetables, and gluten free noodles in a rich, golden broth. Ready in just 30 minutes, this healing soup is dairy-free, wholesome, and perfect for cozy nights or when you're feeling under the weather.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 large carrots peeled and sliced into rounds
  • 3 stalks celery diced
  • 4 cloves garlic minced
Soup Base
  • 8 cups gluten free chicken broth or bone broth
  • 2 bay leaves bay leaves
  • 2 teaspoons fresh thyme or 1 tsp dried thyme
  • 1 teaspoon sea salt or to taste
  • 1/2 teaspoon black pepper freshly ground
Protein and Noodles
  • 3 cups rotisserie chicken shredded (about 1 whole chicken)
  • 8 ounces gluten free noodles egg noodles, fusilli, or penne
Garnish
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon fresh lemon juice optional, for brightness

Equipment

  • Large Dutch oven or soup pot
  • Cutting board
  • Chef's knife
  • Wooden Spoon
  • Measuring cups and spoons

Method
 

  1. Sauté the vegetables: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent with golden edges.
  2. Add aromatics: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
  3. Build the broth: Pour in the gluten free chicken broth. Add bay leaves, fresh thyme, salt, and black pepper. Stir well to combine all the flavors.
  4. Simmer the soup: Bring the soup to a gentle boil over medium-high heat, then reduce the heat to medium-low. Let it simmer uncovered for 10 minutes to allow the flavors to meld together beautifully.
  5. Add noodles and chicken: Stir in the gluten free noodles and shredded rotisserie chicken. Cook according to the noodle package directions, typically 8-10 minutes, or until the noodles are tender but not mushy.
  6. Final seasoning: Taste the soup and adjust salt and pepper as needed. Remove and discard the bay leaves. Stir in fresh lemon juice if using for a bright, fresh finish.
  7. Serve: Ladle the hot soup into bowls and garnish with fresh chopped parsley. Serve immediately with gluten free crackers or crusty bread on the side.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, store noodles separately and add them when reheating to prevent sogginess.
Freezing: Freeze soup without noodles for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding freshly cooked noodles.
Make it creamy: For a creamier version, stir in 1/2 cup of dairy-free coconut cream or cashew cream during the last 5 minutes of cooking.
Noodle tip: Don't overcook gluten free noodles as they can become mushy faster than wheat-based pasta. Check them 2 minutes before the package time suggests.
Boost the flavor: Add a parmesan rind while simmering for extra umami depth, or finish with a splash of white wine in step 3.