Soup season is in full swing. Let's make easy gluten-free chicken noodle soup to enjoy this cozy time of year!
This post may contain affiliate links. Please see my disclosure page for more information. Thanks!
If chicken noodle soup screams comfort food to you, you aren't alone. It's so cozy, warm, and filling, right?
The challenge of chicken noodle soup is that some recipes are way too complicated. I'm all about an easy soup I can throw together in 30 minutes. And that's what you'll find with this gluten-free chicken noodle soup.
I modified this soup recipe with pre-cooked chicken (I used my leftover roast chicken meat from the day before), a few chopped veggies, gluten-free broth, and gluten-free noodles. It's so easy, you'll be able to quickly put together a warm bowl of soup that will warm your soul!
You'll need the following ingredients for gluten-free chicken noodle soup:
-cooked chicken (leftover white or dark meat from a roast chicken, or just pre-cooked chicken breast works fine too)
-celery, carrot, and onion
-gluten-free chicken stock (or use homemade bone broth)
-spices: dried thyme, bay leaf, dried oregano
-salt & pepper
-gluten-free pasta of choice (I used penne because it's all I had. You can use rotini, or even smaller pasta like elbows work great)
And the secret ingredient....TOMATO SAUCE. That's why this soup has a deeper red color!
Yes, my friend. Adding about a cup of tomato sauce will take your chicken noodle soup to the next level. This is a tip I learned from my Aunt Ellen whom I affectionally call Neenee. She also taught me how to make homemade salad dressing!
The process is straight forward, and involves cooking the veggies, adding the chicken and spices, letting the broth simmer with the tomato sauce, and last adding the pasta.
Gluten-Free Pasta Tip: Often gluten-free pasta noodles expand or break apart if you cook them in the soup. Many recipes will say to do this but I find it's best to cook them separately, especially if you are using larger noodles. Smaller noodles are best for soups.
Looking for more gluten-free soups and stews?
Try this gluten and dairy free potato leek soup - super creamy, but with no cream!
Enjoy lots of veggies in this no-meat vegetarian chili - made in the crockpot.
Get cozy with this hearty gluten-free beef stew, perfect over potatoes!
Here's the full recipe for gluten-free chicken noodle soup!
If you love this recipe, please leave a review! Thank you so much!
Gluten-Free Chicken Noodle Soup Recipe
- 2 tablespoons olive oil
- 1 cup carrots, peeled and chopped into small pieces (1-2 carrots)
- 1 cup celery chopped into small pieces (about 2 stalks)
- 1 cup sweet yellow onion, peeled and diced small (about 1 medium onion)
- Make sure to chop your vegetables in even size so they cook at the same time!
- 2 garlic cloves, minced
- 8 cups low-sodium gluten-free chicken broth or homemade broth, more if desired
- 1 cup tomato sauce (your favorite gluten-free brand)
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon pepper, or to taste
- 12 ounces gluten-free pasta or noodles, elbows, rotini, whatever you prefer (I use Barilla)
- 2 cups shredded cooked chicken (leftover roast chicken, cooked breast, thighs, whatever you like!)
- salt, to taste
Heat a large Dutch oven or pot with thick bottom over medium-high heat. Add the olive oil to warm. Next add the chopped carrots, celery, and onion (make sure you dice them to be even-sized pieces so they cook at the same time). Sautee for 6-8 minutes, stirring occasionally, until they begin to soften. You can check for tenderness with a fork. We want them to be softening, but not completely soft - as this will happen when we add the broth. Stir in the garlic and sauté another 1-2 minutes. Then add the chicken broth, tomato sauce, bay leaves, thyme, oregano, pepper, and bring to a boil.
While the soup begins to boil, fill a small pot with water and boil separately for your pasta. Cook the gluten-free pasta according to package directions until al dente and drain.
Allow the soup mixture to boil gently for about 10-15 minutes or until vegetables are fork-tender. If at any point while making the soup, if the liquid level is too low, you can add more chicken broth or just plan water. Lastly, add the chicken, and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. Finally, add in the cooked gluten-free pasta. Remove the bay leaf, adjust for final seasonings, and serve. Goes great with fresh parmesan cheese or with a bacon cheddar chive scone on the side!
Pasta: You are more than welcome to cook the pasta directly in the sauce, but I prefer to cook it separately. It holds better texture and doesn't fall apart, especially if you are using rotini.
Storage: Store the soup in an airtight container in the refrigerator for up to a week, or freeze it for up to 6 months.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 388Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 50mgSodium 1656mgCarbohydrates 49gFiber 8gSugar 8gProtein 21g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like soup?
What's your favorite soup?
Tell me in the comments below!