This comforting gluten-free chicken noodle soup is perfect for chilly days! With tender chicken, fresh veggies, and slurpy gluten-free noodles, it warms your heart and soul.
I love how easy it is to whip up this soup. Just throw everything in one pot, and you’re set! It’s like a warm hug in a bowl—who wouldn’t want that? 😊
Key Ingredients & Substitutions
Olive Oil: This is a great choice for sautéing due to its light flavor. If you prefer, you can use coconut oil or butter for a different taste. Both work well in this recipe.
Chicken Broth: I recommend using low-sodium broth so you can adjust the saltiness to your liking. If you’re vegetarian, a vegetable broth makes a delicious alternative.
Gluten-Free Egg Noodles: I love the texture these noodles bring! If you can’t find them, try gluten-free rice noodles or even quinoa. Just check the cooking times!
Chicken: While shredded cooked chicken is perfect, rotisserie chicken saves time. You can also use leftover turkey or shredded tofu for a vegetarian option.
How Do I Get the Vegetables Just Right?
Sautéing the vegetables properly forms the base of your soup. Start with medium heat and give them 5-7 minutes to soften. The goal is to sweat out the onions and carrots, allowing their flavors to build up without browning them.
- Add your diced onions first, cooking until they become translucent.
- Next, throw in the carrots and celery; they’ll add sweetness and crunch.
- Stir occasionally to prevent sticking and ensure even cooking.
Getting these veggies right adds a tasty depth to your soup. Enjoy making it your own! 😊
Gluten-Free Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 large carrots, sliced
- 2 celery stalks, sliced
- 8 cups low-sodium chicken broth
- 2 cups cooked chicken breast, shredded
- 2 cups gluten-free egg noodles or pasta (like rotini)
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Time Needed:
This delicious gluten-free chicken noodle soup will take about 15 minutes to prepare and around 20 minutes to cook. In total, you’ll be enjoying this comforting meal in about 35 minutes. Perfect for a quick dinner!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté for about 2 minutes until the onion is translucent. Then, add the sliced carrots and celery. Continue to cook, stirring occasionally, for about 5-7 minutes until the vegetables are softened.
2. Add the Broth:
Pour in the low-sodium chicken broth and bring the mixture to a boil. This will create a flavorful base for your soup.
3. Season the Soup:
Add the shredded cooked chicken, dried thyme, and dried parsley to the pot. Reduce the heat to a simmer and let it cook for about 10 minutes. This allows all the flavors to combine nicely!
4. Cook the Noodles:
After simmering, add the gluten-free egg noodles to the pot. Cook according to the package instructions, usually about 7-9 minutes, until they are tender. Stir occasionally to prevent them from sticking.
5. Final Touches:
Once the noodles are tender, season the soup with salt and pepper to taste. Give it a good stir to mix everything well.
6. Serve and Enjoy:
Remove the pot from the heat. Ladle the soup into bowls and garnish each serving with fresh chopped parsley. Serve hot and enjoy your comforting gluten-free chicken noodle soup!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! If you’re short on time, frozen vegetables can work well. Just toss them in during the last few minutes of simmering to make sure they’re heated through.
Can I Substitute the Chicken for Something Else?
Yes! You can use shredded rotisserie chicken for convenience, or if you’re looking for a vegetarian option, consider using chickpeas or tofu instead. Adjust cooking time as necessary.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if it thickens up too much.
Can I Make This Soup in a Slow Cooker?
Yes! To adapt this recipe for a slow cooker, sauté the vegetables first, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for about 3-4 hours. Add the gluten-free noodles in the last 30 minutes of cooking.
