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Gluten-Free Chicken Noodle Soup

Gluten-Free chicken noodle soup with tender shredded chicken, golden broth, and gluten-free rotini or rice noodles. Simmered vegetables and herbs create classic flavor with a GF pasta that stays springy—avoid overcooking by checking often.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast Shred when cooked.
  • 4 carrots Slice for even simmering.
  • 4 celery Slice for even simmering.
  • 1 onion Dice small for quick softening.
  • 4 clove garlic Minced.
Broth and seasonings
  • 8 cup chicken broth (certified GF) Use certified gluten-free broth.
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder
  • salt and pepper to taste Season generously at the end.
  • fresh parsley Use for garnish.
Gluten-free noodles
  • 8 oz gluten-free pasta Brown rice rotini, GF egg noodles, or rice noodles; cook per package instructions.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat olive oil in a large pot over medium heat, then add the onion, carrots, and celery. Sauté for 5 minutes, stirring now and then, until the onion softens and the vegetables begin to smell sweet.
Simmer the soup base
  1. Add the garlic and cook for 1 minute, stirring constantly so it doesn’t brown. Add the certified GF chicken broth, thyme, dried parsley, garlic powder, and chicken, then bring the mixture to a boil.
  2. Reduce heat to a steady simmer and cook for 18-20 minutes until the chicken is cooked through and tender. Watch for gentle bubbling so the broth stays hot without boiling hard.
Shred chicken and cook noodles
  1. Remove the chicken from the pot and shred it, then return the shredded chicken to the broth. Stir to distribute the chicken evenly for a consistent texture.
  2. Add the gluten-free pasta and cook according to package instructions, checking frequently. Stop at the first sign of tenderness because GF pasta can overcook quickly and turn soft.
Finish and serve
  1. Season generously with salt and pepper to taste, then garnish with fresh parsley. Serve hot, with the noodles still springy and the broth visibly golden.

Notes

For the best GF noodle texture, cook the noodles until just tender and serve promptly; leftovers can thicken as pasta absorbs broth. Refrigerate covered for up to 4 days. Freezing is not recommended because GF pasta often softens when reheated. If you want a lighter option, use skinless chicken breast and choose a lower-sodium certified GF broth.