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Up close look at a bowl of homemade chicken noodle soup, made gluten-free with gluten-free spaghetti noodles.

Gluten-free Chicken Noodle Soup

Sara Vaughn
This gluten-free chicken noodle soup is the perfect recipe to warm up on a cold day or to help comfort when you aren't feeling well.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 8
Calories 135 kcal


  • 1 Pound Chicken Breast Cut into chunks.
  • 6 Cups Gluten-free Chicken Stock
  • 2 Cups Water
  • 2 Tablespoon Olive Oil
  • 1 Cup Carrots Diced
  • 1 Cup Celery Diced
  • 1 Medium Yellow Onion Diced
  • 2 Cloves Garlic Minced, or 2 teaspoons ground.
  • 1 Teaspoon Salt
  • ¾ Teaspoon Pepper
  • ½ Teaspoon Onion Powder
  • 1 Teaspoon Parsley
  • 1 Box Gluten-free Pasta of Choice.


  • In a stock pot, add the olive oil and the chopped veggies and saute until they become fragrant.
    2 Tablespoon Olive Oil, 1 Cup Carrots, 1 Medium Yellow Onion, 1 Cup Celery
  • If you are using fresh garlic, add it to the veggies once they become fragrant and saute for 1-2 more minutes.
    2 Cloves Garlic
  • Add the chicken, the stock, the water, and spices to the veggies.
    1 Pound Chicken Breast, 6 Cups Gluten-free Chicken Stock, 2 Cups Water, 1 Teaspoon Salt, ½ Teaspoon Onion Powder, 1 Teaspoon Parsley, ¾ Teaspoon Pepper
  • Bring the pot to a simmer and let it boil for about 10 minutes.
  • Once the chicken has become opaque, add the gluten-free noodles to the pot. Let it boil for another 10-12 minutes, or until the chicken, veggies and noodles are cooked.
    1 Box Gluten-free Pasta of Choice.
  • Serve warm and enjoy.


Tips, tricks, and shortcuts.
  • Use already cooked chicken. - While this is a homemade soup recipe, sometimes it's a little thing like shredding up a gluten-free rotisserie chicken that not only adds flavor but makes dinner come together even faster.
  • Cut the vegetables thicker. - Because the vegetables are sauteed for flavor and then simmered in the broth, you want to make sure you cut your vegetables a little bit bigger for this soup. If you cut your vegetables too small or thin, they can become mushy in your soup.
  • Change the veggies. - If you or your family doesn't like a vegetable, it's easy to switch them out to ones you know they will eat. Peas, carrots, and corn make a delicious combination in this gluten-free soup.
  • Use frozen veggies. - If you don't tend to keep fresh vegetables on hand, you can easily toss a bag of your favorite frozen vegetables into the pot.
  • The right texture for your gluten-free noodles. - If you prefer your gluten-free pasta to have more of an al dente texture, then I suggest cooking them in a separate pot and adding them to the soup once they are cooked and drained.
  • Want fewer carbs? - You can easily swap the gluten-free pasta for low-carb pasta like hearts of palm pasta or even zucchini noodles. That will make this more of a keto chicken noodle soup.
  • Adjust the spices. - I tend to wait to salt and pepper my chicken noodle soup until after the pasta is cooThis This is because not all gluten-free chicken stock is seasoned the same. Some are already very salty, while other, I will find, needs more salt.
  • Lemon juice. - Sometimes, my chicken stock isn't cutting it, and I really need to brighten it up when making this soup. Adding just about one tablespoon of lemon juice can really add a lot of flavor to your soup.
Keyword gluten free chicken noodle soup, gluten free noodle, gluten free soup