Gluten Free Homemade Chicken Noodle Soup Recipe



  • 1 tablespoon olive oil or butter
  • 1 medium yellow onion, diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste

Soup Base

  • 8 cups low-sodium chicken broth
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)


  • 12 ounces gluten-free pasta of your choice (rotini, elbow macaroni, or egg noodles work well)

Garnish (optional)

  • Freshly chopped parsley or dill


1. Sauté the vegetables: In a large Dutch oven or soup pot, heat the olive oil or butter over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally for 5-7 minutes, until the vegetables soften. Stir in the garlic and cook for another minute until fragrant.

2. Build the broth: Add the chicken broth, thyme, bay leaf, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes to allow the flavors to blend.

3. Add the chicken: Stir in the cooked chicken and simmer for an additional 5 minutes to warm through.

4. Cook the pasta: While the soup simmers, cook the gluten-free pasta according to package directions for al dente. Drain the pasta well.

5. Combine and serve: Add the cooked pasta to the soup pot. Taste and adjust seasonings with salt and pepper if needed. Remove the bay leaf. Ladle into bowls and garnish with fresh parsley or dill (if desired).


Customize it: Add other vegetables like diced potatoes, green beans, or frozen peas for variation.

Make it your own: Feel free to use other herbs or spices like rosemary, oregano, or a pinch of red pepper flakes.

Leftovers: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days.


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