Gluten Free Homestyle Chicken and Noodles Recipe


For the chicken broth and soup:

  • 2 bone-in, skinless chicken thighs (or substitute 3 bone-in chicken drumsticks)
  • 6 cups gluten-free chicken broth
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 medium onion, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1 bay leaf
  • 2 cloves garlic, minced
  • Salt and pepper to taste

For the gluten-free noodles:

  • 2 cups gluten-free flour blend (see notes)
  • 1 teaspoon salt
  • 3 large eggs
  • 1 large egg yolk
  • 1-2 tablespoons water (if needed)


1. Make the chicken broth:

  • In a large Dutch oven or pot, place the chicken thighs and chicken broth. Bring to a boil, then reduce heat to a simmer.
  • Add carrots, celery, onion, thyme, parsley, bay leaf, garlic, salt, and pepper. Simmer for 30-40 minutes, or until chicken is cooked through.
  • Remove the chicken from the broth. Shred with two forks and set aside.
  • Strain the broth if desired for a clearer soup.

2. Make the gluten-free noodles:

  • In a large bowl, whisk together gluten-free flour and salt. Create a well in the center.
  • In a separate bowl, whisk together the eggs, egg yolk, and 1 tablespoon of water.
  • Gradually add the egg mixture to the flour, mixing with a fork until a dough forms. If the dough is too dry, add another tablespoon of water.
  • Lightly flour a work surface and knead the dough for 5 minutes until smooth and elastic.
  • Cover the dough and let rest for 30 minutes.

3. Shape and cook the noodles:

  • Divide the dough into quarters. Roll each quarter into a thin sheet (about 1/8 inch thick).
  • Cut the dough into desired noodle shapes (wide strips, squares, etc.).
  • Bring a large pot of salted water to a boil. Gently add the noodles and cook for 3-5 minutes until tender.
  • Drain the noodles.

4. Assemble the soup:

  • Return the strained broth to the Dutch oven and bring to a simmer.
  • Add the shredded chicken and cooked noodles to the broth. Heat through.
  • Season with additional salt and pepper to taste.


  • Gluten-free flour: Choose a blend specifically designed for replacing wheat flour (e.g., Bob’s Red Mill 1-to-1, King Arthur Measure for Measure). Follow the instructions on your chosen blend.
  • Extra creamy: If you like a creamier soup, whisk 2 tablespoons of your gluten-free flour blend with 1/2 cup of milk until smooth. Gradually add it to the hot broth while whisking constantly. Simmer for a few minutes until thickened.

Enjoy your comforting bowl of gluten-free chicken and noodles!


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