My gluten-free chicken noodle soup puts a creamy twist on the classic! It’s chock-full of tender chicken, veggies, and gluten-free noodles in a rich, velvety broth. If you love chicken noodle soup but prefer yours creamy rather than brothy, this version is for you.
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Gluten-Free Chicken Soup Without The Fuss!
When it comes to enjoying hearty gluten-free soups and stews, my recipes don’t require a long list of expensive ingredients or extra time in the kitchen. Simple ingredients from the regular grocery store. One meal for the whole family. No one has to know it’s gluten-free (unless you tell them!)
My homemade recipe for gluten-free chicken noodle soup is not only ready-to-serve in less than 40 minutes, but adds an extra boost of creaminess — thanks to canned evaporated milk. It’s hearty enough to serve as a meal on its own, especially with soft gluten-free bread for dipping.
For the tender chicken pieces, I prefer using boneless, skinless thighs to eliminate accidental over-cooking. No tough or rubbery chicken here! The fat breaks down to tenderize the chicken, even with the soup’s short cook time.
Chicken breasts may be swapped out, or even rotisserie chicken. This will give you a tasty combo of white and dark meat and you can skip sautéing the chicken first — a great shortcut when prepping for a weeknight dinner.
What’s the last piece to making a fabulous chicken noodle soup deceptively gluten-free? Avoiding mushy GF noodles (the worst!). Below I’ll share which gluten-free noodles are ideal for soups, how to cook them to perfection, and tips for reheating so they are just as good as the day you made them.
This soup recipe is DIVINE!!! Tastes like a cozy childhood memory! It’s so creamy and yummy and easy to make! My whole family was IN LOVE with it when I made it! Definitely a recipe I’m coming back to make again and I 110% recommend!
—Sophia
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Start with the veggies and chicken
I like to sauté them in butter for flavor oomph. Cook for about 5 minutes. They won’t be all the way tender, but will continue to cook in the broth. Add the bite-sized chicken pieces and sprinkle with salt and pepper.
A little thickening
Stir in the gluten-free flour and seasonings to coat everything and then it’s time for the broth. Pour it in slowly while you scrape up the browned bits on the bottom of the pan. Bring the liquid to a boil.
Adding noodles and finishing touches
Now it’s time to add the GF pasta, but if you don’t think you will eat the entire recipe at once, it’s best to boil the noodles separately and add when ready to serve. As the soup is stored, the noodles really soak up the broth, considerably thickening the soup.
Simmer and cook the noodles for about 6-7 minutes. It’s best to cook to just under al dente because they will finish cooking as they sit in the hot broth. Finally, stir in the evaporated milk for a touch of creaminess. Soup’s on!
GF Noodles and Pro Cooking Tips
If you need to grab pasta from a local store, I prefer Barilla gluten-free rotini or Jovial GF pasta. Any small bite-size shape works, like rotini, fusilli, penne, or elbow. However, for the best authentic taste and texture that can hold up to hot soups, I highly recommend grabbing gluten-free Rummo fusilli pasta online. I buy it in bulk so I always have it on hand.
For a classic homestyle noodle, like egg noodles, keep in mind the cooking times will adjust according to what is on the package. For egg noodles try this amish-style GF noodles or Manischewitz GF Egg Noodles.
PRO TIP: When boiling gluten-free noodles for soup, do not cook for the full time as directed on the package, or by the time the soup is done they will be mushy. Boil for about 2 minutes less than “al dente” and they will finish cooking in the hot broth.
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Cozy Creamy Gluten-Free Chicken Noodle Soup
Ingredients
- 3 tablespoons unsalted butter
- 3 medium carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 1 ½ pounds boneless chicken thighs, cut in bite-sized pieces
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup gluten free all purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- 8 cups gluten-free chicken broth
- 12 ounces gluten-free rotini , see notes for alternatives
- 1 cup evaporated milk, see notes for dairy-free
Instructions
- Heat a large stock pot over medium-high heat. Add the butter to melt and stir in the carrots, celery, and minced garlic cloves. Cook for 5 minutes.3 tablespoons unsalted butter, 3 medium carrots, 3 celery stalks, 3 garlic cloves
- Add the chicken and sprinkle with salt and pepper. Cook until no longer pink on the outside, about 4 minutes. Stir in the gluten-free flour and seasonings.1 ½ pounds boneless chicken thighs, ¾ teaspoon salt, ¼ teaspoon pepper, ¼ cup gluten free all purpose flour, 1 teaspoon dried thyme , 1 teaspoon onion powder, ½ teaspoon dried oregano
- Very gradually pour in the broth, stirring constantly and scraping up the browned bits on the bottom of the pan. Bring the broth to a boil.8 cups gluten-free chicken broth
- Now it's time to add the GF pasta, but there's an important note about that. If you don't think you will eat the entire soup recipe at once, it's best to boil the noodles separately and add when ready to serve. As the soup is stored, the noodles really soak up the broth, considerably thickening the soup. Plus, they have a tendency to break down upon reheating.12 ounces gluten-free rotini
- Once the noodles are added, lower the heat to a simmer cook for about 6 minutes, stirring occasionally. It's best to cook to just under al dente because they will finish cooking as they sit in the hot broth.
- Finally, stir in the evaporated milk and serve immediately.1 cup evaporated milk
Notes
Dairy-Free Modification
Making a dairy-free soup requires only a couple minor adjustments. First, instead of butter use dairy-free butter sticks or substitute 2 tablespoons olive oil. The evaporated milk may also be eliminated from the recipe. I particularly love adding a creamy element to soups, but I know that doesn’t work for everyone. If you do want to add a bit of creaminess, consider non-dairy heavy cream, sour cream, or room temp cream cheese (about 2 ounces).Best Way To Store and Reheat
The pasta absorbs the broth upon sitting, which can quickly thicken the soup and reduce the amount of liquid. If you don’t think you will eat the entire recipe at once, it’s best to boil the noodles separately and add when ready to serve. If the noodles have been added and you are ready to rewarm leftovers, add additional broth or milk to the pan to thin it to a desired consistency. Taste and adjust the seasonings when reheating as well, especially if a lot more liquid has been added.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
This soup recipe is DIVINE!!! Tastes like a cozy childhood memory! and it’s so creamy and yummy and easy to make! My whole family was IN LOVE with it when I made it! Definitely a recipe I’m coming back to make again and I 110% recommend!
Wow, Sophia! Thanks so much for sharing this. Makes my day! Appreciate it.
Best,
Melissa
i wanted to make homestyle chicken and noodles with bone in chicken breasts that I had. This recipe worked well and was delicious!
i modified by cooking the chicken in the instant pot and then using the bones to make stock(30 min with 10 min rest before QR) while i cut up and sauteed the vegetables. Increased the flour 1/4 cup and decreased the stock used in the recipe by 1.5 cups(used the full 12 oz can of evaporated milk) I used Jovial Mafalda noodles cooked in the broth since I wanted creamy, but did undercook slightly–thanks for that tip. Added the chicken at the end, a splash of fresh lemon juice and some chopped parsley and voila! Thank you for providing this recipe to get me started.
So glad you found that the recipe worked well and was delicious. Thanks for sharing your experience, Kelly!
Best,
Melissa
We love it!!
Happy to hear, Cheryl! Thank you for taking the time to let me know!
Best,
Melissa
I love that you put the ingredients needed in the instructions! Thank you! I have just found you and have made the Wine Beef Stew and the chicken Noodle soup. Both were fabulous!
Thank you so much! This is on my dinner rotation this week. We love this soup!
Best,
Melissa
This chicken noodle soup is delicious!
Thank you so much, Pam! Glad you enjoyed it!
Best,
Melissa
What can be used for dairy free option? I don’t see it in the notes:(
Great point! Thanks for bringing that to my attention. It’s in there now!
Best,
Melissa
At what point should the chicken be shredded or cubed?
Hi Donna,
Oopsies! Thanks so much for pointing that out. You cut up the chicken in bite-sized pieces before it’s added to the soup. I fixed the recipe to show that now.
Best,
Melissa