Looking for the best, homemade recipe for gluten-free chicken noodle soup? You will love this quick and creamy twist on a classic. Learn how to make and adapt chicken soup for a gluten-free diet with these easy, pro tips for rich flavor, optimal storage, and reheating.
Best Gluten-free Chicken soup recipe
When it comes to enjoying gluten-free soups, homemade recipes ensure your family can enjoy a safe and allergen-friendly meal. However, that shouldn’t mean a long list of expensive ingredients or a long time in the kitchen.
This easy recipe for gluten-free chicken noodle soup is not only ready to serve in less than 40 minutes, but includes affordable ingredients you can pick up at your local grocery store. Like gluten-free cream of chicken soup, it’s an essential recipe to have when you need a quick, comforting meal!
Besides the ease and affordability, what else makes this gluten-free chicken soup so special? The addition of evaporated milk adds a creamy element, which is my secret weapon for rich, velvety soups!
Also, this recipe eliminates any guess work on which gluten-free noodles or substitutions are good for soup, safe GF chicken broth brands, and how to avoid mushy noodles when serving and reheating chicken soup. It’s all here!
Adapt this recipe for homemade gluten-free chicken noodle soup based on your family’s preference. Leave out certain veggies or make additions, such as finely chopped onion or frozen peas.
- Chicken – Chicken thighs add the best flavor and are fool-proof for achieving tender, perfectly cooked bites. For alternatives, see the Best Chicken To Use For Soup section.
- Veggies – A classic combination of carrots, celery, and garlic, but finely chopped onions or peas may be added.
- Seasonings – I prefer to use pantry staples rather than buying fresh herbs, but this is a personal preference and can be modified. The recipe calls for salt, pepper, onion powder, dried oregano, and thyme. A bay leaf may be added or some recipes add a squeeze of fresh lemon juice at the end.
- Gluten-free all purpose flour – Adds a little thickness to the soup. However, if you prefer a thinner, liquidy soup it may be left out.
- Broth – Be sure to read the labels for gluten-free chicken broth. Some widely-available brands are listed below. If substituting chicken stock or bone broth the amount of salt may need to be slightly reduced.
- Gluten-free pasta – There are various options for pasta noodles, so I added a section of alternative GF noodle options below.
- Evaporated milk – Since the water content has been removed, evaporated milk really adds a velvety taste. (Same trick used in creamy Chicken Dumpling Soup and Gluten-Free Potato Soup) Substitute with whole milk, half and half, heavy cream, a preferred dairy-free milk or omit entirely for a more traditional old-fashioned soup.
how to make gluten-free chicken noodle soup
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Begin by heating a large stock pot over medium heat. Add the butter to melt and stir in the carrots, celery, and minced garlic cloves. Cook for 5 minutes.
- Add the bite-sized chicken pieces 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.
- Gradually pour in the broth, scraping up the browned bits on the bottom of the pan. Bring the liquid to a boil.
- Now it’s time to add the GF pasta, but there’s an important notes 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.
- Lower the heat to a simmer and cook the noodles in the soup for about 6-7 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 for a touch of creaminess. If desired, garnish with fresh parsley in serving bowls.
GF Noodles for soup and cooking tips
When developing recipes for this website or in my gluten-free cookbook, I like to incorporate affordable and readily-available ingredients without sacrificing taste. Therefore, this recipe for gluten-free chicken noodle soup uses my favorite brand (Barilla gluten-free rotini) that I pick up at my local grocery store.
However, if you are looking for a more homemade-style gluten-free noodle, like egg noodles, or an alternative substitute, here are some more options. The cooking times will adjust according to what is on the package.
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.
- Gluten-Free Egg Noodles (Amish-style)
- Manischewitz GF Egg Noodles (Kosher)
- Cooked rice
- GF elbow or penne pasta
- GF fettuccine, broken in thirds
- Buckwheat or rice noodles
- GF wide egg-free noodles
- Vegetable zoodles for a low carb option
Making a dairy-free gluten-free chicken soup recipe 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.
Best Chicken to use for soup
Using boneless chicken thighs is the best, no-fail method for achieving tender bites of chicken. Since thighs have a higher fat content, they are more tender and add extra flavor, where as breasts can be rather tasteless.
Using thighs also eliminates the mistake of over-cooking chicken to the point of it being tough or rubbery. The fat breaks down to tenderize the chicken, whether it’s a short or extended cooking time.
If your prefer white meat, boneless chicken breasts may be used as well. Either precook them before adding to the soup or cook in the soup as the recipe directs.
Using rotisserie chicken is another great option. You will get a tasty combination of white and dark meat and skip the step of sauteeing the chicken first.
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step-by-step web story instructions for this recipe!
Gluten-free broth brands
Using store-bought chicken broth or stock are a great time saver when making GF soups or gluten-free gravy. Unfortunately , though, not all brands are safe for those with celiac or gluten sensitivities because they may contain wheat ingredients.
It’s important to read labels carefully. Some suspect ingredients are yeast extract, natural flavors, wheat, or barley malt.
Swanson brand broth and stock are clearly labeled and verified to be safe. College Inn also has a variety of gluten-free broths to choose from. Imagine, Kitchen Basics, and Pacific Foods are also safe to consume.
Private label brands, such as Walmart’s Great Value, Kroger, and Target are more ambiguous with “may contain gluten” on the label, although no gluten ingredients are listed. However, Aldi’s Simply Nature organic brand and Chef’s Cupboard clearly labels theirs as gluten-free.
Can you freeze chicken noodle soup?
Yes and no. Once cooked in the soup, gluten-free noodles do not hold up after freezing and reheating. They will become mushy and break down. While the taste will be fine, the texture will not be ideal.
However, there is a way to freeze gluten-free chicken noodle soup! Prepare the soup without adding the noodles to cook. Once the vegetables and chicken are tender cool completely and freeze in an airtight container.
When you are ready to serve, warm on the stove top until it comes to a gentle boil. Add the noodles and boil for about 5-6 minutes, or until just tender. Alternatively, you may also rewarm the soup and add cooked rice.
Personally, I love these “souper” handy souper cubes for freezing individual-sized portions I can pull out for weekday lunches. They are also a great way to turn leftovers to ready-made freezer meals!
best way to store and reheat
Here’s an important note about to remember about this soup recipe! 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.
What to serve with it
Homemade chicken noodle soup makes an idea meal for a light dinner or comforting weekday lunch. The best way to round out the meal is to serve some one of these highly-reviewed gluten-free breads for dunking, fresh green salad along with it, or choose one of tasty sides for chili.
- Soft gluten-free rolls
- Quick gluten-free beer bread
- Easy gluten-free breadsticks
- Fluffy gluten-free biscuits
gluten-free chicken noodle soup brands
If you are looking for the ultimate comfort meal shortcut, you may want to pick up gluten-free chicken noodle soup in a can, which is a great option for easy GF kids’ meals. Below are some quality chicken noodle soup brands.
- Annie’s Gluten-Free Chicken and Pasta
- Progresso Gluten-Free Homestyle Chicken Soup
- Pacific Foods Organic Gluten-Free Chicken Noodle Soup
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Easy Gluten-Free Chicken Noodle Soup (Best Flavor)
- 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
- 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
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At what point should the chicken be shredded or cubed?
Melissa Erdelac says
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.