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.
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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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).