Cozy Homestyle Gluten-Free Chicken Noodle Soup

Looking for the best, homemade recipe for gluten-free chicken noodle soup recipe? You will love this quick and creamy twist on a classic. It's chockfull of tender bites of chicken and veggies in a richly flavored, velvety broth, all made with readily-available and affordable ingredients!

Prep Time 20

Cook Time 20

Total Time 40

Servings 1 ½ cup servings

Author Melissa Erdelac

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.

Nutrition