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Gluten-Free Chicken Noodle Soup

Gluten-free chicken noodle soup with tender shredded chicken and a golden broth simmered with carrots, celery, onion, and garlic. Cook gluten-free noodles just until al dente so the soup stays hearty, not mushy.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast
  • 4 carrots Slice.
  • 4 celery Slice.
  • 1 onion Dice.
  • 4 garlic Minced.
  • 8 cup chicken broth Use certified GF.
  • 2 tbsp olive oil
Seasonings and pasta
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder
  • 8 oz gluten-free pasta Use brown rice rotini, GF egg noodles, or rice noodles.
  • salt and pepper To taste.
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat olive oil in a large pot over medium heat, then add onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the onion softens and the vegetables start to smell fragrant.
Build the broth
  1. Add garlic and cook for 1 minute. Stir constantly until the garlic is fragrant and just starting to turn light golden.
  2. Pour in the certified GF chicken broth, then add thyme, dried parsley, garlic powder, and chicken breast. Increase heat until the mixture reaches a boil.
  3. Simmer for 18-20 minutes, maintaining a steady gentle simmer, until the chicken is cooked through. Use a spoon to check that the chicken is no longer pink in the center.
Shred and cook noodles
  1. Remove the chicken from the pot and shred it, then return the shredded chicken to the broth. Stir so the chicken disperses evenly.
  2. Add the gluten-free pasta and cook according to the package instructions, checking frequently because GF pasta can overcook. Cook only until tender, then keep the soup at a low simmer while finishing.
Season and garnish
  1. Season generously with salt and pepper to taste. Turn off the heat, then garnish with fresh parsley before serving.

Notes

For the best texture, keep an eye on the noodles during the final simmer since gluten-free pasta can turn soft quickly; start checking at the low end of the package time. Store leftovers in the fridge up to 4 days and reheat gently on the stovetop. Freezing is not recommended because gluten-free pasta may soften further. Dietary swap: use bone broth for an added gelatin-rich, higher-protein option (still keep it certified GF).