Gluten Free Chicken Noodle Soup

This gluten free chicken noodle soup is the perfect choice for fall and winter meals. It's loaded with tender chicken, veggies, and gluten free noodles in a seasoned broth and ready in under an hour.

The weather is cooling down, so it's time to start cozying up with fall recipes like this gluten free variation of chicken soup, easy gluten free beef stew, or this easy pork tenderloin.

Why You'll Love This Recipe

• Basic Ingredients: A few kitchen staples and a pack of chicken thighs are all you need to make this recipe.
• Quick and Easy: This recipe requires minimal prep and kitchen skills, and it's ready in just about an hour.
• A Comfort Food Favorite: Chicken soup is always a cozy, comfort food favorite!
• Customizable: It's easy to tweak the ingredients to create different variations and keep things interesting.
• Diet-Friendly: This soup is both gluten free and dairy free, making it ideal for those with dietary restrictions.
• Great Meal Prep Option: This soup is freezer-friendly and easy to make, making it the perfect dish to prepare in large batches and save for future meals.

Key Ingredients

You'll find a complete list of ingredients and their exact amounts in the recipe card at the end of the post.

• Chicken Thighs: I recommend Springer Mountain Farms chicken thighs because they never add extra antibiotics or hormones, and they're certified humane.
• Seasonings: Thyme, parsley, paprika, minced garlic, and bay leaves are classic chicken pairings and give the soup a deep, aromatic flavor.
• Olive Oil: I prefer sauteing the chicken in olive oil for a lighter flavor, but you could use butter if you prefer.

Variations

• Chicken Thighs: Chicken breasts or a shredded rotisserie chicken can be used in place of chicken thighs.
• Other Proteins: Use beef or pork for a brand new soup with one simple change.
• Vegetables: Add other classic soup veggies like mushrooms and corn. You can also use potatoes in place of pasta.
• Spicy: Add red pepper flakes or a kick of heat.
• Gnocchi: Use gnocchi in place of pasta for an Italian/American mashup.
• Creamy: Replace the water with heavy cream for a creamy chicken soup.

How to Make Gluten Free Chicken Noodle Soup

1. Saute the vegetables and seasonings in olive oil over medium heat in a Dutch oven until the veggies begin to soften. Then, add the garlic and saute until fragrant.

2. Place the chicken thighs on top of the vegetables. Then, add the bay leaves and enough chicken broth to cover the thighs.

3. Bring to a boil. Then, reduce the heat to medium, cover, and simmer until the chicken is tender and reaches an internal temperature of 165°F. Transfer the chicken to a plate.

4. Add the water to the pot and bring the soup to a boil. Then, add the pasta and reduce the heat to medium-high. Cook until the noodles are al dente. Remove the skin and bones from the thighs, shred them, and return them to the pot. Remove the bay leaves, add additional salt and pepper, and enjoy!

Expert Tips

• Be sure you cook your noodles to just al dente. Gluten free noodles can get mushy.
• Using bone-in, skin-on chicken thighs gives the soup a much deeper, richer chicken flavor.
• Debone and shred your chicken while it's warm. Cool meat won't shred easily.
• To avoid stinging eyes, refrigerate your onion for about 30 minutes before dicing it.
• Add your chicken and broth as soon as your garlic begins to smell fragrant. Don't overcook it, or it will brown and become bitter.
• Make a stock with the leftover bones, onions, garlic, carrots, and celery for use in recipes like this chicken carrot and celery soup.

Gluten Free Chicken Noodle Soup FAQs

More Cozy Fall Recipes for Cool Days

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