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Gluten-Free Chicken Noodle Soup

Gluten-Free chicken noodle soup made with a golden, herby broth and tender shredded chicken. Gluten-free rice pasta cooks separately in the pot and stays springy with frequent checks so it doesn’t overcook.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Gluten-Free chicken soup base
  • 1.5 lb chicken breast Shred after simmering until cooked through.
  • 4 carrots Slice for even simmering.
  • 4 celery Slice for even simmering.
  • 1 onion Dice for quick sauté.
  • 4 garlic Minced to bloom with the herbs.
  • 8 cup chicken broth (certified GF) Use certified gluten-free broth for a safe result.
  • 2 tbsp olive oil For sautéing vegetables.
  • 1 tsp dried thyme Adds savory, classic noodle-soup flavor.
  • 1 tsp dried parsley Herbal depth that mimics fresh.
  • 0.5 tsp garlic powder Round out the broth seasoning.
  • 8 oz gluten-free pasta Brown rice rotini, GF egg noodles, or rice noodles.
  • Salt and pepper to taste Season generously at the end.
  • Fresh parsley for garnish Chop and add at serving for brightness.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until slightly softened and fragrant.
  2. Add the garlic and cook for 1 minute, stirring often, until aromatic.
Simmer the chicken
  1. Pour in the certified GF chicken broth and add thyme, dried parsley, garlic powder, and the chicken.
  2. Bring the soup to a boil, then reduce to a gentle simmer and cook for 18-20 minutes until the chicken is cooked through.
  3. Remove the chicken from the pot, shred it, and return the shredded chicken to the soup.
Cook the gluten-free pasta and finish
  1. Add the gluten-free pasta and cook according to package instructions, checking frequently because gluten-free pasta can overcook.
  2. Season generously with salt and pepper, then garnish with fresh parsley before serving.

Notes

For the best texture, add the gluten-free pasta during the final step and watch it closely; even a few extra minutes can turn it soft. Refrigerate leftovers in an airtight container for up to 3-4 days. Freezing is not recommended because gluten-free pasta often softens after thawing. Dietary swap: use dairy-free olive-oil-based broth seasoning as written; the soup is naturally dairy-free.