There is nothing more comforting than a warm bowl of chicken noodle soup. This homemade gluten free chicken noodle soup is packed with fresh veggies, flavorful aromatics, and delicious fresh herbs. It’s a warm cozy hug in a bowl that is so easy to make and perfect for the whole family.
The Best Homemade Gluten Free Chicken Noodle Soup Recipe
Is there anything better than a warm, cozy bowl of chicken noodle soup? I think not. There is something so comforting and nostalgic about chicken noodle soup and I think many of us would agree. The classic and familiar flavors all work so well together.
Not to mention, chicken broth is so good for you when you’re feeling under the weather. Chicken soup is definitely a comforting, healing food.
Thankfully, homemade chicken noodle soup is so easy to make. It’s also one of those meals that is made from pantry, fridge, or freezer, staples. You likely have some sort of chicken in your freezer (whether it’s white meat or dark meat), dried herbs, a few cartons of chicken broth, as well as celery, carrots, onion, and garlic.
Oh, and if you’re like me, you likely have a random box of opened gluten free pasta in the back of your pantry. The box only has one cup of pasta in it though. Because you usually don’t need to cook a whole box of pasta at once but then there is always that awkward one cup left. Or maybe that’s just me?
Ok, my point here is that you likely have everything you need to make this super easy gluten free chicken noodle soup and that you should make it, ASAP. Keep reading to learn how!
Garlic, Onion, Celery, Carrots: The base of any good soup is always plenty of garlic, onion, celery, and carrots. Not only do they create a great foundation of flavor, they also ensure that you have plenty of fresh veggies in the soup.
Fresh Herbs: This soup has a combination of fresh thyme, dried bay leaves, and fresh dill for the best flavor. If you don’t have fresh thyme, feel free to use dried thyme instead. Also, if you have never tried adding fresh dill to your soup, it is a game changer.
Bay Leaves: Ok, bay leaves are another MUST HAVE ingredients in soup. They add so much flavor and are an easy ingredient to keep on hand in your pantry.
Turmeric Powder: Not only does turmeric have powerful anti-inflammatory powers, a little goes a long way to add a beautiful yellow color to the soup.
Chicken: Of course, you cannot have chicken noodle soup without chicken! Here are a couple of things I like to do to keep this soup easy and low maintenance when it comes to the chicken situation:
Use a store-bought rotisserie chicken from your local grocery store. Just remove the skin and bones and then chop up the meat before adding it to the soup. Remember to save the bones and store them in the freezer to make homemade bone broth.
Use leftover roasted chicken. This is one of my favorite things to do! If I have any chicken leftover after roasting a whole bird or pieces, I’ll freeze it and use it later in soups. This is also a great way to turn one whole roasted chicken into multiple meals. You can use half the meat for this soup and then use the other half in this chicken enchilada skillet recipe and get two meals for one.
Roast bone-in chicken just for this soup. If I really want soup, but don’t have any leftover chicken, I’ll just roast a few pieces before starting to make my soup. There is no need to roast a whole bird for this.
You can roast two bone-in split chicken breasts or if you prefer dark meat, you can roast thighs and legs. To roast the chicken just drizzle them with a little oil and season with salt, pepper, and garlic. Roast at 400 degrees until cooked through.
Gluten Free Pasta Noodles: I love using elbow macaroni noodles for this soup but feel free to use whatever gluten free pasta shape you prefer!
Lemon and Dill: These may be the last two ingredients but they are so important! Fresh lemon juice and dill really freshen up the soup and heighten the flavor. If you have never added dill and lemon juice to your soup, let me tell you, you are missing out.
Feel free to add as much or as little as you would like. I really love the flavor of lemon in my chicken noodle soup, so I prefer to go a little heavy on the lemon juice.
How to Make Healthy Gluten Free Chicken Noodle Soup
(scroll down for the full list of ingredients and instructions)
Step One: First, start by heating a large heavy-bottomed pot over medium heat. Once the pot is hot you can add in the oil. For this recipe I like to use a good tablespoon of olive oil but you could also use avocado or coconut oil. Whatever you have on hand will work just fine! Next, add the diced onion and garlic to the pot and saute for a few minutes.
Step Two: Once the onion begins to become translucent, add in the chopped celery and sliced carrots and give everything a good stir.
Step Three: Next, add in your herbs, spices, and bay leaves! Stir in the fresh thyme (you can also use dried), dried bay leaves, turmeric powder, salt, and pepper.
Step Four: Ok, now it’s time to add your broth and cooked chicken. Pour in the chicken broth and give everything a good stir. Bring the soup to a simmer and then cover with a lid. Let the soup simmer for 10 to 15 minutes.
Step Five: Next, give the soup a taste and add in extra salt or pepper if you feel like the soup needs it. Ok, now add in your dry gluten free pasta and let it cook until tender. This could take anywhere between 8-12 minutes. It just depends on the type of pasta you use. It usually takes around ten minutes for me.
Step Six: Last, but certainly not least, it’s time to freshen things up a bit! Stir plenty of fresh fresh lemon juice and fresh dill into the soup and then give it taste. Add a little more lemon juice if you would like and then serve with extra fresh dill on top. Enjoy!