A nourishing Gluten-Free Homemade Chicken Noodle Soup made with tender chicken, fresh vegetables, and gluten-free pasta in a flavorful broth. This easy soup recipe is perfect for weeknight dinners, cold-weather meals, and family-friendly cooking. Packed with protein and simple ingredients, this hearty chicken soup is ideal for meal prep, comforting lunches, and cold and flu season. A reliable gluten-free option that reheats well and fits into a balanced, wholesome diet.

Table of Contents

Ingredients

1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 large or 2 medium carrots, peeled and thinly sliced
1 rib celery, sliced
1 shallot or 1/2 small onion, chopped
Salt and pepper
2 cloves garlic, minced
64 oz chicken stock (plus more if needed for reheating)
1 chicken breast, cut into bite-sized pieces
8 oz gluten-free spaghetti or any gluten-free short pasta, broken into small pieces

Instructions

Cook the vegetables.
Heat the olive oil and butter in a large soup pot or Dutch oven over medium heat. Add the carrots, celery, and shallot. Season with salt and pepper, then sauté for about 10 minutes, until the vegetables begin to soften. Add the garlic and cook for 1 additional minute.
Add the broth.
Pour in the chicken stock and bring it to a boil.
Add chicken and pasta.
Season the chicken with salt and pepper. Add the chicken and pasta to the boiling broth. Reduce heat to medium and simmer, stirring occasionally, until the pasta is cooked and the chicken is tender.
Taste and serve.
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve warm. Add extra chicken stock when reheating, as gluten-free pasta absorbs liquid.

Tips

Chop vegetables and chicken into similar-sized pieces for even cooking.
Gluten-free pasta absorbs broth quickly, so add extra stock if the soup thickens.
For the best texture, cook the pasta directly in the broth just before serving.
Skim off excess foam after adding chicken for a cleaner broth.

Variations and Substitutions

Protein options: Use leftover cooked chicken, shredded rotisserie chicken, or turkey.
Pasta swaps: Any gluten-free pasta shape works—fusilli, rotini, or shells hold up especially well.
Extra vegetables: Add peas, spinach, kale, zucchini, or mushrooms during the last few minutes of simmering.
Herbs: Add thyme, parsley, dill, or a bay leaf for extra flavor.
Dairy-free option: Replace butter with more olive oil.

FAQs

Can I make this ahead of time?
Yes. For the best results, cook the pasta separately and add it when serving.

How long does it keep?
Store in the refrigerator for up to 3 days. Add a splash of broth when reheating.

Can I freeze it?
Freeze the soup without pasta. Cook fresh pasta when ready to serve to avoid mushiness.

Serving Suggestions

Pair with gluten-free bread or biscuits.
Serve with a simple green salad for a complete meal.
Add a squeeze of lemon for extra brightness.
Great alongside sandwiches for a comforting lunch.

Why You’ll Love This Recipe

Naturally gluten-free, simple, and reliable.
Warm, hearty, and perfect for cold weather or busy weeknights.
Customizable with different vegetables, herbs, and proteins.
Family-friendly and ideal for meal prep or batch cooking.