This homemade gluten free chicken noodle soup is just what you need for cold days or when you’re feeling a little under the weather. Steaming with nourishing homemade chicken broth, and immune boosting veggies this homemade gluten free chicken noodle soup is a must make this soup season!
Homemade Gluten Free Chicken Noodle Soup
You know that chicken noodle soup from your childhood, the kind that your mom would make (whether homemade or from a can) that would fill your house with the best smell, and instantly make you feel better after eating? Ya, this is the grown up version of that — which is also 100% kid approved.
Once the cold weather hits here in New England it is officially soup season in our house, and this homemade gluten free chicken noodle soup is always at the top of my must make list. Personally I think that every family needs a go-to homemade gluten free chicken noodle soup recipe to reach for on those extra cold days or when you are feeling a little under the weather.
What Do You Need To Make Homemade Gluten Free Chicken Noodle Soup
The best part about making homemade gluten free chicken noodle soup is that you actually need very few ingredients and the entire soup can come together pretty affordably, which makes it one of my favorite healthy recipes for feeding families!
- Pasture Raised Chicken (3-4 lbs)
- Carrots
- Celery
- Onion
- Gluten Free Pasta
- Water
- Salt
- Pepper
How To Make The Best Homemade Gluten Free Chicken Noodle Soup
Ready to make your new favorite homemade gluten free chicken noodle soup? Simply follow the instructions below and in about an hour you will have a delicious soup ready to enjoy or save for a cozy chilly day.
Step One:
Rinse the chicken off with cool water, and place in a large pot.
Step Two:
Chop one carrot in half, two celery stalk in half, and one onion into quarters, and place in the pot with the chicken.
Step Three:
Add 10 cups of water to the pot and bring to boil.
Step Four:
Add salt and pepper (I like to begin with 1/2 tablespoon of each, and you can add more to taste as needed)
Step Five:
Reduce to medium heat, and allow to simmer for ~ 25 minutes, or until the chicken is cooked through. Depending on the size of your pot the chicken may not be completely submerged in the water, so make sure to flip the chicken halfway through to ensure it is cooked evenly.
Step Six:
While the stock and chicken are simmering, cut your remaining vegetables for the soup into small pieces, and place to the side.
Step Seven:
Once the chicken is done cooking, remove the pot from the stove, and place the chicken to the side on a cutting board for shredding.
Step Eight:
Next strain the broth by taking a large colander and pour your broth through the colander, catching it in a separate large bowl. Discard the soft stock veggies in your compost.
Step Nine:
Pour the strained broth back into your large pot and place on the stove over medium heat. Add all of your chopped vegetables, and allow to simmer for 10-15 minutes.
Step Ten:
Next, chop up your chicken into bite-size pieces, and discard the chicken carcass or save to make bone broth!
Step Eleven:
At this point, it is a good idea to taste your soup and see if you would like to add any more salt or pepper.
Once vegetables have simmered and softened, add the chicken to the pot and simmer for another 5 minutes.
Step Twelve:
Next, in a separate pot cook your pasta per the directions. Make sure to watch your pasta closely and make sure not to overcook it as gluten free pasta can quickly go from underdone to very mushy. If you don’t plan to save your soup for leftovers you can also slightly undercook your pasta and then add it directly to your soup just before serving. This will help to slightly thicken the stock and give it a starchier/creamier consistency.
- Note: If you are planning on storing your soup for leftovers I would recommend making your pasta in a separate pot and adding to each soup bowl as needed. Otherwise it will become quite mushy and make for a very thick/starchy broth when stored.
Step Thirteen:
Once your vegetables are soft enough, remove your soup from the heat and pour into bowls.
Tips For Making The Best Homemade Gluten Free Chicken Noodle Soup
This homemade gluten free chicken noodle soup really is easy to make, but there are a few things to remember that can help ensure you get the best tasting soup possible!
- To cut down on the time it takes to make this soup, make sure to make good use of the time when your broth is simmering.
- Get all of your vegetables chopped ahead of time and your extra bowls/cutting boards ready so that when the broth is done, your meal can come together in under 20 minutes.
- Soups need time to simmer to really improve their flavor, and while this soup actually doesn’t require that long of a simmering time compared to many soups, I would absolutely make sure you give it the 45 minutes I recommend. This is also the minimum time you will need for the chicken and veggies to cook perfectly.
- Gluten free pasta can be very finicky, as you may already know. It can tend to be more starchy than traditional pasta, and can quickly go from being undercooked to mushy. For these reasons I like to add our pasta to each individual bowl to avoid making the stock too starchy. If you add all your pasta into the soup pot, when you save it for leftovers it can make the soup stalk starchy, and the pasta will get very soft.
- If you prefer a thicker/starchier chicken soup stalk and don’t plan to save it for leftovers I would absolutely recommend slightly undercooking your pasta adding the it into the soup just before serving.
How To Store Homemade Gluten Free Chicken Noodle Soup
This homemade gluten free chicken noodle soup will store great in the fridge for a few days or for a few months in the freezer. Simply store in a glass air tight container like a mason jar or glass tupperware container.
When storing soup in the freezer in glass always make sure that you leave a few inches of headspace to allow for the soup to expand when frozen. If you don’t leave any space in the jar you can risk the jars cracking in the freezer as the soup expands.
My Favorite Gluten Free Pastas For Gluten Free Chicken Noodle Soup
Choosing the right pasta for your gluten free chicken noodle soup can be tricky since often the type of pasta you choose really can make or break how a soup is balanced. While the type of gluten free pasta you ultimately choose really comes down to personal preference (and probably some nostalgia based on what you grew up with), the following are a few of my favorites that I think make for excellent gluten free soup pastas.
- Bionaturae Gluten Free Fusilli
- Banza Cavatappi Chickpea Pasta
- Banza Gemelli Chickpea Pasta
- Banza Alphabets Chickpea Pasta (Great For Kids)
- Jovial Gluten Free Tagliatelle Egg Pasta
- Jovial Grain Free Orzo Pasta
- Bionaturae Gluten Free Elbows
The Best Homemade Gluten Free Chicken Noodle Soup
- Prep Time: 30 min
- Cook Time: 45 min
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
- Category: Soup
- Diet: Gluten Free
Description
This homemade gluten free chicken noodle soup is just what you need for cold days or when you’re feeling a little under the weather. Steaming with nourishing homemade chicken broth, and immune boosting veggies this homemade gluten free chicken noodle soup is a must make this soup season!
Ingredients
- One Whole Chicken – 3-4 lbs (Pasture Raised)
- 3 large carrots
- 4 celery stalks
- 2 onions
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 10 cups Water
- 1 – 8oz box gluten free pasta (some brands I love are Garafalo, Banza, Ancient Harvest, Bionaturae, and Jovial
Instructions
- Rinse the chicken off with cool water, and place in a large pot.
- Chop one carrot in half, two celery stalk in half, and one onion into quarters, and place in the pot with the chicken.
- Add 10 cups of water to the pot and bring to boil.
- Add salt and pepper (I like to begin with 1/2 tablespoon of each, and you can add more to taste as needed)
- Reduce to medium heat, and allow to simmer for ~ 25 minutes, or until the chicken is cooked through. Depending on the size of your pot the chicken may not be completely submerged in the water, so make sure to flip the chicken halfway through to ensure it is cooked evenly.
- While the stock and chicken are simmering, cut your remaining vegetables for the soup into small pieces, and place to the side.
- Once the chicken is done cooking, remove the pot from the stove, and place the chicken to the side on a cutting board for shredding.
- Next strain the broth by taking a large colander and pour your broth through the colander, catching it in a separate large bowl.
- Discard the soft stock veggies in your compost.
- Pour the strained broth back into your large pot and place on the stove over medium heat. Add all of your chopped vegetables, and allow to simmer for 10-15 minutes.
- Next, chop up your chicken into bite-size pieces, and discard the chicken carcass or save to make bone broth!
- At this point, it is a good idea to taste your soup and see if you would like to add any more salt or pepper.
- Once vegetables have simmered and softened, add the chicken to the pot and simmer for another 5 minutes.
- Next, in a separate pot cook your pasta per the directions. Make sure to watch your pasta closely and make sure not to overcook it as gluten free pasta can quickly go from underdone to very mushy. If you don’t plan to save your soup for leftovers you can also slightly undercook your pasta and then add it directly to your soup just before serving. This will help to slightly thicken the stock and give it a starchier/creamier consistency.
- Once your vegetables are soft enough, remove your soup from the heat and pour into bowls.
Notes
If you are planning on storing your soup for leftovers I would recommend making your pasta in a separate pot and adding to each soup bowl as needed. Otherwise it will become quite mushy and make for a very thick/starchy broth when stored.
Keywords: gluten free chicken noodle soup
