A steaming bowl of homemade chicken soup is comforting, nostalgic, and like a warm hug. This cozy homemade gluten-free chicken noodle soup delivers all of that magic with flavorful bone broth (making it extra high in protein), hearty noodles, and tender chicken. The best part is, it’s gluten free AND dairy free too.
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I don’t know about you but all I want when I’m sick is a nice bowl of chicken noodle soup. Sadly, for those of us who are gluten-free, this can be hard to come by. Well, at least a decent tasting one.
Making this homemade gluten-free chicken noodle soup is a great way to stay warm on cold winter days or help ease that sickness. Honestly, I think any time is the perfect time for a hearty bowl of chicken soup though and this recipe is on of my all time cozy favorites. I’m sure you will love it too.
Why you’ll love this cozy homemade chicken soup
- Flavorful, comforting and full of protein: The tasty chicken bone broth is made like grandma used to by boiling a whole chicken to give it extra flavor and protein. Once you do it this way, you will never do it any other way again.
- Packed with fresh foods: Tender chicken, al dente noodles, and vegetables come together to create a nutrient dense comfort meal. I love making this with fresh sage, basil, thyme and other herbs from my garden as well.
- It’s even better the next day: Like all yummy soup recipes, this chicken noodle soup tastes even better as leftovers the next day. I find that sometimes the noodles can expand and be softer but this can be lessened by using the chickpea noodles. For sure the brown rice ones expand more but I never mind.
- It is great for doubling and taking another pot to friends: When you’re making this soup, you can double it (I almost always do) to whip up another batch of bone broth just for drinking or take the other pot to a friend in need of a cozy meal.
When people ask, I also recommend these other comforting soups: Caprese Roasted Tomato Soup or Instant Pot Hamburger Soup. This is the first recipe I always recommend on my site for dinner. Gluten-Free Cream of Chicken Soup and Albondigas soup are two other great options.
Ingredients you’ll need
- Rotisserie chicken: Leftover rotisserie chicken is the secret to rich flavor and a mix of tender dark and white meat. If you, like my husband only like white meat, feel free to stick with that.
- Pasta: I like spiral noodles for this recipe, but you can use any type you like. I use the same noodles in my Gluten-Free Mac and Cheese (Instant Pot) recipe. I have also used shells and stars too.
- Frozen and fresh veggies: Frozen corn and peas bring convenience to the soup while fresh carrots add great texture, and vitamins. You can also add fresh onion or anything else you like.
- Lemon juice: A splash brightens the flavor and enhances the fresh herbs. I usually finish it with this because my hubby isn’t a lemon fan in soup.
- Seasoning: A blend of oregano, basil, thyme, parsley, garlic salt, onion salt, salt, and pepper gives the soup the classic flavor. But as I mentioned before, there is no hard and fast rule so add whatever you like. And if you have it fresh, for sure use that!
How to make cozy gluten free chicken noodle soup
- The first step with this soup is to remove as much meat as you can from the rotisserie chicken. You then make a rich and high protein bone broth and get even more chicken off the bones. It will shock you how much more you will get after boiling the bones to make the broth!
- Make sure to use the slotted spoon to remove any leftover skin, bones, or fat from the broth, before adding the remaining ingredients. The carrots take a bit longer to cook so feel free to add them first. I don’t because I like them a touch crunchier.
- Make sure you give the soup plenty of time to develop flavors and get the vegetables fully cooked.
- Once the veggies are cooked, stir in the gluten-free pasta and cook until the noodles are soft. This is where Ii usually add a bit of fresh lemon juice but it is totally optional.
Expert Tips from Chandice…
- For the noodles, I like to boost protein even more by adding Banza chickpea noodles but regular gluten free noodles work great as well. Jovial brand are my favorite.
- It is so simple to use a leftover chicken from last nights dinner or your can buy a whole rotisserie chicken for ease. I personally love using a leftover chicken from the night before because I am always amazed at how much more meat comes off after boiling it down. It’s meat I wouldn’t have gotten to any other way and what else would I do with those leftover bones? ALWAYS, always make bone broth.
- There is no hard and fast rule so feel free to add whatever herbs you like. You can use sage, thyme, basil or more. That goes for the veggies as well. If you love cauliflower, add it right in.
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Homemade Gluten Free Chicken Noodle Soup (Extra High Protein)
A steaming bowl of homemade chicken soup is comforting, nostalgic, and like a warm hug. This cozy homemade gluten-free chicken noodle soup delivers all of that magic with flavorful broth, hearty noodles, and tender chicken. The best part is, it's gluten free.
Servings: 8 servings
Calories: 299kcal
Ingredients
- 1 leftover whole rotisserie chicken even if there is hardly any meat left on it
- enough water to cover the chicken
- 16 ounces frozen corn
- 16 ounces frozen peas
- 2 cups baby carrots chopped into chunks
- 12 ounces gluten-free spiral pasta
- 1 teaspoon oregeno
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon parsley
- 1 tablespoon pure lemon juice
- salt to taste (roughly 1-2 tsp)
- onion salt to taste (roughly 1/2 tsp)
- garlic salt to taste (roughly 1/4 tsp)
- pepper to taste (roughly 1/2 tsp)
Instructions
- Pick all the meat off the chicken you can and set aside
- Place whole leftover chicken in a large stock pot and cover with water
- Cook over medium heat 1-2 hrs. or until falling apart
- With large slotted spoons remove chicken from water (now broth) and place on a plate
- Pick chicken off again… You should be able to get even more now (even when you thought it wasn't possible) that the bird is so soft
- Using the slotted spoons, remove all leftover chicken skin, bones and fat from broth and discard Place shredded chicken in broth along with all other ingredients except noodles
- Let cook until veggies are soft but not falling apart
- Add noodles and cook an additional 10 minutes or until noodles are soft
Notes
Leftovers and storage
Refrigerating: Let the soup to cool completely before pouring it to an airtight container. Store in the refrigerator for up to 4 days. The flavors deepen even more as it sits, making it taste even better the next day!
Freezing: If you want to save some for later, this soup freezes easily. Pour completely cooled soup to a freezer-safe container or ziplock bag. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
Nutrition
Serving: 1serving | Calories: 299kcal | Carbohydrates: 64g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 173mg | Potassium: 389mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4970IU | Vitamin C: 30.2mg | Calcium: 41mg | Iron: 2.5mg
Jasmine says
So so yummy. I love how easy this recipe is and you really can’t tell it’s gluten-free! Made this last night and my family loved it!
Brenda says
So so yummy. I love how easy this recipe is and you really can’t tell it’s gluten-free! Made this last night and my family loved it!
Brenda says
Looks delicious! What are your noodles that you used in this soup?
Chandice says
Barilla gluten-free pasta holds up great!