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This gluten-free chicken noodle soup is the best recipe around. It is homemade and oh so delicious!
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Gluten-Free Chicken Noodle Soup

This gluten-free chicken noodle soup was one of the first recipes I did on my old blog 8 years ago! I have decided to give it a boost for you all. This soup is perfect for those cold days or when you have the sniffles.
Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: American
Keyword: chicken noodle soup, gluten free chicken noodle soup, gluten free chicken soup, gluten-free soup
Servings: 8 servings
Calories: 299kcal
Author: Chandice Probst


  • 1 leftover whole rotisserie chicken even if there is hardly any meat left on it
  • enough water to cover the chicken
  • 1 small bag 16 oz. frozen corn
  • 1 small bag 16 oz. frozen peas
  • 2 C baby carrots chopped into chunks
  • 1 box gluten-free spiral pasta
  • 1 tsp. oregeno
  • 1 tsp. basil
  • 1 tsp. thyme
  • 1 tsp. parsley
  • 1 Tbls. pure lemon juice
  • salt to taste
  • onion salt to taste
  • garlic salt to taste
  • pepper to taste


  • 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
  • Shred the chicken
  • 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


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