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Gluten-Free Chicken Noodle Soup in a white bowl
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5 from 1 vote

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
Servings: 8 servings
Calories: 299kcal
Author: Chandice Probst
Cost: $5


  • 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
  • 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


How to store the leftovers

Take your leftover soup and place it in an airtight container. Put in the fridge and it can last up to four days.

Can you freeze it?

Absolutely! The best way to freeze chicken noodle soup is to freeze it without the noodles. If you freeze the soup with the noodles, it can become soggy. So, freeze everything else besides the noodles and cook up some gluten-free noodles when you are ready to eat. It can last in the freezer for 4-6 months.


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