I remember the first time I tried to make a comforting chicken noodle soup that my whole family could enjoy, even with our new gluten-free needs. It was a chilly evening, and I was determined to bring the same warmth and flavor we all loved—just without the gluten. This gluten-free chicken noodle soup recipe quickly became a staple in our home. It’s simple, nourishing, and filled with those cozy, familiar flavors that make soup feel like a hug in a bowl.

How to Make It

This soup comes together in just one pot, which makes cleanup a breeze. I like to think of it in two cozy stages: building the flavor base and then bringing it all together with broth and noodles.

Step 1: Build the Flavor Base

Start with 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat. Once the oil is warm, toss in 2 peeled and diced carrots and 2 diced celery stalks. Let them soften, stirring occasionally—about 5 minutes will do.

Next, stir in 1 tablespoon of minced garlic. (If fresh garlic’s not on hand, 1 teaspoon of garlic powder works in a pinch.) Let that cook for about a minute to release the aroma.

Now add 2 diced boneless, skinless chicken breasts. Sprinkle in 2 tablespoons of onion powder and 1/2 teaspoon of dried thyme. Let everything cook together for 10 minutes, giving it a stir here and there so the chicken browns a bit and those spices have time to bloom.

Step 2: Simmer and Add the Pasta

Pour in 8 cups of gluten-free chicken broth—I like using Orrington Farms Chicken Flavored Broth Base. It has great flavor and is easy to find at Walmart. Stir and bring everything to a gentle boil.

Once it’s bubbling, stir in a 12-ounce box of gluten-free pasta. I usually go with Barilla gluten-free rotini since it holds up beautifully without turning to mush. Turn the heat down to a low boil and let the pasta cook for about 10 minutes.

When the noodles are tender, remove the pot from the heat and stir in 1 tablespoon of lemon juice. This part is totally optional, but I find it adds just the right brightness.

Before serving, taste the soup and season with salt and pepper. Since broths vary in saltiness, it’s always better to taste first and season slowly.

Let the soup cool for 5 to 10 minutes—it thickens a bit as it rests—and then ladle it into bowls. It’s ready to enjoy!

Expert Tips

• Chop the veggies evenly: I like to dice the carrots and celery to roughly the same size so they cook at the same rate and give each bite a balanced texture.
• Use high-quality gluten-free pasta: Barilla gluten-free rotini is my favorite because it holds up well in the broth without getting mushy. It really makes a difference in the texture.
• Don’t overcook the pasta: Keep an eye on the clock once the noodles are in. Gluten-free pasta can go from perfect to mushy in just a minute or two, especially if the soup keeps cooking after you turn off the heat.
• Add lemon juice off the heat: That little splash of lemon at the end helps brighten the soup, but adding it while the soup is boiling can dull the flavor.
• Taste before salting: Since broths vary in saltiness, I always wait until the end to adjust the seasoning. It’s a small step that saves the whole batch from being too salty.

Make Ahead & Freezing Instructions

This soup is a dream for prepping ahead, especially during busy weeks or cold-weather months when something warm and ready to reheat is just what the day calls for.

To make ahead: Prepare the soup as written, but stop just before adding the pasta. Cool the soup, store it in the fridge for up to 3 days, and when ready to serve, bring it to a boil and add the gluten-free pasta then. This keeps the noodles from getting too soft in storage.

To freeze: Let the soup cool completely, then ladle it into freezer-safe containers, leaving a little space at the top for expansion. I recommend freezing without the pasta—just add fresh pasta when reheating for best texture. It’ll keep well in the freezer for up to 3 months.

To reheat: Thaw overnight in the fridge, then warm gently on the stovetop. If the soup has thickened, just add a splash of broth or water to loosen it up. Add cooked pasta at the end or boil a fresh batch right in the soup before serving.

Serving Suggestions & Variations

This cozy bowl of dairy free chicken noodle soup is versatile enough to work for any kind of meal—whether it’s a quiet lunch at home or the centerpiece of a comforting dinner.

• Perfect pairings: I love serving this soup with a slice of toasted gluten-free bread or a side salad dressed with a tangy vinaigrette. For heartier appetites, a baked sweet potato or roasted veggies round out the plate beautifully.
• Make it with leftovers: This is also a great gluten free soup with leftover chicken. Just skip the raw chicken step and stir in about 2 cups of cooked, shredded chicken when you add the broth. It’s a great way to use up a rotisserie chicken!
• Switch up the herbs: Try rosemary or a pinch of sage if thyme isn’t your favorite. Even a bit of fresh parsley stirred in right before serving adds a nice freshness.
• Veggie boost: Feel free to add spinach, kale, or chopped zucchini during the last few minutes of cooking. It’s an easy way to sneak in some extra greens.
• Make it vegetarian: Swap the chicken for chickpeas or white beans and use a good vegetable broth. The result is just as warming and satisfying.

Common Mistakes & How to Fix Them

Even the coziest recipes can have their tricky moments. Here are a few common hiccups I’ve run into while making this gluten-free chicken noodle soup recipe, along with some gentle fixes.

• Overcooked pasta: Gluten-free noodles cook faster than traditional ones, and they can quickly turn to mush if left too long in hot broth. If the soup will sit for a while before serving, consider cooking the pasta separately and adding it just before mealtime.
• Too salty: Some chicken broths can be quite salty, especially if using a concentrated base. That’s why I always say to taste before adding salt. If it does end up too salty, a splash of water or low-sodium broth can help balance it out.
• Veggies not soft enough: If the carrots and celery are still a bit crunchy when the pasta is done, just let the soup simmer for a few extra minutes before adding the noodles next time. Cutting the veggies smaller also helps them cook faster.
• Chicken too dry: If the chicken gets overcooked and a little tough, try using shredded rotisserie chicken or leftover roasted chicken instead. It blends beautifully into the broth without needing much cooking.
• Soup too thick after storing: Gluten-free pasta tends to absorb more liquid as it sits. Add a splash of broth or water when reheating to bring back that perfect soup consistency.

I hope this gluten-free chicken noodle soup recipe brings the same comfort and joy to your kitchen as it does to mine. Whether it’s helping a loved one feel better, warming up a quiet evening, or just making a weekday meal feel special, there’s something timeless about a good bowl of chicken noodle soup. And when it’s made with care—and without gluten or dairy—it becomes even more of a gift.

Thank you for sharing a bit of your table with me. I’d love to hear how this soup turns out for you or any little twists you make to make it your own.

More Soup Recipes:

• Beef barley soup instant pot
• Coffee Soup
• Mock Turtle Soup
• Grandma’s chicken noodle soup