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Gluten-Free Chicken Noodle Soup

Gluten-Free chicken noodle soup with a golden, herby broth and gluten-free rotini that keeps its bite. Sautéed onions, carrots, and celery simmer with chicken until tender, then shredded chicken and pasta finish cooking in the pot.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast Use boneless, skinless for even cooking.
  • 4 carrots Slice for quick simmering.
  • 4 celery Slice for a classic noodle-soup texture.
  • 1 onion Dice small so it softens quickly.
  • 4 garlic Minced for best flavor in the first sauté.
  • 2 tbsp olive oil For sautéing the vegetables.
  • 8 cup chicken broth Certified gluten-free.
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder
  • 0.25 salt To taste; add generously at the end.
  • 0.25 black pepper To taste; add generously at the end.
Gluten-free noodles and garnish
  • 8 oz gluten-free pasta Brown rice rotini, GF egg noodles, or rice noodles.
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot over medium-high heat, then sauté the onion, carrots, and celery for 5 minutes until slightly softened and fragrant.
  2. Stir in the minced garlic and cook for 1 minute, until fragrant (do not brown).
Simmer the broth with chicken
  1. Add the certified gluten-free chicken broth, dried thyme, dried parsley, garlic powder, and the chicken breast to the pot.
  2. Bring to a boil, then reduce to a simmer and cook for 18-20 minutes until the chicken is cooked through and no longer pink in the center.
Shred and finish with gluten-free pasta
  1. Remove the chicken, shred it, and return the shredded chicken to the pot.
  2. Add the gluten-free pasta and cook according to the package instructions, checking frequently because GF pasta can overcook.
  3. Season generously with salt and black pepper, then garnish with fresh parsley and serve.

Notes

For best texture, keep the soup at a gentle simmer once the noodles go in and check early, since gluten-free pasta often softens faster than wheat noodles. Store leftovers in the refrigerator up to 3 days; freeze is not recommended because GF pasta can become overly soft after thawing. For a lower-sodium option, use a certified gluten-free low-sodium broth and season at the end to taste.