Some days, all you want is a hot bowl of soup that doesn’t argue. Just give you warmth, flavor, and that slow satisfaction that only comes from homemade comfort. This gluten free chicken and noodles recipe checks those boxes, minus the ingredients that make your stomach regret dinner. No gluten. No dairy. Just clean, simple, soul-warming soup.

I’ve made this when I’m feeling under the weather. I’ve made it when I’m out of energy and out of inspiration. Somehow, it always pulls its weight. A few veggies, some tender chicken, and a handful of gluten-free noodles – that’s all it takes to make something that feels like it actually cares about you.

Active Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

No chasing down rare ingredients. Everything here is basic and dependable.

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 carrots, sliced into coins
• 2 stalks of celery, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth (read the label – not all are gluten-free)
• 2 cups cooked chicken, shredded or diced
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 200g gluten-free noodles (rotini or egg-style work well)
• Fresh parsley, chopped (optional but makes it look like you tried)

That’s the beauty of easy gluten free chicken noodle soup – nothing weird, just the good stuff.

Instructions

Preparation

Heat olive oil in a large soup pot. Toss in the onion, carrot, and celery. Sauté for about 5–6 minutes until everything softens slightly. Add in the garlic and thyme, give it a quick stir, and let it go for another 30 seconds until it smells like soup should smell.

Pour in the broth and bring it to a low boil. Let it simmer for 5 minutes so the base starts to come together and the veggies soften a little more.

Cooking

Drop the gluten-free noodles into the pot and cook until just done – not falling apart. This part needs watching. Overcooked gluten-free pasta turns fast from chewy to mush.

Stir in the shredded chicken once the noodles are nearly there. Let it warm through for a few minutes. Then taste your broth and adjust the salt and pepper until it hits right.

Serving

Spoon into big bowls while it’s still hot and cozy. Add chopped parsley if you’ve got some around.

Pair it with:

• Gluten-free toast with a bit of olive oil
• Lemon wedges for a quick lift
• Or nothing at all – it holds up solo

This gluten free dairy free chicken noodle soup isn’t trying to be fancy. It’s just real food, made simply.

Nutritional Value Per One Serving

Not loaded with cream or hidden fat. Just balance.

Nutrition Facts

• Calories: 320
• Total Fat: 8g
• Saturated Fat: 1.5g
• Cholesterol: 60mg
• Sodium: 620mg
• Total Carbohydrates: 36g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 26g

Enough to fill you up without weighing you down.

Tips and Variations

This homemade chicken noodle soup gluten free recipe doesn’t ask for perfection. It just wants you to like what you’re eating.

Some tweaks:

• Stir in a handful of baby spinach right at the end
• Add a squeeze of lemon before serving for extra brightness
• Use rice noodles or chickpea pasta if that’s what you have on hand

Got leftover chicken? Use it. Got a bag of frozen mirepoix? No shame in that either.

Conclusion

This is one of those meals you should always have in your back pocket – warm, familiar, and easy on the gut. Whether you’re making gluten free chicken noodles for someone who’s sick or just want something that tastes like comfort in a bowl, it won’t let you down.

No drama. No fancy garnish. Just solid soup that does its job. And sometimes, that’s exactly what you need.

For more delightful recipes, check out our collection of soups.