Gluten-Free Chicken Noodle Soup
This ultimate homemade gluten-free chicken noodle soup includes a recipe for a comforting, flavorful chicken broth. Finish the soup with carrots, celery, leeks and gluten-free egg noodles and serve to some very lucky people!
Servings 8 people
For the Broth:
- 1 large yellow onion unpeeled and halved
- 1 large leek cleaned and cut lengthwise
- 2 garlic cloves peeled and smashed a little
- 1 large carrot
- 1 celery stalk
- 3 quarts water
- 4 pounds chicken bones from 2 carcasses leftover roast or rotisserie chicken, or 4lbs of fresh chicken wings
- 1 tablespoon kosher salt
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 bay leaf
For Finishing the Soup:
- 3 chicken breast bone-in, skin-on is best, but boneless skinless will work as well (OR use the meat from a rotisserie chicken)
- 3 large carrots peeled and diced
- 1 large leek cleaned and thinly sliced
- 3 celery stalks chopped or diced
- 9 ounces gluten-free egg noodles
- 2 tablespoons finely-chopped flat-leaf parsley
Make the Chicken Broth:
SLOW-COOKER: Place the ingredients for the chicken broth in a slow-cooker. Cook on high for 5-6 hours or on low for 8-10 hours. Scoop out any large vegetables and bones, then strain the stock through a fine mesh strainer into a large soup pot.
STOVE-TOP: Place the ingredients for the chicken broth (PLUS 2 CUPS MORE WATER) in a large stock pot over high heat and bring to a boil. Once boiling, reduce to a gentle simmer, skim any foam and cover with a lid. Simmer for 2-3 hours. Scoop out any large vegetables and bones, then strain the stock through a fine mesh strainer into a large soup pot.
Finish the Soup:
FOR RAW CHICKEN: Bring the strained chicken broth to a simmer. Add the chicken, carrots, leek and celery. Simmer for about 15 minutes, until the chicken breast is cooked through. Remove the chicken and cut into small pieces. Add the noodles and cook for 8-10 minutes until soft. Stir in the parsley and season with salt and pepper. Enjoy!
FOR LEFTOVER COOKED CHICKEN: Bring the strained chicken broth to a simmer. Add the carrots, leek and celery. Simmer for about 15 minutes, until softened. Add the noodles and cook for 8-10 minutes until soft. Stir in the cooked chicken and parsley. Heat for 3-5 minutes. Season with salt and pepper. Enjoy!
- Gluten-Free Egg Noodles: I really love jovial foods gluten-free egg noodles. They work perfectly in this soup and can be found in many stores or online.
- Chicken: You have several different options for chicken in this recipe. You can simply use chicken breasts or you can use the meat from a rotisserie chicken. A great way to make this soup is to buy a rotisserie chicken, shred/save the meat and use the carcass for the the broth. Then add the meat back to soup when you’re finishing it.
Can I use store-bought chicken stock instead?
You can certainly use store-bought stock if you prefer. However, the soup won’t have the same depth of flavor. You can use 6 cups of chicken stock if needed.
Can I make this gluten-free chicken noodle soup in advance?
Yes! The best way to make this soup in advance is to make the chicken broth, then finish the soup before you want to serve it. The homemade chicken broth can be stored in the fridge for up to a week or in the freezer for up to 3 months. Unfortunately the egg noodles don’t freeze well!
Is there another kind of gluten-free noodle I can use?
If you can’t find the Jovial gluten-free egg noodles, this recipe will still be delicious with any other gluten-free pasta. Just adjust the cook time according the package instructions of the pasta.
Calories: 109kcal | Carbohydrates: 3g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1022mg | Potassium: 417mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3908IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg