A steaming bowl of homemade chicken soup is comforting and nostalgic — like a warm hug. This cozy homemade gluten-free chicken noodle soup brings that comfort to your table with rich bone broth, tender chicken, hearty noodles, and plenty of vegetables. It’s both gluten-free and dairy-free, making it a great choice for those with dietary restrictions.
When I’m under the weather, all I want is a bowl of chicken noodle soup. Finding a good gluten-free version can be a challenge, so I make this recipe at home. It’s perfect for chilly days, when you’re recovering from illness, or anytime you want something warm and satisfying. The bone broth bites back with deep flavor because the whole chicken and bones simmer to extract maximum taste.
Why you’ll love this cozy homemade chicken soup
- Flavorful & comforting: The bone broth made from a whole chicken gives the soup a rich, homemade taste you’ll appreciate.
- Packed with fresh ingredients: Tender shredded chicken, gluten-free noodles, and plenty of vegetables combine for a nourishing, balanced meal. Fresh herbs like sage, basil, or thyme lift the flavor.
- Even better the next day: Soups often deepen in flavor after resting. If noodles get softer overnight, choose chickpea or other sturdier gluten-free pasta to reduce expansion.
- Easy to double and share: This soup is perfect for making extra. Double the batch to freeze or bring a pot to a friend who needs a comforting meal.
If you’re looking for other comforting soups, try roasted tomato or a hearty hamburger-style soup. For a creamy option without gluten, a gluten-free cream of chicken or albondigas-style soup are also great choices.
Ingredients you’ll need
- Rotisserie or leftover whole chicken: Using a leftover bird adds flavor and a mix of white and dark meat. Even a mostly picked-over chicken is fine — simmering the bones yields extra meat and rich broth.
- Gluten-free pasta: Spiral noodles work well, but shells, stars, or any preferred gluten-free shape are fine. Chickpea-based noodles hold up well if you want firmer texture.
- Vegetables: Frozen peas and corn add convenience; fresh carrots (chunked) bring texture. Add onion or other vegetables you enjoy.
- Lemon juice: A splash of lemon brightens the broth and highlights fresh herbs. Add it to taste.
- Seasonings: A simple mix of oregano, basil, thyme, parsley, garlic salt, onion salt, salt, and pepper gives classic, balanced flavor. Use fresh herbs when available.
How to make cozy gluten free chicken noodle soup
- Pick off as much meat as possible from the leftover chicken and set it aside. Place the whole carcass and any leftover bones into a large stockpot and cover with water to make bone broth.
- Simmer the chicken and bones for 1–2 hours over medium heat until everything is very tender. Remove the bones and large pieces with a slotted spoon, then pick any additional meat from the softened carcass and add the shredded chicken back to the broth.
- Skim any excess fat, skin, or small bones from the broth with a slotted spoon. Add carrots and other vegetables and simmer until they are tender but not falling apart.
- Stir in the gluten-free pasta and cook until the noodles are al dente. Finish with a tablespoon of fresh lemon juice if desired and adjust salt and pepper to taste.
Expert tips
- For added protein and firmer noodles, try chickpea-based pasta such as Banza. Regular gluten-free pasta also works well; brands like Jovial hold up nicely.
- Always make bone broth from leftover chicken bones — simmering yields more meat and a richer broth than you might expect. It’s an easy way to maximize flavor and minimize waste.
- There’s no strict rule about herbs or vegetables. Use fresh sage, thyme, or basil when you have them, and feel free to add favorites like cauliflower or extra greens.
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Super Soft Gluten Free Pumpkin Bread
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Mom’s Gluten Free Banana Bread
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Gluten Free Cheddar Biscuits (Red Lobster Copycat)
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Soft & Yeasty Gluten Free Orange Rolls
Homemade Gluten Free Chicken Noodle Soup
Ingredients
- 1 leftover whole rotisserie chicken (even if there is hardly any meat left)
- 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 oregano
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon parsley
- 1 tablespoon pure lemon juice
- Salt to taste (roughly 1–2 tsp)
- Onion salt to taste (roughly ½ tsp)
- Garlic salt to taste (roughly ¼ tsp)
- Pepper to taste (roughly ½ tsp)
Instructions
- Pick all the meat off the chicken you can and set it aside.
- Place the whole leftover chicken in a large stockpot and cover with water.
- Cook over medium heat 1–2 hours, or until the chicken is very tender and falling apart.
- Use a large slotted spoon to remove the chicken from the pot; place on a plate and pick any remaining meat from the bones.
- Skim and discard excess skin, bones, and fat from the broth. Add the shredded chicken back to the broth along with corn, peas, carrots, and seasonings (reserve the noodles for later).
- Simmer until the vegetables are tender but not mushy.
- Add the gluten-free noodles and cook an additional 10 minutes or until noodles are soft. Stir in lemon juice if using and adjust seasoning before serving.
Notes
Leftovers and storage
Refrigerating: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. Flavors deepen as it rests, making leftovers especially tasty.
Freezing: This soup freezes well. Cool completely, then transfer to a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
Nutrition
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Calories: 299kcal
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Carbohydrates: 64 g
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Protein: 10 g
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Fat: 2 g