Gluten-Free Chicken Soup with Rice Noodles
By the Gluten Free Recipes team ·
This comforting gluten-free chicken soup features tender chicken and slippery rice noodles in a savory, aromatic broth. Infused with garlic and a hint of tamari, it's a nourishing and satisfying meal perfect for any night of the week.
At a glance: This easy dinner recipe yields 4 servings in about 55 minutes (20 min prep, 35 min cook). It uses 11 ingredients — including boneless, olive oil, garlic — and walks through 7 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Chicken Soup with Rice Noodles: When preparing this dinner recipe, when preparing this recipe, always ensure that all ingredients, especially packaged items like broth, tamari, and rice noodles, are certified gluten-free. Be mindful of cross-contamination in your kitchen by using clean utensils and surfaces, especially if you have celiac disease or severe gluten sensitivity In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Chicken Soup with Rice Noodles: This recipe is naturally gluten-free, relying on certified gluten-free broths, tamari, and rice noodles. It avoids all gluten-containing grains.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 6 cups gluten-free chicken broth
- 2 tbsp gluten-free tamari or coconut aminos
- 1 tbsp cornstarch or arrowroot starch
- 1 tsp salt, or to taste
- 0.5 tsp black pepper, or to taste
- 4 oz gluten-free rice noodles
- 2 tbsp fresh ginger, grated (optional)
- 1 cup chopped fresh spinach or bok choy (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season them generously with salt and black pepper. This helps create a better sear and enhances the flavor of the chicken.
- 2
Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers. Add the seasoned chicken pieces in a single layer, being careful not to overcrowd the pot, and sear for about 3-4 minutes per side until golden brown and mostly cooked through.
- 3
Remove the seared chicken from the pot and set aside on a plate. Add the minced garlic and grated ginger (if using) to the pot and sauté for about 1 minute until fragrant, stirring constantly to prevent burning.
- 4
Pour in the gluten-free chicken broth and gluten-free tamari (or coconut aminos), scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
- 5
In a small bowl, whisk together the cornstarch (or arrowroot starch) with 2 tablespoons of cold water until smooth, creating a slurry. Gradually whisk this slurry into the simmering broth until the soup thickens slightly, which should take about 1-2 minutes. Continue to simmer for another 5 minutes to allow the flavors to meld.
- 6
Add the gluten-free rice noodles and the seared chicken back into the pot. If using, stir in the chopped spinach or bok choy. Cook for an additional 5-7 minutes, or until the rice noodles are tender and the chicken is fully cooked through, ensuring the noodles don't become mushy.
- 7
Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the hot soup into bowls and serve immediately, garnished with fresh herbs if desired.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Fresh spinach wilts down dramatically — 4 cups raw yields about 1/2 cup cooked. Use more than you think you need.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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