Gluten-Free Chicken Noodle Soup
By the Gluten Free Recipes team ·
This comforting gluten-free chicken noodle soup features tender chicken, hearty vegetables, and slippery rice noodles in a savory broth. It's a wholesome and satisfying meal perfect for any day.
At a glance: This easy soups and stews recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 8 ingredients — including certified gluten-free chicken or vegetable stock, cooked shredded chicken, diced vegetables — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Chicken Noodle Soup: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. 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. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Chicken Noodle Soup: This recipe relies on naturally gluten-free ingredients like rice noodles and cornstarch for thickening. Always ensure your stock and any pre-seasoned components are certified gluten-free.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup cooked shredded chicken
- 2 cups diced vegetables (onion, carrots, celery, potatoes)
- 2 cloves garlic, minced
- 1 can diced tomatoes (optional)
- 2 tbsp olive oil
- 4 oz gluten-free rice noodles
- 1 tsp salt and pepper to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, sautéing until the onion is softened and translucent, about 3-4 minutes. The aroma should be fragrant.
- 2
Add the diced carrots and celery to the pot and cook for another 3-4 minutes, stirring occasionally, until they begin to soften slightly. If using potatoes, add them now and stir for 1 minute.
- 3
Pour in the certified gluten-free chicken or vegetable stock and add the optional diced tomatoes. Bring the liquid to a rolling boil, then reduce the heat to low, cover, and let it simmer for 10 minutes to allow the vegetables to tenderize.
- 4
Stir in the cooked shredded chicken and the gluten-free rice noodles. Continue to simmer, uncovered, for another 5-7 minutes, or until the rice noodles are tender and have absorbed some of the broth. The soup should be fragrant and steaming.
- 5
Season the soup generously with salt and pepper to taste. If a thicker soup is desired, you can create a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and stir it into the simmering soup for the last 2 minutes of cooking until it slightly thickens.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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