Gluten Free Chicken Noodle Soup
Classic. Comforting. Gluten free.
Checks all of my boxes! Chicken noodle soup is a straight up classic, nostalgic meal. Whether you’ve got a cold or simply feel cold, chicken noodle is the way to go.
Chicken noodle is known as a cold cure because of it’s basic ingredients (for stomach upset), hearty chicken (for extra protein), and a dose of salt (for electrolytes). But until now I haven’t found a gluten-free alternative that really hits the spot. I used a homemade bone broth for extra protein and nutrients — using my basic chicken bone broth recipe — and a pasta that can stand up to being stored in a broth. I love using the Jovial brand because the texture is just to dieeee for. It stands up to being cooked in soup like a dream, plus it’s made with the most basic ingredients, which you know I like!
The real question that came up with the recipe was — what kind of noodle do you think of when you think classic chicken noodle?? I used the spaghetti shape broken up into smaller pieces because it reminds me of the bowl of Campbell’s soup I grew up on! My husband was looking for those curly egg noodles,.. Yes it led to a HEATED debate, so please, help us settle it in the comments! And no matter what noodle fits your definition of the classic, you can use it! Feel free to sub in any shape or brand of noodle you either love or have on hand!
Creating this recipe really brought me back to basics, back to classic comfort, and back to loving on a good bowl of food! This gluten free twist on a classic is…
comforting
warm
nutritious
built from the basics
quick to make
& only has 10 ingredients!
Gluten Free Chicken Noodle Soup
Prep Time: 10 min
Cook Time: 30 minutes
Servings: 6
INGREDIENTS
8-10 c chicken or vegetables broth, I used my Basic Chicken Bone Broth
12 oz. cooked chicken breast, chopped
6-8 oz. gluten-free pasta, I used Jovial spaghetti
2 stalks celery
2 medium carrots
1/2 yellow onion
2 cloves garlic
1/2 tsp. thyme, dried
1 tsp. parsley, dried or fresh
1 Tbsp. avocado oil
salt & pepper to taste
INSTRUCTIONS
Heat avocado oil in a large pot over medium-high heat.
Chop celery, carrots, and onion into a small dice. Add into the pot.
Mince garlic and add into the pot as well.
Cook vegetables for 3-5 minutes until fragrant and onion becomes translucent.
Add thyme and parsley to the cooked vegetables. Stir and cook for an additional 2-3 minutes.
Add broth into the pot, raise the heat to high, and place the lid to cover the pot. Allow broth to boil.
If using spaghetti noodles, break the noodles into 1/4 or 1/3’s.
Add pasta into the broth once boiling. Allow to cook until noodles are al dente. *Approximately 10 minutes with Jovial pasta.
Toss cooked chicken into the pot and mix when pasta is almost completely cooked.
Cook together for 3-5 minutes.
Serve immediately in large bowls or store in an airtight container in the refrigerator for 5-7 days.
Enjoy!
One last note on a way to make this soup your own — be as liberal as you need with seasoning. Like I mentioned, chicken noodle is salty for a reason! If you need a good electrolyte boost during a spell of sickness, toss in 2-3 tsp. of salt! If you are watching that salt intake, or prefer a less-salty bowl of soup, go with a dash to 1 tsp. of salt. Clearly the hubs and I disagreed on this one too… I like a little less salt, while he was looking for it!
Either way, I hope this soup brings you comfort, warmth, and a hug from my kitchen to yours.
xx,
mallory
Feeling soup season?
Try these other great gluten free soups on the blog: