Gluten-Free Chicken Noodle Soup Recipe for Comforting Flavor

With a rich broth, tender vegetables, and fragrant herbs, this easy homemade gluten-free chicken noodle soup is comforting and satisfying. This one-pot recipe is perfect for chilly days and can be made on the stovetop, in an Instant Pot, or in a slow cooker.

Why You’ll Love This Recipe

A bowl of classic chicken noodle soup is a simple, nourishing favorite. This gluten-free version combines pantry staples—chicken, vegetables, broth, and herbs—into a warm, restorative meal. It’s straightforward to prepare, full of flavor, and versatile enough for weeknights or a relaxing weekend dinner.

This recipe is easy to adapt. Use store-bought or homemade gluten-free egg noodles, boxed broth or homemade stock, fresh or rotisserie chicken—the soup works well with what you have on hand. For low-carb, paleo, or grain-free diets, substitute pasta with zucchini noodles or chickpea pasta. The recipe is naturally dairy-free.

Choose your preferred cooking method: stovetop for a classic approach, Instant Pot for speed, or slow cooker for hands-off convenience.

Ingredients

• Chicken breasts (boneless, skinless) — thighs, a cut-up whole chicken, or shredded rotisserie chicken work too.
• Olive oil — for sautéing the vegetables.
• Onion, carrots, celery, and garlic — diced for a classic aromatic base.
• Herbs — Herbs de Provence or Italian seasoning (or use fresh thyme/rosemary).
• Bay leaf, kosher salt, and black pepper — to season the broth.
• Chicken broth — use a gluten-free store-bought broth or homemade stock.
• Gluten-free egg noodles or pasta — about 9 oz (or use your preferred gluten-free pasta or zoodles).

Leftover or Rotisserie Chicken

Leftover cooked chicken or shredded rotisserie chicken shortens the cook time. Sauté the vegetables and aromatics, add seasonings and broth, then stir in the cooked chicken. Simmer briefly to develop flavor and finish cooking the vegetables, then add pasta and cook until tender.

Stovetop Instructions

1. Heat olive oil in a large pot over medium heat. Sauté diced onion, carrots, and celery until soft, about 3–4 minutes. Add minced garlic and cook 1 more minute until fragrant.
2. Place the chicken breasts on top of the vegetables. Add dried herbs, bay leaf, salt, and pepper. Pour in the broth, cover, and simmer until the chicken is cooked through, about 20–30 minutes.
3. Remove the chicken, dice or shred it, then return it to the pot.
4. Add the gluten-free pasta and simmer until the noodles are tender, stirring occasionally to prevent sticking. If the broth thickens too much from the pasta, add a little water.
5. Ladle into bowls and serve hot.

Instant Pot Instructions

1. Set the Instant Pot to Sauté. When hot, add oil and sauté the vegetables until tender.
2. Add herbs, chicken, bay leaf, salt, pepper, and broth.
3. Cook on High pressure for 20 minutes, then release pressure using a natural release or a controlled quick release.
4. Remove the chicken, add the pasta to the pot, and cook on High pressure for about 4 minutes (or roughly half the package cook time).
5. Do a controlled quick release, dice the chicken, return it to the pot, stir, and serve immediately.

Note: A controlled quick release means opening the pressure valve in short bursts to let steam escape gradually. Opening the valve fully while pressure is high can cause a rapid, messy release.

Slow Cooker Instructions

1. Sauté the onion, carrots, celery, and garlic on the stovetop until softened.
2. Transfer the sautéed vegetables to the slow cooker and add the chicken, herbs, bay leaf, salt, pepper, and broth (do not add pasta).
3. Cook on High for 3–4 hours or Low for 6–8 hours.
4. Remove and shred the chicken, return it to the slow cooker, then add the pasta and cook an additional 40–60 minutes or until the pasta is tender.
5. Serve hot.

Storage

More Cozy Gluten-Free Recipes

Recipe