When the weather’s cold outside, a comforting bowl of this gluten-free chicken noodle soup is sure to warm you up inside out! With shredded chicken and noodles in a flavorful broth, this delicious and filling dish is the perfect meal for chilly winter days, or when you’re feeling under the weather. The whole family will love it. Dairy-free too.
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Jump to:
- A Comforting Bowl of Soup
- Our Favorite Soup Recipes:
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions
- How to Make Gluten-Free Chicken Noodle Soup (Step by Step):
- 5. Shred Cooked Chicken
- Dish by Dish Tips/Tricks
- Recipe FAQs:
- Other Soup Recipes to Warm Up To:
- Gluten-Free Chicken Noodle Soup (Dairy-Free)
A Comforting Bowl of Soup
With the weather getting chillier, there’s really nothing better to cozy up to than a big, tasty bowl of hot soup on cold nights.
It’s probably the thing I most crave when we’re thick in the middle of winter and I’m piling on the sweaters like a multi-layered onion.
It’s definitely soup season, so it’s the perfect time to bring on the soups!
Our Favorite Soup Recipes:
- Creamy Potato Soup (Gluten-Free, Vegan)
- Carrot Turmeric Soup (Gluten-Free, Vegan)
- Creamy Tomato Soup (Gluten-Free, Vegan)
- Pumpkin Soup (Gluten-Free, Vegan)
- Vegetable Noodle Soup (Gluten-Free, Vegan)
- Chicken Pho (Gluten-Free)
And of course, we can’t forget about the all-time comfort food, chicken noodle soup!
Traditional chicken noodle soup is not gluten-free because the noodles tend to be made with wheat flour, but we’ll be using gluten-free noodles in this recipe so that’s not going to be an issue!
Ready to dig into a hearty bowl of chicken soup? Let’s get started!
Why This Recipe Works:
- Simple Ingredients: The main ingredients required for this homemade chicken noodle soup recipe are easily accessible at the local grocery store (you probably already have most of the ingredients on hand!).
- Easy to Make: While there is quite a bit of hands-on time required, making this gluten-free soup recipe is actually very simple, and even if it’s your first time doing so, you’ll be able to make it.
- Totally Gluten-Free and Dairy-Free: The best part is that this chicken noodle soup recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this homemade gluten-free chicken noodle soup.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
Recipe Notes + Substitutions
- Olive Oil: I like using extra virgin olive oil for its flavor, but you can also use other vegetable oils that you have on hand (such as sunflower oil, corn oil, avocado oil, coconut oil).
- Onion: I used a yellow onion, but you can use a white onion too if you prefer.
- Carrot: I like cutting the carrots into round circles, but you can cut them into small cubes if you prefer.
- Celery: I like the taste that celery adds to the soup, so make sure you add it in, unless you don’t enjoy celery.
- Garlic: Fresh garlic imparts a beautiful taste to the chicken soup, so make sure you add it in.
- Chicken Breasts: I used skinless, boneless chicken breasts because it has a lower fat content, but you can also use chicken thighs or even a whole chicken if you prefer.
- Herbs: I like a combination of dried thyme and bay leaves, but you can use other dried herbs as well (such as dried rosemary, oregano, or dried parsley).
- Chicken Broth: You can either use homemade chicken broth or store-bought gluten-free chicken broth. Alternatively, bone broth, chicken stock or vegetable stock will work as well.
- Gluten-Free Pasta Noodles: I used gluten-free fusilli pasta, but you can use other types of gluten-free pasta, gluten-free egg noodles or even gluten-free rice noodles if you prefer. Alternatively, if you are not Celiac or gluten-intolerant, feel free to use normal egg noodles instead.
- Salt: I used fine table salt, but go ahead and use sea salt or fine Himalayan pink salt instead.
- Ground Black Pepper: I like adding a dash of black pepper for a kick of heat. Alternatively, you can also use chili powder if you prefer.
- Cashew Milk: I like using an unsweetened version of my homemade cashew milk, but any non-dairy milk will work (such as almond milk, tigernut milk, rice milk, soy milk).
- Cornstarch: The cornstarch helps to thicken the chicken soup. If you don’t have cornstarch, you can use tapioca starch or arrowroot starch instead.
- Parmesan Cheese: I’ve used a dairy-free parmesan cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use a normal parmesan cheese instead.
- Parsley: I like garnishing this gluten-free noodle soup with fresh parsley, but feel free to use other fresh herbs as well.
How to Make Gluten-Free Chicken Noodle Soup (Step by Step):
1. Prepare Ingredients
Chop the carrots, onions and celery.
2. Sauté the Fresh Veggies
Heat up the olive oil in a large pot or a Dutch oven. Sauté the chopped carrots, onions, and celery in a large saucepan with the olive oil until the onions are translucent and the carrots are golden.
3. Add Raw Chicken Slices
Slice each chicken breast into 3 to 4 pieces and add them to the sautéed veggies. Add ground pepper, salt, dried thyme, bay leaves, and chicken broth. Bring the soup to a boil and then reduce the heat to low.
4. Allow Soup to Simmer
Keep your soup on low heat, letting it simmer for 5-8 minutes or until the chicken is cooked through.
5. Shred Cooked Chicken
Once the chicken is cooked, shred it. Remove chicken from the soup and place it onto a plate or cutting board, then use a fork and a knife to separate chicken meat.
6. Return Shredded Chicken to Soup
When you finish, bring it back to the pot.
7. Add Noodles
Add dry gluten-free pasta noodles and cook it following its package directions.
8. Prepare Slurry (Optional)
If you prefer a thicker soup texture, you can make a slurry to add to the soup. In a small bowl, prepare the slurry by mixing the warm cashew milk, cornstarch, and grated dairy-free parmesan until combined. Add the slurry mixture to the soup and stir for two minutes before turning off the heat. Taste and add extra salt if necessary.
9. Garnish and Serve
Serve this gluten-free noodle soup warm with fresh parsley on top.
Dish by Dish Tips/Tricks
- Cook Just the Right Amount of Pasta: When reheated, noodles will be soggy, so my advice is to cook the amount of pasta you’ll consume each time.
- Storing: Store leftover chicken soup in an airtight container in the fridge for up to five days. Reheat leftovers in a pot on the stove on medium heat for a few minutes.
- Meal Prep: To meal prep, follow the recipe till step 6 and then continue with the rest when ready to serve. You can freeze the soup in portions to prepare for any weeknight dinner.
- Use Rotisserie Chicken For Convenience: If you rather not cook the chicken from scratch, you can also use any leftover rotisserie chicken you have instead.
Recipe FAQs:
If you plan to freeze this gluten-free chicken noodle soup, it’s best to so without the noodles. Follow the recipe till step 6 and then continue with the rest when ready to serve. You can freeze the homemade chicken soup in portions in a freezer-safe container to prepare for any weeknight dinner.
Traditional chicken noodle such often uses egg noodles in the recipe, but since typical egg noodles are made with wheat flour, they are not gluten-free. In this case, you may either use the gluten-free fusilli pasta (as shown in the pictures of this post), or gluten-free egg noodles.
If you don’t have chicken broth, you may use chicken stock or vegetable stock instead.
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Chicken Noodle Soup (Dairy-Free)
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
When the weather’s cold outside, a comforting bowl of this gluten-free chicken noodle soup is sure to warm you up inside out! Delicious and filling, it’s the perfect meal for chilly winter days, or when you’re feeling under the weather. Dairy-free too.
Ingredients
For the Chicken Noodle Soup:
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 large carrot or 2 medium ones, peeled and cut into round circles
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 skinless boneless chicken breasts
- 1 teaspoon dried thyme
- 2 bay leaves
- 6 cups chicken broth
- 2 cups uncooked gluten-free fusilli pasta noodles
- 1/2 teaspoon salt (adjusted to taste)
- 1 teaspoon ground black pepper
For the Optional Slurry (to Thicken the Soup):
- 1/2 cup warm unsweetened cashew milk
- 1/2 tablespoon cornstarch
- 1 tablespoon dairy-free parmesan cheese
For Garnishing:
- 1 tablespoon fresh parsley, for sprinkling
Instructions
- Prepare Mise en Place: Chop the carrots, onions and celery.
- Sauté Chopped Veggies: Heat up the olive oil in a large pot. Sauté the chopped carrots, onions, and celery in a large saucepan with the olive oil until the onions are translucent and the carrots are golden.
- Add Raw Chicken Slices: Slice each chicken breast into 3 to 4 pieces and add them to the sautéed veggies. Add ground pepper, salt, dried thyme, bay leaves, and chicken broth. Bring the soup to a boil and then reduce the heat.
- Simmer: Keep your soup on low heat, letting it simmer for 5-8 minutes or until the chicken is cooked through..
- Shred Cooked Chicken: Once the chicken is cooked, shred it. Remove chicken from the soup and place it onto a plate or cutting board, then use a fork and a knife to separate chicken meat.
- Return Shredded Chicken to Soup: When you finish, bring it back to the pot.
- Add Noodles: Add dry gluten-free pasta noodles and cook it following its package directions.
- Prepare Slurry (Optional): If you prefer a thicker soup texture, you can make a slurry to add to the soup. In a small bowl, prepare the slurry by mixing the warm cashew milk, cornstarch, and grated dairy-free parmesan until combined. Add the slurry mixture to the soup and stir for two minutes before turning off the heat. Taste and add extra salt if necessary.
- Garnish and Serve: Serve warm with fresh parsley on top.
Notes
Olive Oil: I like using extra virgin olive oil for its flavor, but you can also use other vegetable oils that you have on hand (such as sunflower oil, corn oil, avocado oil, coconut oil).
Onion: I used a yellow onion, but you can use a white onion too if you prefer.
Carrot: I like cutting the carrots into round circles, but you can cut them into small cubes if you prefer.
Celery: I like the taste that celery adds to the soup, so make sure you add it in, unless you don’t enjoy celery.
Garlic: Fresh garlic imparts a beautiful taste to the chicken soup, so make sure you add it in.
Chicken Breasts: I used skinless, boneless chicken breasts because it has a lower fat content, but you can also use other chicken parts if you prefer.
Herbs: I like a combination of dried thyme and bay leaves, but you can use other dried herbs as well (such as dried rosemary, oregano, or dried parsley).
Chicken Broth: You can either use homemade chicken broth or store-bought chicken broth. Alternatively, chicken stock or vegetable stock will work as well.
Gluten-Free Pasta Noodles: I used gluten-free fusilli pasta, but you can use other types of gluten-free pasta you prefer. Alternatively, if you are not Celiac or gluten-intolerant, feel free to use normal egg noodles instead.
Salt: I used fine table salt, but go ahead and use sea salt or fine Himalayan pink salt instead.
Ground Black Pepper: I like adding a dash of black pepper for a kick of heat. Alternatively, you can also use chili powder if you prefer.
Cashew Milk: I like using an unsweetened version of my homemade cashew milk, but any non-dairy milk will work (such as almond milk, tigernut milk, rice milk, soy milk).
Cornstarch: The cornstarch helps to thicken the chicken soup. If you don’t have cornstarch, you can use tapioca starch or arrowroot starch instead.
Parmesan Cheese: I’ve used a dairy-free parmesan cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use a normal parmesan cheese instead.
Cook Just the Right Amount of Pasta: When reheated, noodles will be soggy, so my advice is to cook the amount of pasta you’ll consume each time.
Storing: Store leftovers in an airtight container in the fridge for up to five days. Reheat leftovers in a pot on the stove on medium heat for a few minutes.
Meal Prep: To meal prep, follow the recipe till step 6 and then continue with the rest when ready to serve. You can freeze the soup in portions to prepare for any weeknight dinner.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Grace Lim says
Good morning Felicia!
This chicken noodle soup is quite a favorite among us here in Singapore especially with its rich list of natural ingredients to flavor it.
So whenever you enjoy this dish, I trust it really reminds you of your home in SG!
Sending you lots of love !!!
Mum
Felicia Lim says
Yes, chicken noodle soup will always be comfort food for me!