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Gluten-Free Chicken Noodle Soup

Gluten-Free chicken noodle soup with tender shredded chicken and GF pasta cooked to al dente in a golden, thyme-broth base. Ready in under an hour, with crisp carrots and celery for classic comfort.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast
Carrots
  • 4 carrots sliced
Celery
  • 4 celery sliced
Onion
  • 1 onion diced
Garlic
  • 4 garlic cloves, minced
Chicken broth (certified GF)
  • 8 cup chicken broth (certified GF)
Olive oil
  • 2 tbsp olive oil
Dried thyme
  • 1 tsp dried thyme
Dried parsley
  • 1 tsp dried parsley
Garlic powder
  • 0.5 tsp garlic powder
Gluten-free pasta
  • 8 oz gluten-free pasta (brown rice rotini, GF egg noodles, or rice noodles)
Salt and pepper
  • 1 salt and pepper to taste
Fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until slightly softened.
  2. Add the garlic and cook for 1 minute, stirring, until fragrant.
Simmer the chicken broth base
  1. Pour in the certified GF chicken broth, then add dried thyme, dried parsley, garlic powder, and the chicken.
  2. Bring the mixture to a boil, then simmer for 18-20 minutes until the chicken is cooked through; skim any foam if needed.
  3. Remove the chicken from the pot and shred it, then return the shredded chicken to the soup.
Cook the gluten-free noodles and finish
  1. Add the gluten-free pasta to the pot and cook according to the package instructions over a gentle simmer, checking frequently because GF pasta can overcook.
  2. Season generously with salt and pepper to taste, then garnish with fresh parsley before serving.

Notes

For best texture, cook GF pasta separately only if you plan to reheat often—otherwise it can soften as it sits. Store leftovers covered in the fridge for up to 3 days; freeze for up to 2 months (best to freeze without pasta if you can). For a dairy-free swap, skip any butter additions (none are needed here) and keep seasoning the same; this soup is naturally dairy-free.