Gluten-Free Chicken Noodle Soup Recipe
This comforting Gluten Free Chicken Noodle Soup features tender chicken thighs simmered with fresh vegetables and fragrant herbs, served with gluten-free pasta for a hearty and allergy-friendly meal. Perfect for chilly days or when you need a nourishing bowl of warmth, this recipe is easy to prepare and packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Protein
- 6 chicken thighs
Vegetables
- 4 carrots, diced
- 4 celery stalks, diced
- 1 onion, diced
- ½ tablespoon minced garlic
Herbs & Spices
- 1 tablespoon salt
- ½ teaspoon black pepper
- 1 ½ teaspoon dried thyme
- 1 ½ tablespoon dry parsley
- ½ teaspoon paprika
- 3 bay leaves
Liquids
- 2 tablespoon olive oil
- 4 cups chicken broth
- 4 cups water
Pasta
- 8 oz gluten free pasta
Instructions
- Heat the olive oil: In a large pot or Dutch oven, warm 2 tablespoons of olive oil over medium heat to prepare for sautéing the vegetables and browning the chicken.
- Sauté the vegetables: Add diced onion, carrots, celery, and minced garlic to the pot and cook for about 5-7 minutes until the vegetables soften and the onion becomes translucent, stirring occasionally to prevent sticking.
- Brown the chicken thighs: Place the 6 chicken thighs into the pot with the vegetables and cook for 4-5 minutes per side until slightly browned, which will deepen the flavor of the soup.
- Add seasonings and liquids: Sprinkle in 1 tablespoon salt, ½ teaspoon black pepper, 1 ½ teaspoon dried thyme, 1 ½ tablespoon dry parsley, ½ teaspoon paprika, and add the 3 bay leaves. Pour in 4 cups of chicken broth and 4 cups of water, stirring everything together.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer gently for 30-40 minutes, allowing the chicken to cook through and the flavors to meld beautifully.
- Cook the gluten-free pasta: In a separate pot, boil the 8 oz of gluten-free pasta according to the package instructions until al dente. Drain the pasta and set aside.
- Shred the chicken: Remove the chicken thighs from the pot and shred the meat using two forks. Discard any bones and skin, then return the shredded chicken to the soup pot.
- Combine pasta and soup: Add the cooked gluten-free pasta to the soup and stir well. Heat through for a few minutes to allow the pasta to absorb some of the broth.
- Final seasoning check and serve: Remove bay leaves, taste the soup, and adjust seasoning with additional salt or pepper if needed. Serve hot, garnished with fresh parsley if desired.
Notes
- Use boneless chicken thighs for quicker shredding and less prep.
- For added freshness, garnish the soup with chopped fresh parsley or a squeeze of lemon.
- To make this soup dairy-free and gluten-free, ensure the pasta is certified gluten-free and avoid any broth containing dairy.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes perfectly for up to 3 months.
- Adjust the thickness by adding more or less water/broth according to preference.
