Homemade Gluten-Free Chicken Noodle Soup

This Homemade Gluten-Free Chicken Noodle Soup is thick and chunky, but can easily be adapted to by more soupy depending on your preferences.

We start the recipe off with onions, carrots, and celery. What’s also known as a mirepoix. This is cooked in oil to help build the flavor of the Chicken Noodle Soup. Depending on your families preferences, you can chop these veggies up finely or roughly. As a lazy home cook, I chop my veggies roughly… or I use a frozen bag of them.

Next, we prepare the chicken, after we’ve cooked the vegetables of our soup. This is where we add diced chicken to the pot of vegetables and saute until browned (not fully cooked but not a lot of pink leftover). This will also help build up the chicken flavor. It’s during this time we also can add in some garlic powder and other dried seasonings.

Then, we add in the gluten-free broth or stock. You can by gluten-free stock and broth easily at the grocery store. Just be wary of natural flavors and yeast extract if the product doesn’t have a gluten-free claim or certification. I generally like Swanson’s broth (affiliate link), as it’s marked gluten-free and affordable. If you’re making this recipe to be low-nickel diet friendly, or non-responsive celiac diet friendly, you’ll need to make your own chicken broth. You could also just use water and season the soup more.

Lastly, we get into the gluten-free noodles of the soup. This is where this homemade gluten-free Chicken Noodle Soup really shines. My favorite to use are lotus pad thai rice noodles because they give you a thick noodle to slurp up the soup with. So good! Don’t be like me and store your leftovers with the noodles though. Instead, I’d keep the noodles separate from the soup if you plan to keep leftovers to prevent the noodles from soaking up all the soup… unless you like that (which I actually do).