Our gluten-free chicken noodle soup recipe is the only chicken soup recipe you need. Seared chicken thighs are boiled with carrots and celery in chicken stock for the most flavor-packed chicken soup that kids love. Dairy-Free.
Made with kitchen staples in under an hour, homemade chicken soup is perfect to serve on any cold night or when your family is feeling under the weather. It is one of the best comfort foods!
Our chicken soup from scratch was created with busy families in mind. This soup is prepped in just 20 minutes before left to simmer while you check off a task (or two) around the house. To speed up the total cooking time, choose any of these simple tips:
Looking for more gluten-free comfort food recipes? Check out Gluten Free Potato Soup, Chili For A Crowd, Gluten-Free Chicken Pot Pie, and Instant Pot Roast Beef and Gravy.
Table of Contents
Ingredients
- 3 pounds boneless, skinless chicken thighs ✅
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 medium cloves garlic, minced
- (2) 32 ounce containers chicken stock ✅
- 4 ribs celery, chopped
- 4 large carrots, chopped
- 2 large bay leaves
- 1 teaspoon poultry seasoning ✅
- 8 ounces dry gluten-free Baby Mufalada pasta or other gluten-free pasta
- 2 teaspoons salt, plus additional for chicken
- 1 teaspoon pepper, plus additional for chicken
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make Gluten Free Chicken Soup
Sear the chicken thighs
Heat the oil in a large stockpot over medium-high. Make sure the oil is very hot before placing the chicken into the pan (or the chicken will stick).
While the oil is heating, use a paper towel to pat dry the chicken. Then, season the chicken with salt and pepper.
Sear for 3-4 minutes or until chicken releases from the pan, flip and sear for an additional 3-4 minutes. Remove chicken from the stockpot, place onto a plate, and set aside.
Sauté the onions and garlic
Add the onions to the oil in the pan. Sauté until translucent, about 2-3 minutes. Add the garlic and cook for 1 minute.
Slowly pour the chicken stock into the pan, stirring to get the browned bits off the bottom of the pan (this will help create the amazing flavor!). Bring the stock mixture to a boil.
Add the chicken, vegetables, and spices
Turn the heat down to simmer. Add the chicken, carrots, celery, bay leaves, poultry seasoning, salt, and pepper. Simmer for 20 minutes.
Remove the chicken and add the pasta
Turn the heat off. Remove the chicken from the soup. Place chicken onto a plate to cool slightly then chop or shred.
Add the pasta to the soup, cover, and let sit for 15-20 minutes. Then, add the chicken back to the soup, remove the bay leaves, and serve hot.
Tips & Tricks
- Use pre-shredded carrots and diced celery
- Swap the fresh garlic with 1 tablespoon garlic powder
- Replace the large onion with 2 tablespoons onion powder
- Make the soup base a day in advance and simply add the noodles 20 minutes before dinner
- Use shredded or chopped rotisserie chicken in place of chicken thighs
Frequently Asked Questions
Yes! Easy to make ahead, this is a great meal prep recipe. Make a batch for your family to reheat and enjoy throughout the week. Serve chicken noodle soup with Gluten-Free Dinner Rolls, Gluten-Free Grilled Cheese, or Gluten-Free Rolls – all delicious and kid-approved options!
Store in the fridge for up to 5 days reheating in the microwave or on the stovetop until hot.
This soup does freeze well WITHOUT the noodles for up to 3 months. If looking to make a batch to keep in the freezer, add the noodles when the soup is reheated.
Absolutely! Chicken breasts, tenderloins, or rotisserie chicken would be used in place of the chicken thighs.
Storage Instructions
First, allow the soup to cool to room temperature. Once cooled, transfer it into an airtight container, making sure to leave some space at the top for expansion during freezing. Seal the container tightly to prevent any air from entering. If you plan to consume it within a few days, refrigerate the soup.
For longer-term storage, freeze it. Label the container with the date to keep track of freshness. When reheating, thaw frozen soup in the refrigerator overnight or gently warm it on the stovetop over low heat. Always reheat to a safe internal temperature (165°F or 74°C) before serving. Properly stored, chicken noodle soup can be enjoyed for up to 3-4 months in the freezer or 3-4 days in the refrigerator.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Searing is a cooking method that cooks meat at a high temperature to create a crust or browned surface. This adds flavor to the meat!
- Before sautéing the onions, make sure the pieces are roughly the same size so they cook evenly.
- To shred the chicken, use two forks or place in a Kitchenaid mixture to quickly shred.
More Gluten Free Soup Recipes
- Butternut Squash Sweet Potato Soup
- Slow Cooker Chunky Vegetable Soup
- Gluten Free Potato Soup
- Instant Pot Chicken Soup With Rice
- Instant Pot Minestrone Soup
- Chicken Sausage Soup
- Instant Pot Loaded Potato Soup
- Gluten-Free Cream of Mushroom Soup
- Brussels Sprouts Soup (Instant Pot)
- Butternut Squash Soup with Apple
- Gluten Free Cream of Chicken Soup
- Homemade Low-Sodium Ramen Noodles
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten Free Chicken Noodle Soup Recipe
Equipment
- large stockpot or dutch oven
- 2 plates
Ingredients
- 3 pounds boneless, skinless chicken thighs ✅
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 medium cloves garlic, minced
- (2) 32 ounce containers chicken stock ✅
- 4 ribs celery, chopped
- 4 large carrots, chopped
- 2 large bay leaves
- 1 teaspoon poultry seasoning ✅
- 8 ounces dry gluten-free Baby Mufalada pasta or other gluten-free pasta
- 2 teaspoons salt, plus additional for chicken
- 1 teaspoon pepper, plus additional for chicken
Instructions
- ⭐️Sear the chicken thighs. Heat the oil in a large stockpot over medium-high. Use a paper towel to pat dry the chicken. Season with salt and pepper. Make sure the oil is very hot before placing the chicken into the pan (or the chicken will stick). Sear for 3-4 minutes or until chicken releases from the pan, flip and sear for an additional 3-4 minutes. Remove chicken from the stockpot, place onto a plate, and set aside.2 tablespoons vegetable oil, 3 pounds boneless, skinless chicken thighs
- ⭐️Saute the onions and garlic. Add the onions to the oil in the pan. Saute until translucent, about 2-3 minutes. Add the garlic and cook for 1 minute. Slowly pour the chicken stock into the pan, stirring to get the browned bits off the bottom of the pan. Bring to a boil.1 large onion, diced, 3 medium cloves garlic, minced, (2) 32 ounce containers chicken stock
- ⭐️Add the chicken, vegetables, and spices. Turn the heat down to simmer. Add the chicken, carrots, celery, bay leaves, poultry seasoning, salt, and pepper. Simmer for 20 minutes.4 ribs celery, chopped, 4 large carrots, chopped, 2 large bay leaves, 1 teaspoon poultry seasoning, 2 teaspoons salt, plus additional for chicken, 1 teaspoon pepper, plus additional for chicken
- ⭐️Remove the chicken and add the pasta. Turn the heat off. Remove the chicken from the soup. Place chicken onto a plate to cool slightly then chop or shred. Add the pasta to the soup, cover, and let sit for 15-20 minutes. Add the chicken back to the soup, remove the bay leaves, and serve hot.8 ounces dry gluten-free Baby Mufalada pasta or other gluten-free pasta
Notes
- Use pre-shredded carrots and diced celery
- Swap the fresh garlic with 1 tablespoon garlic powder
- Replace the large onion with 2 tablespoons onion powder
- Make the soup base a day in advance and simply add the noodles 20 minutes before dinner
- Use shredded or chopped rotisserie chicken in place of chicken thighs
Nutrition
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