Easy Homemade Gluten Free Chicken Noodle Soup Recipe

There’s this moment that happens every fall in Portland—that first genuinely cold, drizzly afternoon when you realize summer’s officially over and your cozy pants have been waiting patiently in the drawer. That’s when I know it’s time to make a big pot of chicken noodle soup. (Right up there with my Vegan Chicken Noodle Soup on the autumn comfort food list.)

But here’s the thing: my partner Jamie follows a gluten-free diet, and for the longest time, I thought that meant saying goodbye to proper chicken noodle soup. The gluten-free noodles I tried either turned to mush or had this weird, rubbery texture that made us both just… sad. Honestly, I gave up for a while and just made chicken and rice soup instead (which is delicious, don’t get me wrong, but sometimes you just need noodles, you know?).

Then last winter, during one of those back-to-back rainy weeks that only Portland can deliver, I decided to crack the code on a truly amazing gluten free chicken noodle soup recipe. And wow, did it work out better than I expected.

Why This Gluten Free Chicken Noodle Soup Actually Works

The secret? Rice noodles. Not those thick pad Thai ones, but the delicate vermicelli-style rice noodles that you’d use in Vietnamese pho. They have this silky texture that holds up beautifully in broth without getting gummy or falling apart.

I also learned (the hard way, through multiple mushy disasters) that you absolutely cannot cook rice noodles directly in the soup like you would with regular egg noodles. Trust me on this one. The trick is to cook them separately and add them to each bowl right before serving. It sounds like extra work, but it takes literally five minutes and makes all the difference.

The other game-changer? Building a deeply flavorful broth from scratch. Since we’re keeping things gluten-free, you can’t just throw in bouillon cubes or store-bought stock without checking labels (so many contain wheat or barley). Making your own broth is actually easier than it sounds, and your kitchen will smell absolutely incredible while it simmers.

My Go-To Gluten Free Chicken Noodle Soup Recipe

This recipe has become my cold-weather comfort food staple. It’s nourishing, warming, and honestly tastes like someone’s grandmother made it with love—even though I’m making it in my tiny Portland apartment kitchen while Cilantro (my cat) tries to steal the chicken.

Ingredients

For the Soup:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 large carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced (or 6, because I always double it)
• 8 cups water or gluten-free chicken broth
• 1½ pounds bone-in, skinless chicken thighs
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and black pepper to taste
• Juice of half a lemon (my secret weapon for brightness)

For Serving:

• 8 ounces rice vermicelli noodles
• Fresh parsley, chopped
• Extra lemon wedges

Instructions

Step 1: Build Your Flavor Base

Heat the olive oil in a large pot over medium heat. Add your diced onion, carrots, and celery—the holy trinity of soup-making. Let them cook for about 5-7 minutes until the onion turns translucent and everything starts smelling amazing. Don’t rush this part; you’re building layers of flavor here.

Toss in the garlic and stir for about a minute until fragrant. (I learned this trick from a Vietnamese home cook during my travels: aromatics first, always.)

Step 2: Simmer the Broth

Pour in your water or gluten-free broth and add the chicken thighs, bay leaves, thyme, and parsley. Season generously with salt and pepper—I usually start with about 1½ teaspoons of salt and a half teaspoon of pepper, but you can adjust to taste.

Bring everything to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes. You’ll know the chicken’s done when it reaches 165°F internally and basically falls off the bone if you look at it the wrong way.

Step 3: Shred and Return

Using tongs, carefully remove the chicken thighs to a cutting board. Let them cool for just a few minutes (I’m impatient and usually burn my fingers here), then shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.

Fish out those bay leaves—nobody wants to accidentally bite into one of those. Add the lemon juice now for a bright, zingy finish that really wakes up all the flavors. Taste and adjust your seasonings. This is where I usually add a bit more salt and definitely more black pepper.

Step 4: Prepare the Noodles

While your soup is finishing up, bring a separate pot of water to a boil. Add the rice vermicelli noodles and cook according to package directions—usually just 3-4 minutes. They cook fast, so don’t walk away! (I’ve gotten distracted by Instagram and ended up with noodle paste before.)

Drain the noodles and rinse them under cold water to stop the cooking process.

Step 5: Serve with Love

Here’s the method that keeps your noodles perfect: Put a portion of noodles in the bottom of each bowl, then ladle the hot soup over top. Garnish with fresh parsley and serve with extra lemon wedges on the side.

Tips for the Best Gluten Free Chicken Noodle Soup

Choose the Right Noodles: I swear by rice vermicelli for this. Some people use gluten-free pasta, but honestly, those tend to get mushy and don’t have that same silky texture. Rice noodles all the way.

Chicken Thighs Over Breasts: Dark meat stays juicier and adds more flavor to the broth. Chicken breasts work in a pinch, but they can get dry and stringy if you overcook them even slightly. (If you’re a chicken breast loyalist, check out my Mediterranean Lemon-Dill Chicken Bowls for tips on keeping them super juicy.)

Make It Your Own: This is such a forgiving recipe. Sometimes I add a handful of baby spinach or kale at the end. Other times I’ll throw in some sliced mushrooms with the vegetables. If you’re feeling under the weather, add some fresh ginger with the garlic—it’s incredibly soothing.

Storage Hack: Store the noodles and soup separately in the fridge. The noodles will absorb the broth and get mushy if you keep them together. They’ll stay fresh for 3-4 days this way. Just reheat the soup and pour it over a fresh portion of noodles.

Freeze It: The soup itself (without noodles) freezes beautifully for up to three months. Make a double batch and freeze half for those days when cooking feels impossible.

Why This Recipe Became Our Household Favorite

The first time I made this version, Jamie took one bite and got quiet—you know, that good kind of quiet where someone’s too busy enjoying their food to talk. Then he said, “This doesn’t taste gluten-free,” which is basically the highest compliment when you’re navigating dietary restrictions.

Now it’s our go-to whenever either of us is feeling run-down, or when Portland’s weather decides to be extra moody, or honestly just when we want something cozy and comforting without spending hours in the kitchen. The whole thing comes together in about 45 minutes, and most of that is just letting the soup simmer while you catch up on whatever show you’re binging.

And here’s what I love most: this gluten free chicken noodle soup recipe doesn’t taste like a compromise or a substitution. It’s genuinely delicious on its own terms. The rice noodles bring this wonderful lightness that somehow makes the whole bowl feel both satisfying and not too heavy.

If you’re looking for more comforting soup recipes, check out my Thai-Inspired Coconut Curry Soup. It’s got a similar vibe—warm, nourishing, and absolutely perfect for cozy evenings.

Serving Suggestions and Variations

I usually serve this with some crusty gluten-free bread on the side, but it’s honestly perfect on its own. Sometimes I’ll make a big salad to go with it if I’m feeling like I need some extra vegetables (though let’s be real, there are plenty of veggies in the soup already).

Asian-Inspired Twist: Add fresh ginger, a splash of fish sauce, and top with fresh cilantro and Thai basil. It’s incredible.

Mexican Fusion: Stir in some cumin and a diced jalapeño, finish with fresh cilantro and lime. This is my heritage talking, and it’s amazing.

Herby and Bright: Add lots of fresh dill and extra lemon at the end. Very Eastern European and very comforting.

Veggie-Loaded: Throw in some chopped zucchini, bell peppers, or green beans during the last 10 minutes of simmering.

The Bottom Line

Making a truly good gluten free chicken noodle soup recipe was one of those kitchen challenges that I’m so glad I tackled. It’s proof that dietary restrictions don’t mean sacrificing flavor or that classic comfort food experience. This soup has become part of our cold-weather routine, right up there with pulling out the flannel sheets and arguing about when it’s acceptable to turn on the heat (Jamie says October, I say November, we compromise at mid-October).

Whether you’re cooking gluten-free by choice or necessity, or you’re just looking for a deeply satisfying bowl of soup, I really hope you’ll give this recipe a try. It’s the kind of meal that feels like a warm hug from the inside, and we could all use more of those.

Stay cozy out there, friends! 🍜

Gluten Free Chicken Noodle Soup

Warm up with a comforting bowl of gluten free chicken noodle soup made from scratch. This easy recipe features tender chicken, silky rice noodles, and a flavorful homemade broth that’s perfect for chilly days or when you need some cozy comfort food.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: American

Calories: 285

Ingredients Method Notes

Ingredients

  

For the Soup:

• 2 tablespoons olive oil
• 1 large onion diced
• 3 large carrots peeled and sliced
• 3 celery stalks sliced
• 4-6 cloves garlic minced
• 8 cups water or gluten-free chicken broth
• 1½ pounds bone-in skinless chicken thighs
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1½ teaspoons salt adjust to taste
• ½ teaspoon black pepper adjust to taste
• Juice of ½ lemon

For Serving:

• 8 ounces rice vermicelli noodles
• Fresh parsley chopped for garnish
• Extra lemon wedges

Method

 

1. Step 1: Build Your Flavor Base

   Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften. Add the minced garlic and stir for about 1 minute until fragrant.
2. Step 2: Simmer the Broth

   Pour in the water or gluten-free broth. Add the chicken thighs, bay leaves, thyme, parsley, salt, and pepper. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F.
3. Step 3: Shred and Return the Chicken

   Using tongs, carefully remove the chicken thighs to a cutting board. Let cool for 3-5 minutes, then shred the meat using two forks. Discard the bones. Return the shredded chicken to the pot.
4. Step 4: Finish the Soup

   Remove and discard the bay leaves. Add the lemon juice and stir well. Taste and adjust seasonings with additional salt and pepper as needed.
5. Step 5: Prepare the Noodles

   While the soup finishes, bring a separate pot of water to a boil. Add the rice vermicelli noodles and cook according to package directions, typically 3-4 minutes. Drain and rinse under cold water to stop the cooking process.
6. Step 6: Serve

   Place a portion of cooked noodles in the bottom of each serving bowl. Ladle the hot soup over the noodles. Garnish with fresh chopped parsley and serve with lemon wedges on the side.

Notes

Noodle Storage: Store the noodles separately from the soup to prevent them from becoming mushy. They’ll stay fresh in the refrigerator for 3-4 days.

Chicken Options: Bone-in, skinless chicken thighs provide the best flavor and stay juicy. You can use boneless thighs or chicken breasts, but adjust cooking time accordingly (boneless will cook faster).

Make-Ahead: The soup (without noodles) can be made up to 3 days in advance and stored in the refrigerator. It also freezes beautifully for up to 3 months.

Vegetable Variations: Feel free to add extra vegetables like zucchini, bell peppers, or green beans during the last 10 minutes of simmering. Baby spinach or kale can be stirred in right before serving.

Broth Shortcuts: If using store-bought broth, make absolutely sure it’s labeled gluten-free, as many contain wheat or barley.

Nutrition Information (Per Serving)

• Calories: 285
• Protein: 24g
• Carbohydrates: 28g
• Fat: 8g
• Saturated Fat: 1.5g
• Fiber: 2g
• Sugar: 3g
• Sodium: 680mg
• Cholesterol: 75mg

Nutrition information is approximate and based on using water instead of broth.

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