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Gluten Free Chicken Noodle Soup quick

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
Cook Time 35 minutes
Total Time 50 minutes
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.