Gluten-free Chicken Noodle Soup

There’s something about a pot of Gluten-free Chicken Noodle Soup simmering on the stove that just makes everything feel a little more manageable. Sick days. Cold nights. Long weeks. This is the kind of recipe that shows up when you need it and quietly does its job.

If you’ve been looking for an easy, comforting soup that’s gluten-free, dairy-free, and still tastes like the classic you grew up with — this is it. Nothing complicated. Nothing fancy. Just simple ingredients that work.

This Gluten-free Chicken Noodle Soup is made with tender chicken, soft gluten-free egg noodles, and a rich bone broth base layered with onion, carrots, celery, garlic, and herbs. It’s cozy without being heavy. Familiar without being bland. And yes — it’s nut-free, which makes it a safe option for sharing or packing in a thermos.

You can make it on the stove or in the Instant Pot, depending on what your day looks like. There’s also a simple Paleo option and Whole30 option if you skip the noodles and swap in your favorite compliant add-ins. It’s flexible like that.

This is one of those soups you’ll make once… and then keep on repeat.

Why You’ll Love This Recipe

• Easy, straightforward steps
• Classic flavor, completely gluten-free
• Dairy-free using vegan butter
• Nut-free and family-friendly
• Instant Pot or stove instructions
• Paleo option and Whole30 option included
• Freezer-friendly for meal prep
• Made with simple, real-food ingredients

It’s dependable. It just works.

Ingredients

This Gluten-free Chicken Noodle Soup keeps things simple and familiar:

• Vegan butter or ghee – Adds richness and depth of flavor.
  • Vegan butter – I love the similar flavor and melt of vegan butter, and prefer it in my dairy-free dishes for both taste and cost. Use a vegan butter like this one I love from Walmart (my favorite, but not Whole30). However, if you are on a Whole30 and using vegan butter, double-check the ingredients for compatibility! 
  • Ghee – Ghee is Whole30 compatible (read more about that in the Whole30 program rules here!), when many vegan butters are not. I have used and enjoyed this ghee from Walmart. But, if you have a true dairy allergy, ghee is derived from dairy and is not the right choice for you.
• Yellow onion
• Carrots
• Celery
• Minced garlic – I prefer to get pre-minced garlic such as this one from Walmart to save time, especially in a “get it done” recipe like this one. But you can always mince your own garlic if you prefer and have time from whole garlic bulbs. 
• Bone broth – Bone broth is awesome for when you are sick and need all the extra nutrients. It’s not only higher in protein, it also has amino acids that help boost the immune system. 
• Boneless skinless chicken breast – Use the highest quality you can afford. Keeping in mind a home-cooked meal is always a win, even if it’s not free-range, organic, etc.

• Thyme
• Black pepper
• Salt – Amount of salt needed will vary based on the sodium levels of your broth. We will add 1 teaspoon and then add more at the end to taste. 
• Nutritional yeast – Nutritional Yeast is not the same as baker’s yeast. Though it’s derived from baker’s yeast, it’s been deactivated and cannot make things rise. Instead, it’s a commonly used for a cheesy dairy-free flavor. I get mine at Trader Joe’s (best flavor and cheapest), but you can also find it at Walmart. 
• Garlic Powder – Granulated garlic or garlic powder. I buy my spices in bulk at Winco or Sam’s club. 
• Onion Powder
• Dried Basil
• Gluten-free egg noodles – Traditional chicken noodle soup is made with egg noodles. I used the brown rice Jovial gluten-free egg noodles from Walmart for this. But, if you can’t find a gluten-free egg noodles, you can use any gluten-free pasta of your choice. 
  • Whole30 – No pastas made with flour allowed, but you can use a heart of palm pasta like this one instead. Or, add a 12 ounce bag of frozen cauliflower rice to make it more of a chicken and rice soup instead. 
  • Paleo – For a Paleo option, use a grain-free pasta like Jovial’s cassava flour pasta.

The vegan butter adds richness without dairy. The onion, carrots, and celery create that classic soup base. Garlic and herbs like thyme and basil bring warmth. Bone broth keeps it nourishing and full-bodied, with extra nutrients and protein. And the gluten-free egg noodles make it feel like the real deal.

How to Make It

Start by sautéing the onion, carrots, and celery in vegan butter until softened. Add the minced garlic and let it cook just until fragrant.

Pour in the bone broth and add the chicken breast along with thyme, basil, bay leaves, salt, and black pepper. Let everything simmer on the stove until the chicken is cooked through and tender. If using the Instant Pot, you can pressure cook it for a hands-off option on busy nights.

Once the chicken is done, remove it, shred or chop it (my family prefers chopped), and return it to the pot. Add the gluten-free egg noodles and cook until just tender.

This Gluten-free Chicken Noodle Soup is also freezer-friendly — just freeze without the noodles and add them fresh when reheating.

Can I make it in the Slow Cooker?

To make this Gluten-Free Chicken Noodle Soup in the slow cooker, add the chicken, carrots, celery, onion, garlic, broth, and seasonings to your slow cooker and give it a quick stir.

Cook on low for about 6–7 hours or high for 3–4 hours, until the chicken is tender and easy to shred. Shred the chicken right in the pot, then stir in the gluten-free noodles and cook on high for about 20–30 minutes, just until the noodles are tender.

Taste and adjust salt if needed, then serve it up warm for a simple, cozy bowl of classic chicken noodle soup.

Other Soup Recipes You’ll Love

If you’re in soup mode, here are a few more reader favorites:

• Whole30 Marry Me Chicken Soup
• White Chicken Chili
• Hamburger Vegetable Soup
• Loaded Potato Soup
• White Chicken Lasagna Soup

Because sometimes what you really need… is soup.

Gluten-free Chicken Noodle Soup

Autumn @wholefoodfor7

A nourishing EASY soup that is everything you need without being a lot of work. Gluten-free, dairy-free, nut-free, with Whole30 and Paleo options.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Cuisine American

Servings 8 1.5-cup servings

Calories 228 kcal

1/2x1x2x3x

Ingredients

 

• 4 tablespoons vegan butter or ghee for Whole30
• 1 medium yellow onion finely diced, see notes
• 2 large carrots finely chopped, see notes
• 3 stalks celery finely chopped, see notes
• 1 1/2 tablepoon fresh minced garlic
• 1 pound boneless skinless chicken breast can use up to 1.5 pounds, I use two medium breasts
• 8 cups chicken bone broth 10 cups if making on stove
• 5 ounces gluten-free egg noodles or other pasta of choice, see notes

Seasoning

• 3 tablespoons nutritional yeast
• 1 teaspoon salt more to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1 teaspoon thyme
• 1/2 teaspoon black pepper

Instructions

 

• In a large pot on the stove over medium heat or in an Instant Pot on saute, melt the butter.

  While butter is melting, finely chop the onion, carrots, and celery. I save time by putting them all in my large food processor and pulsing a few times until all finely chopped.
• Add chopped veggies to the butter and saute 5 minutes. This doesn't have to be fully cooked; it will cook in the soup. Add and saute the minced garlic for the last minute.

  In a small bowl, combine all of the seasonings while the veggies cook.
• Add the chicken breast on top of the veggies then pour the broth over it. Add all of the seasonings.

  INSTANT POT: Seal and cook on soup or High manual for 15 minutes. Release steam when time is up.

  STOVE: Cover and bring to a boil. Once boiling, reduce to medium heat and simmer on the stove for about 25 minutes, or until chicken breast is cooked through (time will depend on the thickness of chicken breast)
• Remove chicken from the pot. With the pot on the stove on high heat or the Instant Pot on saute, add noodles to the broth. Cook for 5-6 minutes, or until the noodles are to your desired tenderness (this will vary depending on the noodles you use).

  While the noodles cook, chop or shred the chicken breast. My family prefers it finely chopped, but either works!
• Once noodles are done, add chicken back into the pot. Taste and add additional salt to taste. Serve hot.
• TO FREEZE: You can freeze it as is for up to 3 months in sealed containers, but the noodles will break down a bit when you reheat, but I don't mind (has more of the texture of chicken and rice soup that way). But for the noodles to stay intact, freeze the soup without the noodles, then cook fresh noodles into it, if you have time.

Video

Notes

PALEO or WHOLE30 modifications:

• Whole30 - No pastas made with flour allowed, but you can use a heart of palm pasta like this one instead (drain before adding). This will also make it lower carb. Or add a 12-ounce bag of frozen cauliflower rice to make it more of a chicken-and-rice soup. 
• Paleo - For a Paleo option, use a grain-free pasta like Jovial's cassava flour pasta.

Want to make this in the Slow Cooker? Follow these instructions:

Add the chicken, broth, onion, carrots, celery, garlic, herbs, salt, and pepper to a slow cooker and stir to combine. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and tender. Remove the chicken to a cutting board and add the gluten-free noodles to the slow cooker. Turn the slow cooker to HIGH and let the noodles cook while you shred the chicken with two forks (about 10–15 minutes, or according to noodle package timing). Return the shredded chicken to the soup, stir, taste, and adjust salt and pepper before serving.

Nutrition

Calories: 228kcalCarbohydrates: 18gProtein: 24gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 36mgSodium: 526mgPotassium: 399mgFiber: 2gSugar: 2gVitamin A: 3373IUVitamin C: 4mgCalcium: 24mgIron: 1mg

Keyword budget-friendly, dairy-free, easy, gluten-free, main dish, paleo, whole30

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