Homemade gluten-free chicken noodle soup

When it’s cold, rainy, or you just need a little immune pick-me-up, chicken noodle soup heals like nothing else. And you don’t have to sacrifice flavor or texture to make it gluten free with this delicious recipe!

I started making this soup ten years ago when I discovered that removing gluten was a key part to solving the puzzle of my chronic health problems. But finding recipes to replace my favorite foods was tough! This one quickly became a family favorite and has been most recently perfected by my husband, who’s as consistent with his cooking as I am intuitive. 😉

For me, the key to the incredible flavor of this soup is the quality of the ingredients, firm and delicious gluten-free noodles, and not overcooking the chicken. Beyond that, it’s all pretty straightforward! This is also one of my favorite foods because my kids love it and it’s as good, if not better, the next day!

The Fussy Mama’s Gluten-Free Chicken Noodle Soup

Prep time: 15 min | Cook time: 60 min | Serves 6-8.

Ingredients

• 1 lbs organic chicken breast, cut into cubes (~1 inch). We love organic deli chicken breasts or 365 pre-packaged organic chicken breasts.
• 1 yellow onion, diced,
• 5 peeled carrots, sliced
• 3-4 peeled russet potatoes (yellow are fine too), cut into ~1 inch chunks
• 4 large cloves of garlic, minced
• 80 oz organic chicken stock (365 Organic Chicken Stock or other GF stock)
• 2 cups of brown rice penne (or similar). Spirals are also fun, penne just holds up slightly better for leftovers. Tinkyada is our favorite, also 365 corn & rice penne regata.
• 4 tbsp olive oil
• 3 tsp ground sea salt
• 1 tsp ground black pepper
• 2 tsp celery seed
• 3 tsp Hungarian paprika
• 1 tsp garlic powder
• 2 tsp dried parsley flakes
• 3 large bay leaves

Free of the 7 major allergens: Gluten, Soy, Dairy, Nuts, Legumes, Shellfish, Fish. Egg-free if noodles are egg-free.

Directions

1. Heat a cast iron skillet or stainless steel pan on medium-high heat. If stainless, coat with a light amount of high-temp cooking oil prior to heating, such as grapeseed oil.
2. Add cubed chicken, season with 1 tsp of the salt, cook until browned, stirring occasionally.
3. While chicken is cooking, heat a large stock pot or Dutch oven (should accommodate 80 oz of liquid) to medium-low. Add olive oil, onions, and garlic. Cook on low-to-medium heat until onions begin to soften. If onions start to brown or excessive smoking from the olive oil occurs, reduce the heat and stir, making sure nothing is sticking.
4. Once the chicken is browned, add it to the onion and garlic mixture in the stock pot. Stir in the celery seed, paprika, garlic powder, parsley, pepper, and remaining salt. Stir regularly to coat evenly for a minute or two and to avoid any sticking to the pan.
5. Add the chicken broth, carrots, potatoes, and bay leaves. Stir, increase heat to medium-high, and cover with lid. Let the soup come to a rolling boil.
6. After a few minutes at a boil, reduce heat to a simmer, stir, and partially cover with the lid. Simmer for about 20 minutes.
7. After 20 minutes, check the potatoes and carrots for doneness. (A fork should be able to pierce either without resistance.) If done, add in the pasta, stir, and simmer uncovered for 15 minutes.
8. After 15 minutes, pasta should be cooked (check with a fork). Turn off heat and let cool. Scoop out the bay leaves and discard. Add salt to taste. 

Before dinner is served, I dish up soup for our kids into bowls and put them in the freezer for 4-5 minutes to get the temperate toddler-approved without watering it down.

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Do you have a favorite soup recipe? I hope this one brings your family lots of yummy, cozy meals!