Delicious Gluten-Free Chicken Soup Recipe for Cozy Nights

Picture the scene: it’s a cold, dreary day, and you’re feeling under the weather. All you want is a steaming bowl of chicken noodle soup to warm you up from the inside out. But wait, you’ve been struggling to find a gluten-free option that packs the same comforting flavor as the classic dish.

Well, look no further! I’m thrilled to share my recipe for gluten-free chicken “noodle” soup that will satisfy both your hunger and dietary needs. This recipe swaps out traditional egg noodles for zucchini noodles, keeping it low-carb and gluten-free.

As a nutritionist and food blogger, discovering ways to make traditional dishes healthier without sacrificing flavor is my passion. And with this Asian-style twist on an American classic, you’ll get all the flavor and benefits of homemade chicken noodle soup without any unwanted ingredients.

The best part? This recipe only takes 30 minutes to whip up in a large stockpot or Dutch oven, making it perfect for those busy weeknights when time is of the essence. Plus, if you’re dairy-free, this recipe can easily be adapted to fit your dietary restrictions.

Trust me when I say that once you’ve tried my version of gluten-free chicken “noodle” soup, Progresso’s canned version just won’t cut it anymore. Let’s get started on making this easy-to-follow and delicious recipe!

Why You’ll Love This Recipe

Gluten Free Chicken
Gluten Free Chicken “noodle” Soup

Are you tired of the same old chicken noodle soup? Are you looking for something delicious, gluten-free, and dairy-free? Then look no further! This gluten-free chicken “noodle” soup recipe is a game changer!

One reason why you’ll love this soup is that it’s super easy to make. It takes only 30 minutes to prepare. All you need is a large stockpot, some hearty vegetables like zucchini, carrots, celery rib, and shredded chicken. You could also use a slow cooker or Dutch oven to create this tasty soup. Plus, with these simple steps, you don’t need any special culinary training to make this delicious meal.

Another reason why you’ll love this recipe is that it’s gluten and dairy-free. Many people avoid gluten due to food allergies or intolerances, and others choose not to consume it for health reasons. This soup recipe uses brown rice noodles instead of traditional egg noodles, allowing individuals with dietary restrictions to have a hot and soothing bowl of soup without the worry of discomfort.

This also means that the recipe is perfect for those who love homemade food but have an allergy or sensitivity to dairy products. Instead of using cream or butter as a thickening agent, we use turmeric and chicken broth to add richness and depth of flavor.

Best of all, this recipe can be modified to fit your preferences. You can substitute or add in additional vegetables such as green beans, mushrooms or even corn depending on your taste buds! You can also add some Asian-inspired flavors by including ginger or cilantro.

In conclusion, our gluten-free chicken “noodle” soup recipe is sure to satisfy even the pickiest of eaters while being wholesome and nutritious. So why not try out this easy-to-make, flavorful soup today? We guarantee that it will become one of your go-to comfort foods for any time of the year!

Ingredient List

 Warm your soul with this gluten-free chicken
Warm your soul with this gluten-free chicken “noodle” soup.

Let’s now dive into the ingredients that will make this gluten-free chicken “noodle” soup a success.

  • Zucchini, carrots, and celery rib are the perfect trifecta of hearty vegetables that add crunch, nutrition, and flavor to this soup.
  • For the noodle component, we’ll be using spiralized zucchini instead of traditional wheat-based noodles. Substitute brown rice noodles if you prefer, but for a veggie-loaded soup recipe like this one, fresh zucchini noodles just can’t be beat.
  • The base of this soup is made with a gluten-free chicken broth, which can easily be found in grocery stores these days. Make sure to check the label and look for “gluten-free” on the package.
  • Shredded cooked chicken breast (either homemade or from a rotisserie chicken) adds protein and heartiness to this dish.
  • To give it a bit of an Asian twist, we’ll be using turmeric in the recipe. Not only does it add some vibrant color, but it’s also fantastic for its anti-inflammatory properties.
  • Finally, a few seasonings and herbs – including garlic powder, dried thyme, and fresh parsley – round out the flavors in this delicious and healthy soup.

The Recipe How-To

 Cozy up with a bowl of this comforting soup on a chilly day.
Cozy up with a bowl of this comforting soup on a chilly day.

Now that you have gathered all the ingredients, it’s time to make this delicious Gluten Free Chicken Noodle Soup. Here is a step-by-step recipe guide that’s simple, healthy, and quick to be made:

Step 1: Sauté the Vegetables

  • In a large stock pot or dutch oven over medium heat, add olive oil, onions, carrots, and celery.
  • Sauté for 5 minutes until the vegetables are slightly softened.

Step 2: Add Broth and Simmer

  • Pour in chicken broth and bring it to a boil.
  • Add in shredded chicken and chopped zucchini.
  • Reduce heat, cover with a lid, and let it simmer for 10 minutes.

Step 3: Add Homemade Gluten-Free Noodles

  • Meanwhile, prepare gluten-free noodles according to package directions.
  • Drain noodles under cold water to stop them from cooking any further.
  • Add cooked noodles into the soup.

Step 4: Spice it Up!

  • Kick-up the flavors by adding turmeric, salt, black pepper and garlic powder.
  • Stir well so that seasoning is evenly distributed throughout the soup.

Step 5: Slow Cooker Instructions

  • Cooking gluten free chicken noodle soup in slow cooker is easy too. Simply add all of your ingredients to your slow cooker (except noodles) and cook on high for 3 to 4 hours or low for 6 to 8 hours.
  • Cook gluten-free noodles separately on the stovetop according to package directions. Add cooked noodles just before serving.

There you have it! Delicious and warming Gluten-Free Chicken Noodle Soup ready in just half an hour.

Substitutions and Variations

 This soup is proof that gluten-free doesn't mean taste-free.
This soup is proof that gluten-free doesn’t mean taste-free.

Are you looking to switch up some of the ingredients in your chicken noodle soup for personal preference or dietary restrictions? Here are some substitutions and variations that work well with this gluten-free chicken noodle soup recipe:

– Zucchini: If you’re not a fan of zucchini or can’t find it, you can substitute it with yellow squash or even cucumbers.

– Carrot: The vibrant orange color and sweetness of carrots make them a staple in chicken noodle soup, but if you want to mix things up, try using sweet potatoes instead. They will give your soup a slightly sweeter and heartier flavor.

– Celery Rib: While celery ribs are classic in chicken noodle soup, you could also consider using fennel instead. It has a similar crunchy texture and mild licorice flavor that can add depth and uniqueness to your broth.

– Gluten-Free Noodles: This recipe calls for brown rice noodles, but you can easily swap them out for other gluten-free options like quinoa or chickpea pasta.

– Dairy-Free: To make this meal dairy-free, simply use coconut milk or almond milk instead of heavy cream for the base. This substitution will give your soup a slightly tropical vibe and keep it light.

– Asian-Style: For an Asian twist on this classic dish, replace the traditional herbs like thyme and rosemary with spices like ginger, turmeric, and lemongrass. You could also include bok choy or baby corn to add some extra crunch and texture.

No matter what substitutions you decide to use in this recipe, always remember that choosing fresh vegetables and herbs is key to getting the best homemade taste.

Serving and Pairing

 Who needs traditional noodles? This soup uses zucchini for a healthy twist.
Who needs traditional noodles? This soup uses zucchini for a healthy twist.

Now that you have prepared a flavorful and hearty gluten-free chicken “noodle” soup recipe, it’s time to think about serving and pairing options. This soup can be enjoyed on its own, or with a variety of accompaniments and pairings.

One classic addition to chicken noodle soup is a slice of crusty bread to dip in the broth. If you prefer gluten-free bread, toasted brown rice bread is an excellent option. It’s essential to maintain the gluten-free quality of this recipe while pairing.

Additionally, if you’re feeling fancy and want to add extra texture and flavors to the soup, top it off with some crispy bacon bits or toasted pumpkin seeds. A drizzle of olive oil or fresh herbs like thyme, parsley or rosemary would take this dish up a notch.

This soup can also be transformed into an Asian-style meal by adding udon noodles, bean sprouts, and pak choy for that added crunch. Play around with topping your soup with sesame oil, sriracha sauce or hoisin sauce.

Regardless of how you enjoy it- as-is or decked out- this hearty gluten-free chicken “noodle” soup is sure to become one of your new favorite comfort foods.

Make-Ahead, Storing and Reheating

 Keep things light with this dairy-free and gluten-free chicken soup.
Keep things light with this dairy-free and gluten-free chicken soup.

Ah, leftovers. Some of us love them, while others dread them. Don’t worry; with this gluten-free chicken “noodle” soup recipe, you’ll look forward to enjoying seconds – and even thirds – the next day.

To make ahead, cook the soup as instructed and let it cool to room temperature. Then transfer it to an airtight container and store it in the fridge for up to four days. You can also freeze the soup for up to three months.

When reheating, simply transfer the soup from the fridge or freezer into a pot on the stove or microwave-safe dish. Reheat on medium heat, stirring occasionally until heated thoroughly.

This recipe is incredibly versatile as you can double or triple the recipe to make plenty of leftovers. The broth will thicken slightly when refrigerated, so don’t worry if it looks thicker than before.

For storage, I recommend using glass mason jars or freezer-friendly containers. When reheating from frozen, allow extra time to heat thoroughly since it may take longer than when thawed in the fridge overnight.

You’ll be able to enjoy a warm bowl of hearty soup packed with tender chicken breast and hearty vegetables in just minutes – perfect for chilly nights or as a quick and easy lunch option during a busy workweek. Trust me; this soup is just as delicious reheated as it was freshly made!

Tips for Perfect Results

 Say goodbye to gluten and hello to deliciousness with this recipe.
Say goodbye to gluten and hello to deliciousness with this recipe.

Gluten-free cooking can be challenging, but with these tips, you can make a perfect Gluten Free Chicken “noodle” Soup Recipe every time.

1. Use Brown Rice Noodles

For gluten-free noodles, nothing beats brown rice noodles. They hold up well in soup and add an earthy flavor that goes well with the chicken broth.

2. Seasonings Are Key

In this recipe, we use a blend of thyme, turmeric, garlic powder, onion powder, and black pepper to create a savory depth of flavor. Don’t skip out on any of them as they work together.

3. Homemade Chicken Broth

While you can use canned chicken broth, homemade chicken broth can take your soup to the next level. The long slow simmer of chicken bones, carrots, celery makes for a deeply flavorful broth.

4. Make-Ahead Prep

Cooking the gluten-free noodles ahead of time and storing them in the fridge separately from the soup base will keep them looking their best.

5. Sweating Vegetables

Sweating vegetables like carrot and celery rib in fat before adding the broth helps bring out their natural sweetness and deepens their flavor.

6. Perfect Consistency

Using shredded chicken instead of large chunks helps create a smooth consistency for your soup base that is still hearty but not stodgy.

7. Make Room for Turmeric

Turmeric is a key ingredient in Asian-style cooking and highlights the earthy gravy here while adding anti-inflammatory benefits to your diet as well.

8. Chill Before Serving

While it may be tempting to serve this soup dressing hot, it actually tastes better after it’s been chilled overnight as flavors develop and mingle better.

By following these simple tips, you’ll have a hearty gluten-free noodle soup recipe that tastes homemade and hits all of the right notes.

Bottom Line

In conclusion, this Gluten-Free Chicken “Noodle” Soup Recipe is the perfect way to enjoy a classic soup without compromising on taste and health. The use of zucchini and carrot as a noodle substitute provides an excellent source of fiber, whereas celery ribs add a punch of flavor. The homemade gluten-free chicken broth infused with turmeric is what will make you fall in love with the recipe. Not to mention, you can also customize it to your liking by adding or substituting any vegetables or protein.

Making homemade gluten-free soup might seem like a daunting task when compared to canned versions available in the market. But with my easy steps, you will be able to whip up a healthy and delicious batch of chicken soup in just 30 minutes. Moreover, this recipe can easily be made dairy-free with a few adjustments.

So next time you crave some warm, hearty soup, give this gluten-free chicken “noodle” soup recipe a try. Believe me, your family and friends will love it just as much as mine!

Gluten Free Chicken "noodle" Soup

Gluten Free Chicken “noodle” Soup Recipe

It's a gray day here in Boulder and I decided some soup would be in order. Chicken Noodle Soup to be exact. So what's a gluten free grain free girl to do for noodles? Zucchini. Yes, DIY zucchini noodles. This recipe is super easy if you have chicken stock on hand. I keep several jars in the freezer and try to have one in the fridge ready to go as well. Just dice up some carrots, celery and other veggies of your choice and throw in those yummy zucchini noodles and you've got some good old fashioned, yet healthy modern chicken soup.
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Prep Time 5 mins
Cook Time 10 mins
Course Main course/Soup
Cuisine Gluten-free
Servings 1 pot
Calories 99.9 kcal


  • 1 quart chicken stock
  • 1 celery rib, diced
  • 1 large carrot, diced
  • 1 small zucchini, made into noodles with julienne slicer


  • 1. Bring chicken stock to a boil in a medium pot, then reduce to a simmer.
  • 2. Add celery and carrots to pot and simmer until tender, about 10-20 minutes.
  • 3. Add zucchini noodles and cook a few more minutes.
  • 4. Serve.

Add Your Own Notes


Serving: 297gCalories: 99.9kcalCarbohydrates: 11.5gProtein: 6.6gFat: 3gSaturated Fat: 0.8gCholesterol: 7.2mgSodium: 366.4mgFiber: 1gSugar: 5.3g
Keyword < 15 Mins, Easy, Healthy, Low Cholesterol, Low Protein
Tried this recipe?Let us know how it was!

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