Easy Gluten-Free Chicken Noodle Soup Recipe
My dear readers, I cannot express enough how excited I am to share with you this delightful recipe for Old Fashioned Gluten Free Chicken Noodle Soup. This recipe has all the lovely flavors and hearty warmth of a classic chicken noodle soup, but with the added benefit of being completely gluten-free.
There is something special about a homemade soup made from scratch that is truly comforting and nourishing to the soul. Whether you are feeling under the weather or simply craving a cozy meal that will warm your heart and body, this gluten-free chicken noodle soup recipe is the perfect answer.
What I adore most about this recipe is how easy it is to customize according to your preferences. If you choose to use homemade broth, or roast chicken breast instead of store-bought chicken stock or meat, that’s just wonderful! You can also make this recipe vegan-friendly by swapping out the chicken for vegetable broth and using egg noodles instead of pasta.
And let us not forget to appreciate how economical making a big old pot of soup can be! It’s truly magic how a few simple ingredients like carrots, celery, onions, water, thyme and bay leaves can transform into such a delicious meal.
So, without further ado, let me guide you through the process of making this old-fashioned yet positively modern gluten-free chicken noodle soup. Get ready to savor every bite of creamy goodness!
Why You’ll Love This Recipe
Dearest readers,
Allow me to entice you with a recipe that is both wholesome and delightful – the old fashioned but gluten-free chicken noodle soup. Imagine yourself on a cold, winter day, snuggled up in your coziest blanket with a steaming bowl of chicken noodle soup in your hands. This soup provides comfort and nourishment for your soul.
But why should you love this recipe, you ask? For starters, it doesn’t require any fancy ingredients – just the basics, such as onion, celery, and carrots. Plus, it’s gluten-free! For those who are on a gluten-free diet or have Celiac disease, this soup offers a safe and delicious option.
The soup features tender chicken breast and hearty vegetables simmered in a homemade broth made from scratch. With the addition of dried thyme and bay leaf, the aroma is sure to warm your heart as well as your stomach.
This recipe can be easily adapted to suit your personal taste preferences. For instance, you could use different types of noodles or add some cream for a creamy chicken soup variation. The possibilities are endless!
Furthermore, not only is it delicious and healthy, but it’s also incredibly easy to make. You can use a slow cooker or dutch oven to get that old-fashioned taste. Our recipe includes step-by-step instructions on how to cook this chicken noodle soup to perfection.
I promise you will find yourself making this classic chicken noodle soup over and over again once you give it a chance. Trust me when I say that this recipe will become one of your favorites in no time.
Sincerely,
Your food blogger
Ingredient List
Here are the ingredients that you will need to make this Gluten-Free Old Fashioned Chicken Noodle Soup Recipe:
- 2 tablespoons of unsalted butter
- 1 medium onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 bay leaf
- 8 cups of water
- 5 cups of chicken broth
- 1 teaspoon of dried thyme
- salt and pepper to taste
- 12 oz gluten-free chicken noodles
- 3 cups cooked and shredded chicken breast
You can easily find gluten-free chicken noodles at most grocery stores or online. I recommend Betty Crocker gluten-free chicken noodles or Natasha’s Kitchen egg noodles, which work perfectly for this recipe. For a dairy-free version, you can use a few drops of olive oil instead of butter.
The Recipe How-To
Step 1: Prepare the Vegetables
- [x] Peel and dice 2 carrots, 2 celery ribs and 1 onion. Set aside.
Step 2: Sauté the Vegetables
- [x] In a dutch oven, melt 3 tablespoons of butter on medium heat. Add diced vegetables and cook for about 5-7 minutes or until the onions begin to soften.
Step 3: Add Chicken & Broth
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[x] Add 4 cups of free-range chicken broth, 2 cups of water and 1 bay leaf to the pot. Increase heat to high and bring to a boil.
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[x] Once boiling, add in 2 boneless, skinless chicken breasts. Reduce heat to low and let it simmer for about 20-25 minutes until chicken is fully cooked through. Remove chicken from the pot, set aside to cool.
Step 4: Cook Noodles
- [x] While the soup is simmering, cook your noodles in a separate pot so they can be added right before serving. For this recipe, use 1 package of gluten-free egg noodles. Cook according to package instructions.
Step 5: Add Thyme & Adjust Seasonings
- [x] To the dutch oven, add in 1 teaspoon of dried thyme and adjust salt and pepper as needed.
Step 6: Return Shredded Chicken & Serve
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[x] Once the chicken is cool enough to handle shred it with a fork or roughly chop into small pieces. Return the shredded chicken to the pot.
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[x] Finally, add cooked noodles just before serving and enjoy a warm bowl of soul-soothing classic gluten-free old fashioned chicken noodle soup!
Substitutions and Variations
My dear readers, while this Old Fashioned but Gluten Free Chicken Noodle Soup recipe is one of my personal favorites, I understand that certain ingredients may not suit everyone’s taste. Therefore, I have some substitutions and variations that you can try to make this recipe work for you.
Firstly, if you are a vegan or vegetarian, feel free to substitute the chicken broth with vegetable broth. It will still be as flavorful and hearty as the original recipe. You can also replace the chicken breast with tofu or tempeh if you’re looking for a protein alternative.
For those of you who do not have a dutch oven in your kitchen, don’t worry! You can use a slow cooker instead. Simply saute the onion, carrots, and celery in butter over medium heat until they are tender. Add them to the slow cooker along with the chicken breast, chicken broth, bay leaf and dried thyme. Make sure to cook it on low heat for 6-8 hours or on high heat for 4-5 hours.
If gluten-free noodles are not available in your area, try using egg noodles instead. They will give your soup an extra richness that’s perfect for cold evenings. You can also replace water with almond milk for a creamy twist to this classic dish.
Lastly, while this recipe calls for chicken meat, you could also use roast chicken left overs from the previous night’s dinner! It’s a great way to use up leftovers and makes this soup even easier to prepare.
Whatever substitution or variation you choose, I guarantee that this dish will remain heartening and comforting— just the perfect warm meal on any day of the year.
Serving and Pairing
Now that you’ve made this delectable old-fashioned chicken noodle soup, it’s time to serve it up! Pour a generous amount of warm soup into your favorite bowl and garnish with fresh parsley or chives. It is fitting to add a pop of color to the dish to make it more appetizing.
This lovely gluten-free chicken noodle soup pairs well with a salad or some toasted gluten-free bread on the side. I highly recommend serving this wholesome soup alongside our Betty Crocker Gluten-Free Cornbread Recipe too! The sweetness of the cornbread goes perfectly with the savory flavor of the soup.
For those in need of vegan and gluten-free options, a vegetable soup or salad works as an excellent substitute for this chicken noodle soup recipe. This recipe is versatile, so feel free to add a little spice using chili flakes or cumin for an added kick.
In conclusion, this delicious old-fashioned gluten-free homemade chicken noodle soup will be sure to warm your soul and fill you up on chilly autumn nights. It is perfect for sharing with family and friends, so make a large batch! Enjoy!
Make-Ahead, Storing and Reheating
One of the most excellent things about this old-fashioned yet gluten-free chicken noodle soup recipe is that it can be made ahead of time and stored for later. You can save a lot of time by cooking the soup earlier in the day or even the day before, so that it’s ready to serve whenever you need it.
When storing, make sure to place it in an airtight container and keep it in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months by using a freezer-safe container.
Reheating the soup is simple; you can either use a microwave or heat it on the stove. If you’re microwaving, ensure that you heat your soup in increments so that it heats evenly. On the stove, pour the soup into a pot and heat over medium-low heat while stirring occasionally.
If you find that there is too much broth while reheating, you can add more water to dilute it. And if you notice that some noodles have become soggy over time, adding pasta while reheating can help absorb any extra liquid.
The flavors of this homemade chicken noodle soup become even more delicious after being stored for some time, allowing all those savory and heartwarming flavors to meld together.
Tips for Perfect Results
Cooking homemade chicken noodle soup can be a daunting task, but with these tips, you’ll achieve perfect results every time. Here are some things to keep in mind as you prepare this delicious soup.
First of all, it is important to choose the right pot for your soup. For this recipe, I recommend a heavy-bottomed Dutch oven. This will ensure even heat distribution and prevent scorching at the bottom of the pot.
Next, don’t be afraid to season the soup generously. Chicken noodle soup requires a few key ingredients like bay leaf and dried thyme for that classic taste, but feel free to add other herbs and spices like parsley or cumin to your liking.
When adding broth to your soup, I recommend doing it gradually instead of all at once. This will help you achieve the perfect consistency and avoid over-watering or under-seasoning.
If you’re using fresh vegetables in your soup, make sure to dice them evenly so they cook evenly. And if you use frozen vegetables, allow them to thaw slightly before adding them into the mix.
Timing is also key when cooking noodles in your soup. Overcooked noodles can become mushy and ruin the texture of your soup. Follow the instructions on your noodle package and consider slightly undercooking them since they will continue cooking in the soup.
Finally, don’t skimp on the chicken! Homemade chicken breast works great in this recipe, but you can also use leftover roast chicken or rotisserie chicken for added depth of flavor. Don’t forget to remove any bones before serving!
By following these tips, you’ll enjoy a perfect pot of old-fashioned gluten-free chicken noodle soup anytime!
Bottom Line
In conclusion, this old fashioned gluten-free chicken noodle soup recipe is a classic and delicious must-try. It’s the perfect soup, whether you’re feeling under the weather or just craving a hearty meal. This recipe is easy to make and can be prepared ahead of time, which makes it a convenient choice for busy families or individuals.
Plus, with the possibility of adding different variations or substitutions like vegetable broth, pasta or roast chicken, this soup can be customized to suit anyone’s preferences. And let’s not forget about the health benefits of using homemade chicken stock and fresh vegetables. This soup is packed with nutrients that will keep you feeling nourished and satisfied.
Overall, this easy gluten-free soup recipe is an excellent choice for anyone who loves homemade comfort food that’s free from artificial ingredients. So grab your dutch oven or slow cooker and give this classic chicken noodle soup recipe a try – you won’t be disappointed!
Old Fashioned but Gluten Free Chicken Noodle Soup Recipe
Ingredients
- 1 free-range chicken
- 6 quarts water
- 2 carrots, sliced
- 2 sticks celery, sliced
- 1 bay leaf
- 1 medium onion, chopped small
- 2 tablespoons butter, pastured cow butter preferred
- 2 teaspoons dried thyme
- 8 ounces gluten free noodles
- salt and pepper
Instructions
- Place chicken and water in large stockpot. Bring to a boil cooking the chicken through.
- Remove the chicken and reserve the broth. Let the chicken cool and debone. Set aside 3 cups worth for soup and use remainder for some other recipe. (I used it all once and it was just way too much).
- Melt the butter in the stockpot and add the veggies to soften for approx 10 minutes.
- Return broth to the pot (should be about 2 quarts) and the bay leaf, bring to a boil.
- Add 3 Cups of shredded chicken and the noodles. Return to boil.
- Simmer for approx 20 minutes. Adjust salt and pepper to taste.
Add Your Own Notes
Nutrition
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