Gluten-Free Chicken Noodle Soup (perfect noodles) | Chef Janet (2024)

August 15, 2021 (last updated December 16, 2022)

The coziest bowl of gluten-free chicken noodle soup is comforting and filled with perfectly cooked noodles. The best gluten-free noodles for soup are ones that will hold up without turning to mush. Information on the best brands and types of noodles is included. Also included is a a 30 minute soup option if you’re short on time.

For more gluten-free soup recipes be sure to check out my gluten-free cream of chicken soup (dairy-free options), gluten-free broccoli cheddar soup and my hearty lentil quinoa soup.

Table of Contents

• The Best Gluten-Free Noodles for Soup
• When to Add Noodles to Soup
• Bone Broth or Chicken Broth?
• Best Seasoning for Chicken Soup

The Best Gluten-Free Noodles for Soup

The trickiest thing about this soup is the noodles. Gluten-free pasta and noodles can get mushy, grainy and not so perfect after sittingin liquid for too long. So knowing which noodles to use and when to add them is the key.

I tested several different types and brands of noodle. I cooked most of them less than the recommended time so that they were a little firmer than al dente. Then I added them to the cooled soup, refrigerated and reheated. Two of the brands I tested worked very well.

If you want a flat wide noodle, Jovial Foods tagliatelle (brown rice flour and egg noodles) is an excellent option. Cook the noodles 2 minute less than the 10 minutes recommended on the package. They stayed firm and kept a nice texture after they were refrigerated 2 days and re-heated. The Jovial Foods penne did absorb quite a bit of liquid and swelled, but were still pleasant to eat.

Barilla is another brand of gluten-free pasta that stays al dente, even when cooked too long. It holds up better than any gluten-free pasta I have tried. I was not able to find a wide noodle, so I tested the Barilla elbow and rotini and they held up to the testing. I cooked them both 1 minute less than the time on the package. The rotini was my favorite after 2 days in the fridge.

When to Add Noodles to Soup?

• If you are using all of the soup immediately, add the cooked noodles to the hot soup.
• If using just some of the soup, add a portion of the noodles to the soup you are using right away. Cool the remaining soup, then add the noodles and refrigerate.
• If you plan to freeze the soup, I recommend adding in the noodles after the soup is thawed.

Bone Broth or Chicken Broth?

Equally as important in chicken noodle soup is the soup part. How do you get a yummy rich broth? You have two options.

The first and longer one is to make your own slow-cooked chicken stock/bone broth. Bone broth and stock are the same thing – bone broth has just become the more commonly used term these days. This slow cooking method extracts the rich collagen from the bones for a wonderful nutritious and flavorful soup base. The bone broth, if cooked long enough (at least 6 hours) will turn to gel when refrigerated.

To make your own chicken bone broth for this soup, see my recipe for turkey stock/bone broth and simply use chicken bones in place of the turkey.

The quicker option for a yummy base for your chicken soup is to cook some boneless skinless chicken in the pot and capture the flavor that it leaves. Then use a store-bought low-sodium chicken broth or bone broth for the rest of your liquid. This way you can make a delicious chicken soup in just 30 minutes.

Chicken Soup Seasoning and Flavors

Regardless of which broth, stock or bone broth you use, the soup will be simmered with fresh herbs. The best herbs for a savory, wintery, comforting soup are parsley, thyme, sage and bay leaves.

Dill is a very traditional flavor for chicken soup, If you enjoy dill, simmer the soup with a few fresh sprigs then remove and add a few fresh sprigs to the hot soup before serving. It will remind you of the chicken soup from the deli.

I have not included an exact amount of salt in the recipe. Since broths, stocks and bone broths vary in salt level, you will taste and add salt as needed. I usually start with about 3/4 tsps Diamond Crystal kosher salt. This is equal to approximately 1/2 tsp table salt. Then I taste and add more, a few pinches at a time, until I am satisfied with the flavor.