Gluten-Free Chicken Noodle Soup

It’s that time of year again… everyone’s sick, the heating’s on full blast, and it’s absolutely Baltic outside. You know the feeling, runny noses, sore throats, and that craving for something warm, comforting, and nostalgic. And nothing hits the spot quite like a great big bowl of chicken noodle soup with a slice of crusty gluten-free bread and a thick smear of butter. Heaven!

This Gluten-Free Chicken Noodle Soup is simple, soul-soothing, and easy to make with just a few staples. It’s made with tender chunks of chicken breast, finely chopped red onion (because I always prefer red onions when I cook), sweet carrots, and celery, all simmered together in a rich, lightly seasoned broth.

Instead of traditional egg noodles, I used gluten-free spaghetti, broken into spoon-sized pieces. It’s a budget-friendly and clever swap that works perfectly, no weird textures or falling-apart noodles here. Just the right amount of slurp and comfort in every bite.

This soup is ideal for batch cooking, freezes well, and is a family favourite in my house. Whether you’re under the weather or just after a nourishing dinner that warms you from the inside out, this is the one.

So put on your fluffiest socks, butter some toast, and get ready to ladle out the comfort.

Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!

Gluten-Free Chicken Noodle Soup

This gluten free chicken noodle soup is the perfect cosy comfort food for cold weather. Made with chicken breast, veggies, and gluten free spaghetti.

Author: Lauras Gluten Free Kitchen Cooking Method: Hob Courses: Dinner, Lunch Recipe Keys: Dinner Lunch

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Prep Time 20 mins Cook Time 35 mins Total Time 55 mins Difficulty: Intermediate

Ingredients

Servings

• 2 tbsp butter
• 1 red onion, (finely chopped)
• 2 carrots (peeled and chopped into small cubes)
• 2 celery stalks, (sliced)
• 2 cloves garlic, (minced)
• 1 tbsp dried parsley
• 1 tbsp Italian seasoning
• 2 chicken breasts
• 1.5 litres chicken stock
• 150–200g gluten-free spaghetti, broken into small spoon-sized pieces
• Salt and pepper, to taste
• Optional: fresh parsley for garnish
• Serve with: gluten-free crusty bread and butter

Instructions

1. Melt the butter in a large pot over medium heat. Add the chopped red onion, cubed carrots, and celery. Sauté for 5–6 minutes until the vegetables have softened slightly.
2. Stir in the garlic, dried parsley, and Italian seasoning. Cook for 1 more minute until fragrant.
3. Add the raw chicken breasts directly into the pot, followed by the chicken stock. Bring to a boil, then reduce to a gentle simmer.
4. Cover and simmer for about 20 minutes, or until the chicken is fully cooked through.
5. Remove the chicken breasts from the pot and shred it with two forks, then return it back to the pot.
6. Add the broken gluten-free spaghetti and cook for another 8–10 minutes, stirring occasionally, until the pasta is tender.
7. Taste and season with salt and pepper as needed.
8. Ladle into bowls and serve hot with crusty gluten-free bread and plenty of butter. Garnish with fresh parsley if you’d like!

Notes

I used gluten-free spaghetti, broken into smaller pieces so they fit neatly on the spoon.

You can easily double this recipe for batch cooking or freezing.

For extra flavour, stir in fresh parsley, a squeeze of lemon, or a dash of chilli flakes.

Serve with crusty gluten-free bread and butter for the ultimate comfort combo.

This soup will thicken slightly on standing, so add a splash of water when reheating.

Perfect for sick days, chilly evenings, or just when you need a hug in a bowl.