Homemade Gluten-free Chicken Noodle Soup
This homemade gluten-free chicken noodle soup is warm, hearty, and packed with real ingredients—perfect for family dinners, meal prep, or cold-weather comfort.
Ingredients
Soup Base
- 2 each carrots chopped
- 3 stalks celery stalks chopped
- ½ small onion diced
- 1 tablespoon butter I use a butter/olive oil spread
- 28 oz chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt adjust to taste
- 3 cups cooked shredded chicken crockpot chicken or rotisserie works great
- 1 ½ cups dry noodles of choice or homemade homemade or store‑bought (can use gluten-free store bought pasta of choice)
Homemade Gluten‑Free Noodles
- 1 ¾ cups gluten‑free flour
- 3 each eggs
- 1 tablespoon avocado oil
- 1-2 tablespoons water as needed
Instructions
- Melt butter in a large pot over medium heat. Add carrots, celery, and onion. Sauté 5–7 minutes until softened.
- Pour in chicken broth. Add thyme, Italian seasoning, and salt. Bring to a gentle simmer.
- Stir in cooked shredded chicken.
- Make homemade noodles.
- Place flour in a bowl. Hollow out a whole in the center. Place eggs in oil in center and stir until a ball forms. (Will be slightly stickier than a gluten-containing pasta). Let ball rest for 15-20 minutes. Roll out between two pieces of parchment sprayed with cooking spray. Form 1-2 in length noodles using a pizza cuter.
- Add noodles: Homemade: Cook 3–5 minutes until tender.
- Store‑bought: Cook according to package or stir in after cooking separately.
- Taste, adjust seasoning, and serve warm.
Notes
Nutrition facts per ~ 1.5 cups of soup.
Nutrition
Serving: 1.5cupsCalories: 255kcalCarbohydrates: 25gProtein: 22gFat: 8gSaturated Fat: 2gSodium: 520mgFiber: 4g
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