Gluten Free Chicken Noodle Soup

Gluten free chicken noodle soup has never been easier, especially when you find the right noodle!

Now I’ve gone through the trouble of making my own gluten free egg noodles and they really didn’t turn out too bad.  Rolling the pasta thin enough is a little tricky, as is any dough you try to roll out gluten free.  I was so happy to find ‘jovial’ noodles because they actually hold up after cooking (my personal opinion and not a paid one!).  It’s the closest egg noodle I’ve found to work in gluten free chicken noodle soup.  Besides, this chicken noodle soup recipe is so quick and easy to pull together you can save noodle making for a snowed-in day when there’s nothing better to do and patience abounds.

In 30 minutes or less, you can have a delicious homemade soup for a cold winters night.  Forget the canned stuff, not only because it’s hard to find but because this is so easy to make!

This is my favorite gluten free pasta to use in chicken noodle soup, especially when I don’t have time to make gluten free egg noodles from scratch.  This pasta holds up well during cooking, and more importantly, after.  Even when the soup is reheated for leftovers!  It may not be the exact egg noodle you would typically use for chicken noodle soup, but it’s the closest I’ve found.  One of my local grocery stores carries this brand and you can also find it on Amazon.

Print Recipe

Gluten Free Chicken Noodle Soup

*If needed, preheat oven to 425 degrees F. Line small baking sheet with foil. Place chicken breasts on foil, lightly drizzle with olive oil, salt and pepper, and bake for 20-25 minutes until done. Remove from oven and allow to cool before shredding with two forks. **Or, purchase a gluten free rotisserie chicken and shred at home

Cook Time30 minutes mins

Total Time30 minutes mins

Author: Just As Good Gluten Free

Ingredients

• 2 chicken breasts cooked and shredded
• 1 Tbs butter
• 2 cups sliced carrots
• 1 cup sliced celery
• 1 cup diced onion
• 2 cups water
• 4 cups chicken broth
• ground black pepper to taste
• 4 oz. dried gluten free egg noodle pasta

Instructions

• In a medium to large saucepan, over medium-high heat, melt butter. Add carrots, celery and onion and cook until the onion is translucent, approx. 5-6 minutes. Add water, chicken broth pepper and shredded chicken. Bring to a boil and then reduce to a simmer for 10 minutes. Add dried pasta and cook for another 10-15 minutes, or until the pasta is cooked. Serve hot.