When cold weather sets in, a warm bowl of this gluten-free chicken noodle soup comforts from the inside out. With tender shredded chicken, gluten-free noodles and a savory broth, this filling, dairy-free dish is perfect for chilly days or when you’re feeling under the weather. The whole family will enjoy it.
A Comforting Bowl of Soup
As the temperature drops, nothing beats a steaming, flavorful bowl of soup to warm you up. Chicken noodle soup is the ultimate winter comfort food: nourishing, simple and endlessly satisfying.
During the coldest months I always reach for soup—it’s easy to make and great for layering clothes and cozy nights in.
With a few pantry staples and gluten-free noodles, you can enjoy classic chicken noodle soup without wheat or dairy.
Why This Recipe Works:
- Simple Ingredients: Most items are easy to find and you likely have many on hand.
- Easy to Make: The steps are straightforward and suitable for cooks of all levels.
- Gluten- and Dairy-Free: Using gluten-free pasta and non-dairy milk keeps this recipe friendly for those avoiding gluten or lactose.
Ingredients You’ll Need:
Below is an overview of the ingredients for this gluten-free chicken noodle soup. For exact measurements, see the recipe card later in the post.
Recipe Notes & Substitutions
- Oils: Extra virgin olive oil adds flavor, but neutral vegetable oils also work.
- Onion: Yellow or white onion are both fine.
- Carrots: Slice into rounds or dice—either is good.
- Celery: Adds classic flavor; omit if you dislike it.
- Garlic: Fresh minced garlic brightens the broth.
- Chicken: Skinless, boneless breasts are used here, but thighs or a whole chicken can be substituted.
- Herbs: Dried thyme and bay leaves are recommended; rosemary, oregano or parsley can be used instead.
- Broth: Use homemade or a store-bought gluten-free chicken broth; chicken stock or vegetable stock will also work.
- Gluten-Free Noodles: Fusilli, egg-free pasta or rice noodles are all suitable gluten-free options. Regular egg noodles can be used if gluten is not a concern.
- Thickener (optional): Cornstarch, tapioca or arrowroot will thicken the soup if desired; mix with warm non-dairy milk to make a slurry.
- Dairy-free Cheese: A dairy-free grated parmesan keeps the soup lactose-free; use regular parmesan if preferred.
- Garnish: Fresh parsley adds color and brightness.
How to Make Gluten-Free Chicken Noodle Soup (Step by Step):
1. Prepare Ingredients
Chop the carrots, onion and celery; mince the garlic.
2. Sauté the Vegetables
Heat olive oil in a large pot or Dutch oven. Sauté the onion, carrots and celery until the onion turns translucent and the carrots begin to soften.
3. Add Chicken and Seasonings
Slice chicken breasts into a few pieces and add to the pot with salt, pepper, dried thyme, bay leaves and the chicken broth. Bring to a boil, then lower the heat.
4. Simmer
Let the soup simmer gently for 5–8 minutes or until the chicken is cooked through.
5. Shred the Chicken
Remove the cooked chicken, shred it with two forks, then return the shredded meat to the pot.
6. Add Noodles
Stir in dry gluten-free pasta and cook according to package directions until tender.
7. Make an Optional Slurry
For a thicker broth, whisk warm unsweetened cashew (or other non-dairy) milk with cornstarch and dairy-free parmesan until smooth. Stir the slurry into the soup and cook for another two minutes, then remove from heat. Season to taste.
8. Garnish and Serve
Ladle the soup into bowls and finish with a sprinkle of fresh parsley. Serve warm.
Tips & Tricks
- Cook pasta to order: Noodles soften further when reheated, so cook only what you’ll eat or add fresh pasta when serving leftovers.
- Storing: Refrigerate leftovers in an airtight container for up to five days. Reheat gently on the stove.
- Meal prep: Prepare through the shredding step and finish with noodles when ready to serve. Portions freeze well without the pasta.
- Short on time: Use rotisserie chicken for a quicker finish—add shredded store-bought chicken in place of cooking raw breasts.
Recipe FAQs
Yes. Freeze the soup without cooked noodles for best results. Prepare through the shredding step, cool, then freeze in portions. Add fresh pasta when reheating.
Most traditional egg noodles contain wheat and are not gluten-free. Choose certified gluten-free pasta or rice noodles if you need a gluten-free option.
Chicken stock or a flavorful vegetable stock are good alternatives if you don’t have chicken broth.
Other Soup Recipes to Warm Up To
-
Chicken Meatball Soup (Gluten-Free, Dairy-Free)
-
Potato and Chorizo Soup (Gluten-Free, Dairy-Free)
-
17 Comforting Gluten-Free Soups to Keep You Warm on Cold Days
-
Creamy Chicken and Wild Rice Soup (Gluten-Free, Dairy-Free)
P.S. If you make the recipe, please consider leaving a rating or review—feedback is much appreciated. Explore the full recipe index on the blog for more ideas and follow the author on social media for weekly recipe updates.
Gluten-Free Chicken Noodle Soup (Dairy-Free)
- Author: Felicia Lim
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Gluten Free
Description
This gluten-free, dairy-free chicken noodle soup combines tender shredded chicken with vegetables and gluten-free pasta in a rich, comforting broth—perfect for cold days and quick to prepare.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 large carrot (or 2 medium), peeled and sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 skinless, boneless chicken breasts
- 1 teaspoon dried thyme
- 2 bay leaves
- 6 cups chicken broth
- 2 cups uncooked gluten-free fusilli (or other gluten-free pasta)
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground black pepper
Optional Slurry (to Thicken):
- 1/2 cup warm unsweetened cashew (or other non-dairy) milk
- 1/2 tablespoon cornstarch
- 1 tablespoon grated dairy-free parmesan (optional)
Garnish:
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare mise en place: Chop carrots, onion and celery; mince garlic.
- Sauté vegetables: Heat oil in a large pot. Cook onion, carrots and celery until softened and the onion is translucent.
- Add chicken and broth: Add sliced chicken, salt, pepper, thyme, bay leaves and chicken broth. Bring to a boil, then reduce heat to a gentle simmer.
- Simmer: Simmer 5–8 minutes or until the chicken is cooked through.
- Shred chicken: Remove chicken, shred with forks then return to the pot.
- Add noodles: Stir in gluten-free pasta and cook according to package instructions until tender.
- Optional thickening: Whisk warm non-dairy milk with cornstarch and parmesan to make a slurry. Stir into the soup and cook 1–2 minutes more. Adjust seasoning.
- Garnish and serve: Ladle into bowls and top with fresh parsley.
Notes
Pasta: To prevent soggy noodles when reheating, cook only what you’ll serve or add fresh pasta at serving time.
Storage: Refrigerate leftovers in airtight containers for up to five days. Reheat gently over medium heat.
Meal prep & freezing: Prepare through shredding the chicken, then cool and freeze portions without pasta. Thaw and add pasta when reheating.
Convenience: Rotisserie chicken can be used to skip the cooking step—simply add pre-shredded chicken to the simmering broth.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American