Gluten Free Chicken Noodle Soup is the ultimate comfort food for cold nights, cozy afternoons, and any time you crave a bowl of warmth without the gluten. As a Tuscan-born chef living gluten-free, I know how much we miss that hearty, brothy taste when wheat noodles are off the table. In this guide, I’ll share how I brought back my childhood favorite — with the best gluten-free noodles, wholesome ingredients, and simple tweaks to thicken your soup naturally. If you’re ready for a bowl that soothes and satisfies, this gluten free chicken noodle soup is exactly what you need.
Table of Contents
1: My Story — Why Gluten Free Chicken Noodle Soup Means So Much
Bringing Tuscany to My Kitchen
When I first discovered I couldn’t tolerate gluten, the idea of giving up my family’s timeless chicken noodle soup felt impossible. Back home in Tuscany, every winter weekend meant a big pot bubbling away on Nonna’s stove. The aroma of fresh rosemary, garlic, and homemade noodles filled the whole house. I thought I’d lost that forever when wheat left my plate. But I refused to settle. I spent years recreating the same rich flavor — just without gluten — because that’s what food is meant to do: comfort, heal, and connect.
It didn’t happen overnight. My first attempt at gluten free chicken noodle soup was a gluey mess. The noodles fell apart, the broth turned cloudy, and honestly, I felt defeated. But each pot taught me something new. I tested countless pasta brands, just like I did when developing my Gluten Free Chicken Nuggets recipe — all trial and error until the bite was perfect. Now, my soup brings back every memory — just like standing in my grandmother’s kitchen.
And that’s why I share it on Golden Gluten Free. Whether you’re newly gluten-free or just want a lighter bowl, you deserve to taste real tradition in every bite. For another cozy favorite, you’ll love my Gluten Free Carrot Cake Cupcakes — a sweet treat that pairs beautifully with a warm cup of tea after soup.
Why Homemade Wins Every Time
There’s no comparison between a can of soup and homemade gluten free chicken noodle soup. Fresh aromatics, good stock, and quality noodles make all the difference. Plus, when you cook at home, you control every ingredient. That means no hidden gluten, no weird additives — just honest, nourishing food. I always recommend making a double batch. Leftovers taste even better the next day as the flavors deepen.
To thicken my broth naturally, I skip flour altogether and let the starch from gluten-free noodles do the job. If you prefer extra body, I’ll show you my favorite tricks later in this guide. For now, trust that a homemade pot is the coziest gift you can give yourself.
If you’re craving more homestyle inspiration, my Gluten Free Naan Bread is great for dipping, and my Low Sugar Cookies Recipe is a guilt-free dessert to finish the meal.
2: Choosing the Best Gluten-Free Noodles for Soup
Finding Noodles That Hold Up
The secret to great gluten free chicken noodle soup is noodles that stay tender but never turn mushy. Not all gluten-free pasta is created equal — trust me, I’ve tested more than I can count! For soup, I avoid rice noodles because they can break down fast. My top pick? Brown rice and quinoa blends or chickpea-based noodles. They hold their shape and soak up flavor beautifully without clouding the broth.
One trick I swear by is cooking the noodles separately and adding them right before serving. This keeps your soup clear and your noodles perfectly al dente. It’s the same method I use when I make my Vegan Cinnamon Rolls Gluten Free — all about timing to keep the texture just right.
If you’re just starting your gluten-free pantry, grab a few brands and do a taste test. You’ll find what works for your family’s taste buds and budget. Keep in mind that some gluten-free noodles absorb more broth than others, so you may want to keep extra stock on hand to adjust the consistency.
Top Brands to Try
Here’s a quick look at the best noodle types for gluten free chicken noodle soup and why they work so well:
Brown rice pasta has a mild flavor and holds its shape nicely, even after simmering. It’s a great all-around choice if you want a classic noodle feel.
Quinoa blend pasta adds a subtle nutty taste and gives your bowl an extra protein boost — ideal if you’re looking to make your soup a bit more filling.
Chickpea pasta is high in fiber and stays pleasantly firm in broth, so it won’t turn mushy halfway through your meal.
These three gluten-free options make it simple to enjoy every spoonful without worrying about soggy noodles.
When I want to switch things up, I sometimes pair my soup with a slice of Gluten Free Dairy Free Banana Bread for a satisfying, cozy lunch. Or if I’m feeding a crowd, I’ll serve it alongside my Gluten Free Sourdough Cinnamon Rolls for a sweet finish that makes everyone happy.
3: Gluten-Free Thickening Tricks That Work
How to Thicken Gluten Free Chicken Noodle Soup Naturally
One of the most common questions I hear is how to thicken gluten free chicken noodle soup without using wheat flour. Good news: it’s simpler than you think. For my gluten free chicken noodle soup, I start with a rich stock and let it simmer long enough for the flavors to deepen and the starches to do their magic.
If you want a heartier bowl, whisk a spoonful of cornstarch or arrowroot powder with cold water. Pour it in slowly while stirring — you’ll see your soup thicken without lumps or weird textures. Both are safe for a true gluten free chicken noodle soup and keep the broth smooth and clear.
Another trick I love is adding a small potato. As it cooks, the potato releases starch that naturally thickens the broth and adds a creamy mouthfeel. If you want an even silkier finish, stir in a splash of coconut milk. It blends beautifully and keeps the recipe dairy-free too — just like my Gluten Free Dairy Free Banana Bread does for a comforting side.
The Best Gluten-Free Thickening Agents
Keep these easy gluten-free options in your pantry: cornstarch for everyday soups, arrowroot for a clear finish, and potato starch when you need extra body. Blending cooked vegetables like carrots or potatoes right into your broth works too.
For a cozy meal, serve this with my warm Gluten Free Naan Bread — perfect for soaking up every drop of your delicious gluten free chicken noodle soup.
4: Serving, Storing & Making It Your Own
How to Serve Gluten Free Chicken Noodle Soup
Once your gluten free chicken noodle soup is ready, ladle it into warm bowls and garnish with fresh herbs like parsley or thyme. A squeeze of lemon brightens the broth and makes each spoonful taste fresher. I love pairing this soup with a quick side salad or a slice of Gluten Free Carrot Cake Cupcakes when I’m feeding friends — it turns a simple pot of soup into a comforting meal everyone remembers.
If you want a protein boost, stir in leftover shredded rotisserie chicken or even leftover turkey. The flavors blend beautifully with the broth. To make it vegetarian, just swap the chicken for hearty veggies like zucchini or mushrooms and use veggie stock instead. The result is still a warm bowl of comfort.
How to Store & Freeze for Busy Days
Gluten free chicken noodle soup keeps well in the fridge for up to three days. Just store the noodles separately if you want them to stay firm when reheating. I always recommend adding fresh herbs right before serving so they don’t lose their color and taste.
For busy weeks, this soup freezes beautifully — minus the noodles. Cook a fresh batch when you reheat the broth for the best texture. If you’re planning meals ahead, check out my Vegetarian Meal Plan for Weight Loss for other easy, feel-good recipes you can prep in advance.
In my kitchen, nothing goes to waste. If you’re craving something sweet afterward, my Low Sugar Cookies Recipe makes a light treat that won’t undo your healthy bowl of soup.
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4:Conclusion
From my Tuscan roots to your table, this gluten free chicken noodle soup proves comfort food doesn’t need wheat to taste authentic. With the right noodles, a rich broth, and a few clever swaps, you can bring back the warm, nourishing bowls you grew up loving — just as I did.
If you’re hungry for more feel-good recipes, peek at my Gluten Free Sourdough Cinnamon Rolls for a sweet finish, or try my Vegan Cinnamon Rolls Gluten Free for a twist everyone loves.
What are the best gluten free noodles for chicken noodle soup?
For the best gluten free chicken noodle soup, stick with brown rice, quinoa blend, or chickpea pasta. They hold their texture in hot broth and taste great without getting mushy.
Is there a gluten-free chicken soup?
Yes! Making gluten free chicken noodle soup at home is easy. Just use gluten-free noodles, a good stock, fresh chicken, and safe thickeners. No canned soup needed when you can make it fresh.
What is the best gluten-free substitute for flour in soup?
Cornstarch and arrowroot are the easiest flour substitutes for thickening soup. Both blend in smoothly and won’t change the flavor of your broth.
How to thicken chicken noodle soup gluten-free?
Simmer your soup slowly to let natural starches work. Add a spoonful of cornstarch or arrowroot mixed with cold water if you want it thicker. Potatoes also add natural body to your gluten free chicken noodle soup.
What is a gluten-free thickening agent for soups?
Cornstarch, arrowroot, potato starch, or blended veggies all work perfectly to thicken soups without gluten. Keep one handy in your pantry.
Gluten Free Chicken Noodle Soup
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 8 cups gluten free chicken stock
- 2 cups gluten free noodles brown rice, quinoa blend, or chickpea pasta
- 2 carrots sliced
- 2 celery stalks sliced
- 1 onion chopped
- 3 garlic cloves minced
- 1 tbsp olive oil
- 1 small potato diced (optional for thickening)
- 1 tbsp cornstarch or arrowroot optional
- 1 tsp fresh rosemary chopped
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté until fragrant and softened.
- Add chicken and pour in gluten free chicken stock. Bring to a gentle boil, then reduce to a simmer.
- Add rosemary, salt, and pepper. Let simmer for about 20 minutes until chicken is cooked through.
- Remove chicken, shred with forks, and return to pot.
- If using, add diced potato and simmer until tender. For extra thickness, whisk cornstarch or arrowroot with cold water and stir into soup.
- In a separate pot, cook gluten free noodles according to package directions. Drain and add noodles to soup just before serving.
- Garnish with fresh parsley and a squeeze of lemon. Serve warm with gluten free naan bread or a slice of carrot cake cupcake for a cozy finish.