Gluten Free Chicken Noodle Soup Recipe
Learn how to make delicious, gluten free chicken noodle soup.
Soup is little more than liquid containing pieces of meat, vegetables, or both. Though it may be simple, soup makes for a delicious meal and it can be quite hearty when you do it right.
Whether you’re a fan or not, you’ve probably tried chicken noodle soup. It’s a classic recipe that, for many, is the first step into the wide world of soup. If you suffer from celiac disease or follow the gluten free diet by choice, however, this is one classic you’ve probably had to avoid by necessity.
The good news is that chicken noodle soup can be made gluten free with one simple change – swapping out the egg noodles for gluten free noodles.
A good gluten free chicken noodle soup recipe is a must-have for singles and families alike. It’s a simple enough meal to prepare but can be enjoyed for lunch, dinner, or even a midday snack. Read on to learn some simple tips for making unbeatable gluten free chicken noodle soup and to receive a tasty recipe.
How to Make Homemade Chicken Stock
When scanning a soup recipe, you’ll almost certainly see one of two words: stock or broth. The two are made primarily from the same ingredients, but there is a difference.
Broth is simply a liquid that has been used to cook meat and, in most cases, has been seasoned. Stock, on the other hand, is made by simmering a combination of animal bones, vegetables, and herbs in water. Though it can be made without meat, stock always contains bones and they are often roasted first to improve the stock’s color and flavor. While broth can often be made quickly, stock takes anywhere from 2 to 6 hours to cook and it is traditionally left unseasoned.
You can make gluten free chicken noodle soup with either stock or broth, but if you’re making it from scratch anyway, you might as well use stock to yield the best flavor.
Here are some tips for making flavorful homemade chicken stock:
- Roast a chicken or purchase a rotisserie chicken, saving the carcass and bones specifically for the stock – don’t worry about stripping the bones clean.
- Place the chicken carcass in a large stock pot and add a head of garlic (cut it in half, but don’t bother peeling it) along with your choice of veggies (like carrots, celery, onions, and leeks).
- Cut larger veggies into big pieces before adding them to the pot and consider roasting your veggies for an added depth of flavor.
- Throw in some fresh herbs like bay leaves, thyme, tarragon, and parsley along with a few whole peppercorns and a little kosher salt.
- Add between 12 and 20 cups of water – you’ll need to make sure the chicken carcass and veggies are covered by at least an inch or two but not so full the pot will overflow when it boils.
- Bring the water to a boil then reduce it to a rolling simmer for at least 1 ½ hours up to 3 hours – if you use raw chicken bones, you may need to skim the foam from time to time as it cooks.
- Start sampling the stock after about 1 ½ hours and add a little more salt if needed to bring out the chicken flavor – when you’re satisfied, turn off the heat and let it cool.
- Strain the solids from the liquid and use the fresh stock immediately or store it in 1-quart glass canning jars – be sure it is fully cooled before topping with a tightly fitted lid.
Pro Tip: If you’re making a big batch of homemade stock and want to keep some for later, freeze it in 4-cup portions in freezer bags. Fill and seal the bags then lay them flat to freeze and stack upright for storage. You can also freeze smaller portions in ice cube trays or muffin tins.
While a flavorful stock is the foundation of a good gluten free chicken noodle soup recipe, it wouldn’t be complete without the noodles – after all, it’s in the name! The good news is you can make just about any chicken noodle soup recipe gluten free simply by using gluten free noodles. Feel free to experiment with different types of noodles or, if you’re feeling adventurous, read on to learn how to make your own!
Tips for Making Gluten Free Noodles
Classic chicken noodle soup is made with egg noodles, a recipe you can easily make gluten free with a few substitutions. The simplest way to do it is to use an all-purpose gluten free flour blend. The following recipe is quick and easy, plus it is easy to scale if you want to make a big batch.
Here’s how to make gluten free egg noodles:
- 1 large egg
- 1 teaspoon water
- 1 teaspoon olive oil
- Pinch salt
- About ½ cup gluten free all-purpose flour (more as needed)
- Beat together the egg, water, oil, and salt in a large bowl.
- Sprinkle in enough gluten free flour to shape the mixture together in a ball.
- Turn the dough out onto a floured surface and roll it out – it should be about as thick as a quarter, for reference.
- Drop the fresh noodles into simmering broth and cook for 5 to 8 minutes until tender.
The good news about these gluten free egg noodles is that you can never have too many. If you make more than you need for one gluten free chicken noodle soup recipe, you can simply lay them flat to freeze them then store in zippered freezer bags!
Recipe: Gluten Free Chicken Noodle Soup
A flavorful chicken stock is the key to good chicken noodle soup, but it’s just as easy to use store-bought broth. This recipe includes instructions to make the stock from a whole chicken, but you can easily use premade stock and cooked chicken. We’ve also chosen to use Schär Gluten Free Fusilli in place of homemade noodles for simplicity and taste.
Servings: 6 to 8
Prep Time: 15 minutes
Cook Time: 45 minutes
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 5 cloves minced garlic
- 4 large carrots, sliced
- 4 stalks celery, sliced
- 1 (5-pound) whole chicken
- 8 cups water
- 2 medium bay leaves
- 5 whole black peppercorns
- 1 tablespoon sea salt
- Fresh cracked pepper, to taste
- 1 box Schär Gluten Free Fusilli
- ½ cup fresh chopped parsley
- 1 tablespoon fresh lemon juice
- Heat the oil in a large pot over medium heat.
- Add the onions and sauté until softened, about 3 to 4 minutes.
- Stir in the garlic, carrots, and celery and cook for another 1 to 2 minutes until the celery starts to soften and the garlic is fragrant.
- Place the whole chicken on top of the veggies and pour in the water.
- Add the bay leaves, peppercorns, salt, and fresh black pepper.
- Bring the liquid to a boil then reduce heat and simmer for 45 to 60 minutes until the chicken is cooked through.
- Transfer the chicken to large cutting board and add the Schär Gluten Free Fusilli to the pot.
- Let the pasta cook while you shred the meat off the chicken carcass using two forks.
- When the pasta is cooked to al dente, stir the chicken back into the pot.
- Stir in the fresh parsley and lemon juice then adjust seasoning to taste and serve hot.
- Notes: If using homemade egg noodles, add them in Step 7 in place of the Schär Gluten Free Fusilli. Keep in mind they may cook more quickly than dried pasta, so make sure not to overcook. You may want to start shredding the chicken while the stock simmers then add the noodles when you’re almost finished.