Gluten Free Chicken Noodle Soup is easy and quick to make. Brown rice pasta is so good that you won’t ever miss the regular noodles!
Gluten Free Chicken Noodle Soup Backstory
Whenever I hear that someone is sick, I immediately think I should make them chicken soup. That is what I have always eaten when not feeling well for as early as I can remember. So when I found out one of my neighbors had bronchitis, chicken soup it was. Since she follows a gluten free diet, this Gluten Free Chicken Noodle Soup was perfect.
When making this soup I was a little short on time. I didn’t have numerous hours to make my own chicken stock so I went with the cartons I buy at Trader Joe’s. While homemade stock is always the best, Trader Joe’s makes a darn good prepared one. I love all their prepared stocks and broths including the miso ginger, various chicken ones, beef and vegetable. They are great in a pinch and I can always find several cartons in my pantry.
I decided to try using the brown rice pasta fusilli from Trader Joe’s. I have to say that I will be buying this again even when I don’t need to make a gluten- free soup. I think I will try the brown rice spaghetti also. It is really good and there were no issues with the texture.
This soup is easy-peasy to make. I used different colored carrots and baby kale for vegetables but you could vary it to what you have on hand. Celery, onions and peas all would work well. I like to cook the pasta separately and add it to the soup at the last minute. If there are leftovers stored in the refrigerator, it is best to not add the noodles until you are ready to eat it.
Gluten Free Chicken Noodle Soup is pure comfort food even if you are not sick. And the best part is that it can be on the table in under 20 minutes.
Can I make this ahead of time?
- Absolutely! It’s so easy to make a double or even triple batch of this (if you’ve got a big enough pot) then refrigerate or freeze the extra to reheat during a busy night or for a dinner when you don’t have the energy to cook!
How long can I store my chicken vegetable soup?
- In the fridge, your soup will last 3 to 4 days.
- If you want to store it in the freezer for extra longevity, it will be good for up to 6 months. If you freeze it, leave out the noodles and make them when reheating the soup.
How should I reheat my soup?
- From the refrigerator, you could either microwave your soup or place it back into a pot and heat through.
- If your soup is frozen, you have a few options. First, you could allow it to sit in the fridge for a day or two in order to properly thaw, then follow the same instructions listed above.
- If you’re in a rush and need the soup to thaw in a pinch, you could place it in a warm water bath in its container.
- Finally, you could remove the frozen soup from the container and pop it right into the pot and heat until it’s heated all the way through.
How do I buy the best chicken?
- It’s important to look at the “best by” date, but also pay attention to the color. Your chicken should be a nice, healthy pink hue.
- For the amount of chicken, this recipe calls for tenders, so it’s best to buy only as much as you’ll need for your chicken noodle soup. If you have to buy more but don’t plan on using the excess chicken right away, you can store it in the freezer for up to nine months.
- If you’re storing chicken in the fridge, you should try to use it within 1 to 2 days.
How do I buy the best kale?
- Look for kale leaves that are a rich, dark green and have a bit of a crisp texture to them. If they’re in a bag and you can’t feel the leaves, try to ensure that the color is uniform and none of the leaves look slimy or wilted.
- Kale that is packaged typically lasts for 3-4 days, so long as you don’t wash it before you store it.
- Consider rinsing/washing your kale leaves to be certain there’s no excess dirt or other grime left behind.
How do I buy the best carrots?
- The best carrots will be plump and have a vibrant orange color. Their surface should be smooth and free of any cracks.
- Try to avoid carrots that have strings dangling from their bottoms (but if these are your only option you could cut them off).
- If you can, look for carrots that are in bunches (that still have the leaves at the top). You can use the leaf color to determine the age of the carrots–a faded green or yellow means they might be too old.
- Carrots will last several weeks in the fridge but will start to lose flavor and nutritional value, so try to use or eat them within a week of buying.
- While the rice noodles I suggest are delicious and gluten-free, you could use any kind of noodle you want if gluten isn’t something you’re avoiding in your diet! The shape is up to personal preference; if you’re serving this to kids, something like bowties might be a fun way to switch things up!
- Add even more vegetables to up the health factor. Broccoli, peppers, potatoes, spinach, celery, tomatoes and whatever else you can think of! You can never have too many vegetables in this soup.
- Top this soup with something crunchy to add to the soup’s texture. Gluten-free croutons or crackers, or any kind of chips would be a delicious addition.
Both sandwiches and salad go great with this soup so here are some suggestions (some are not gluten- free):
- Spinach Salad Recipe with Grapes, Blue Cheese And Almonds
- Garbanzo Beans and Beet Salad
- Healthy Grilled Cheese from Cooking Classy
- Old Fashioned Tomato Sandwich
- Farmer’s Market Veggie Sandwich via Cotter Crunch
Other Gluten-Free Recipes
- Gluten-Free Pizza Crust & Sauce from Minimalist Baker
- Gluten-Free Chicken Bacon Ranch Casserole from Gluten Free on a Shoestring
- Gluten-Free Grilled Cheese from Hot Pan Kitchen
- Easy Gluten-Free Chocolate Cake from Gluten-Free Palate
- Greek Quinoa Salad
If you like this gluten-free chicken noodle soup recipe, please give it a 5-star rating below!
Gluten Free Chicken Noodle Soup
- 32 ounces chicken stock
- 2 carrots peeled and chopped
- 4 chicken tenders cut into bite size pieces
- 1 cup baby kale chopped
- 1 tablespoon dried parsley
- 2 cups cooked rice noodles cooked according to package instructions
- salt and pepper to taste
- Place stock In a medium size sauce pan and cook on medium high heat.
- Add carrots and chicken. Bring to a boil then adjust heat to low. Add kale. Simmer for 15 to 20 minutes or until chicken is cooked and carrots are tender.
- Add parsley and noodles.
- Season with salt and pepper to taste.
First Published January 2017; Updated October 2020