Warm Up With This Easy Gluten-Free Chicken Noodle Soup
This hearty gluten-free chicken noodle soup with fresh veggies is sure to tantalize your taste buds. Filled with tender chicken, noodles of your choice, and vibrant veggies, it is both nourishing and comforting.
Cool weather always makes me want something warm and cozy for lunch and dinner, which was the catalyst for creating this veggie-filled soup. It has quickly become a family favorite—kid and toddler-approved! This recipe is packed full of good nutrients from the vegetables, collagen from homemade broth, and immune-supporting herbs like oregano and thyme. It’s the perfect soup for fall and winter or whenever you’re feeling a little run down.
We love to pair it with homemade yeast rolls or fresh sourdough. There isn’t much better on a cold evening than a bowl of home-cooked soup! And since the recipe is pretty forgiving, you can easily adapt the ingredients to be vegetarian if you desire!
What is Gluten-Free Chicken Noodle Soup with Veggies?
This gluten-free chicken noodle soup is a cozy, nourishing meal packed with tender chicken, a colorful mix of vegetables, and gluten-free noodles. It’s perfect for busy families looking for a classic family favorite without the gluten. This recipe is also rich in flavor, very forgiving, and simple to make! With a hearty base of chicken broth, tender veggies like carrots, zucchini, and spinach, and deliciously seasoned chicken, this soup is comfort in a bowl, perfect for cool evenings or sick kiddos.
Why make this Chicken Noodle Soup?
This soup is the perfect blend of comfort and nutrition. And here’s why you’ll love it:
- This gluten-free vegetable and chicken noodle soup offers a wholesome, hearty meal that’s both easy to prepare and adaptable to your unique dietary needs.
- It’s packed with nutrients from yummy vegetables like carrots, zucchini, and spinach.
- It’s customizable for picky eaters or those with special dietary needs—swap out or add ingredients like sweet potato or butternut squash for extra variety.
- It’s great for leftovers as the flavors continue to meld overnight. (If you want the noodles to keep their shape, then keep them separate from the soup! We don’t mind them falling apart a bit, but everyone has difference preferences!).
- It’s quick and easy! With a little meal prep, this soup comes together in about 30 minutes, which is perfect for busy schedules.
Why Gluten-Free Noodles?
Choosing gluten-free noodles for soup and enjoying sourdough bread might seem contradictory, but it’s all about how the body processes gluten.
For those with gluten sensitivities, gluten-free noodles are an easy-to-digest option. (Plus, the ones we use sneak in extra veggies and protein!). However, because of the fermentation process in sourdough, much of the gluten breaks down, making it easier on the digestive system.
After doing some gut healing, many people with gluten sensitivities find they can tolerate sourdough as the natural fermentation reduce gluten’s impact on the stomach.
Gluten-Free Chicken Noodle Soup Ingredients
- Shredded organic chicken: I like to prepare a whole organic chicken in the Instant Pot the day before, but a rotisserie chicken is also a great option!
- Yellow onion
- Carrots
- Zucchini
- Spinach
- Chicken broth: Sometimes, we’ll prepare our own chicken broth by using the bones from the whole organic chicken we cooked in the Instant Pot. Other times, we rely on my go-to brand, Kettle & Fire from Thrive Market.
- Garlic powder, oregano, thyme, salt, and pepper
- Noodles of choice: We like the gluten- and grain-free version by Cybele’s, but choose your favorite noodle option. If the noodles aren’t gluten-free, this recipe won’t be, either. Just keep that in mind for those with gluten intolerance!
Gluten-Free Chicken Noodle Soup Variations
- Simmer the day away: Add all ingredients (except the noodles and spinach) to a slow cooker, then cook on low for 6-8 hours. Finally, add the noodles and spinach for the last 30 minutes.
- Quicker chicken option: Use shredded rotisserie chicken for quicker prep, adding it along with the veggies.
- Go vegetarian: Use vegetable broth instead of chicken broth. Also, add vegetable spirals (think spiraled zucchini noodles or sweet potato noodles) instead of chicken for a veggie-packed soup.
I hope you love this recipe!
Gluten-Free Chicken Noodle Soup with Veggies
This gluten-free chicken noodle soup with veggies is a warming, healthy bowl perfect for a cozy (and quick) family meal.
Ingredients
- 2 cups cooked, shredded organic chicken (see recipe notes)
- 1 small organic yellow onion, diced
- 5 large organic carrots, chopped
- 2 medium organic zucchini, chopped
- 1-2 large handfuls organic spinach
- 4 cups (to desired consistency) chicken broth (see recipe notes)
- 2 tsp garlic powder
- 1 tsp dried oregano
- 1&1/2 tsp dried thyme
- Salt and pepper to taste (about 2 tsp and 1 tsp respectively)
- 1 box noodles of choice
Instructions
- Sauté the onion in olive oil in a Dutch oven over medium-high heat. Once the onions are translucent, add diced carrots and cover. Cook for about 10 minutes until the carrots are slightly softened.
- Meanwhile, cook your pasta according to the package directions, then drain, drizzle with olive oil, season with a little salt, pepper and garlic, and set aside.
- Once your carrots have softened, add the zucchini, broth, chicken and spices to the Dutch oven and cook over medium heat for about 20 minutes. Then, add the noodles and spinach, stir well and cook for five minutes or until the spinach is wilted.
- Remove from heat, spoon into bowls (here are some similar to ours!) and serve with your favorite gluten-free crackers, cornbread or grilled cheese!
Notes
- For gluten-free options, these are our favorite! They have the texture of wheat noodles, none of the wheat and lots of great veggies. They also make a great finger food for baby-led solids!
- If you want to prevent your noodles from falling apart for leftovers, keep them separate from the soup. Cook them, then drain and rinse. Add directly to each bowl, then cover with soup! If the soup sits with the noodles in it, they will continue to absorb moisture, and break apart. We don't mind this for leftovers, but some do!
- For a vegetarian option, use fresh vegetable spirals (sweet potato, zucchini, beet, etc.) or leave out the noodles and add diced sweet potatoes and/or butternut squash.
- I cook a whole organic chicken in our Instant Pot (any slow cooker will be fine!) the day before I make this soup. After the chicken is cooked, we remove the meat and place everything else back in the slow cooker to make broth. It is incredibly easy! Simply cover with water, add a splash of apple cider vinegar (it helps pull the nutritious collagen from the bones), and cook for 8-10 hours (slow cook for the IP, low for a slow cooker). I turn the pot on before bed and turn it off in the morning. So easy, more affordable, and healthier than the store-bought options!
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Other Recipes You May Enjoy…
- Easy & Delicious Cheeseburger Soup
- Pumpkin Sweet Potato Chili
- Chicken Tortilla Soup
- Easy Overnight Bread (to enjoy with your soup!)
Dinner tonight!! 😁 I can’t pass up a good soup this time of year