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Classic Gluten Free Chicken Noodle Soup
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Anytime I’m feeling under the weather, or just want to warm up, this soup is my go-to. I grew up making a huge batch of this every year right after Thanksgiving, since you can easily substitute the chicken for leftover turkey, and put your turkey frame to use!
While I like to stick with the traditional “holy trinity” of soup – onion, carrot, and celery, you can easily add other veggies to this mix if you like! Mushrooms, zucchini, broccoli, or chopped kale would all be delicious additions, so don’t be afraid to experiment!
Before I forget, it’s super easy to make a double batch and freeze this soup in individual portions so you can have it ready at a moment’s notice (thank me later)!
Be well, stay real — Rach
Ingredients
1 whole rotisserie chicken (I only buy them from Whole Foods or Sprouts to avoid additives and low quality meat)
4 cups water
8 cups chicken bone broth (my favorites are Sprouts and Thrive Market)
2 bay leaves
1 large onion, quartered
4 large carrots, small diced
6 stalks celery, small diced
1 cup GF noodles of your choice (I always use Jovial Foods grain free spaghetti and break them in half)
1 tsp each of oregano, thyme, and rosemary
2 tsp salt (plus more to taste)
1 tsp black pepper (plus more to taste)
Optional: 1 cup broccoli florets, sliced mushrooms, diced zucchini, or 1 cup chopped kale
Directions
Begin by removing the breast and main parts of the thighs from the chicken.
Add meaty chicken frame to a large stock pot along with the onion, bay leaves, salt, water, and bone broth. It is important that the chicken frame is completely covered so you may need to break it down.
Bring contents to a boil, reduce to a simmer, cover, and allow to cook for 2 hours.
Once the broth has been started, prepare your veggies and chop up the chicken you removed from the frame.
After 2 hours, remove all contents from the pot, only leaving the broth. You can use a strainer if you have one, but I just use a slotted spoon. Discard the onion and bay leaves and allow the chicken frame to cool before handling.
Keeping the broth at a simmer, add carrots and potatoes (if using) to the pot along with your spices to give them the most time to cook.
5 minutes later add the celery, noodles, and broccoli and/or kale (if using).
While waiting for veggies and noodles to cook, use your hands to remove any remaining meat from the chicken. You should end up with 2 cups.
Add chicken at the very end to warm through and season with salt and pepper to taste.
Enjoy immediately or freeze for up to a month!
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