Quick and easy gluten-free chicken noodle soup is the perfect remedy for the cold and flu season! In under 30-minutes, you will be sitting down to a bowl full of America’s favorite classic soup recipe.
Easy Chicken Noodle Soup
This recipe was actually created about 2-3 months ago when I came down with the most wicked of colds.
Low-grade fever, body aches, and a cough that lasted 3 weeks.
It. Was. Miserable.
Let’s just say I spent a lot of time on the couch watching Christmas movies (Yes!! In September) and cuddling with my dog, Tevah. <– I didn’t want to get Cohl sick!
It was a little too early into the cold and flu season to post this quick and easy chicken noodle soup recipe. You know there is this thing called “timeliness” when it comes to food blogging and you want to post your recipe when it is most applicable to your audience.
Well, this week finally came, and there was that “30-Minute Easy Chicken Noodle Soup” recipe on my Google calendar.
It felt like FOREVER ago that I was hit with that massive cold. Would I remember what it felt like to drag myself into the kitchen and throw what ingredients I happened to have into a pot?
But little did I know it, here I am with my second cold of the season.
I think my body is telling me that I need to load up on antioxidants and limit my number of Paleo Chocolate Chip Cookies. 🙂
Whether you are coming down with a cold, caring for someone that has one, or just want a warm and cozy soup… this easy chicken noodle soup recipe needs to happen.
Let’s look at a major keyword here…
EASY.
There is no whole chicken or making of your own chicken stock.
I know, that is where a LARGE majority of the nutrition comes from in a chicken noodle soup.
But who has time to wait for the stock to simmer when your head is full of congestion, your nose won’t stop running, and you can’t seem to locate that precious box of tissues.
Gluten-Free Chicken Noodle Soup in Under 30 Minutes
This easy chicken noodle soup recipe can be made in under 30 minutes.
Yup, you heard me right.
Get your chicken going in the pot, cut up a bunch of veggies, and throw it all together with your favorite store-bought chicken broth.
No shame in my game here. It. Is. Delicious!
How Can You Evolve this Easy Chicken Noodle Soup?
A few ways you can make this quick and easy chicken noodle soup even healthier:
- Use gluten-free noodles. I definitely do this because, why not? They taste great and work better with my tummy.
- Add more veggies! Throw in whatever you have… zucchini, squash, bell peppers, kale, or spinach!
- Use chicken bone broth in place chicken broth. Definitely A LOT more nutrition!
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Ingredients
- 2 Tbsp. olive oil
- 1 cup sweet onion finely chopped
- 1 cup carrots cut into bite-sized pieces
- ½ cup celery cut into bite-sized pieces
- 2 cloves garlic crushed
- 1 lb. chicken breasts cut into bite-sized pieces
- 1 tsp. salt
- ½ tsp. pepper
- ½ tsp. sage dried
- ½ tsp. thyme dried
- 3-4 cups chicken broth regular
- 3 cups water
- 2 cups almond milk unsweetened
- 6 oz. rotini pasta gluten-free
- See this recipe in Meal Plan #7
Instructions
- Sauté the Veggies. In a large pot or Dutch oven drizzle olive oil and add onion, carrots, and celery. Saute over medium heat for 3 minutes. Add garlic and continue cooking over medium heat for 1 minute, stirring occasionally.2 Tbsp. olive oil, 1 cup sweet onion, 1 cup carrots, ½ cup celery, 2 cloves garlic
- Cook the Chicken. Add chicken cubes and cook for 4-5 minutes, or until chicken is almost cooked through. Next, add salt, pepper, sage, thyme, chicken broth, water, and almond milk.1 lb. chicken breasts, 1 tsp. salt, ½ tsp. pepper, ½ tsp. sage, ½ tsp. thyme, 3-4 cups chicken broth, 3 cups water, 2 cups almond milk
- Boil with Pasta. Increase heat to high and bring soup to a boil. Once soup is boiling, add pasta and cook for 7-10 minutes, or until noodles are cooked through.*6 oz. rotini pasta
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Notes
- Noodles will continue to absorb liquid if you save soup as leftovers. To prevent this, you can divide the soup and only add as many noodles as you want at that time. When you reheat the soup, simply bring the soup to a boil and cook noodles for 7-10 minutes.
Meal Prep and Storage
- How to prep ahead: You can easily chop the veggies a day or two ahead of time, just store them in the freezer.
- How to store: Keep leftovers in the refrigerator in a glass or plastic container for up to 3-5 days.
- How to freeze: Store in the freezer after following the directions above and letting the soup refrigerate for at least 8 hours. Keep the soup in a freezer-safe plastic container for up to 3-4 months.
- How to reheat: Warm this dish back up in a pot on the stove over medium-low heat or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you add turmeric to this?
You absolutely can, Veronica! Just know that it might affect the taste slightly but will be worth it for the additional health benefits 🙂
I made this soup for my sick daughter tonight who is gluten-free… It is absolutely delicious! The whole family loved it! I thought the almond milk was kind of weird too but it is delicious. I will definitely make this again
Hi Allison! I am so happy you and your family enjoyed it so much. Yes, almond milk is a great addition to any soup if you want to make it just a touch creamier! Hope your daughter gets to feeling better soon. Thanks so much for your comment and rating!
Just curious, why the almond milk? I’ve never put milk in a chicken noodle soup before and this is my first GF soup recipe so I was wondering if it had to do with the GF noodles. Can’t wait to try it!
Hi Tiffany! Honestly, it’s just a personal preference of mine. It helps to “cream” up the soup a tad! Definitely do not need it for the GF pasta! Thanks so much for your question. Hope you enjoy it!