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A bowl filled with gluten-free chicken soup with a spoon inside.
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5 from 2 votes

Gluten-Free Chicken Noodle Soup

Quick and easy gluten-free chicken noodle soup is the perfect remedy for the cold and flu season! With all the warm and satisfying ingredients you crave all winter long, this soup is perfect in colder months.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, lunch, Main Course
Cuisine: American
Servings: 6 servings


  • 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


  • 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
  • Serve the soup with additional salt to taste and enjoy!


  • 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.


Calories: 274kcal | Carbohydrates: 27g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 976mg | Potassium: 558mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3640IU | Vitamin C: 12.5mg | Calcium: 148mg | Iron: 1.6mg