Gluten Free Chicken Noodle Soup is the perfect fall and winter soup for the family. Our version is dairy, gluten, egg and top 8 allergens free. When The kids come home to this allergen friendly chicken noodle soup being cooked for dinner it will be the smell that great memories are made of.
Jump to:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down
- Instructions/ Directions and Tips
- Substitutions
- Variations /Adaptations
- Equipment
- Storage and Reheating Instructions
- Storage
- How to Serve Gluten Free Chicken Noodle Soup for School Lunches
- Top Tip
- What To Serve With
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Latest Posts
Why We Like This Recipe
This dairy free chicken noodle soup recipe was inspired by the chicken soup I used to get as a child when home sick. It was always so comforting and warm. Our kids love having this soup as it is one that makes them feel happy. It is a recipe we have made for years and the only change we needed to make from our family recipe from before is to switch to gluten free pasta. It is a great egg free chicken noodle soup to make and freeze to have on hand. This makes it as easy as opening a can of soup.
Ingredients
- Celery
- Onion
- Carrots
- Olive oil
- Chicken broth
- Cooked chicken
- Dried marjoram
- Salt and pepper
- Cooked Gluten Free Macaroni Noodles
See recipe card for quantities.
The Ingredient Low Down
Celery, Onion, Carrots
What we call aromatics and the base of any good soup. If celery is an issue as it is a top 14 allergen omit it from the recipe. In place small diced zucchini cubes can be used. The zuchinni should be peeled first.
Olive oil
To cook the aromatics in. Neutral oil can replace olive oil. For an oil free diet, 2 tablespoons of chicken broth can be used instead to cook down the onions, carrots, and celery.
Chicken broth
Homemade broth or store bought can be used. If using the latter, contact the manufacturer for cross contact issues. We like the Kirkland Broth From Costco as it is safe for us, always check it before buying, when storing, and before using for suitability.
Cooked chicken
We like to use the leftovers from our gluten free roast chicken dinners in this gluten free chicken noodle soup. Any meat not used at dinner or for sandwiches is cut up and put in the soup. Chicken can be cooked specifically for the recipe, if preferred. We recommend using boneless and skinless thighs or breasts that have been brushed with a bit of olive oil, sprinkled with salt and pepper and baked until cooked through. The chicken should be cooked to a minimum of 165F for best food safety practices.
Dried marjoram, salt, and pepper
The fresh version of this spice can be used in place of dried. If using fresh marjoram, use 3 times the amount the allergen friendly chicken noodle soup recipe calls for. Always check spices and herbs for any listed allergens and possible cross contact. More and more spices and herbs may contain warnings on their labels due to how they are processed.
Cooked Gluten Free Macaroni Noodles
We use whatever macaroni we have on hand. We have made this recipe with Barilla, Catelli, Life Smart, Rummo Pasta and leftover cooked Daiya macaroni (without the cheese sauce on it)
Instructions/ Directions and Tips
1- Put the water on to boil to make the rice or macaroni noodles in a medium pot. Cook the GF pasta or rice as per the package.
2- While the rice or noodles are cooking in a different large pot, heat olive oil over medium heat.
3- Once the olive oil is heated, add the diced carrots, onion, and celery. Stir often so nothing sticks to the pot. Cook until translucent, about 5 mins.
4- Add the chicken broth, cooked chicken, marjoram, salt and pepper. Turn up the heat to medium/high or high and bring to a boil.
5- Once boiling, reduce heat to let the soup simmer without being at a rolling boil. Let simmer for 20 minutes.
6- Drain the noodles once cooked, if using noodles. Scoop ¼ cup of cooked noodles or rice into the bottom of a bowl and then ladle the soup over the noodles or rice. Stir to mix and serve.
Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.
Substitutions
- Turkey - Cooked turkey can be used in place of chicken as can turkey stock. This is perfect for using up Thanksgiving, Christmas, and other holiday leftovers.
- Rice/Quinoa - 2 cups of freshly cooked rice or quinoa can be used in place of the gluten free macaroni noodles.
- Spaetzle- homemade allergen safe spaetzle can be used in place of the macaroni noodles.
- Vegan - The chicken can be replaced with cooked young jackfruit and for the broth use vegetable broth.
Variations /Adaptations
- Spicy - add in a tiny amount of sriracha, if it is safe for you. Start with a tiny amount working up to a more potent heat kick.
- Deluxe - Add in cubes of sweet potatoes, kale, and leeks to make the standard chicken soup a more posh variation. It will add more nutrients to the soup as well. Simmer until the sweet potato cubes are able to be pierced with a fork. The kale should go in 2-3 minutes before serving. Remove the bitter kale ribs before tearing up the kale. The pasta can be upgraded to a gluten and wheat free fusilli.
- Creamy - Add 1 cup of coconut cream after simmering. Bring to temp but not boiling to make this a creamy dairy free chicken noodle soup.
- Cold and Flu Soothing - For the cold and flu season add 1 tablespoon of grated fresh ginger to the soup. It will help create a tummy soothing light meal for when illness hits and for comfort food.
Equipment
A knife and a cutting board to chop the veggies for frying up.
At least one utensil to stir the veggies while sweating them down and the soup whilst it cooks.
A large pot for the soup cooking and vegetable softening.
A strainer to drain the pastas from the cooking water and a medium pot to cook the pasta in.
Storage and Reheating Instructions
Storage
We often store the pasta, rice or quinoa separate from the soup and broth. This helps to stop the soaking up of the broth by the starchy food. If they are stored together a bit extra broth or water may need to be added to the soup when reheating.
-Fridge
In the fridge the gluten free chicken noodle soup will keep for upto 3 days in a well sealing container.
-Freezer
The egg free chicken noodle soup is easily frozen. It stores for 3-4 months in the freezer in a well sealing freezer safe container. to use the soup for individual lunches or school lunches, freeze the soup in small containers so only what you need is left to thaw.
Reheating
Thaw fully before reheating. The night before using the soup, remove the container from the freezer and store in the fridge to thaw.
When reheating the soup add the noodles, rice, or quinoa to the broth and soup mix to heat it all at once.
-Stove Top
In an appropriately sized pot over medium heat heat the allergen friendly chicken noodle soup and let the temperature of the soup rise to a soft boil. Once boiling reduce the heat to low and let simmer for another 3 minutes. Ladle the soup into bowls and let cool slightly to eat.
- Microwave
This method is not our preferred method for heating soup. It can be dangerous to heat liquids too hot and remove them from the microwave. Always exercise caution when reheating a clear soup in the microwave.
In a microwave safe bowl reheat one portion of dairy free chicken noodle soup at a time. Heat for 1 minute and 30 seconds. Stir the soup and check to see if it is hot all the way through. If not heat again for 25 seconds, stir and check the heat again. Repeat the heating in 25 second bursts, as needed.
How to Serve Gluten Free Chicken Noodle Soup for School Lunches
The best way to serve this allergen friendly chicken noodle soup for a school lunch is to heat it up and send it in a thermos that is easy for the kids to open but one that won’t leak. We find that heating the soup up on the stove following the stove top reheating instructions keeps the soup hotter longer.
In order to help keep the egg free chicken noodle soup warm longer it is really important to “charge” the thermos. This is where you heat tor cool the inside of the thermos before the food is put in it. Here it is heating the thermos with hot water. Use the lid to cover the thermos but not screw it on, just lay it over the open top to keep the heat in a bit. Let the warm water sit in the thermos for a few minutes, then drain the thermos and add the heated soup.
It is important to not keep too much heat in the thermos as the dairy free chicken noodle soup should not be boiling hot when opened or it can burn or scald anyone opening the thermos or eating the soup. Always exercise caution when opening a packed thermos.
Top Tip
You can put the rice or noodles in the soup directly, but we find that they will soak up most of the allergen friendly chicken noodle soup liquid when stored together. We add the cooked pasta in the bowl and then pour over the broth and soup. If reheating we reheat the pasta in the soup pot with the rest of the soup.
We store them separately so we can freeze or refrigerate the dairy free chicken noodle soup and not lose all the liquid. This is also safer if using rice as it can be troublesome to store after cooking. For more on rice safety check out the NHS site and tips on how to serve it safely.
What To Serve With
Egg free chicken noodle soup is perfect to serve when feeling under the weather or needing a bit of comfort food. It is excellent to serve this soup with a salad, some bread or crackers. We like Laiki rice crackers or From the ground up crackers. A nice Carbonaut bagel or Little Northern Bakehouse bun to dip in the soup.
Another great accompaniment with this chicken noodle soup is great with a sandwich or wrap on gluten free bread or tortilla. One of our kids’ favourites with chicken noodle soup is avocado toast with sliced tomatoes and bacon bits.
Other Recipes You May Enjoy
📖 Recipe
Equipment
- Knife
- Cutting board
- Utensils to stir
- Large Pot
- Medium pot
- Strainer
Ingredients
- 2 ribs celery diced
- 1 medium onion diced
- 2 large carrots peeled and diced
- 1 tablespoon Olive oil
- 12 C chicken broth
- 2 C cooked chicken diced (leftover chicken from roast chickens)
- 1 tablespoon dried marjoram
- Salt and pepper to taste
- 2 cups cooked Gluten free macaroni noodles
Instructions
- Put the water on to boil to make the rice or macaroni noodles in a medium pot. Cook the GF pasta or rice as per the package.
- While the rice or noodles are cooking in a different large pot, heat olive oil over medium heat.
- Once the olive oil is heated, add the diced carrots, onion, and celery. Stir often so nothing sticks to the pot. Cook until translucent, about 5 mins.
- Add the chicken broth, cooked chicken, marjoram, salt and pepper. Turn up the heat to medium/high or high and bring to a boil.
- Once boiling, reduce heat to let the soup simmer without being at a rolling boil. Let simmer for 20 minutes.
- Drain the noodles once cooked, if using noodles. Scoop ¼ cup of cooked noodles or rice into the bottom of a bowl and then ladle the soup over the noodles or rice. Stir to mix and serve.
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Have you made this recipe? Please leave a comment and us know how much you liked it.