two bowls of creamy gluten free chicken noodle soup with gf bread nearby

Gluten-Free Creamy Chicken Noodle Soup: Better Than Grandma’s

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When I say this Gluten-Free Creamy Chicken Noodle Soup is better than Grandma’s, I mean no disrespect.

I attribute it to the cream and the secret ingredient that takes it to a new level. This recipe is not only comforting on cold days but deliciously satisfying, you’ll keep wanting more. It can also be made dairy-free, with a few simple substitutions.

There is nothing quite like a bowl of delicious homemade chicken noodle soup. This soup is our absolute favorite for (almost) the whole family. (Our selective eater, wants things separated…)

If you’re family also has GF (Gluten-free) dietary needs or even DF (Dairy-free), this easy recipe is a winner!

The best part is though the ingredients are simple, they are full of vitamins and minerals. And if using homemade chicken broth (which I highly suggest), it has the added benefit of gut-loving collagen as well. (See why I’m a big lover of gut health here.)

If you need to make a run to the grocery store, grab 3 quarts of good quality chicken stock and you’ll be on your way to making this soup recipe.

If after trying this recipe you’re wanting more gluten-free soup options, check out my Chicken and Wild Rice Soup-Recipe Gluten Free.

I also love The Chunky Chef’s Zuppa Toscana but have to heavily modify it to fit our dietary restrictions.

You may see the pattern here, I like a good creamy soup.

bowl of soup with a braid of onions nearby and some garlic and carrots.

Tips for Making

*I highly suggest making your own homemade chicken broth with the bones of a whole chicken, because the flavor truly is the best, and you get all the added benefits of minerals and collagen. Homemade chicken broth is the base of the best soup.

*We love this soup so much, we eat it through the hot summers too. If you find yourself here while fresh herbs from the garden are at hand, by all means, use fresh if you have them!

*Store leftovers in an airtight container in the fridge once the soup has come to room temperature. Can be stored for up to 4 days.

*To reheat the leftover soup, add some water to your pot before adding in the soup as it gets thick when stored. Carefully stir the soup and add more water if needed to bring it back to a soup consistency, being careful not to break up the noodles too much.

Adapted from Jill Winger’s recipe for Creamy Chicken Noodle Soup to fit our family’s dietary needs and taste preferences.

This post may contain affiliate links. As an Amazon Associate,  I may earn commissions from qualifying purchases, at no additional cost to you. Thank you for supporting our family in this way!

ingredients including celery, onion, carrots and garlic atop a wooden cutting board
The carrots pictured were small, so I added in some extra to account for size. Same with the onion.

Ingredients for Gluten-Free Creamy Chicken Noodle Soup

The ingredients are mostly staples that I usually have on hand, which is another reason to love this simple, yet flavorful soup. It is so good, that you can have a family favorite on the table in less than an hour. This recipe serves 4-6 people.

5 tablespoons Oil (I prefer working with an oil with a high smoke point, like Avocado Oil rather than olive oil)

1 medium white or yellow onion, diced

3 medium carrots, thinly sliced

3 stalks of celery, diced

5 cloves garlic, minced

1/4 Cup GF Flour Mix

2 tablespoons dried Parsley

1 Bay Leaf

2 teaspoons Paprika

1 teaspoon Turmeric

2 teaspoons Rosemary, (crushed in the palms of your hands or in a mortar and pestle)

2 teaspoons Onion Powder

1 tablespoon garlic powder (if this sounds like a ridiculous amount, you can do less and then add in a little bit at a time. But this is how we like it.)

1 teaspoon Sea Salt, probably more to taste. (Amount really varies on what broth you are using for the salt content.)

1/4 teaspoon Fresh Ground Black Pepper

12 Cups of Chicken Broth (preferably homemade, but if you need to purchase it is equal to 3, 1-quart cartons)

1 tsp lemon juice

16 ounces of gluten-free pasta (I prefer Jovial’s GF Fusilli or Aldi’s GF store brand Fusilli)

3 cups diced cooked chicken (We prefer dark meat like chicken thighs, but breasts work as well. Or just use whatever leftover chicken you have.)

1 cup heavy cream (you can substitute with whole milk or your preferred dairy-free alternative, like coconut milk)

three bowls of creamy gluten free chicken noodle soup near each other as well as onions and carrots in background

Tools You May Need to Make This Gluten Free Creamy Chicken Noodle Soup Recipe

A large pot like a Large Stockpot. I love the versatility that a large stockpot provides. Mine gets used very often.

Wooden Cutting Board. I prefer a solid wood cutting board like this.

Measuring cups and spoons. Including liquid measuring cups.

Wooden Spoon This 6 piece set looks so nice!

Large stock pot full of mirepoix
Fresh veggies sauteed over low heat

Cooking Instructions for Gluten-Free Creamy Chicken Noodle Soup

In a large stockpot over medium heat, heat the avocado oil and saute the onion, celery, carrots, and garlic. Cook until tender, which will be about 6 minutes.

After those vegetables are tender, sprinkle the gluten-free flour over them.

Also, add the seasonings at the same time. Give it a stir to incorporate the flour into the remaining oil.

(If it seems too dry, you can add another tablespoon of avocado oil at this point. )

Continue stirring while it cooks for 3 minutes. Be careful not to burn the GF flour.

seasonings added to diced celery, onions and sliced carrots
GF flour and seasonings were added to the sauteed vegetables

Next, carefully pour the chicken broth into the pot.

(If using store-bought chicken broth from a quart container, you can pierce a hole on top of the carton to make an air vent, so it pours more easily.)

Turn the heat to high and bring everything to a boil.

Once the soup is boiling, add your gluten-free noodles.

Turn down the heat to a simmer and continue cooking for the suggested time that your GF noodle package suggests.

After the noodles are cooked to al dente (tender, but firm), turn down the heat to low.

Stir in the diced, cooked chicken to the soup pot.

Carefully, (it’s hot!) taste test the soup at this point. See if you need more salt or other seasonings. Remember, every broth is different and you just need to adjust to taste.

If all tastes good, remove from heat. If it needs a little more nudge of this or that, add it now. Then remove the soup from the heat.

Once the stock pot of soup is removed from the heat, stir in the heavy cream. (Or you DF alternative.)

Let it cool down for about 5 minutes.

Then add the finishing touch of half the juice of one lemon, and stir all to combine. (It’s important to wait for it to cool a little so it doesn’t curdle the cream.)

Serve immediately with some fresh bread or crackers, and enjoy your hot soup!

Thank you so much for stopping by! If you have questions or enjoyed this recipe, please leave a comment below!

gluten-free creamy chicken noodle small bowl of soup with gray backdrop including carrots, onions and garlic

Kitchen Notes

If you prefer using uncooked, diced chicken simply add the raw chicken to the soup after adding the broth. Let the broth (with the added raw chicken) come to a simmer and cover for 15 minutes before adding the noodles to cook. After the 15 minutes has completed, remove the lid, bring the soup to a boil and add the noodles, lowering the heat to just a steady boil.

three bowls of gluten free chicken noodle creamy soup on table with carrots nearby

Gluten Free Creamy Chicken Noodle Soup

A delicious soup filled with pantry staples that comess together easily for a warm, filling dinner.
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 6 people

Equipment

  • 1 stock pot
  • 1 Wooden Spoon
  • 1 cutting board

Ingredients
  

  • 5 tablespoons Avocado Oil
  • 1 medium medium white or yellow onion diced
  • 3 medium carrots peeled and thinly sliced
  • 3 stalks of celery diced
  • 5 cloves garlic minced
  • 1/4 cup Gluten Free flour mix
  • 2 tbsp dried parsley
  • 1 bay leaf
  • 2 tsp paprika
  • 1 tsp tumeric
  • 2 tsp rosemary crushed in your palms, or with a mortar and pestal.
  • 2 tsp onion powder
  • 1 tbsp garlic powder if this sounds like a ridiculous amount, you can do less. But this is how we like it.
  • 1 tsp sea salt, plus more to taste Amount really varies on what broth you are using for the salt content.)
  • 1/4 tsp fresh ground black pepper
  • 12 cups Chicken Broth preferably homemade, but if you need to purchase it is equal to 3, 1-quart cartons
  • 1 tsp lemon juice
  • 16 ounces gluten free pasta I prefer Jovial's GF Fusilli or Aldi's GF store brand Fusilli
  • 3 cups cooked, diced chicken We prefer dark meat like the thighs, but breasts work as well.
  • 1 cup heavy cream or your preferred dairy free alternative

Instructions
 

  • In a large stock pot over medium heat, heat the avocado oil and saute the onion, celery, carrots, and garlic. Cook until tender, which will be about 6 minutes.
  • After those vegetables are tender, sprinkle the gluten-free flour over them.
  • Also, add the seasonings at the same time. Give it a stir to incorporate the flour into the remaining oil.
  • (If it seems too dry, you can add another tablespoon of avocado oil at this point. )
  • Continue stirring while it cooks for 3 minutes. Be careful not to burn the GF flour.
  • Next, carefully pour the chicken broth into the pot.
  • ( Pro tip: If using store-bought chicken broth from a quart container, you can pierce a hole on top of the carton to make an air vent, so it pours more easily.)
  • Turn the heat to high and bring everything to a boil.
  • Once the soup is boiling, add your gluten-free noodles.
  • Turn down the heat to a simmer and continue cooking for the suggested time that your GF noodle package suggests.
  • After the noodles are cooked to al dente (tender, but firm), turn down the heat to low.
  • Stir in the diced, cooked chicken to the soup pot.
  • Carefully, (it's hot!) taste test the soup at this point. See if you need more salt or other seasonings. Remember, every broth is different and you just need to adjust to taste.
  • If all tastes good, remove from heat. If it needs a little more nudge of this or that, add it now. Then remove the soup from the heat.
  • Once the stock pot of soup is removed from the heat, stir in the heavy cream. (Or you DF alternative.)
  • Let it cool down for about 5 minutes.
  • Then add the finishing touch of half the juice of one lemon, and stir all to combine. (It's important to wait for it to cool a little so it doesn't curdle the cream.)
  • Serve immediately with some fresh bread or crackers, and enjoy!

Notes

  • If you prefer using uncooked, diced chicken simply add the raw chicken into the soup after adding the broth. Let the broth (with the added raw chicken) come to a simmer and cover for 15 minutes before adding the noodles to cook. After the 15 minutes has completed, remove the lid, bring the soup to a boil and add the noodles, lowering the heat to just a steady boil.
 
  • If gluten-free isn’t something you need, you can easily adjust the recipes to include regular all-purpose flour and omit the gluten-free flour.
  • I highly suggest making your own homemade chicken broth because the flavor truly is the best, and you get all the added benefits of minerals and collagen.
  • We love this soup so much, we eat it through the hot summers too. If you find yourself here while fresh herbs from the garden are at hand, by all means, use fresh if you have them!
  • Store leftovers in the fridge once the soup has come to room temperature. Can be stored for up to 4 days.
  • To reheat, add some water to your pot before adding in the soup as it gets thick when stored. Carefully stir the soup and add more water if needed to bring it back to a soup consistency, being careful not to break up the noodles too much.
Keyword chicken, dinner, gluten free, quick dinner, soup, supper, weeknight

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