Can I Make this Chicken Soup Entirely Gluten-Free?
Yes! Of course. Simply replace the egg noodles with a gluten-free version of the same pasta, make sure all other ingredients are GF, and serve the soup with GF bread or crackers, if desired, to make it GF.
How to make Chicken Noodle Soup
In about 30 minutes, this homemade chicken noodle soup is ready to eat. It’s very simple to make. Chopping the veggies takes the most time.
- Chop the onions, celery, and carrots into bite sized pieces. In a large pot, sauté them in a little olive oil until they become slightly soft.
- Pour in the chicken broth and oregano. Bring the mixture to a full rolling boil.
- Reduce the heat to medium-high after adding the noodles and cooked, shredded chicken. Cook for about 9 minutes. Depending on the kind of noodles you use, the cooking time will vary.
- Serve the soup right away after adding salt and pepper to taste.
I adore how simple it is to customize chicken soup to your tastes. Here are some variations that we like to use.
- Creamy: To make a creamy chicken noodle soup, stir in ½ cup heavy cream into the broth.
- Additional Veggies: Just before serving, you can toss in some spinach or kale into the broth.
- Rice – Change out the noodles for rice. You can also use cauliflower rice, potatoes, or quinoa.
- Lemon: A spritz of lemon juice will make the soup taste brighter.
- Herbs: Try adding bay leaves, thyme, dill, or Italian seasoning.
To ensure that our family has soup for the entire week, we usually prepare a big pot of this soup at the start of the week.
- After allowing the soup to cool, store it in the refrigerator in an airtight container for three to four days.
- After a few days, the noodles may become soggy because they absorb the broth as it sits. You can store the noodles separately and add as needed.
- Before putting the soup in freezer-safe bags or containers, allow it cool completely. Freeze for 2-3 months. Thaw overnight in the fridge for 24 hours before serving.
- This soup does freeze best without the noodles. Wait to add the noodles if you intend to freeze this soup immediately. When reheating the soup on the stovetop, add the noodles to the pot.
- Transfer individual portions into a microwave-safe bowl and reheat until the desired temperature is achieved.
- Reheat the entire batch of soup in a large pot on top of the stove over medium heat.
- Instead of using water, add more chicken broth if the soup needs more liquid.
- Chop the veggies into bite sized pieces. This way they cook evenly and are easier to eat.
- You can saute the veggies in butter instead of oil. However, doing so will cause the broth to slightly solidify when leftovers are chilled.
- Use thyme, parsley, or dill instead of oregano if you’re not a fan of it.
- As you are making the soup, check it frequently and add salt and pepper as necessary.
- Use whatever noodles you like. The traditional soup recipe calls for egg noodles, but you can also use rotini, bowtie, spaghetti, or macaroni noodles. Make sure you do not overcook the noodles.
- If you are worried about the amount of salt in the recipe, use a low-sodium chicken broth.
- Serve the soup with chocolate chip brownies, garlic bread, and a side salad for a complete meal.
The night before is a great time to make this chicken noodle soup. Before covering the pot and putting it in the fridge, let the soup cool. The following day, put the pot on the stove and warm it all the way through.
Though you can use any type of noodle you like or have on hand, egg noodles are the most popular type of pasta used in chicken soup.
To make it gluten-free or keto friendly, you can use rice, cauliflower rice, or zoodles. One of our favorite healthy soup recipes is this chicken Alfredo zoodle soup. If you didn’t want noodles, you could also use potatoes, gnocchi, or quinoa.
Ingredients for Nourishing Chicken Noodle Soup
To prepare this filling chicken noodle soup at home, gather the following ingredients:
- Chicken Breasts. One of the stars of this dish. For a nice bite, I chose to shred them after they were cooked, though they can also be chopped into chunks.
- Egg noodles. You can use any type of pasta you prefer, such as pappardelle, rotini, Udon, ramen, tiny pasta, or gluten-free noodles.
- Chicken stock. Use store-bought low-sodium broth or make your own!
- Chicken bone broth. I adore the extra nutrients in bone broth, which are fantastic for gut health, digestion, and immune support. I adore companies like Bare.
- Olive oil. Additionally, you can use coconut oil, avocado oil, or grapeseed oil.
- Red onion. Substitute with yellow or white if that’s what you have.
- Celery and carrot. These veggies provide excellent nutrition as well as the soup’s base of flavor and aroma.
- Garlic. Although I like fresh, in a pinch you could use ½ teaspoon of garlic powder instead.
- Herbs + Seasonings. A great addition of flavor. Adds a great deal of flavor from the oregano, parsley, rosemary, turmeric powder, thyme, bay leaves, salt, black pepper, and smoked paprika.
- Lemon juice. I like to freshly-squeeze half a lemon.
- Fresh Greens. I use kale, but you can also add color, vitamins, and greens to food by using spinach, collard greens, or bokchoy.
