Homemade Healing Gluten-Free Chicken Soup Recipe

chicken noodle soup in a bowl with parsley on the side

5 from 12 votes

Homemade Healing Gluten-Free Chicken Soup Recipe

This Homemade Gluten-Free Chicken Soup recipe is comforting and sure to help you get through this cold and flu season! Featuring tender chicken, fresh veggies and herbs, healing spices, and optional gluten-free noodles. I’ve included an option to make a homemade, flavorful broth as well.

Prep Time10

Cook Time2

Total Time2 10

Course: Soups/Stews

Cuisine: American

Servings: people

Author: Mary Smith

Cost: $10

Equipment

Dutch Oven

Ingredients

Homemade Broth

3-4 lb organic whole chicken
1 onion peeled and cut into ¼'s
1 head garlic cut in half horizontally
2 carrots cut into large chunks (no need to peel)
2 ribs celery cut into chunks
2 bay leaves
1 sprig fresh rosemary
3 sprigs fresh thyme
1 tsp sea salt
½ tsp black pepper
8 cups water or you can use 4 cups water, 4 cups store-bought broth for more flavor

Chicken Soup

1 tbsp olive oil
3 carrots peeled and cut into rounds
3 ribs celery diced
1 onion diced
2 cloves garlic minced
1 inch knob ginger peeled and finely diced
8 cups broth either what you just made, or store bought
½ tsp black pepper
1 tbsp fresh thyme finely diced
1 tsp turmeric
1 tsp sea salt
12 oz gluten free pasta optional - I like Jovial Foods GF fusilli in this recipe!
3 cups cooked shredded chicken either what you just made, or rotisserie

Instructions

Chicken Broth

Pat your chicken dry and place it in a large dutch oven or stock pot. Place the remaining ingredients around it. Pour the water (or water/broth combo) over it until it is just covered. Too much water = bland broth. Cover the pot and bring it to a boil. Reduce the heat to a simmer (medium low worked well for me), and cook for 1.5 hours.
Remove the chicken and transfer it to a cutting board or pan and shred using two forks. It should fall right off the bone and be very tender. Discard the skin and bones. Use a slotted spoon to remove the carrots, celery, onion, bay leaves, etc. out of the broth. At this point you have the option to strain the broth through a fine mesh strainer, or leave it as-is. I left it.
You can either use the broth and chicken to make soup now, or store it away for sipping and use the chicken for another recipe.

Chicken Soup Using Homemade Broth

Add all of the soup ingredients (except for the pasta) into the broth you just made. Bring it to a boil, then reduce the heat and let it simmer for 15 minutes until the carrots are mostly tender. Add in the cooked shredded chicken and the pasta (if using). Let it simmer until the pasta is al dente. Taste test, then add salt and pepper as needed. Serve with chopped parsley, if desired.

Chicken Soup using Store-Bought Broth

Heat the olive oil over medium high heat.
Add in the carrots, onions, and celery. Saute for 3-5 minutes. Add in the garlic and ginger and saute for 30 seconds longer until fragrant. Add in the broth and seasonings. Simmer for 15 minutes. Add in the pasta and cooked shredded chicken and simmer until the pasta is al dente. Taste test, then add in salt and pepper as needed.

Notes

Expert Tips

I used all of the meat from a 4 lb chicken. If you have one that is a lot larger, you can use ½ of the meat - up to you!

To make this chicken soup using chicken breasts or thighs and store-bought broth, heat 1 tbsp olive oil in a large stock pot or Dutch oven. Add in the carrots, celery, onion, garlic, and ginger. Saute for 3-4 minutes. Add in 1.5 lbs of chicken breasts or thighs and the remaining soup ingredients. Bring it to a boil, then reduce heat and simmer for 30 minutes. Shred chicken and discard any bones (if you used bone-in) and add it back into the pot. Add in the pasta (if using) and cook for another 10-15 minutes until tender. Serve with parsley, if desired.

You have the option of using and dicing up the carrots and celery from the original homemade broth pot, but I find that they're too mushy. I discarded those and used new ones

To prevent leftovers from having mushy pasta, cook it separately and add it to individual soup bowls when serving.

If you prefer to use chicken breasts or thighs with store-bought chicken broth to save time, you totally can. I've included options for both!

Storage Tips

Store leftovers in an airtight container for up to 3-4 days. I recommend storing the cooked pasta separately in its own container and adding it when ready to serve.

To freeze, let the soup cool completely. Place the cooled soup in an airtight container or freezer bag. I recommended leaving out the pasta and making a fresh batch when you thaw the soup. Store in the freezer for up to 3 months. Thaw, reheat, and serve!

To reheat, you can place the soup in a stock pot on the stove or use the microwave.

Nutrition