This easy gluten-free chicken noodle soup is the answer to homemade chicken noodle soup when you’re sick! It’s so easy to make and tastes like you simmered it all day. This chicken noodle soup is made with a whole chicken, making the broth rich and the chicken tender. Use zoodles instead of gluten free pasta for a paleo chicken noodle soup! Can be made in the Instant Pot electric pressure cooker or the stovetop.
Why This Gluten Free Chicken Noodle Soup Is So Good
- It’s really super easy to make and is TOTALLY homemade, from the chicken stock to cooking the chicken!
- This soup is super nourishing, thanks to the natural bone broth made from cooking the whole chicken in the soup itself.
- This recipe is cost effective and loaded with flavor.
How to Make Gluten Free Chicken Noodle Soup
In the Instant Pot
- Turn Instant Pot to Sauté and heat 1 Tbsp. oil in pot. Add onions and cook until softened, about 3-4 minutes. Add garlic, carrots, and celery, and sauté for 1-2 more minutes, or until garlic is fragrant and celery is beginning to soften.
- Place whole chicken on top of vegetables, then pour in water, bay leaves, peppercorns, salt, and freshly cracked black pepper. Secure lid and set to Manual High Pressure for 20 minutes. When timer is up, Quick Release lid carefully.
- Carefully transfer whole chicken to a large cutting board, keeping an eye on any liquid from the cavity. It will be very hot!
- Turn Instant Pot on Satué mode and add gluten-free pasta.
- While pasta cooks, with two forks, shred chicken off the bone. When pasta is tender, return chicken pieces to soup, discarding bones. Stir in fresh parsley and fresh lemon juice. Add more salt or pepper to taste. Serve.
On the stovetop
- Place a large pot on stove over medium heat and and 1 Tbsp. oil . Add onions and cook until softened, about 3-4 minutes. Add garlic, carrots, and celery, and sauté for 1-2 more minutes, or until garlic is fragrant and celery is beginning to soften.
- Place whole chicken on top of vegetables, then pour in water, bay leaves, peppercorns, salt, and freshly cracked black pepper. Bring to boil and let simmer about 45 minutes to an hour or until cooked through and tender. You can also use 4 chicken thighs for a quicker soup; they will only take about 40 minutes to boil.
- Carefully transfer chicken to a large cutting board, keeping an eye on any liquid from the cavity if using a whole chicken. It will be very hot!
- Add gluten-free pasta to pot.
- While pasta cooks, with two forks, shred chicken off the bone. When pasta is tender, return chicken pieces to soup, discarding bones. Stir in fresh parsley and fresh lemon juice. Add more salt or pepper to taste. Serve.
Because the chicken cooks with the aromatics in water, it produces an extremely rich broth and tender chicken in a single step. After that, you simply shred the chicken and add it back to the soup, while the noodles soften to perfection. Spoon up a big bowl and get well, my friend!
Can I use zoodles instead?
Sure! You’ll just want to add the zoodles when you serve the soup, so skip the pasta directions entirely. Portion freshly spiralized zucchini into your serving bowls first then ladle the hot soup over. Perfection.
If you’re in the market for a spiralizer, I’m absolutely in love with my Paderno. It’s super easy and super fast, both of which are musts when you’re making Instant Pot gluten free chicken noodle soup because you or someone [lucky] that you love isn’t feeling so good.
Can I use regular pasta instead of gluten-free in this chicken noodle soup?
Sure! Simply substitute regular pasta in for the gluten-free pasta and follow the directions as written. Egg noodles would be fantastic here, but I can never find gluten-free egg noodles where I live!
Can I make this gluten-free chicken noodle soup in the Crockpot?
Sure! You’ll want to sauté the onions, garlic, carrots, and celery as written in the recipe, then add all the ingredients, except for the noodles and parsley, to your slow cooker, cover, and cook until the chicken is cooked through with the meat falling off the bone (If you’re using this slow cooker that I linked, you’ll want to cook the chicken to about 163º F internal temperature – the temperature will rise a bit as the chicken rests and is shredded). This will take about 6 hours on High or 8 hours on Low. While you shred the chicken, add the pasta and cook on low about 20-30 minutes or until cooked. Return the chicken to the soup and warm through then serve.
Top Tips to Make This Gluten-Free Chicken Noodle Soup
- Use a free run / organic chicken that hasn’t been raised on antibiotics.
- You can use regular pasta in this recipe or zoodles for a low carb version.
- Leftovers can be stored in the fridge in an airtight container for 3 to 4 days.
Be sure to check out these other tasty soup recipes!
- Chilled Avocado Soup
- Easy Black Bean Soup
- Chicken and Rice Soup
- Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup, Whole30, Paleo)
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Easy Homemade Gluten Free Chicken Noodle Soup
This easy homemade gluten free chicken noodle soup is the answer to homemade chicken noodle soup when you're sick! It's so easy to make and tastes like you simmered it all day, thanks to the Instant Pot. You can also cook it on the stove top or in the slow cooker.
Ingredients
- 1 Tbsp. refined coconut oil avocado oil, or olive oil
- 1 medium white onion chopped
- 5 cloves garlic minced
- 5 carrots sliced on the diagonal into 1/2 inch pieces
- 4 stalks celery sliced into 1/2 inch pieces
- 1 whole chicken about 5 pounds, giblets removed and discarded or saved for another use
- 8 cups water
- 2 bay leaves
- 5 black peppercorns
- 1 Tbsp. pink or grey salt
- freshly cracked black pepper
- 1 1/2-2 cups gluten-free fusilli or other pasta
- 1/2 cup fresh parsley minced
- 1 Tbsp. fresh lemon juice
Equipment Needed
Instructions
- Turn Instant Pot to Sauté and heat 1 Tbsp. oil in pot. Add onions and cook until softened, about 3-4 minutes. Add garlic, carrots, and celery, and sauté for 1-2 more minutes, or until garlic is fragrant and celery is beginning to soften.
- Place whole chicken on top of vegetables, then pour in water, bay leaves, peppercorns, salt, and freshly cracked black pepper. Secure lid and set to Manual High Pressure for 20 minutes. When timer is up, Quick Release lid carefully.
- Carefully transfer whole chicken to a large cutting board, keeping an eye on any liquid from the cavity. It will be very hot!
- Turn Instant Pot on Satué mode and add gluten-free pasta.
- While pasta cooks, with two forks, shred chicken off the bone. When pasta is tender, return chicken pieces to soup, discarding bones. Stir in fresh parsley and fresh lemon juice. Add more salt or pepper to taste. Serve.
Recipe Notes
To make this soup on the stovetop:
I have made this soup five or more times! My family loves it and I have made it for family who were not able to get out. It is so delicious and has become one of my recipes I make every week or two! LOVE IT! Thank you so much!
This was the first recipe I made in my Instant pot and I must say it was absolutely fabulous! The addition of the lemon was terrific! This soup was as rich as making bone broth in the crock pot for 2 days in just 20 minutes. We all loved it. Thank you so much for sharing your fantastic recipes.
I am so happy you loved it!
Loved this recipe!! Added a bunch of dried basil and oregano and it really took it to the next level!
Great idea!! So glad you liked it 🙂
Two of my three kids have colds and I decided to make homemade chicken noodle soup. I’ve never been a fan of chicken noodle soup, but yours sounded easy to make and the lemon seemed like a nice addition. This was a hit with whole house, and even I loved it! It’s so good, yet so simple. It’s now added to our family’s favorite recipes! Thank you!
I am SO happy to hear that!! So glad you all like it as much as we do 🙂