When the weather gets a bit chilly, or you just need a hug in a bowl, nothing beats a classic chicken noodle soup. It’s a comfort food favorite for so many people, and I love having easy recipes ready to go.
Today, I’m sharing two fantastic ways to make this heartwarming meal. Whether you need a gluten-free option or want to use your Instant Pot for a quick meal, I’ve got you covered. These recipes are simple to follow and deliver delicious results.
Jump to Recipe:
Comforting Gluten Free Chicken Noodle Soup Recipe
Making chicken noodle soup that fits a gluten-free diet is easy and delicious. This recipe brings all the classic flavors you love without the gluten.
It’s perfect for a cozy night in or when you need a gentle meal that feels good.
Key Ingredients & Tips for Gluten Free Chicken Noodle Soup
- Gluten-Free Noodles: Look for noodles made from rice, corn, or chickpeas. Cook them separately or add them near the end so they don’t get too soft.
- Broth Choice: Always check the label on your chicken broth or stock to make sure it’s certified gluten-free.
What You Need
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breast, cut into small pieces
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 8 cups gluten-free chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and black pepper to taste
- 4 ounces gluten-free egg noodles (or other gluten-free pasta)
- ¼ cup fresh parsley, chopped (for serving)
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Sauté Vegetables and Chicken
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned, about 5-7 minutes. Add the chopped carrots, celery, and onion, then cook until the vegetables start to soften, about 8-10 minutes.
Step 2: Simmer and Finish
Pour in the gluten-free chicken broth, then add thyme, rosemary, salt, and pepper. Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes. Add the gluten-free noodles and cook according to package directions, usually 5-8 minutes, until they are tender. Stir in fresh parsley before serving.
📝 Final Note
For best texture, you can cook the gluten-free noodles separately and add them directly to each bowl of soup to prevent them from getting mushy if you expect leftovers.
Quick Instant Pot Chicken Noodle Soup
Your Instant Pot makes quick work of this classic dish, giving you a warm bowl of chicken noodle soup in less time. It’s a fantastic shortcut for busy weeknights.
I find this method incredibly easy and the flavor is just as rich as the stove-top version.
Key Ingredients & Tips for Instant Pot Chicken Noodle Soup
- Frozen Chicken: You can use frozen chicken breasts or thighs directly in the Instant Pot, just add a few more minutes to the pressure cooking time.
- Avoid the Burn Notice: Make sure to scrape the bottom of the pot after sautéing vegetables to prevent any stuck bits from causing a burn notice.
What You Need
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breast or thighs
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 6 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and black pepper to taste
- 4 ounces egg noodles (regular or gluten-free)
- ¼ cup fresh parsley, chopped (for serving)
⏱️ Time: 30 minutes (active)🍽️ Yields: 6 servings
How to Make It
Step 1: Sauté and Pressure Cook Ingredients
Set your Instant Pot to “Sauté” mode. Add olive oil, then the carrots, celery, and onion. Cook for about 5 minutes until they start to soften. Add the chicken, broth, thyme, rosemary, salt, and pepper. Close the lid and set the valve to “Sealing.” Pressure cook on high for 7 minutes.
Step 2: Finish and Serve
Once the cooking cycle is done, do a quick release of the pressure. Open the lid, remove the chicken, and shred it using two forks. Return the shredded chicken to the pot. Add the egg noodles and select “Sauté” again. Cook for 3-5 minutes, or until the noodles are tender. Stir in fresh parsley and serve hot.
📝 Final Note
If you want to add more vegetables, like peas or spinach, stir them in when you add the noodles, as they cook very quickly.
