Simple Gluten-Free Chicken Noodle Soup
Setting the Table
There’s something steadying about a pot of chicken noodle soup simmering on the stove. It doesn’t ask for much, and it doesn’t need to be complicated to be good. This is the version I make when I want a meal that feels familiar and comforting, but still fits the way I cook and eat now. Simple ingredients, gentle seasoning, and a soup that tastes even better once you slow down and pay attention.
Filling the Bowl
What You’ll Need
10–12 oz chicken breast (raw), cooked and chopped or shredded
1 cup onion, diced
¾ cup carrots, sliced
¾ cup celery, sliced
2 tbsp olive oil
32 oz low-sodium chicken broth
1 cup water
¾ cup gluten-free noodles (see freezing notes below)
¾ tsp dried parsley, divided
½ tsp dried thyme
½–¾ tsp salt, divided (adjust to taste)
¼ tsp black pepper, or to taste
Creating the Magic
Cook the chicken
Cook chicken using your preferred method (grilled, pan-cooked, or poached). Set aside.
Build the base
In a large pot, heat olive oil over medium heat.
Add onion, carrots, and celery.
Season with a small pinch of salt and pepper.
Sauté 5–7 minutes, until softened and fragrant.
Add liquid and herbs
Stir in broth, water, thyme, and ½ tsp parsley.
Bring to a gentle simmer.
Simmer
Simmer 10–15 minutes, until vegetables are tender.
Add chicken and season
Stir in cooked chicken and simmer 3–5 minutes.
Taste and add remaining salt and pepper as needed.
Add noodles
Add noodles and cook according to package directions (about 7–9 minutes).
Finish
Turn off heat. Stir in remaining parsley.
Taste once more and adjust seasoning if needed.
Seasoning with Wisdom
Chicken noodle soup is simple, but it’s also a lesson in paying attention.
What made this version so much better wasn’t a new ingredient. It was seasoning in layers and tasting along the way. A pinch of salt while the vegetables soften. Another addition once the broth and herbs have had time to simmer. And a final adjustment after the chicken is added, when the soup really starts to come together.
Herbs matter too. Thyme gives this soup warmth without taking over. Finishing with a small pinch of parsley at the end brightens everything up.
If a soup ever tastes like it’s “missing something,” it’s often not another ingredient. It’s just time, salt, or a pause to taste.
This is the kind of soup that rewards slowing down for a moment and trusting what’s in front of you.
Planning Ahead
This soup can be frozen, but how you reheat it makes all the difference.
After testing a few different methods, here’s what worked best for me:
If the noodles are cooked fully in the soup before freezing, the soup freezes and reheats well as long as it’s thawed overnight in the refrigerator and reheated gently in the microwave. The flavor holds up, and the noodles keep their shape.
What didn’t work as well was reheating frozen soup on the stovetop. Even when the noodles were only partially cooked before freezing, bringing the soup back to a simmer caused the noodles to break down. The flavor was still good, but the noodles did start to fall apart a bit, so the texture wasn’t quite perfect.
I also tested freezing the soup without noodles and adding them after thawing. While the texture was fine, the soup lost some of its depth and didn’t taste quite as cohesive.
Because of that, my preference is simple:
If you plan to freeze this soup, cook it fully (including the noodles), thaw it overnight in the refrigerator, and reheat it in the microwave.
If you plan to reheat on the stovetop, enjoy it fresh or from the refrigerator instead.
As with most simple soups, this one rewards gentle handling and a little patience.
Serving My Final Thoughts
This is the chicken noodle soup I come back to when I want something comforting but not complicated.
It’s not fancy. It doesn’t rely on shortcuts or special tools. It’s just a good, dependable soup that comes together with simple ingredients and a little attention along the way.
If you’re new to gluten-free cooking or just need a meal that feels steady and familiar, this is a good place to start. And if you’ve been cooking this kind of food for years, I think it still earns a spot in your rotation.
Sometimes the most nourishing meals are the ones that meet us exactly where we are.
Originally published: January 19, 2026