Gluten-Free Chicken Noodle Soup

Gluten-Free Chicken Noodle Soup
Staff Writer
Gluten-Free Chicken Noodle Soup

Denise Woodward and Laudalino Ferreira

Gluten-Free Chicken Noodle Soup

I made this soup using some rich, homemade chicken stock, and yes, it all was gluten-free and incredibly easy. Chicken soup definitely soothes the soul.

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Heat the olive oil in a Dutch oven over low heat. Add the onion, stir, and cook until softened, about 5-10 minutes depending on how low your heat is. Add the carrots and celery, stir, and cook for 5 more minutes.

Add the crushed red pepper and season with salt, to taste. Add the chicken stock, bring to a low boil, and reduce the heat to a simmer. Cook for about 30 minutes; the longer the better, to really marry the flavors.

Bring another pot of water to a boil over high heat. About 15 minutes before serving, put the noodles into a large mixing bowl and cover with the boiling water. Break up gently with a fork. Let sit until soft but not mushy, about 8 minutes, and drain. Remove the soup from the heat. Put about ¼ cup of noodles into a serving bowl and ladle the chicken broth over the top. 


Calories per serving:

390 calories

Dietary restrictions:

High Protein Sugar Conscious, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 9g 15%
  • Carbs 22g 7%
  • Saturated 2g 11%
  • Fiber 2g 8%
  • Sugars 3g
  • Monounsaturated 4g
  • Polyunsaturated 2g
  • Protein 50g 100%
  • Cholesterol 158mg 53%
  • Sodium 607mg 25%
  • Calcium 52mg 5%
  • Magnesium 66mg 17%
  • Potassium 702mg 20%
  • Iron 2mg 13%
  • Zinc 4mg 25%
  • Phosphorus 444mg 63%
  • Vitamin A 380µg 42%
  • Vitamin C 9mg 15%
  • Thiamin (B1) 0mg 14%
  • Riboflavin (B2) 0mg 21%
  • Niacin (B3) 19mg 96%
  • Vitamin B6 1mg 53%
  • Folic Acid (B9) 31µg 8%
  • Vitamin B12 1µg 14%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 6%
  • Vitamin K 14µg 18%
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