Gluten-Free Chicken Noodle Soup

Gluten-Free Chicken Noodle Soup
Denise Woodward and Laudalino Ferreira


  • 1 Tablespoon  olive oil
  • small yellow onion, chopped finely
  • carrots, scrubbed clean and unpeeled, chopped finely
  • stalks celery, chopped finely
  • 1/4 Teaspoon  crushed red pepper flakes
  •   Kosher salt, to taste
  • 6 Cups  rich, gluten-free chicken stock with chicken meat mixed in
  •   4-5 ounces gluten-free rice noodles

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, Alcohol Free, No Sugar Added

Daily value:



  • Fat 57g 87%
  • Carbs 134g 45%
  • Saturated 13g 65%
  • Fiber 11g 45%
  • Sugars 16g
  • Monounsaturated 22g
  • Polyunsaturated 12g
  • Protein 301g 602%
  • Cholesterol 949mg 316%
  • Sodium 3,642mg 152%
  • Calcium 312mg 31%
  • Magnesium 399mg 100%
  • Potassium 4,213mg 120%
  • Iron 14mg 78%
  • Zinc 23mg 151%
  • Phosphorus 2,664mg 381%
  • Vitamin A 2,279µg 253%
  • Vitamin C 53mg 89%
  • Thiamin (B1) 1mg 83%
  • Riboflavin (B2) 2mg 127%
  • Niacin (B3) 115mg 574%
  • Vitamin B6 6mg 317%
  • Folic Acid (B9) 183µg 46%
  • Vitamin B12 5µg 84%
  • Vitamin D 1µg 0%
  • Vitamin E 7mg 34%
  • Vitamin K 85µg 107%
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