Gluten-Free Chicken Noodle Soup


  • 1 Tablespoon  olive oil
  •   small yellow onion, chopped finely
  • 4 s  carrots, scrubbed clean and unpeeled, chopped finely
  • 4 s  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. 

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