• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

A Little Insanity

Gluten Free Recipes for Special Diets & Allergies

  • Home
  • Recipes
  • What’s in My Kitchen?
  • Blog
    • DIY Projects
    • Family & Home
    • Free Printables
    • Reviews
  • About
    • About Shannon
    • FAQ’s
    • Privacy Policy
  • Contact
    • Let’s Work Together
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Gluten Free Chicken Noodle Soup Recipe with Vegan Options

By alittleinsanity 10 Comments

164 shares
  • Share73
  • Tweet
  • Yum
Jump to Recipe

Gluten Free Chicken Noodle Soup Recipe with Vegan OptionsIt doesn’t have to be dark and stormy out to enjoy a bowl of this Gluten Free Chicken Noodle Soup Recipe. In fact, this soup is a regular on our family menu – It’s simple, delicious and enjoyed by everyone. You’ll never know it’s Gluten Free! Don’t worry Vegan friends, you can easily adapt this recipe… I’ve posted some suggestions below.

The Tools & Ingredients Used in this Recipe:


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Chicken Noodle Soup Recipe with Vegan Options

★★★★★ 5 from 1 reviews
  • Author: A Little Insanity - Erika
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 Quarts 1x
  • Category: Soup
  • Cuisine: Gluten Free
Print Recipe
Pin Recipe

Description

This Gluten Free Chicken Noodle Soup Recipe is Easy & Delicious. A favorite comfort food made with whole food ingredients. Perfect for the whole family!


Ingredients

Scale

CHICKEN:

  • 2 Cooked Boneless, Skinless Chicken Breasts or Thighs (cubed or shredded). You can also use Canned Chicken. *See my time saving tips below.
  • Water for Boiling

SAUTE INGREDIENTS:

  • 1/4 Cup Olive Oil
  • 2 Teaspoons Sesame Oil (optional, but adds a wonderful flavor)
  • 1 Medium Sweet Onion (diced)
  • 2 Cloves Garlic (crushed)
  • 2 Carrots (shopped small)

BROTH INGREDIENTS:

  • 64 Ounces Chicken Stock/Broth (or 2 x 32 Ounce Boxes)
  • 1 Tablespoons Braggs or Coconut Liquid Aminos (optional, but adds flavor)
  • 1 1/2 Teaspoons Salt or to Taste
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • Dash of Pepper or to Taste

NOODLES:

  • 2–4 Gluten Free Rice Ramen Noodle Cakes (broken or cut in half once softened) – We like it with extra noodles and use 4 cakes, but you can use 2-4 depending on your preference…Lotus Foods brand is our favorite!

Instructions

  1. In a medium saucepan over high heat, cover the chicken with water and bring it to a boil. Cover & continue cooking until chicken is tender.  Typically 1/2 hour to 1 hour depending on if it is fresh or frozen. Drain water & shred. *See my time saving tips below.
  2. In large pot over medium heat, add the Saute Ingredients and Saute until the veggies are soft. Approximately 10 minutes.  Stir frequently.
  3. Add Broth Ingredients and Shredded Chicken to your Saute Ingredients in the pot and bring soup to a boil. Continue boiling for 8-10 minutes.
  4. While Soup is boiling, prepare your GF Rice Ramen Noodles by breaking the cakes in half and soaking them in hot water until soft (but not cooked).  Drain off the water and rise noodles. Set-Aside.  Note: You can use any other gluten free noodle in this recipe, but be aware it does not typically hold up well over time in the hot soup… the Rice Ramen holds up well and can even be reheated!
  5. Once Soup has boiled, turn off the stovetop and remove from heat.  Add in your prepared GF Rice Ramen Noodles and stir.  Let Soup rest for 5 minutes until serving.  Soup will be hot!

Notes

Time Saving Tips:  1) Make a bunch of Chicken in advance & freeze it for future recipes (I do this in my Instapot); 2) Quickly shred boiled chicken by draining off excess water after boiling & using your electric hand beaters to shred the chicken in less than 20 seconds! Seriously the best kitchen hack ever!! =)

Vegan Options: Substitute the Chicken for Tofu, Mushrooms, Alternative Meat Products or other Veggies. Just be sure to add it in at the appropriate cooking time to avoid over/under cooking.  Substitute the Chicken Broth for Vegetable Broth.

Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.  Soup leftovers are the best! =)


Nutrition

  • Serving Size: 1 Cup
  • Calories: 85

Did you make this recipe?

Tag @aLittleInsanity on Instagram and hashtag it #aLittleInsanity

Easy Gluten Free Chicken Noodle Soup Recipe #glutenfree #dairyfree #eggfree #nutfree #vegan #vegetarian #recipe #soup #chicken #instapot

Related

164 shares
  • Share73
  • Tweet
  • Yum

Filed Under: Bulk Meals, Dairy Free, Dinner, Egg Free, Gluten Free, InstaPot, No Artificial Colors, Nut Free, Recipes, Recipes by Kitchen Tools, Recipes by Meal Type, Recipes by Special Diet, Recipes for Meal Planning, Soup & Salad, Sugar Free, Vegan, Vegetarian, Whole Food Tagged With: all natural, budget, bulk recipe, dairy free, dye free, egg free, Featured, gluten free, healthy, homemade, kids, nut free, sugar free, vegan, vegetarian, wheat free, whole food

Previous Post: « EASY Gluten Free & Vegan Pumpkin Scone Recipe – Starbucks Copycat
Next Post: Gluten Free Baked Beans Recipe with Vegan Options »

Reader Interactions

Full Privacy Policy & Affiliate Disclosure

This site does incorporate paid advertising and affiliate links.  Erika is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Comments

  1. Sarah Bow

    January 16, 2017 at 10:40 am

    If I was making a batch for packed lunches should I make the Rice noodles separate on the day of serving OR can I make the entire recipe, freeze and reheat?
    Thanks for all your recipes

    Reply
    • Erika

      February 8, 2017 at 9:41 am

      Hi Sarah, The rice ramen noodles hold up amazingly well for days in the fridge, even after re-warming – so feel free to put them in before. However, I’ve never frozen the soup with them in, so let me know if you do & how they hold up after being frozen. =) Enjoy & God Bless! ~Erika

  2. Tiffany Fogg

    April 26, 2017 at 11:32 am

    What is the serving size? How many people will the recipe feed? Thank you!

    Reply
    • Erika

      April 26, 2017 at 12:47 pm

      Hi Tiffany! Great question… I just made this last night for dinner & it fed 6 of us perfectly. I updated the recipe to reflect the 4 Quart Yield. It can easily be scaled up or down if you want. =) Enjoy & God Bless! ~Erika

      ★★★★★

  3. Laura

    October 9, 2017 at 11:01 am

    This came out delicious. Those gluten free ramen noodles are seriously so good! Do you think they’ll work in a stir fry? My husband (who is not Gluten Free) thought it was the best chicken soup he’s had. Thanks.

    Reply
  4. Tara Gauthier

    February 17, 2018 at 4:13 pm

    Making this and just noticed that the celery that is pictured in the ingredients is not actually listed further down in the instructions for making the soup.

    Reply
    • Sue Leroy

      March 4, 2018 at 6:39 am

      hi there, does celery get chopped up as well with the carrots. and how many if so ? I make soup all the time but wanted to try soemone else recipe :) Making today if you can let me know
      thanks

      Sue

    • Erika

      March 9, 2018 at 3:56 pm

      Hi Sue, I know it’s a couple of days later, but I hope your soup still turned out good! If we use celery, I do chop it up with the carrots & it comes out great. =) God Bless! ~Erika

  5. MaryJo Balistreri

    November 10, 2018 at 8:45 am

    Do you have a gluten free noodle recipe for this soup?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I'm Shannon. Newlywed, Serial Immigrant, Recipe Creator, Theater Enthusiast... Here you'll find my collection of Gluten Free Recipes, many of which are adaptable for many Special Diets including: Dairy Free, Egg Free, Vegan & more, using Whole Food Ingredients whenever possible.

Footer

Instagram did not return a 200.

About Shannon

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Newlywed, Serial Immigrant, Recipe Creator, Theatre Enthusiast... Most likely to be found in the Kitchen licking the beaters.

Let's Work Together →

Popular Recipes

Soft Gluten Free Sandwich Bread Recipe

740 Comments

The BEST All Purpose Gluten Free Flour Mix Recipe

459 Comments

Soft Gluten Free Vegan Bread Recipe

251 Comments

Privacy Policy
COPYRIGHT © 2019 · A LITTLE INSANITY