Gluten Free Chicken Noodle Soup
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Keyword: chicken noodle soup, gluten free
Servings: 5 people
Broth and Vegetables
  • 1 Large Pot
  • 2 Qt Chicken Broth (Bone broth works well too)
  • 2 Cups Chopped Carrots
  • 2 Cups Chopped Celery
  • 1/2 Cup Chopped Yellow Onion
  • 1 Tsp Rosemary
  • 1 Tsp Thyme
  • Sea Salt to taste
Grilled Chicken
  • 1 Non-Stick Pan
  • 2 Breasts Raw Chicken
  • 1 Tbsp Bacon Fat
  • 1/2 Tbsp Minced Garlic
  • 1 Tsp Rosemary
  • 1 Tsp Thyme
  • 1 Tsp Onion Powder
  • 1 Medium Pot
  • 1 Bag Gluten Free Noodles
Broth and Vegetables
  1. Place your pot on the burner and turn heat up to medium high heat.

  2. Chop vegetables and throw them into the pot with some sea salt.

  3. Pour broth on top and bring to a roaring boil. 

  4. Add herbs.

  5. Boil until vegetables are tender, Approx 25 minutes.

Grilled Chicken
  1. Prepare your pan. Add bacon fat (or sub with avocado oil), minced garlic, onion powder, rosemary and thyme. Make sure the ingredients are spread evenly throughout the pan. 

  2. While broth is boiling, chop the chicken breasts. Set onto pan.

  3. Turn the burner onto medium low heat. My burner is always set to a 5 or 6 for cooking chicken.

  4. Leave chicken to cook until the edges start to turn white.

  5. Flip the chicken over to cook through the other side. 

  6. Fully cook the chicken until there is no pink. 

  7. Turn off burner.

  1. While the chicken is cooking, bring a medium pot of water to boil. 

  2. Add noodles and follow their instructions to cook.

  3. Drain and set aside.

  4. Scoop noodles into a bowl, then add the broth and vegetables. Place chicken on top. 

  5. Season with sea salt and pepper to taste. 

Recipe Notes

*All measurements are estimated*

* For the version in the photo, I used shredded chicken *

- Bacon fat will leave the chicken tender and soft. Using avocado oil may leave the chicken with a "crust" and won't add additional flavoring to the soup.
- You can also use shredded chicken if you wish. Simply boil chicken, shred, and toss into the soup.
-I don't like to mix my ingredients until I serve them because I have found that the noodles will get soggy and the chicken will lose it's flavoring in the broth. If you are going to save some for leftovers, refrigerate separately.

To purchase ingredients, click on photo links below!


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