Go Back
–+ servings
Close up on a bowl of Gluten Free Chicken Noodle Soup next to crackers and a linen napkin.

Gluten Free Chicken Noodle Soup {Paleo Option}

Katie AdamsKatie Adams
This soup is brimming with hearty chicken, tender vegetables, and chewy pasta simmered in a garlic and herb flavored broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American
Servings 10
Calories 123 kcal

Equipment

  • 1 Large pot
  • 1 Wooden Spoon
  • measuring cups and spoons
  • rimmed plate or shallow bowl
  • forks

Ingredients
  

Protein

  • 1½ tablespoon dairy free butter may sub ghee or neutral oil for paleo
  • 1½-2 lb bone-in, skin-on chicken thighs may sub bone-in, skin-on split chicken breasts

Spices

  • 3 cloves garlic minced
  • 1½ teaspoon salt
  • 1 teaspoon dried parsley
  • ¾ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon dried mustard
  • ½ teaspoon granulated garlic
  • ¼ teaspoon basil
  • 1 medium bay leaf

Vegetables

  • ½ medium onion
  • 2 stalks celery medium diced
  • 3 medium carrots medium diced
  • 1 medium bell pepper small diced

Liquids

  • 8 cups chicken broth
  • 2 cups water

Pasta

  • 1½ cups gluten free tubular pasta choose cassava flour pasta for paleo*

Instructions
 

  • Add dairy free butter to large pot over MEDIUM heat. When pot is very hot add chicken skin side down and cook undisturbed about 5 minutes, flip and cook an additional 4-5 minutes. Remove to a rimmed plate or shallow bowl.
    Bone-in, skin-on chicken thighs cooking in a Dutch oven.
  • To the same pot over MEDIUM heat add onions, celery, and a pinch of salt. Sauté stirring occasionally until soft about 3-5 minutes.
  • Add spices: minced garlic, salt, parsley, thyme, black pepper, dried mustard, granulated garlic, basil, and bay leaf. Sauté stirring frequently until aromatic about 30 seconds.
    Vegetables and spices cooking in a Dutch oven.
  • To deglaze the pot, pour in several splashes of broth. As it begins to steam and bubble use a wooden spoon to loosen and scrape the browned bits from the pot. If there is much browned on bits you may need to do this 2-3x.
  • Return chicken thighs and accumulated juices to the pot along with carrots and bell peppers. Add remaining chicken broth and water. Stir, increase heat to MEDIUM-HIGH to bring to a boil. Cover, reduce heat to LOW to maintain a strong simmer. Simmer for 25-30 minutes until chicken is no longer pink and the internal temperature is 165℉.
  • Remove chicken to a plate. Increase heat to MEDIUM-HIGH add pasta and boil 5 minutes. Turn off burner and remove pot from heat.
  • Finish the chicken: Remove skin and bones. Dice or shred chicken and stir back into the pot. Discard the bay leaf. Enjoy!
    Cooking chicken noodle soup in a Dutch oven.

Notes

*For a paleo version of this meal, use cassava flour pasta.

Nutrition

Calories: 123kcalCarbohydrates: 11gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.3gCholesterol: 43mgSodium: 1124mgPotassium: 255mgFiber: 1gSugar: 3gVitamin A: 3484IUVitamin C: 17mgCalcium: 28mgIron: 1mg
Keyword bone in chicken breasts, stove top
Tried this recipe?Let us know how it was!