Yes, you absolutely can freeze homemade chicken noodle soup, but with a crucial tip: it’s best to freeze the soup base without the noodles. Gluten-free noodles, like most pasta, tend to get mushy and lose their desirable texture once thawed and reheated after being frozen. To freeze, follow the recipe up to step 6 (before adding the noodles). Allow the cooked soup base to cool completely, then transfer it into freezer-safe containers or bags. You can freeze it in individual portions for easy weeknight dinners. When ready to serve, thaw the soup base, reheat it gently on the stovetop, and then cook a fresh batch of gluten-free noodles separately to add to each bowl.

Traditional egg noodles, commonly found in classic chicken noodle soup recipes, are typically made with wheat flour and therefore are not gluten-free. For a truly gluten-free chicken noodle soup, you need to use specific gluten-free pasta options. In this recipe, we recommend using gluten-free fusilli pasta (as shown in the accompanying pictures) or readily available gluten-free egg noodles. There are also great options like gluten-free rice noodles which can offer a different, yet equally delicious, texture.

If you don’t have chicken broth on hand, or prefer an alternative, there are several excellent substitutes you can use in your chicken noodle soup. Chicken stock is an obvious and excellent alternative, often used interchangeably with broth, providing a similar rich flavor profile. For a lighter or vegetarian option that still offers a savory base, a good quality vegetable stock will work wonderfully. You could also explore bone broth for added nutritional benefits and a deeper umami flavor, ensuring it’s unseasoned if you prefer to control the salt content yourself.

When the weather’s cold outside, a comforting bowl of this gluten-free chicken noodle soup is sure to warm you up inside out! Delicious and filling, it’s the perfect meal for chilly winter days, or when you’re feeling under the weather. Dairy-free too.

• 2 tablespoons olive oil (extra virgin for best flavor, or opt for sunflower, corn, avocado, or coconut oil)
• 1 yellow onion, diced (a white onion can also be used if preferred)
• 1 large carrot or 2 medium ones, peeled and cut into round circles (small cubes also work well for texture)
• 2 celery stalks, diced (essential for that classic soup flavor, unless you strongly dislike celery)
• 3 garlic cloves, minced (fresh garlic adds a beautiful, aromatic depth to the chicken soup)
• 2 skinless boneless chicken breasts (for a leaner option, but chicken thighs or even a whole chicken can be used for more flavor)
• 1 teaspoon dried thyme (can also use other dried herbs like rosemary, oregano, or dried parsley)
• 2 bay leaves (adds a subtle, aromatic background note)
• 6 cups chicken broth (homemade, store-bought gluten-free, bone broth, chicken stock, or vegetable stock are all suitable options)
• 2 cups uncooked gluten-free fusilli pasta noodles (or other gluten-free pasta, gluten-free egg noodles, or even gluten-free rice noodles; for non-celiacs, regular egg noodles are fine)
• 1/2 teaspoon salt (fine table salt, sea salt, or fine Himalayan pink salt, adjusted to taste)
• 1 teaspoon ground black pepper (adds a subtle kick; chili powder can be used for more heat)

For the Optional Slurry (to Thicken the Soup):

• 1/2 cup warm unsweetened cashew milk (any non-dairy milk like almond milk, tigernut milk, rice milk, or soy milk will work)
• 1/2 tablespoon cornstarch (tapioca starch or arrowroot starch are excellent alternatives for thickening)
• 1 tablespoon dairy-free parmesan cheese (for added richness and flavor, use regular parmesan if not dairy-free)

For Garnishing:

• 1 tablespoon fresh parsley, for sprinkling (other fresh herbs like dill or cilantro can also be used)

Instructions

1. Prepare Mise en Place: Thoroughly wash and prepare your vegetables. Dice the yellow onion, cut the carrots into even rounds or small cubes, and dice the celery stalks. Minced garlic cloves should also be ready. Having all your ingredients prepped ahead of time will make the cooking process seamless.
2. Sauté Chopped Veggies: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped carrots, onions, and celery. Sauté these aromatics for 5-7 minutes, stirring occasionally, until the onions become translucent and the carrots are slightly tender and golden around the edges. This step builds the foundational flavor of your soup.
3. Add Raw Chicken Slices & Broth: Slice each skinless, boneless chicken breast into 3 to 4 manageable pieces. Add these chicken pieces to the sautéed vegetables in the pot. Season generously with ground black pepper, salt, dried thyme, and the bay leaves. Pour in the chicken broth. Bring the soup mixture to a gentle boil, then immediately reduce the heat to low to maintain a steady simmer.
4. Simmer Until Chicken is Cooked: Allow the soup to simmer on low heat for 5-8 minutes, or until the chicken pieces are thoroughly cooked through. The chicken should be opaque with no pink remaining in the center. Once cooked, carefully remove the chicken from the pot using a slotted spoon and set it aside on a plate or cutting board. Keep the soup broth simmering gently.
5. Shred Cooked Chicken: Using two forks (or a fork and a knife), shred the cooked chicken into bite-sized pieces. This ensures an even distribution of chicken throughout the soup and a pleasant texture.
6. Return Shredded Chicken to Soup: Once all the chicken is shredded, return it to the simmering pot with the broth and vegetables. Stir everything gently to combine.
7. Add Gluten-Free Noodles: Add the dry gluten-free pasta noodles (such as fusilli, egg noodles, or rice noodles) to the soup. Cook them according to the package directions, typically for 7-10 minutes, or until they are al dente. Ensure you stir frequently to prevent sticking.
8. Prepare Slurry (Optional for Thicker Soup): If you desire a thicker soup, prepare the optional slurry. In a small bowl, whisk together the warm unsweetened cashew milk, cornstarch, and grated dairy-free parmesan cheese until completely smooth. Slowly pour this mixture into the simmering soup, stirring constantly for about two minutes, until the soup thickens to your desired consistency. Turn off the heat. Taste the soup and add extra salt if necessary to perfect the seasoning.
9. Garnish and Serve: Ladle the warm gluten-free chicken noodle soup into individual bowls. Garnish generously with fresh parsley for a touch of freshness and color. Serve immediately and savor this comforting, homemade meal.

Olive Oil: I like using extra virgin olive oil for its robust flavor, which adds depth to the soup base. However, you can easily use other neutral-tasting vegetable oils you have on hand, such as sunflower oil, corn oil, avocado oil, or even coconut oil if you prefer its subtle sweetness.

Onion: A standard yellow onion provides a sweet and savory base. If you prefer a milder flavor, or it’s what you have available, a white onion can be used as a direct substitute.

Carrot: I enjoy the visual appeal and even cooking of carrots cut into round circles. However, you can certainly cut them into small cubes or half-moons if that’s your preference or if you want them to blend more seamlessly into the soup.

Celery: Celery is a crucial component of the classic mirepoix (onions, carrots, celery) and adds a distinct, refreshing flavor to the soup. I highly recommend including it, unless you have a strong aversion to its taste.

Garlic: Freshly minced garlic is vital for a truly aromatic and flavorful chicken soup. Its pungent notes mellow as it cooks, contributing a beautiful depth that dried garlic simply can’t replicate.

Chicken Breasts: Skinless, boneless chicken breasts are chosen here for their lower fat content and ease of shredding. For a richer flavor profile or a different texture, you could opt for chicken thighs, or even cook a whole chicken and use its meat and bones for homemade broth.

Herbs: The combination of dried thyme and bay leaves creates a warm and earthy flavor. Feel free to experiment with other dried herbs such as dried rosemary, oregano, or dried parsley to tailor the taste to your liking.

Chicken Broth: For the best results, use a high-quality chicken broth. Both homemade and store-bought gluten-free chicken broth work well. Alternatives include nutrient-rich bone broth, chicken stock, or even vegetable stock if you’re looking for a lighter or more plant-based flavor profile.

Gluten-Free Pasta Noodles: I’ve opted for gluten-free fusilli pasta due to its texture and ability to hold sauce. However, the beauty of this recipe is its adaptability; any type of gluten-free pasta, such as gluten-free egg noodles or gluten-free rice noodles, will work. If gluten is not an issue for you, feel free to use traditional egg noodles.

Salt: Fine table salt is generally used for ease, but sea salt or fine Himalayan pink salt can also be used. Always adjust the seasoning to your personal preference, tasting as you go.

Ground Black Pepper: A dash of black pepper adds a subtle warmth and a gentle kick. For those who enjoy more heat, a pinch of chili powder can be a fantastic addition.

Cashew Milk: An unsweetened version of my homemade cashew milk adds a lovely creamy consistency without dairy. Any non-dairy milk, such as almond milk, tigernut milk, rice milk, or soy milk, can be used for the slurry.

Cornstarch: Cornstarch is an excellent gluten-free thickener, creating a silky texture. If you don’t have cornstarch, tapioca starch or arrowroot starch are equally effective substitutes.

Parmesan Cheese: To keep this recipe strictly dairy-free, I’ve used a dairy-free parmesan cheese. However, if lactose intolerance is not a concern, traditional parmesan cheese can be used for a classic flavor.

Cook Just the Right Amount of Pasta: When reheated, gluten-free noodles tend to get soggy and absorb excess liquid. To ensure the best texture, my advice is to cook only the amount of pasta you’ll consume in each sitting. Add it to individual bowls of hot soup, or cook a fresh batch just before serving.

Storing Leftovers: Store any leftover chicken soup base (without the noodles) in an airtight container in the refrigerator for up to five days. Reheat gently in a pot on the stove over medium heat, then add freshly cooked noodles.

Meal Prep: For convenient meal prepping, follow the recipe up to step 6 (before adding the noodles). You can freeze the soup base in individual portions in freezer-safe containers for a quick weeknight dinner solution. Thaw and reheat, then cook and add noodles just before serving.