Quick Facts
- Time: 10 min prep • 15 min cook (25 minutes total)
- Yield: 4–5 servings
- Skill: Easy
- Method: One-pot stovetop
- Diet: Gluten-Free, Dairy-Free
Introduction
Chicken Noodle Soup is often the first thing you think of when you need something warm, soothing, and simple that everyone at the table will actually eat. In this version, a clear, aromatic broth wraps around tender chicken and silky rice noodles that stay pleasantly soft instead of turning gummy the way some gluten-free pastas do. You still get the comfort of classic Chicken Pasta Soup, but in a lighter, gluten-free Rice Noodle Soup that cooks in a single pot in just 25 minutes. It’s perfect for busy nights, meal prep lunches, or a big batch to stash in the freezer for cold season. If you’re collecting dependable Chicken Noodle Soups that work reliably every time, this one deserves a permanent spot.
Why You’ll Love It
- Weeknight-easy: Straightforward steps, familiar ingredients, and a 25-minute total time make this realistic even on your busiest evenings.
- Flexible: Swap in leftover chicken or turkey, stir in extra vegetables, or change the noodle shape without fuss.
- Balanced flavor: A mix of sautéed aromatics, herbs, and a final splash of lemon keeps the broth bright and clean.
- Great leftovers: Rice noodles reheat more gracefully than many gluten-free pastas, making the soup perfect for next-day lunches.
Ingredients
Equipment
Method
- Prep everything first. Dice the onion, slice the carrots and celery, mince the garlic, and shred the cooked chicken. Measure out your broth and noodles so you can move quickly once the pot is hot.
- Heat the olive oil in your pot over medium heat. Add the onion, carrots, and celery with a small pinch of salt. Cook, stirring often, for 5–6 minutes until the onion turns translucent and the vegetables start to soften.
- Stir in the garlic and ginger (if using) and cook for 30–60 seconds until fragrant. Add the bay leaf and dried thyme, stirring to coat the vegetables in the herbs.
- Add the chicken broth, salt, and pepper. Scrape the bottom of the pot to release any browned bits—they add flavor to the broth.
- Bring the soup just to a boil, then reduce the heat to a steady simmer. Cook for 5 minutes until the carrots are starting to get tender.
- Add the shredded chicken and simmer for another 2–3 minutes, just long enough to warm it through and let the flavors mingle.
- Add the rice noodles straight into the simmering broth. Stir immediately so they don’t clump together. Cook according to package directions, usually about 4–6 minutes, until just tender.
- Turn off the heat. Fish out the bay leaf. Stir in the lemon juice and taste the broth. Adjust with more salt, pepper, or lemon if needed.
- Ladle the soup into bowls. Garnish with parsley, dill, or green onion before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
You’ll need:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- ½ teaspoon grated fresh ginger (optional)
- 1 bay leaf
- 1 teaspoon dried thyme or poultry seasoning
- 6 cups low-sodium chicken broth
- 1 teaspoon fine sea salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 cups shredded cooked chicken (from breasts, thighs, or rotisserie)
- 4–5 ounces dried rice noodles (flat sticks or rice spirals)
- 1–2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley, dill, or green onion
If you’d like something closer to Chicken Ramen Noodle Recipes in flavor, you can add a dash of soy sauce or tamari and a pinch of chili flakes.
What each ingredient does:
Olive oil: helps soften and lightly caramelize the vegetables.
Onion, carrots, celery: classic base that gives sweetness and body.
Garlic and ginger: infuse the broth with a clean, soothing aroma.
Bay leaf and thyme: add warm, comforting herbal flavors.
Chicken broth: creates the savory backbone of the soup.
Salt and pepper: bring everything into balance.
Shredded chicken: provides protein and makes the soup satisfying.
Rice noodles: keep the recipe gluten-free and give it that slurpable noodle comfort.
Lemon juice: brightens the flavor right before serving.
Fresh herbs: add color and a final fresh note.
Pro tip: Use low-sodium broth so you can control the seasoning at the end.
Substitutions & Swaps
This Chicken Noodle Soup recipe is designed to work with what you already have.
- Aromatics: If you’re out of fresh onion, use ½ teaspoon onion powder. No fresh garlic? Use ½ teaspoon garlic powder, added with the broth.
- Protein: Turn this into Turkey Noodle Soup by swapping in shredded cooked turkey. You can also use leftover roasted chicken or poached thighs—just keep the total amount around 2 cups.
- Vegetables: Add peas, sweet corn, or a handful of small broccoli florets in the last few minutes of cooking for color and nutrition. Thinly sliced mushrooms also fit nicely.
- Noodles: Any rice-based noodle will work: flat rice sticks, thin rice noodles, or rice rotini. If you substitute another gluten-free pasta, cook it separately and add just before serving to avoid mushiness.
- Fats: Avocado oil or light-tasting oil works just as well as olive oil. Swirl in a teaspoon of butter or ghee at the end if you want a richer finish.
- Diet tweaks: Add a handful of white beans or chickpeas for extra fiber and plant-based protein while keeping the soup dairy-free and gluten-free.
Precut mirepoix, bagged shredded carrots, and store-bought shredded chicken are great shortcuts if you’re in a hurry.
Equipment Notes
Most kitchens already have everything needed for this recipe.
- Pot: A 5–6 quart soup pot or Dutch oven is ideal, giving the noodles plenty of room to move as they cook.
- Knife & cutting board: A sharp knife makes quick, even work of the vegetables.
- Measuring cups/spoons: Helpful for getting the broth and seasoning right, especially the first time you make the soup.
- Ladle and tongs: A ladle makes serving easier, and tongs help gently separate noodles as they soften.
To keep cleanup easy, wash and dry your cutting board and knife while the soup simmers, and soak the pot in warm soapy water as soon as it’s empty.
Step-by-Step: Chicken Noodle Soup with Rice Noodles
- Prep everything first. Dice the onion, slice the carrots and celery, mince the garlic, and shred the cooked chicken. Measure out your broth and noodles so you can move quickly once the pot is hot.
- Sauté the vegetables. Heat the olive oil in your pot over medium heat. Add the onion, carrots, and celery with a small pinch of salt. Cook, stirring often, for 5–6 minutes until the onion turns translucent and the vegetables start to soften. This builds sweetness and a deeper base flavor.
- Add aromatics and herbs. Stir in the garlic and ginger (if using) and cook for 30–60 seconds until fragrant. Add the bay leaf and dried thyme, stirring to coat the vegetables in the herbs.
- Pour in the broth. Add the chicken broth, salt, and pepper. Scrape the bottom of the pot to release any browned bits—they add flavor to the broth.
- Simmer gently. Bring the soup just to a boil, then reduce the heat to a steady simmer. Cook for 5 minutes until the carrots are starting to get tender.
- Stir in the chicken. Add the shredded chicken and simmer for another 2–3 minutes, just long enough to warm it through and let the flavors mingle.
- Cook the rice noodles. Add the rice noodles straight into the simmering broth. Stir immediately so they don’t clump together. Cook according to package directions, usually about 4–6 minutes, until just tender.
- Finish the flavor. Turn off the heat. Fish out the bay leaf. Stir in the lemon juice and taste the broth. Adjust with more salt, pepper, or lemon if needed.
- Serve and garnish. Ladle the Chicken Noodle Soup into bowls, making sure each one gets plenty of noodles, vegetables, and chicken. Garnish with parsley, dill, or green onion before serving.
The soup is ready when the vegetables are tender, the chicken is hot, and the noodles are soft but still hold their shape.
Make-Ahead, Storage & Reheating
Planning ahead? This soup cooperates nicely with your schedule.
- Make-ahead: Cook the broth, vegetables, and chicken up to 2 days ahead and refrigerate without noodles. When ready to serve, bring the soup back to a simmer and cook the rice noodles directly in the hot broth.
- Refrigeration: Store leftovers in an airtight container for 3–4 days. Rice noodles will soften slightly but typically stay enjoyable.
- Freezing: For the best texture, freeze the soup base without noodles for up to 3 months. Thaw overnight in the fridge, bring to a simmer, and add fresh rice noodles.
- Reheating: Warm on the stovetop over low-medium heat, stirring gently. If the soup has thickened, add a splash of broth or water. Taste and re-season with salt and lemon juice to brighten.
How to Lighten or Make It Creamy
You can easily customize this Chicken Noodle Soup depending on your mood.
- For a lighter bowl: Increase the amount of vegetables, reduce the noodles slightly, and add extra broth to keep it brothy and light.
- For a creamy version: Blend 1 cup of the finished soup (without noodles) until smooth, then stir it back into the pot. Alternatively, stir in a few tablespoons of unsweetened coconut milk or a small amount of evaporated milk right at the end.
- Avoid curdling: If using dairy, take the pot off the heat and let the soup cool for a minute before stirring it in. Keep the soup below a boil once the dairy is added.
Toppings, Garnishes & Finishes
Finishing touches can transform this simple bowl into something restaurant-worthy.
- Crunch: Add toasted gluten-free croutons, crispy onions, or roasted chickpeas for texture.
- Herbs: Fresh parsley, dill, chives, or green onion sprinkled over each bowl add color and brightness.
- Acid and heat: Offer lemon wedges, chili flakes, or a tiny drizzle of chili oil for guests to customize their bowls.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Pair your Chicken Noodle Soup with simple sides to make a full meal.
- Bread & grains: Serve with warm gluten-free rolls, a slice of crusty bread, or a scoop of steamed rice.
- Salads: A basic green salad with a lemony vinaigrette or a chopped cucumber salad brings freshness to the table.
- Vegetables: Roasted carrots, green beans, or a tray of quickly steamed broccoli complement the flavors and keep things colorful.
- Drinks: Sparkling water with citrus slices or a mild herbal tea pairs nicely without overpowering the soup.
Scaling the Recipe
Cooking for one or for a crowd is easy with this base recipe.
- To double: Use a larger 7–8 quart pot and double all ingredients. Simmer until vegetables are tender and noodles are just cooked; timing changes only by a couple of minutes.
- To halve: Use a medium saucepan and halve the ingredient amounts. Watch the noodles closely, as smaller batches can cook faster.
- Batch cooking: If you’re prepping for the week, cook only as many noodles as you plan to eat that day and add fresh noodles to reheated broth later for the best texture.
Nutrition & Dietary Notes
This Chicken Noodle Soup is naturally gluten-free when you use rice noodles and a gluten-free broth, making it a friendly option for many eaters. The chicken provides satisfying protein, while the vegetables supply fiber and a mix of vitamins. The broth-based nature of the soup keeps it lighter than many Pasta Soup Recipes that rely on cream or large amounts of cheese. You control the salt and fat, so it can fit into a variety of eating styles.
Troubleshooting
- Broth tastes flat: Add a bit more salt first, then a squeeze of lemon juice. If it still needs help, stir in a pinch of dried herbs or garlic powder.
- Too salty: Dilute with a bit more water or unsalted broth, then rebalance with lemon juice.
- Noodles too soft: Next time, cook them for 1–2 minutes less, or cook them separately and add to individual bowls.
- Veggies too crunchy: Simmer a few extra minutes until they’re fork-tender but not falling apart.
Remember, you can always adjust the flavor at the end; taste before serving and tweak as needed.
FAQs
Can I use frozen vegetables?
Yes. Frozen carrots, peas, or mixed vegetables can go straight from the freezer into the pot. Add them a few minutes before the noodles so they heat through.
Can I make this ahead for lunches?
Definitely. Store the soup in the fridge for 3–4 days. You can also keep the noodles separate and combine just before reheating if you prefer a firmer texture.
Can I use different noodles?
Any rice noodle works well. If you use another gluten-free pasta, it’s safest to cook it separately in salted water and add it to bowls so it doesn’t over-soften in the broth.
How can I keep the soup from drying out when reheated?
Add a splash of broth or water before reheating and warm over gentle heat. Finish with a little extra lemon juice and herbs.
Is this good for using leftover turkey?
Yes. It’s an excellent base for Turkey Noodle Soup. Just swap leftover turkey for the chicken and follow the same method.
Variations
- Herby Lemon Chicken: Add extra lemon juice and zest plus plenty of chopped parsley and dill right before serving for a bright, fresh twist.
- Spicy Garlic Chili: Stir in extra garlic and a pinch of chili flakes or chili oil for a comforting bowl with gentle heat.
- Veggie-Heavy: Double the carrots and celery, and add peas and spinach near the end for a vegetable-forward noodle soup.
Chef Notes / Test Kitchen Tips
For the cleanest, most flavorful broth, avoid letting the soup boil hard once the chicken is added. A gentle simmer keeps the broth clear and the chicken tender. Salt gradually—once when you sauté the vegetables, again after adding broth, and a final time after you add lemon juice and taste. Rice noodles can go from perfect to mush quickly, so stay close to the pot and start tasting a minute before the package suggests. When in doubt, slightly undercook them; they’ll continue to soften in the hot broth.
Conclusion
This Chicken Noodle Soup with rice noodles is the kind of reliable, cozy recipe you reach for again and again. It tastes like a classic, feels light and clean, and comes together in 25 minutes with just one pot and easy-to-find ingredients. Keep it in your rotation for sick days, busy evenings, and those moments when only a steaming bowl of noodle soup will do—and check out our other soups when you need more options. Save the recipe, tweak it to your family’s preferences, and enjoy knowing you’ve got a gluten-free favorite that always delivers.
