Gluten Free Chicken Noodle Soup

Total time1 hr 5 min

Prep time15 min

Cook time50 min

4.9

(19)

Few dishes hit the way a big bowl of chicken noodle soup does, and this version delivers every bit of that classic comfort — rich golden broth, tender shredded chicken, and hearty vegetables in every spoonful. The secret to the depth of flavor here is searing the bone-in, skin-on chicken thighs first, building a gorgeous fond in the pot before the aromatics and broth even go in. That extra step makes the broth taste like it simmered all day, even on a weeknight. The noodle swap is the key move for anyone avoiding gluten — certified gluten free egg noodles cook right in the broth and hold up beautifully, so you're not sacrificing texture or that satisfying slurp. Fresh thyme, bay leaves, garlic, carrots, and celery round everything out the way a proper soup should, with no fillers or shortcuts needed. It makes six servings, so it's ideal for feeding a family or stashing leftovers for the week ahead. A handful of fresh parsley on top before serving adds a little brightness that makes the whole bowl feel just a bit more special.

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Ingredients

6 servings

2 lb bone-in, skin-on chicken thighs (about 4 thighs)
1 tbsp olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced into ¼-inch pieces
4 cloves garlic, minced
8 cups low-sodium chicken broth
2 sprigs fresh thyme
2 bay leaves
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
6 oz gluten free egg noodles

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 4–5 minutes until the skin is deep golden brown. Flip and sear the other side for 2 minutes, then transfer the chicken to a plate.
2
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.

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