Gluten Free Crockpot Chicken Noodle Soup
Few things hit harder than a bowl of chicken noodle soup on a rough day, and this slow cooker version delivers every bit of that comfort without any of the gluten stress. Bone-in, skin-on chicken thighs are the secret weapon here — they braise low and slow in a broth seasoned with thyme, rosemary, and parsley, building a deeply savory base that tastes like it simmered on a stovetop all afternoon. The crockpot does the heavy lifting for up to seven hours, so you can walk away and come back to tender vegetables and fall-apart chicken ready to shred. Swapping in gluten free egg noodles is the move that makes this classic completely safe to enjoy, and they cook right in the slow cooker during the final stretch so they soak up all that herby broth. Traditional canned or boxed versions of this soup are notorious for hidden gluten in the noodles or thickeners, so making it from scratch with ingredients you control is genuinely worth it. This recipe serves six, making it a smart choice for batch cooking or feeding a crowd on a weeknight when everyone just needs something warm and restorative.
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Learn more →Ingredients
6 servings
- 2 lbs bone-in, skin-on chicken thighs
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced into ¼-inch pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp dried rosemary
- 1 bay leaf
- 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 parsley, chopped (optional)
Instructions
- 1
Place the chicken thighs in the bottom of a 6-quart slow cooker. Add the carrots, celery, onion, and garlic on top of and around the chicken.
- 2
Pour the chicken broth over the vegetables and chicken. Add the dried thyme, dried parsley, dried rosemary, bay leaf, salt, and black pepper. Stir gently to distribute the seasonings.
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