Hearty Gluten Free Chicken Noodle Soup in the Slow Cooker

This is the best nutritious gluten free chicken noodle soup. It’s made from scratch in your slow cooker or on your stovetop. You can do this. 🙂

Here’s an easy traditional chicken noodle soup recipe for you. It is prepared using an entire chicken, gently simmering in your slow cooker (or on the stove) for hours, infusing your home with its therapeutic fragrance.

In the midst of life’s hustle and bustle, there’s nothing quite like the comfort of a steaming bowl of homemade soup, especially when it’s crafted from the embodiment of wholesome goodness—a whole chicken.

Using a whole chicken with the skin, requires a slightly longer cooking time compared to my speedy chicken and rice soup. However, rest assured, this extended duration results in the richest stock and the most tender, succulent chicken pieces.

The extra time investment is undoubtedly rewarded with enhanced flavor and texture.

In addition to a chicken and gluten free noodles, here’s what you’ll need.

Ingredients 

1. Gluten-Free Noodles: The noodles add an element of playful delight, making it a hit with kids who can’t resist the joy of slurping up those flavorful strands.

2. Water: The liquid foundation of the soup, essential for creating the flavorful broth.

3. Vinegar: A touch of acidity from apple cider vinegar draws the minerals from the bones and brightens the flavor of the soup. I especially like Bragg’s because it contains the “mother” of the vinegar: strands of proteins, enzymes, and friendly bacteria.

4. Whole Chicken with the Neck: The chicken is the star of the soup, infusing it with rich, savory flavors, while the neck can add extra depth to the broth.

5. Celery: Adds a refreshing, earthy note to the soup.

6. Carrots: Bring natural sweetness and vibrant color to the soup, complementing the chicken’s flavor.

7. Salt: Enhances the overall taste of the soup.

8. Pepper: Adds a subtle kick of spice and depth to the soup’s flavor.

9. Onion: Offers a sweet and savory base note, forming the backbone of the soup’s aroma.

10. Whole Cloves: These aromatic spices provide a subtle warmth and complexity to the broth.

11. Garlic: Infuses the soup with a robust, aromatic essence, elevating the flavors.

12. Parsley and Thyme: A finishing touch of fresh parsley and thyme adds a burst of herbal brightness and visual appeal.

Instructions for gluten free chicken noodle soup

*Free printable recipe card is available at the end of the post.

Add chicken to your slow cooker and cover with water. Add celery, carrots, onion and whole cloves and set on low for 6 hours.

Alternatively, you can use a pot or Dutch oven on the stovetop. Bring it to a boil. Skim off any fat that rises to the top. Reduce heat, cover and simmer.

About an hour before you’re ready to serve, remove the chicken from the slow cooker.

Discard the skin and neck. Then carefully separate the meat from the bones and discard the bones, too.

Cut up the meat into bite size pieces and return it to the slow cooker. Add garlic, parsley and thyme. And simmer until you’re ready to serve.

Meanwhile cook your pasta. 

Gluten Free Pasta Pro tip: To prevent gluten-free noodles from becoming sticky or gummy, use a large pot filled two-thirds with water. Add oil and salt. Stirring during the initial few minutes.

Once the noodles are ready, a quick rinse is fine, but don’t overdo it to avoid cooling the pasta to mush. Save some cooking water for mixing in, and after draining, toss the noodles with a bit of oil promptly.

Pro tip and recipe notes

• The gluten free Tagliatelle noodles I use are from Le Asolane. I have also used Schar or Jovial Foods and they mimic real egg noodles. You can choose your favorite type of noodles.
• For this recipe, please cook the amount of noodles needed according to your preference or the number of servings you plan to prepare. Customize to your desired portion size.
• Organic chicken is super good, but not mandatory for this recipe. I do think organic chicken has an even sweeter scent. 
• Customize your soup with extra vegetables to suit your taste like peas or mushrooms.
• If you make your soup a day ahead, it can be chilled and the solidified fat can be lifted off. Separate the soup into jars, leaving at least an inch of space at the top of each jar, and store the jars in the refrigerator. According to USDA, your soup will keep in the fridge for up to 3-4 days.
   
  You can also store it a lot longer in the freezer and use it weeks later. However, be careful to use freezer safe containers as jars can sometimes break due to the expansion that happens when food is frozen.

Pair this soup with one of these recipes

Gluten Free Panini Sandwich – A cup of soup and a perfectly crispy on the outside and warm on the inside panini. Heavenly.

Gluten Free Corn Muffin – Keep these frozen muffins in the freezer to grill and enjoy with your homemade soup.

Broiled Chicken Breasts – Tender thin sliced chicken breasts are an easy mouthwatering meal. The secret? An hour before cooking, marinate the meat in a combination of herbs and wine.

So, pull up a chair, dear friend, and take comfort in a bowl of Gluten-Free Chicken Noodle Soup, a culinary creation born of love, tradition, and a desire to savor life’s simple pleasures. Enjoy every spoonful!

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5 from 1 vote

Hearty Gluten Free Chicken Noodle Soup in the Slow Cooker

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Here's an easy traditional chicken noodle soup recipe for you. It's made from a whole chicken. It simmers in your slow cooker (or on the stove), filling the house with its healing aroma.

Course Appetizer

Cuisine American

Keyword chicken soup from scratch, gluten free chicken noodle soup, homemade chicken soup, slow cooker soup

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 10

Calories 111kcal

Author Barbara Bianchi

Ingredients

• 8 cups water
• 1 whole organic chicken including the neck
• 1 tablespoon of apple cider vinegar I like Bragg's
• 2 stalks of celery cut into bite-size pieces
• 2 carrots cut into bite-size pieces
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 onion diced
• 3 whole cloves optional
• 3 cloves garlic minced
• 1 teaspoon parsley
• 1/2 teaspoon thyme
• gluten free tagliatelle noodles, desired portion size cooked according to package directions

Instructions

• Add chicken to a slow cooker or dutch oven and cover with water. Add vinegar. Then add celery, carrots, onion and whole cloves. Cover and set the slow cooker on low for 6 hours.

  If you're cooking in a dutch oven on the stove, bring to a boil. Skim off any fat that rises to the top. Reduce heat, cover and simmer for 6 hours.
  8 cups water, 1 whole organic chicken including the neck, 1 tablespoon of apple cider vinegar, 2 stalks of celery, 2 carrots, 1 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 onion, 3 whole cloves
• About an hour before you are ready to serve, remove the chicken from the pot. Discard the skin and neck. Then carefully separate the meat from the bones and discard the bones.

  Cut up the meat into bite size pieces and return it to the pot. Add garlic, parsley and thyme. Simmer until you are ready to serve.
  3 cloves garlic, 1 teaspoon parsley, 1/2 teaspoon thyme
• Spoon desired amount of cooked noodles into individual bowls and ladle chicken soup over noodles.
  gluten free tagliatelle noodles, desired portion size

Notes

• The gluten free Tagliatelle noodles I use are from Le Asolane. I have also used Schar or Jovial Foods and they mimic real egg noodles. You can choose your favorite type of noodles.
• For this recipe, please cook the amount of noodles needed according to your preference or the number of servings you plan to prepare. Customize to your desired portion size.
• Organic chicken is super good, but not mandatory for this recipe. I do think organic chicken has an even sweeter scent.
• Customize your soup with extra vegetables to suit your taste like peas or mushrooms.
• If you make your soup a day ahead, it can be chilled and the solidified fat can be lifted off. Separate the soup into jars, leaving at least an inch of space at the top of each jar, and store the jars in the refrigerator. According to USDA, your soup will keep in the fridge for up to 3-4 days.
   
  You can also store it a lot longer in the freezer and use it weeks later. However, be careful to use freezer safe containers as jars can sometimes break due to the expansion that happens when food is frozen.

Nutrition

Calories: 111kcal

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