Nourishing & Flavorful: The Best Gluten-Free Chicken Noodle Soup (Instant Pot & Stovetop)
There’s nothing quite like a warm, comforting bowl of chicken noodle soup to soothe the soul, especially when you’re feeling under the weather or simply craving a hug in a mug. This Gluten-Free Chicken Noodle Soup recipe takes that classic comfort to a new level, packed with powerhouse ingredients like ginger, turmeric, and garlic, all known for their immune-boosting and anti-inflammatory properties. Paired with tender chicken and delicious gluten-free noodles, it’s a dish that truly makes you feel better from the inside out.
Life can throw unexpected curveballs, and sometimes those come in the form of a pesky virus or the flu. I recently experienced this when my sweet March birthday girl fell ill just before her tenth birthday and her first basketball playoff game. Watching her laid up on the couch, battling a fever, reminded me of the profound power of simple, homemade remedies. That’s when I turned to this trusted recipe, hoping to bring her some comfort and speed up her recovery. Even when she’s typically a picky eater, this soup was a hit, earning the title “best chicken noodle soup ever!” from her. And not just her – even the neighborhood kids who caught a whiff through the open windows were asking for a bowl!
Whether you’re battling a cold, proactively trying to stay healthy, or just want a wholesome and delicious meal for your family, this recipe is incredibly versatile. It can be made quickly in your Instant Pot for those busy weeknights or simmered gently on the stovetop for a more traditional approach. Both methods yield a rich, flavorful broth and perfectly cooked ingredients.
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Instant Pot & Stovetop Chicken Noodle Soup
Chicken noodle soup holds a special place in the hearts of many, a universal symbol of comfort and care. But this isn’t just any chicken noodle soup; it’s a version specifically designed to be both incredibly delicious and deeply nourishing, all while being completely gluten-free. In light of recent health concerns, sharing this recipe feels more timely than ever. It’s not only a crowd-pleaser for adults but also kid-friendly, ensuring even the littlest ones get those vital nutrients. The Instant Pot streamlines the process, transforming raw ingredients into a hearty meal in under 30 minutes, making it ideal for busy families or when you need a quick pick-me-up.
Immune-Boosting Ingredients for this Healing Soup
What truly sets this chicken noodle soup apart is its incredible roster of ingredients, chosen not just for their flavor but for their powerful health benefits. Each component plays a vital role in making this soup a true “feel better” meal, helping to bolster your immune system and alleviate cold symptoms. Let’s dive into the stars of this healing concoction:
- Ginger: More than just a spice, ginger is a natural antiviral and a potent anti-inflammatory agent. It’s long been used in traditional medicine to help soothe sore throats, reduce nausea, and give a significant boost to the immune system. The fresh, pungent notes of ginger also add a wonderful warmth to the broth.
- Turmeric: This golden spice is celebrated for its incredible anti-inflammatory and antioxidant properties, primarily due to a compound called curcumin. When purchasing turmeric powder, look for one that has been tested for heavy metals to ensure purity, like this one. Its earthy flavor and vibrant color are unmistakable.
- Black Pepper: An often-overlooked hero! Black pepper is essential because it contains piperine, a compound that significantly enhances the absorption of curcumin from turmeric. Always pair turmeric with black pepper for maximum benefit.
- Garlic: A staple in any healing soup, garlic is packed with anti-bacterial and anti-inflammatory compounds. It’s a natural immune booster and adds an indispensable depth of flavor that is both comforting and delicious.
- Lemon: A squeeze of fresh lemon juice at the end brightens the entire soup. It provides a burst of Vitamin C, another key nutrient for immune health, and cuts through the richness, adding a refreshing tang. You can even add a little zest for an extra aromatic kick.
- Chicken: The lean protein base of our soup. I often use boneless chicken breast tenderloins for quick cooking, but chicken thighs add a richer flavor. For an even more collagen-rich and deeply flavored broth, consider using bone-in chicken. My grandmother’s secret to the best chicken soup was always bone-in chicken, and she was right – it truly makes a difference!
- Carrots, Celery, and Onion (Mirepoix): These foundational vegetables are not only rich in vitamins and fiber but also form the aromatic base of the soup, adding natural sweetness and savory notes that deepen the overall flavor of the broth.
- Gluten-Free Noodles: For those avoiding gluten, finding the right noodle is key. Jovial brand offers fantastic gluten-free egg noodles that hold up well in soup. However, feel free to use your favorite gluten-free pasta shape. If gluten isn’t an issue for you, whole wheat egg noodles are a great alternative.
Choosing and Cooking Gluten-Free Noodles
The noodles are a crucial part of any chicken noodle soup, and getting their texture just right is essential. For our gluten-free version, we have excellent options available that cook beautifully. When it comes to cooking them, I have a personal preference that many soup lovers share: I actually prefer to cook the noodles separately from the main soup or, at the very least, store them separately if making a large batch. This tip comes straight from my mom’s kitchen; it prevents the noodles from becoming overly soggy and absorbing all that precious broth, ensuring every spoonful is packed with flavor and al dente texture. Nothing ruins a good soup like mushy noodles!
Cooking noodles separately also gives you complete control over portion sizes, which is particularly helpful if you’re following a specific dietary plan. However, if you prefer the convenience of cooking everything in one pot, especially with an Instant Pot, the instructions below provide guidance for that method as well. Just remember, different types and brands of gluten-free pasta can vary slightly in cooking time and how much liquid they absorb, so always check the package directions and adjust as needed.
Portioning Pasta for 21 Day Fix and Other Diets
For those of you following portion-controlled programs like the 21 Day Fix, accurately measuring your pasta is important. My preferred gluten-free noodle nests (like those from Jovial) are quite dense, with about 1/2 yellow container equivalent per nest. I typically use 4 nests for a satisfying amount of noodles in this soup. You can, of course, adjust this to your personal preference and container count.
Here’s a handy guide for measuring different pasta shapes, whether you’re using gluten-free or traditional varieties. I plan to create a more comprehensive post on this, but for now, this will help you with this and other recipes:
Egg Noodles:
Since egg noodles don’t expand significantly, their dry measurement is often close to their cooked volume:
- 1/2 cup dry = 1 yellow cooked (1/2 cup)
- 1 cup dry = 2 yellows cooked (1 cup)
- 2 cups dry = 4 yellows cooked (2 cups)
Elbows:
Elbow macaroni expands quite a bit when cooked, so the dry measurement will be smaller than the cooked volume:
- ⅓ cup dry = 1 yellow cooked (½ cup)
- 1 ⅓ cup dry = 4 yellows cooked (2 cups)
- 2 cups dry = 6 yellows cooked (3 cups)
- 2 ⅔ cup dry = 8 yellow cooked (4 cups)
Ziti/Penne:
Similar to elbows, ziti and penne also expand significantly:
- ⅓ cup dry = 1 yellow cooked (½ cup)
- 1 ⅓ cup dry = 4 yellows cooked (2 cups)
- 2 cups dry = 6 yellows cooked (3 cups)
- 2 ⅔ cup dry = 8 yellows cooked (4 cups)
Spiral/Rotini:
These shapes also have a good expansion rate:
- 1 ¾ cup dry = 4 yellows cooked (2 cups)
Expert Tips for the Perfect Gluten-Free Chicken Noodle Soup
Crafting the perfect batch of chicken noodle soup is an art, and these tips will help you achieve maximum flavor and convenience with your gluten-free version:
- Quality Chicken Matters: Whenever possible, opt for organic, free-range chicken. High-quality chicken not only tastes better but also offers superior nutritional value. I often use chicken from Butcher Box when I can’t source it locally.
- Chicken Cut Options: If you’re using boneless chicken in the Instant Pot, I find that chicken tenderloins offer a wonderfully tender texture without needing to be cut beforehand. If you have full chicken breasts, you can easily slice them into strips before cooking to ensure even cooking and a similar tender result. The cooking time remains the same regardless.
- Cooking Frozen Chicken: Forgot to thaw your chicken? No problem! You can use frozen boneless chicken directly in the Instant Pot. Just follow the same cooking time as fresh chicken, but allow for a full natural pressure release at the end to ensure it’s cooked through and tender.
- Bone-In for Richness: For a truly deep and flavorful broth, especially if you have time, consider using bone-in chicken. This will extract more collagen and nutrients into your soup. If using bone-in chicken in the Instant Pot, increase the manual cook time to 20 minutes, followed by a natural pressure release.
- Make-Ahead Magic & Freezing: Like many great soups, this one tastes even better the next day as the flavors meld and deepen. It’s an excellent candidate for meal prep! For freezing, I highly recommend using Souper Cubes or similar freezer-safe containers. I typically freeze the broth and shredded chicken without the noodles to prevent them from becoming mushy upon reheating. However, you absolutely *can* freeze the soup with the noodles if you prefer; just be aware the noodle texture might be softer.
- Low-Carb Twist: If you’re looking to reduce your carbohydrate intake, this soup is incredibly adaptable. Simply swap the gluten-free noodles for zucchini noodles (add them in during the last few minutes of cooking to prevent them from becoming too soft) or cauliflower rice. You’ll still get all the amazing healing flavors and nutrients!
Looking for More Anti-inflammatory Recipes with Ginger and Garlic? Check these out:
If you love the nourishing flavors of ginger and garlic, you’ll definitely want to explore these other healthy and delicious recipes:
- Instant Pot Ramen Noodles | Gluten Free Ramen Noodles
- Healthy Chicken Ramen Noodle Stir Fry [Gluten-free | 21 Day Fix | Weight Watchers]
- Asian Chicken Meatballs [21 Day Fix | Gluten-free | Dairy-free]
- Instant Pot Asian Steak Lettuce Wraps | 21 Day Fix Asian Steak Lettuce Wraps
- 21 Day Fix Chicken Satay with Creamy Peanut Sauce
- Instant Pot Chicken and Broccoli (21 Day Fix)
- Instant Pot Beef and Broccoli (21 Day Fix)
Gluten Free Chicken Noodle Soup (Instant Pot & Stovetop Recipe)
Pin Recipe
Ingredients
- 2 teaspoons olive or avocado oil
- 1 small yellow onion or 1/2 of a large diced
- 2 cups diced carrots
- 1 cup diced celery
- 5 cloves garlic minced
- 2-3 tablespoons chopped fresh ginger I add even more because I’m obsessed!!
- 1 teaspoon turmeric powder
- 1 lb boneless chicken breast tenderloins (chicken breasts, or chicken thighs)
- 6 cups low sodium chicken broth
- Juice of 1/2 lemon optional – if you really like lemon flavor, you can add some lemon zest, too!
- Salt
- Black pepper
- Gluten-free egg noodles I use 4 “nests” of this brand or gluten free noodle shape of your choice
- Fresh herbs – parsley, thyme, oregano are my favorites
Instructions
Instant Pot
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Set your Instant Pot to the “Sauté” function and add the olive or avocado oil. Once hot, stir in the diced onions, carrots, and celery. Sauté until the vegetables are fragrant and slightly softened, about 3-5 minutes.
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Add the minced ginger and garlic to the pot and sauté for an additional minute until fragrant, stirring constantly to prevent burning.
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Turn off the sauté function. Add the chicken, chicken broth, and turmeric powder to the Instant Pot. Stir everything together. Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high pressure for 15 minutes. Once cooking is complete, perform a quick pressure release. **Refer to the “Expert Tips” section if you are using bone-in chicken or frozen chicken for adjusted cooking instructions.
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After the quick release, carefully remove the chicken from the pot and shred it using two forks. Set aside. Taste the soup broth and season with salt and black pepper to your preference (I typically add about 1/2 teaspoon of each). Stir in the lemon juice, if using.
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Now it’s time for the noodles. You have two options for cooking them directly in the Instant Pot with the soup:
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Add the gluten-free egg noodles (or your chosen gluten-free pasta) to the pot. Lock the lid and set the Instant Pot to “Manual” for 2 minutes on high pressure. For whole wheat egg noodles, a 0-minute cook time with a quick release usually works well to prevent overcooking. After cooking, perform a quick release.
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Alternatively, set the Instant Pot back to “Sauté” mode. Add the pasta and cook directly in the broth, stirring occasionally, until it reaches your desired al dente texture. This usually takes about 5-6 minutes for most gluten-free egg noodles.
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Once the pasta is cooked, return the shredded chicken to the pot. Give everything a good stir and a final taste test, adjusting any seasonings as needed. Stir in fresh herbs like parsley, thyme, or oregano for an added layer of freshness before serving.
Stove Top
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Heat a large pot or Dutch oven over medium heat. Add the olive or avocado oil. Stir in the diced onions, carrots, and celery, and sauté until they become fragrant and softened, which typically takes about 4-5 minutes.
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Add the minced ginger and garlic to the pot and sauté for another minute, stirring frequently to ensure they don’t burn. Stir in the turmeric powder, then add the chicken breasts (or thighs) and chicken broth.
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Bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the chicken is fully cooked through and shreds easily with a fork.
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Carefully remove the cooked chicken from the pot and shred it using two forks. Add your gluten-free pasta directly to the simmering broth and cook for 6-8 minutes, or according to package directions, until it is al dente.
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Return the shredded chicken to the pot. Stir in the lemon juice (if using), and season with salt and black pepper to taste. Adjust any seasonings as needed for your desired flavor. Finally, stir in fresh herbs like parsley, thyme, or oregano if desired, and serve warm.
Notes
WW (Weight Watchers): 4 points (per serving) [Calculated using 4 oz. dry egg noodles in whole batch of soup]