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    Home » Recipes » Main dishes & sides

    Chicken noodle soup (gluten free, AIP, paleo)

    Published: Jun 11, 2020 · Updated: Oct 24, 2022 by Bea C. | This post may contain affiliate links | 1 Comment

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    chicken noodle soup in a bowl and a test overlay with the title

    Classic gluten free chicken noodle soup that will leave you feeling so satisfied and so warm. Perfect for any time of the year!

    Jump To / Aller directement à
    • 📖 Ingredient notes
    • 🔪 Equipment
    • 🥣 Step by step instructions
    • 👩🏻‍🍳 Storing tips
    • 🍲 Other chicken recipes
    • 📋 Recipe / Recette

    This gluten free chicken noodle soup is another one of my go-to recipes. I love the flavors and the fact that you have everything (meat, vegetables, herbs, onions) in just one pot.

    A homemade easy to make chicken noodle soup perfect for any day of the week! You will be craving this soup made from scratch often!

    I make this hearty and flavorful soup anytime of the year, not just during winter. It is so comforting!

    📖 Ingredient notes

    • Chicken leg quarters. make sure to use bone-in chicken thighs or legs. The darker meats and the bones provide a stronger taste compared to chicken breasts. It also means that it will take a little longer than usual for the chicken to cook through but it’s absolutely worth the extra cooking time.
    • Carrots. You can either use fresh or frozen carrots.
    • Sweet potato. You can either use white or orange sweet potatoes
    • Noodles. If you are on AIP or paleo diets make sure to use grain free noodles like sweet potato glass noodles or omit completely. If you are gluten free you can use rice vermicelli.
    • Onion. You can use either yellow or white onion.
    • Tarragon. You can either use fresh or frozen tarragon
    • Parsley. Again you can use fresh or frozen parsley

    🔪 Equipment

    You will need a Dutch oven to make this stove top chicken noodle soup.

    🥣 Step by step instructions

    • Peel and slice your onion in tiny pieces and make it sweat on medium heat in the olive oil in a Dutch oven.
    • In the meantime, peel and slice the carrots and sweet potato. Transfer them to the Dutch oven along with the parsley, tarragon and pinch of salt. Add the chicken legs and pour the water on the whole thing. Cover the Dutch oven.
    • Let it cook for about 45 minutes or until carrots and sweet potato are tender and the chicken is cooked. Then turn off the heat. Remove the chicken legs from the Dutch oven and put them on a plate.
    • Optional step: using an immersion blender, briefly mix (for 2 seconds) your vegetables in order to thicken your broth and give it more flavor.
    • Prepare the noodles according to instructions written on the package (they might change slightly from one brand to another and depending on the type of noodles you are using). I usually just add the noodles to the soup which is still extremely hot, so they cook directly in the soup in 5 minutes, even though my French oven is out of the stove. In the meantime, shred the chicken legs, then add the shredded chicken back to the soup. And voilà!
    Chicken noodle soup in Dutch oven

    👩🏻‍🍳 Storing tips

    This soup can be made and refrigerated for up to 3 days.

    If you are not planning on enjoying the soup straight away you might want to hold off on adding the noodles. As the soup sits, the noodles soak up the broth.

    When making the soup ahead of time, leave the noodles out. When you are ready to eat your soup, reheat it. Once the soup is hot, add the dried noodles and cook until they are done.

    🍲 Other chicken recipes

    • Creamy coconut chicken curry (AIP, paleo, whole30)
    • Chicken (or turkey) muffins
    • Chicken rillettes (French potted chicken spread)
    • Chicken and sweet potato salad (paleo, whole30)

    Did you like this recipe? Please leave a 5 star rating on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.

    📋 Recipe / Recette

    Chicken noodle soup (gluten free, AIP, paleo)

    Author: Bea C.
    Chicken, vegetables, herbs, onion and noodles make a delicious stove top one pot soup.
    5 from 7 votes
    Print Recipe Pin Recipe
    AIP recipe icon
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    an icon with the letters G and F to label gluten free recipes
    Paleo recipe icon
    Prep Time 20 mins
    Cook Time 50 mins
    Total Time 1 hr 10 mins
    Course Main Course, Soup
    Cuisine French
    Servings 3 personnes
    Calories 444 kcal

    Equipment

    • 1 Dutch oven

    Ingredients
     

    • 2 chicken leg quarters
    • 1  onion
    • 2 medium carrots
    • 1 medium sweet potato
    • 2 teaspoons extra virgin olive oil
    • 1 Liter (4 cups) water (33.8 fl oz)
    • 2 Tablespoons tarragon chopped
    • 3 Tablespoons parsley chopped
    • 80 grams rice vermicelli  (if you are on AIP or paleo diets replace with sweet potato glass noodles or omit completely)
    • pinch of sea salt

    Instructions
     

    • Peel and slice your onion in tiny pieces and make it sweat on medium heat in the olive oil in a Dutch oven.
    • In the meantime, peel and slice the carrots and sweet potato. Transfer them to the Dutch oven along with the parsley, tarragon and pinch of salt. Add the chicken legs and pour the water on the whole thing. Cover the Dutch oven.
    • Let it cook for about 45 minutes or until carrots and sweet potato are tender and the chicken is cooked. Then turn off the heat. Remove the chicken legs from the Dutch oven and put them on a plate.
    • Optional step: using an immersion blender, briefly mix (for 2 seconds) your vegetables in order to thicken your broth and give it more flavor.
    • Prepare the noodles according to instructions written on the package (they might change slightly from one brand to another and depending on the type of noodles you are using). I usually just add the noodles to the soup which is still extremely hot, so they cook directly in the soup in 5 minutes, even though my French oven is out of the stove. In the meantime, shred the chicken legs, then add the shredded chicken back to the soup. And voilà.
      Bon appétit !

    Notes

    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

    Nutrition facts per serving

    Calories: 444kcalCarbohydrates: 48gProtein: 20gFat: 19gSaturated Fat: 5gTrans Fat: 1gCholesterol: 94mgSodium: 216mgPotassium: 808mgFiber: 5gSugar: 7gVitamin A: 18098IUVitamin C: 15mgCalcium: 127mgIron: 3mg
    Tried this recipe?Mention @gohealthywithbea and tag #gohealthywithbea!
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    This chicken noodle soup recipe has been selected as one of the featured recipes in the “My picks” category from Phoenix Helix Paleo AIP Recipe #347!! 🤩 Thank you!!!

    More Main dishes & sides

    • Chunky Carrot Soup
    • Healthy Vegetarian Cauliflower Casserole
    • Taco salad bowl (vegetarian, vegan)
    • Mediterranean mashed potatoes (vegan, whole30)

    Reader Interactions

    Trackbacks

    1. Paleo AIP Recipe Roundtable #347 - Phoenix Helix says:
      December 10, 2020 at 12:01 am

      […] Chicken “Noodle” Soup from Go Healthy with Bea *This comforting soup can be made with your favorite AIP ready-made pasta! […]

      Reply

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    ABOUT BEA, recipe creator, HHC, CGP

    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more about Bea

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