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
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. And if you've got some noodles to use up, you can also try my Spring Roll salad Bowl recipe.
- 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.
If you like (gluten free) Dutch oven recipes, you will love my Chunky carrot soup, my French Pistou soup and my Boeuf a la mode (French beef carrot stew).
🥣 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!
👩🏻🍳 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
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)
Equipment
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
Nutrition facts per serving
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!!!
Leave a Reply