Creamy Chicken Noodle Soup (Gluten Free)

Creamy chicken noodle soup is so comforting with chicken, noodles, and homemade broth. This soup is full of flavor and very satisfying. Come into my kitchen and let’s make Creamy Chicken Noodle Soup (Gluten Free).

What You Need:

Chicken: A whole chicken, thighs and legs, or any pieces that are bone in because it gives you the most flavorful stock. Of course, I am a big promoter of buying local. If you don’t know a farmer read Local Food Resources to learn where to find one.

Gluten free flour: Bob’s Red Mill Gluten Free 1 to 1 Baking flour is my favorite flour to make a roux. The final product is always smooth and creamy.

Gluten free noodles: The best gluten free noodles are Tinkyada brown rice noodles. The noodles have great texture and flavor and are easy to cook with. We love them! I am using brown rice fusilli for this recipe.

Cook the Chicken and Make Stock

Because you are cooking the chicken in the crockpot you will be making a flavorful stock to use in your soup. Two for the price of one!

First, put your chicken pieces in a crockpot and fill the crockpot with water. Use bone in chicken to get the best flavor. Sprinkle in salt, pepper, dried parsley, oregano, thyme, and sage. Add in chunks of onion and peeled, crushed garlic cloves. Cook on high for 3-4 hours in the crockpot.

After the cooking time has passed, check to see if the chicken is cooked through. The meat will easily fall off of the bone when you try to pick up the pieces from the crockpot.

Remove the Meat and Strain the Stock

Carefully remove all of the chicken meat from the crockpot into a separate bowl. Set aside to cool and use in a later step.

Strain the chicken stock to get all of the onion and garlic pieces out of the stock. Set aside to use in a moment.

Make a Roux

In a large Dutch oven add 2 tbsp. coconut oil on medium heat. Add the onions and sauté them until the onions are soft and translucent. Toss in the minced garlic and cook for 30 seconds stirring constantly.

Add 4 tbsp. of butter to the pan and sprinkle in 4 tbsp. of gluten free flour. Use a whisk to combine the melted butter and the flour. Cook for 1 minute.

Add the chicken stock to the pan and stir to combine. Bring to a boil. The broth will slightly thicken and give the soup a creaminess. The soup will not be thick as a gravy but will be thicker than plain chicken stock.

Add two cups of cooked chicken and 1 cup of diced cooked carrots.

Boil the Noodles

Fill a large stockpot with water. Bring the water to a boil then add the gluten free noodles. Give them a good stir so they don’t stick together. Once the water is boiling set the timer for 9-10 minutes. Check to see if the noodles are tender.

Drain the noodles then pour them into the chicken soup. Stir to combine.

A Mistake

I want to show a mistake I made. I used 1 pound of noodles in the soup and the noodles soaked up the broth. The picture on the left is the soup right after I made it, and the picture on the right is about twenty minutes later. 5 ounces of noodles is a much better amount to use if you don’t want the noodles to suck up all the broth. Just a side note my children did not complain about their being too many noodles, lol.

Other Post You May Enjoy:

Gluten Free Chicken Pot Pie with Biscuits

Gluten Free Banana Baked Oatmeal

How to Plan a Homestead Orchard

Creamy Chicken and Noodle Soup

Creamy Chicken Noodle Soup (Gluten Free)
Creamy broth with tender chicken and gluten free noodles
Servings 12 servings


Crockpot chicken

  • 1 whole chicken, or thigh and leg pieces make sure to buy bone in
  • 1 medium onion, cut into chunks
  • 3 garlic cloves, smashed
  • 2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 tsp parsley
  • 2 tsp oregano
  • 1/2 tsp thyme
  • 1 tsp basil
  • 1/2 tsp sage

Soup Ingredients

  • 2 cups cooked cut up chicken made in the crockpot
  • 8 cup chicken stock made in the crockpot
  • 1 cup onion, diced
  • 2 tbsp coconut oil
  • 1 cup cooked diced carrots
  • 3 cloves garlic, minced
  • 4 tbsp gluten free all purpose flour bobs red mill 1to1 baking
  • 4 tbps butter
  • 5 ounces gluten free noodles Tinkyada fusilli
  • 1 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 tsp dried parsley
  • 1/2 tsp dried sage


Crockpot Chicken and Stock

  • Place the chicken pieces, onions, garlic cloves, and seasonings into the crockpot. Fill the crockpot with water. Cook on high for 3-4 hours.
    The meat is done when it easily falls off the bone.
    Strain the meat and veggies from the stock. Set aside to use in the soup.

Make the Soup

  • In a large Dutch oven add 2 tbsp. of coconut oil and sauté the onions until softened and translucent. Add the minced garlic and cook for 30 seconds stirring constantly.
    Add 4 tbsp. of butter then 4 tbsp. of gluten free flour. Use a whisk to blend the flour and butter to make a roux. Cook for 1 minute.
    Pour in the chicken stock and stir to combine. Bring the stock to a simmer until the stock is thickened. It will never get thick like gravy but it will be thicker than plain stock.
    Add the chicken, carrots, and seasonings. Turn down the soup to low to keep it warm.
  • Cook the gluten free noodles according the the package directions. (Boil for about 9 minutes). Drain the noodles and add them to the soup.
  • Adjust the seasonings and serve.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating