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Bowl of gluten free chicken noodle soup with a napkin and a pot of the soup in the background

Gluten Free Chicken Noodle Soup

Gluten free and packed with veggies, this chicken noodle soup is comforting and delicious!
Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 154kcal


  • 1 TBS olive oil
  • cups carrots cut into rounds
  • 1 yellow pepper
  • 8 oz baby bella mushrooms
  • 2 stalks celery
  • cup onion
  • 2 tsp minced garlic
  • 1 lb chicken breast diced
  • tsp herbs de provence
  • 48 oz chicken broth
  • 1 tsp salt
  • ½ tsp pepper
  • cup gluten free penne pasta


  • Wash and dice onion, celery, carrots and yellow pepper.
  • Add olive oil to dutch oven over medium heat and add in garlic, onions, celery, carrots and yellow pepper. Cook for approx 5 minutes or until vegetables begin to soften.
  • While veggies are cooking dice the raw chicken breasts into cubes.
  • Wash mushrooms thouroughly and add to dutch oven with vegetables and cook approx 5 minutes.
    *You can dice them before you add but I find it just as easy to use my wooden spoon to break up the mushrooms during cooking.
  • Add diced chicken breasts, salt, pepper, herbs de provence and chicken bone broth to dutch oven.
  • Allow to simmer until chicken is cooked through.
  • Once chicken is cooked, add gluten free penne pasta.
  • Cook until pasta is cooked al dente. DO NOT overcook.


Serving: 1cup | Calories: 154kcal | Carbohydrates: 15g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1012mg | Potassium: 617mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4108IU | Vitamin C: 42mg | Calcium: 38mg | Iron: 1mg