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This Asian-style, Gluten Free Chicken Noodle Soup is honestly my go-to meal when I’m feeling a bit run-down. Made with chicken stock, rice noodles, fresh veg, ginger, garlic and coconut milk it’s full of flavour and super nourishing. It’s basically a hug in a bowl!
If you’ve got leftover roast chicken to use up, this gluten free chicken noodle soup recipe is a great way to turn it into a tasty lunch.
The Asian-style broth is packed with shredded chicken, rice noodles and veg. It’s then flavoured with sesame oil, coconut milk, tamari, ginger and garlic.
It’s a great cold-busting soup, perfect for batch cooking for lunches or for a light dinner on a hot day. Plus it’s gluten and dairy free!
I love adding rice noodles to homemade chicken noodle soup. It helps to make it feel more like a meal, without being too heavy.
Try it with some gluten free prawn toast on the side, with a crusty gluten free baguette on the side or in place of my gluten free roast chicken soup.
It’s perfect for using up leftovers from a Sunday roast dinner or my Summer Roast Chicken – and even better with homemade chicken stock.
Ingredients
There’s a printable recipe card below with the full quantities and method. But here are the ingredients you’ll need to make this gluten and dairy free chicken noodle soup:
- Chicken Stock: I always use my homemade chicken broth recipe. However if using a chicken stock cube or stock pot, make sure it’s a gluten free one.
- Sesame Oil: You can use coconut oil or olive oil if you prefer but the toasted sesame oil adds a lovely, oriental flavour.
- Chopped Garlic: Use garlic paste or a fresh garlic clove minced if easier.
- Ginger Paste: You can use chopped or grated fresh ginger too.
- Cooked Chicken
- Spring Onions
- Baby Corn
- Tamari: This Japanese condiment is a gluten free soy sauce alternative. Just always double check you’re using a gluten free tamari.
- Coconut Milk: Use full-fat or light tinned coconut milk.
- Rice Noodles: I used flat rice noodles but you can use vermicelli rice noodles if you prefer. Just ensure your rice noodles are gluten free and have no may contain warning.
I also love to garnish my chicken noodle soup with some freshly chopped red chilli and this chilli crunch oil which I ADORE.
How to make Gluten Free Chicken Noodle Soup
There’s a printable recipe card below with the method, but here are some step-by-step photos to show you how easy this gluten free chicken noodle soup is to make.
Heat the sesame oil in a large pan over a medium heat. Add the ginger and garlic and fry for 1-2 minutes.
Add the shredded chicken, chopped spring onion, baby corn and tamari. Stir fry for another 1-2 minutes.
Add the chicken stock and coconut milk, mix well and bring to the boil. When it reaches the boil, cover with a lid and simmer for 5 minutes or until ready to add the noodles.
While simmering the soup, cook the rice noodles as per the pack instructions in a separate pan – usually by soaking them in boiling water for 2-3 minutes.
Drain the noodles and add them to the soup. Mix well and serve straight away in bowls, garnished with chopped spring onion and chilli, and a drizzle of chilli oil.
Variations
Want to mix up your gluten free chicken noodle soup? Here are some options for different things you can try next time:
- Spicy: Add 1-2 tsp freshly chopped red chilli when you add the garlic and ginger paste for a spicier version of this chicken noodle soup.
- Use Pasta: A lot of chicken noodle soup actually uses gluten free spaghetti or fusilli pasta. I’ve used rice noodles as this is more of an Asian soup, but you could mix it up.
- Extra Veg: Try adding some of your favourite veggies into this soup. Sliced mushrooms, chopped peppers, mange tout or pak choi all work well.
- Vegan: Want a vegan variation on my chicken noodle soup? Swap the shredded chicken for chunks of tofu and use a gluten free vegetable stock instead.
- Add an egg: I absolutely love adding a soft-boiled egg to this chicken noodle soup for a bit of extra protein.
- Slow cooker: Want to make a slow cooker variation? Try my Slow Cooker Chicken Noodle Soup recipe instead!
Frequently Asked Questions
Here are some FAQs about this Gluten Free Chicken Noodle Soup recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
I always use my homemade chicken stock as it’s super cheap and you can batch it up and freeze it ready for soup-making. However, when buying stock cubes or stock pots, not all of them are gluten free. Look for brands or chicken stock or chicken broth which are clearly labelled as gluten free, such as Knorr or Kallo.
This recipe is great for batch cooking, but if you want to freeze it I recommend doing this before adding the rice noodles. I find the noodles can break up a lot when frozen and then reheated. Defrost and reheat when needed, adding the cooked rice noodles just before serving.
Most rice noodles are gluten free but as with everything, always double check. Some brands (especially the ‘straight to wok’ ones) contain gluten and others have ‘may contain’ warnings which are unsafe for people with coeliac disease.
The world food aisles tend to have a lot of gluten free rice noodles in them, so there’s no need to specifically look in the free from aisle. Just check the ingredients and packaging carefully before buying.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten Free Chicken Noodle Soup
Ingredients
- 1 litre gluten free chicken stock
- 1 tbsp toasted sesame oil
- 2 tsp chopped garlic
- 1 tbsp ginger paste
- 250 g cooked chicken, shredded
- 4 spring onions, scallions
- 110 g baby corn, halved lengthways
- 3 tbsp gluten free tamari
- 200 ml coconut milk
- 100 g dry rice noodles
To finish:
- Gluten free chilli oil
- Finely chopped spring onions
- Finely chopped red chilli
Instructions
- Heat the sesame oil in a large pan over a medium heat. Add the ginger and garlic and fry for 1-2 minutes.
- Add the shredded chicken, chopped spring onion, baby corn and tamari. Stir fry for another 1-2 minutes.
- Add the chicken stock and coconut milk, mix well and bring to the boil. When it reaches the boil, cover with a lid and simmer for 5 minutes or until ready to add the noodles.
- While simmering the soup, cook the rice noodles as per the pack instructions in a separate pan – usually by soaking them in boiling water for 2-3 minutes.
- Drain the noodles and add them to the soup. Mix well and serve straight away in bowls, garnished with chopped spring onion and chilli, and a drizzle of chilli oil.
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this chicken noodle soup should look at each stage.
- Variations: I have a tonne of variations on this soup for you to try in the blog post above, including photos of previous batches I’ve experimented with!
- Storing and Freezing: Check out the Frequently Asked Questions above this recipe card for more instructions on batch cooking and freezing this soup.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Chicken Noodle Soup.
Nutrition
Just to prove how much this recipe is tried, tested and loved in our house, here are some variations I’ve made previously of this chicken noodle soup:
More leftover chicken recipes
More gluten free soup recipes
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What type of chicken gluten free recipes do you have please