Print
A yellow and orange bowl sits in the center of a multi colored floral towel and is filled with Easy Homemade Chicken Noodle Soup. A silver spoon rests to the right of the bowl and an opened package of Ritz crackers sits to the left of the bowl.

Easy Homemade Chicken Noodle Soup

A hearty and delicious dairy-free and gluten-free Classic Chicken Noodle Soup that will bring you warmth and comfort. 

Course Soup
Cuisine American
Keyword Classic Chicken Noodle Soup, Dairy Free Chicken Noodle Soup, Easy Homemade Chicken Noodle Soup, Gluten Free Chicken Noodle Soup, Homemade Chicken Noodle Soup
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 servings
Calories 202 kcal
Author Amy - The Speedy Spatula

Ingredients

  • 2 large boneless skinless chicken breasts thawed
  • 8 cups chicken broth
  • 1/2 lb uncooked brown rice pasta noodles or chickpea noodles
  • 1 heaping tbsp ghee
  • 1 heaping tbsp fresh minced garlic
  • 1 tbsp extra virgin olive oil
  • 1 tsp ground pink Himalayan salt
  • 1/2 tsp ground black pepper

Optional Add-Ins:

  • 1/2 cup yellow or white onion diced
  • 1 cup sliced carrots cooked
  • 1 cup baby green peas cooked
  • 1 cup whole kernel corn cooked
  • 1 cup diced celery cooked

Instructions

  1. Place the olive oil in a large Dutch Oven or stock pot and heat on medium high heat until hot but not smoking.

  2. Add the garlic and saute until fragrant - about 2 minutes. 

  3. Pour the chicken broth into the Dutch oven and add the chicken breast. 

  4. Bring pot to a simmer and cover with a lid.

  5. Cook the chicken until cooked through and tender - about 20 minutes. 

  6. Remove the chicken breast, shred between two forks, and set aside. 

  7. Add in 1/2 lb of uncooked brown rice pasta noodles or chickpea noodles and add more water or chicken broth to cover if needed.

  8. Cook the pasta according to pasta directions until al dente. 

  9. Once the pasta is cooked, add the shredded chicken back in along with the ghee, salt, and pepper.

  10. Stir to combine and until the ghee is melted. 

  11. Taste and add more salt and pepper if needed. 

  12. Serve hot and enjoy! 

How to Cook the Optional Add-Ins:

  1. If using fresh, uncooked vegetables or frozen vegetables, add them into the broth when cooking the chicken. This will allow the veggies to cook and become tender. 

  2. If using cooked and canned veggies, stir them into the soup in the final step and allow to heat through before serving the soup.

Recipe Notes

Nutritional Information calculated using brown rice pasta. 

Time Saving Tip: If you're strapped for time, use 2 cups of cooked and shredded rotisserie chicken instead of boiling your own. While cooking your own chicken makes the broth more nutrient-dense, you can shave off 20 minutes from the cook time by using already cooked chicken.