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Chicken Noodle Soup (with gluten-free noodles)

  • Author: Rachel Marion
  • Prep Time: 40 min
  • Cook Time: 50 min
  • Total Time: 1 hr
  • Yield: 4 servings 1x


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 carrots, chopped
  • 4 stalks celery, chopped
  • 5 cloves of garlic, minced
  • 1 tsp minced or grated fresh ginger
  • 35 cups chopped cooked chicken¬†
  • 6 cups chicken stock
  • 3 bay leaves
  • 35 cups cooked noodles (I used gluten-free, omit for a Whole30 option)
  • Salt and black pepper, to taste
  • Fresh herbs, such as parsley, dill, or thyme (optional)
  • Fresh lemon juice (optional)



  1. Warm the olive oil in a large, thick-bottomed pot or Dutch oven over medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent.
  2. Add the garlic, ginger, chicken, chicken stock, and bay leaves and bring to a simmer. Let simmer for 15 Р30 minutes or until the carrots are soft. 
  3. Stir in the cooked noodles and add salt and black pepper, to taste. Ladle into bowls for serving and stir in fresh herbs and a squeeze of fresh lemon juice, if using.