Illustrative soup image, not a documented photograph of the homemade noodles in this recipe.
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Chicken soup with carrots, celery and homemade gluten-free flour-and-egg noodles.
Kitchen-testing note: A documented cooking test is pending. Recipe timings and yields have not yet been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
These are homemade noodles, not plain rice noodles. Start with safely cooked, shredded chicken; cooking raw chicken is a separate preparation step. The stated cooked-chicken amount is not a raw purchase weight. Check the broth and flour blend, and use additional gluten-free flour for rolling only as needed. Do not replace the blend with a different flour without checking the dough and method.
Choosing gluten-free ingredients
Check the exact products you use, including sauces, broth, flour and pasta. Gluten-free labeling and third-party certification are different. A recipe or scanner result cannot guarantee how a dish is prepared in your kitchen. Use clean equipment and protect food from contact with gluten-containing ingredients. See the FDA explanation of gluten-free labels.
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1Preheat and Prep Begin by gathering all your ingredients. Dice the onion, slice carrots and celery, and mince garlic. If you haven’t cooked your chicken yet, poach or roast it in advance and shred it for the soup.
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2Make the Gluten-Free Noodles In a mixing bowl, whisk the gluten-free flour and salt. Add the eggs, olive oil, and water a little at a time until a soft dough forms. It should be pliable but not sticky. Roll out the dough on a floured surface (using more gluten-free flour) to about 1/8 inch thickness. Cut into thin strips or desired noodle shape and set aside on a floured tray.
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3Sauté the Vegetables In a large pot, melt butter over medium heat. Add the onions, garlic, carrots, and celery. Cook until softened, about 5-7 minutes, stirring occasionally.
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4Build the Soup Base Pour in the gluten-free chicken broth and bring to a gentle boil. Add dried thyme and parsley, then reduce heat to simmer.
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5Cook the Noodles Add the fresh gluten-free noodles to the simmering broth. Stir gently to prevent sticking. Cook for about 5-7 minutes until noodles are tender but firm.
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6Add Chicken and Season Stir in the cooked shredded chicken. Season to taste, then heat the soup and chicken to 165°F before serving.
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7Serve and Enjoy Ladle the soup into bowls and serve warm. It’s perfect on its own or paired with a fresh green salad.
Food handling and leftovers
Use a food thermometer rather than color alone. See the safe cooking temperature chart. Refrigerate perishable leftovers promptly in shallow containers, within two hours, or one hour above 90°F. Keep the refrigerator at 40°F or below; use refrigerated cooked leftovers within 3–4 days and reheat to 165°F. These are general handling guidelines, not a claim that we have tested this recipe’s leftover texture. See USDA leftover guidance.
Browse more gluten-free recipes, or use the label scanner as a reading aid alongside the current package and manufacturer information.
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