Gluten-Free Chicken Noodle Soup

I admit that I adore not having all the digestive issues that I had when I was shoveling gluten into my face at every single meal. However, I do miss the comforts of some of those wheat-laden meals, so you can’t imagine my excitement that I not only created a gluten-free Chicken Noodle Soup that my family loved, but that it was probably the best Chicken Noodle Soup I have ever had in my life.

Who knew comfort foods could be so good without gluten

Who knew comfort foods could be so good without gluten?

Don’t let the words “from scratch” and “gluten-free” scare you; it’s fairly quick and easy to make.

Creamy Gluten-Free Chicken Noodle Soup


2 chicken quarters

1 cup frozen pearl onions (you can use chopped onions, but I hate chopping onions)

3 medium-size carrots

2 tbsp. olive oil

1 cup frozen peas

Chicken soup base (I use Miller’s)

Coarse salt, to taste

Paprika, to taste

1 box fusilli corn noodles

Half and half, to taste


  1. In a five-quart pot, boil your chicken quarters in enough water to cover them until they are done. I don’t know exactly how long this process is–I just cook them until I smell chicken and then test their temperature to make sure it is over 165 degrees with my meat thermometer. Remove from heat and let cool for covered for several hours on your stove top.
  2. While the chicken is cooling, chop up your carrots into bite-sized pieces and set aside in a bowl.
  3. Once the chicken has cooled, remove the skin and fat, then remove the meat from the bone and shred it. (Make sure to save the water you cooked the chicken in, we’ll use that later.)
  4. In a large skillet, heat olive oil over medium high heat.  When it’s good and hot, add the onions and carrots and cook until golden, sprinkling on a large pinch of coarse salt and paprika. While the veggies are cooking, skim off the fat from the chicken water, add a bit more water and 1/2 of your soup base to the pot and bring the liquids to a boil.
  5. Once the veggies are golden brown, add the chicken to the skillet for a few minutes to get the flavor from the olive oil and veggies.
  6. Carefully add chicken and veggies to the boiling water/soup base.
  7. Add corn pasta to the pot and let boil for at least 15 minutes, or until pasta is done. During the last 7 minutes, add your frozen peas.
  8. Once the pasta is done and the peas aren’t frozen anymore, it’s time to add the half and half for that creamy taste. I use about 1 cup of half and half. Just make sure to temper it first.
About Anissa Mayhew

You can read more Anissa at her blog Free Anissa and as a contributing writer at Babble. She's at Twitter, FacebookG+, and Pinterest too. And yes, she's probably up to no good either.



  1. marj says:

    I recently had to go on a gluten free diet. My son has been for several years and I was ignoring the signs. I’m a bread whore, through and through. This looks soooooo good.

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