Gluten-Free Chicken Soup with Rice Noodles

Seared chicken, garlic and optional fresh ginger build the base of this soup, with tender rice noodles and spinach or bok choy simmered in chicken broth. A splash of tamari labeled gluten-free seasons the light, savory broth for any night of the week.

Prep: 20 min Cook: 35 min Total: 55 min Serves: 4

At a glance: This easy dinner recipe yields 4 servings in about 55 minutes (20 min prep, 35 min cook). It uses 11 ingredients — including boneless, olive oil, garlic — and walks through 7 steps. Updated October 25, 2026. Browse more dinner recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Chicken Soup with Rice Noodles: When preparing this dinner recipe, when preparing this recipe, always ensure that all ingredients, especially packaged items like broth, tamari, and rice noodles, are gluten-free. Be mindful of cross-contamination in your kitchen by using clean utensils and surfaces, especially if you have celiac disease or severe gluten sensitivity. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only gluten-free broth.

Gluten-Free Notes for Gluten-Free Chicken Soup with Rice Noodles: This recipe is naturally gluten-free, relying on gluten-free broths, tamari, and rice noodles. It avoids all gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Pat the chicken pieces dry with paper towels and season them generously with salt and black pepper. This helps create a better sear and enhances the flavor of the chicken.
2 Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers. Add the seasoned chicken pieces in a single layer, being careful not to overcrowd the pot, and sear for about 3-4 minutes per side until golden brown and mostly cooked through.
3 Remove the seared chicken from the pot and set aside on a plate. Add the minced garlic and grated ginger (if using) to the pot and sauté for about 1 minute until fragrant, stirring constantly to prevent burning.
4 Pour in the gluten-free chicken broth and gluten-free tamari (or coconut aminos), scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
5 In a small bowl, whisk together the cornstarch (or arrowroot starch) with 2 tablespoons of cold water until smooth, creating a slurry. Gradually whisk this slurry into the simmering broth until the soup thickens slightly, which should take about 1-2 minutes. Continue to simmer for another 5 minutes to allow the flavors to meld.
6 Add the gluten-free rice noodles and the seared chicken back into the pot. If using, stir in the chopped spinach or bok choy. Cook for an additional 5-7 minutes, or until the rice noodles are tender and the chicken is fully cooked through, ensuring the noodles don't become mushy.
7 Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the hot soup into bowls and serve immediately, garnished with fresh herbs if desired.

Nutrition (per serving)

528

Calories

40g

Protein

24g

Carbs

26g

Fat

Fiber

572mg

Sodium

Tips & Notes

Add the rice noodles at the end, as step 6 does, and serve the soup right away. Rice noodles soak up broth and go soft if left in the pot.
Store leftover noodles separately from the broth so they don't swell overnight.
Thighs stay more tender than breasts in the simmering broth.

Common questions

How long does Gluten-Free Chicken Soup with Rice Noodles take?

Gluten-Free Chicken Soup with Rice Noodles takes about 55 minutes: 20 minutes to prep and 35 minutes to cook, for 4 servings.

What should I check before making Gluten-Free Chicken Soup with Rice Noodles with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Chicken Soup with Rice Noodles?

Check boneless, skinless chicken thighs or breasts, cut into bite-sized pieces, olive oil, garlic, minced before they go into Gluten-Free Chicken Soup with Rice Noodles. When preparing this recipe, always ensure that all ingredients, especially packaged items like broth, tamari, and rice noodles, are gluten-free. Be mindful of cross-contamination in your kitchen by using clean utensils and surfaces, especially if you have celiac disease or severe gluten sensitivity. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only gluten-free broth.

Which gluten-free swaps does Gluten-Free Chicken Soup with Rice Noodles use?

Gluten-Free Chicken Soup with Rice Noodles relies on gluten-free noodles or pasta, gluten-free tamari or coconut aminos, cornstarch or arrowroot. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

How should leftover Gluten-Free Chicken Soup with Rice Noodles be stored?

Store leftover noodles separately from the broth so they don't swell overnight.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

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