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Homemade Chicken Noodle Soup (gluten-free!)

Prep Time 10 minutes
Cook Time 20 minutes
Author Rachael DeVaux


  • 2 tbsp avocado oil
  • 1 medium yellow or red onion, roughly chopped
  • 2-3 large organic chicken breasts, trimmed and tenderized
  • 8 cups chicken stock or bone broth
  • 1/2 tsp thyme
  • 1 tsp dried parsley
  • 2.5 tsp sea salt
  • 1/2 tsp ground pepper
  • 4 large loose carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 1/2 package brown rice capellini noodles or noodles of choice (Jovial brand is what I use)


  • freshly chopped parsley
  • spicy kimchi sriracha
  • ground pepper, to taste


  1. Cover the chicken breasts with parchment paper and beat them with a meat tenderizer (or rolling pin or small skillet, in a pinch) until they’re about . inch thick. Dice the chicken into 1-inch pieces and set aside.

  2. In a large pot over medium-high heat, heat the oil. Add the carrots, celery, and onion, and cook for 5 to 7 minutes, stirring constantly. Add the diced chicken and cook, stirring, for another 5 minutes, or until the chicken is beginning to turn opaque. Stir in the broth, salt, pepper, thyme, and parsley. Bring the mixture to a boil, add the noodles, and cook on high, uncovered, for 13 to 15 minutes or until the noodles are cooked to your desired firmness. Reduce to low heat, and simmer for 5 more minutes to combine flavors.

  3. Ladle the soup into bowls, and top with additional black pepper, chopped parsley, and your choice of hot sauce, if desired.