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Homemade Chicken Noodle Soup (gluten-free!)

Prep Time 10 minutes
Cook Time 20 minutes
Author Rachael DeVaux


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


  1. In a large pot, heat oil until it's hot but not smoking. Add onions and cook on medium for 3-4 minutes. Then, dice chicken and add to the pot. Stir every couple minutes.

  2. While the chicken cooks, bring a separate pot of water to a boil. Add in noodles, broken into thirds or quarters. Cook for recommended amount of time, then drain and set aside.

  3. Once chicken has cooked for about 5-7 minutes, add in chicken broth, seasonings, carrot and celery. Give it a good stir, cover with a lid and let cook on medium to low for 10 minutes. Add in cooked noodles and let cook, covered, for 5 more minutes. Serve and top with fresh ground pepper. Enjoy! :)