Skip the canned soup and make this Gluten-Free Chicken Noodle Soup in just 15 minutes! Layered in Mason jars with shredded chicken, crisp vegetables, gluten-free noodles, and a savory ginger-lime broth, it's an easy meal-prep lunch or light dinner that's ready whenever you are. If you enjoy quick, comforting soups, you'll also love my Chicken and Rice Soup (Canja de Galinha)
Enjoy all the comfort of classic chicken noodle soup with a fresh, gluten-free twist. This easy soup-in-a-jar recipe layers tender shredded chicken, colorful vegetables, quick-cooking gluten-free noodles, and a savory ginger-lime broth for a flavorful meal that's ready in about 15 minutes. Perfect for meal prep, busy weekdays, or whenever you need a warm, nourishing lunch or light dinner.
Quick Look: Gluten-Free Chicken Noodle Soup
- ⏱️ Prep Time: 15 minutes
- 🔥 Cook Time: No simmering required
- ⏲️ Total Time: About 15 minutes (plus 3–5 minutes to steep)
- 🍽️ Servings: 3
- 🥣 Calories: About 322 per serving
- 🍋 Flavor: Savory, tangy, and mildly spicy with fresh ginger and lime
- 🥕 Texture: Tender chicken, crisp-tender vegetables, and perfectly cooked gluten-free noodles
- ⭐ Difficulty: Easy
- 🌾 Dietary: Gluten-free (with certified gluten-free ingredients), dairy-free, and low-carb when made with palmini or zucchini noodles
- 🫙 Equipment: Three 24-ounce heat-safe Mason jars or meal-prep containers
- 💡 Why This Recipe Works
- Instead of simmering a pot of soup, this recipe layers cooked chicken, vegetables, seasonings, and quick-cooking gluten-free noodles in Mason jars for a convenient grab-and-go meal. Simply add boiling broth when you're ready to eat, allowing the noodles and vegetables to soften while preserving their fresh texture. Fresh ginger, lime juice, tamari, and Sriracha create a flavorful Asian-inspired broth that's both comforting and quick to prepare.
- 🍽️ Serving Idea: Pair this soup with my Easy No-Yeast Bread for dipping.
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Jump to:
- Quick Look: Gluten-Free Chicken Noodle Soup
- Chef's Notes from Valentina
- Ingredients
- Substitutions And Additions
- How to Make Gluten-Free Chicken Noodle Soup
- Expert Tips for Gluten-Free Chicken Noodle Soup
- FAQ about Gluten-Free Chicken Noodle Soup
- More Easy Chicken & Comfort Soup Recipes
- Gluten-Free Chicken Noodle Soup
Ingredients
- Cooked shredded chicken – Rotisserie, roasted, or leftover chicken all work well, making this recipe perfect for meal prep.
- Gluten-free noodles – Use rice vermicelli, cellophane noodles, palmini noodles, or zucchini noodles. Choose quick-cooking noodles that soften easily in the hot broth.
- Chicken broth – Use a good-quality gluten-free, low-sodium broth for the best flavor and to control the salt level.
- Tamari or gluten-free soy sauce – Adds rich umami flavor. Tamari is typically less salty than regular soy sauce.
- Sriracha – Adds a gentle kick of heat. Adjust the amount to suit your taste.
- Fresh ginger – Freshly grated ginger gives the broth a bright, aromatic flavor that dried ginger can't match.
- Fresh lime juice – Balances the savory broth with fresh acidity.
- Carrots – Thinly sliced or julienned so they soften quickly in the hot broth.
- Red bell pepper – Adds sweetness, color, and a slight crunch.
- Green onions – Provide a mild onion flavor and a fresh finish.
- Fresh cilantro – Brightens the soup just before serving. If you have extra cilantro, use it to make my Authentic Chimichurri Sauce.
- Sesame seeds (optional) – Add a subtle nutty flavor and a little crunch for garnish.
How to Make Gluten-Free Chicken Noodle Soup
- Layer the base: Divide the tamari, Sriracha, grated ginger, lime juice, and shredded chicken evenly among three 24-ounce Mason jars.
- Add the vegetables and noodles: Layer the carrots, bell pepper, and green onions over the chicken, then top with the gluten-free noodles. Cover and refrigerate until ready to serve.
- Add the hot broth: When ready to eat, let the jar sit at room temperature for 10–15 minutes if refrigerated. Pour about 2 cups of boiling chicken broth into each jar, leaving about ½ inch of space at the top. Stir well, cover, and let stand for 3–5 minutes, or until the noodles are tender. If needed, microwave for 1–2 minutes to finish cooking the noodles.
- Garnish and serve: Top with fresh cilantro, sesame seeds, and an extra squeeze of lime juice, if desired. Serve immediately while hot.
FAQ about Gluten-Free Chicken Noodle Soup
Rice vermicelli, brown rice noodles, and cellophane noodles all work well because they soften quickly in hot broth. For a low-carb option, use palmini or zucchini noodles instead.
Not always. Some brands contain gluten-containing ingredients or are processed in facilities that handle wheat. Always check the label and choose a certified gluten-free broth if needed.
Yes! Assemble the Mason jars up to 3–4 days in advance and refrigerate them. Keep the hot broth separate and pour it into the jar just before serving for the best texture.
Absolutely. Rotisserie chicken is a great time-saving option and adds plenty of flavor, making this recipe perfect for meal prep and busy weeknights.
Yes. Omit the Sriracha for a mild broth or replace it with a pinch of red pepper flakes or your favorite gluten-free hot sauce if you still want a little heat.
Some gluten-free noodles require a little more time than others. If they're still firm after steeping for 5 minutes, microwave the soup for 1–2 minutes, then let it rest for another minute before serving.
For the best texture, freeze the cooked chicken and broth separately rather than freezing the fully assembled jars. Assemble the vegetables and noodles fresh before serving to keep them crisp.
More Easy Chicken & Comfort Soup Recipes
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Gluten-Free Chicken Noodle Soup
Equipment
- 3 Mason jars 24-ounce each
- 1 cutting board
- 1 Grater
- 1 Chef's knife
Ingredients
- 1.5 large chicken breast cooked and shredded (or shredded rotisserie chicken or skinless chicken thighs)
- 6 teaspoon gluten-free soy sauce or liquid aminos if you're on a keto diet
- 6 teaspoon Sriracha or hot sauce. Skip it if you don't enjoy spicy/hot soup or add some freshly ground black pepper, about ½ teaspoon per jar.
- 1.5 tablespoon grated ginger root for making this soup tastier, you may add 2 teaspoon garlic powder to this soup but NOT fresh garlic
- 3 tablespoon lime juice
- ¾ cup julienned carrots
- 2 large julienned bell peppers one red and one yellow, or just one color
- ¾ cup chopped green onions
- 8 oz palmini noodles or rice vermicelli noodles or cellophane noodles which don't take long to cook -- Palmini is the heart of palm noodles, perfect for keto dieters. Drain the liquid before adding palmini to the soup.
- 6 cups homemade chicken broth or store-bought or chicken stock, boiled (you may do it in the microwave if you prefer)
- Chopped cilantro and sesame seeds for garnish
Instructions
- Divide the shredded chicken evenly into each of the 3 large mason jars, then add 2 teaspoon of soy sauce, 2 teaspoon Sriracha, ½ tablespoon grated ginger root, and 1 tablespoon lime juice to each jar.
- Divide evenly and layer the carrots, bell peppers, and green onions in each jar. Then, divide and add the noodles evenly between each jar. Close the jars with the lid and chill in the fridge until ready to eat. If you prefer to eat it immediately, skip the 10-15 minutes in the step below!
- Take the jar out of the fridge about 10-15 minutes before eating and let it sit at room temperature. Then, pour about 2 cups of boiling chicken broth into each jar, or just enough to fill each. Do not skip these 10-15 minutes or your chilled ajr may bread when you pour in the boiling broth.
- Carefully stir the contents, close the jar with the lid, let it sit for about 3-5 minutes, and enjoy garnished with sesame seeds and chopped cilantro! Be aware you may need to microwave the jar for 1-2 minutes depending on the type of vermicelli noodles you used because some varieties are harder than others.
Recipe Video
Recipe Notes
- FRIDGE: Store your gluten-free chicken noodle soup jars in the fridge for 3-4 days.
- FREEZER: After cooling, transfer the cooked soup to an airtight container for up to 2 months. To reheat it, microwave from frozen for 6-7 minutes (or more depending on the potency of your microwave), stirring halfway through.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
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⭐⭐⭐⭐⭐ I remade this Gluten-Free Chicken Noodle Soup while updating the recipe, and I was pleasantly surprised by how flavorful it is despite coming together so quickly. The fresh ginger, lime, and tamari create a bright, savory broth, while layering the ingredients keeps the vegetables crisp and the noodles perfectly tender. I also love how easy it is to prep several jars ahead for busy weekdays. It's a fresh twist on classic chicken noodle soup that I'll definitely keep in my meal-prep rotation. — Valentina