When my children are sick, this is the soup I make. Homemade Gluten Free Chicken Soup is our steady, familiar comfort. Not quick, not flashy, but deeply nourishing. It takes time, and that feels right. One pot makes enough to last us a couple of days, something warm always ready on the stove. When we’re well and simply craving soup, I often make the same recipe and save half the broth and chicken for another meal. But when illness settles in, this pot stays whole, simmering quietly and doing its work.
This soup is a process, but it’s an easy one, slow and simple.
Start by placing a whole chicken into a large pot with peeled whole carrots, garlic cloves, an onion cut in half, celery, bay leaves, salt, parsley and peppercorns. Cover everything with water and slowly (very slowly) bring it up to a simmer. The key here is restraint. You don’t want a rolling boil. Once you reach a gentle simmer, let it cook for about 1½ to 2 hours. If foam rises to the surface, you can skim it off, though I usually let it be and allow the soup to settle on its own.
After 1½ to 2 hours, check that the chicken has reached an internal temperature of 165°F, then remove the pot from the heat. Strain everything through a metal strainer and set the solids aside. Let the chicken rest outside the broth for about 10 minutes, just until it’s cool enough to handle.
At this point, you’ll have a clear, gold0en broth and a pile of chicken, softened vegetables, herbs, and seasoning. Once the chicken has cooled (enough to handle), move it to its own plate and remove the bones, wings, and skin, using your hands and a fork. Take your time with this step. If you like visual guidance, Bon Appétit has a helpful video on carving a chicken. For this soup, be sure to remove all bones before moving forward. https://youtu.be/U3OvdvgMKs8
If you’d like to save the bones and skin for bone broth later, let them cool completely and freeze them in a sealed bag.
Cut the chicken into bite-sized pieces. Separate the carrots, celery, and onion, discarding the garlic, bay leaves, and peppercorns. Chop the vegetables into small pieces, then combine them with frozen peas and corn.
In a separate pot, cook your gluten free noodles according to package directions. We use GoGo Quinoa fusilli.
Return the chicken and vegetables to the broth and bring everything to a light boil. Taste, adjust the seasoning if needed, and serve with the cooked noodles. We add the noodles directly to individual bowls rather than to the main pot, especially when saving leftovers, so the broth stays light and plentiful instead of being absorbed by noodles overnight.
On well days, soup isn’t just dinner, it’s jumping feet, loud laughter, and “soup, soup, we’re having soup” ringing through the house.
