Busy Mom’s Slow Cooker Chicken Noodle Soup {Gluten-free}

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Busy Mom's Gluten-free Chicken Noodle Soup  This comforting soup is made in the Crock-pot with only a little prep work!

This week we finally started having some fall weather here in Idaho. Along with that, I also had a sick kiddo, down with a sinus infection the past few days. Yesterday I decided that the cold weather and sickness both called for some comforting gluten-free chicken noodle soup! I have always made my chicken noodle soup in the Crock-pot, as it is so easy and delicious! I threw all of the ingredients in the Crock-pot around lunchtime, and got to enjoy the smells of it cooking all day.

Some women make their own chicken stock. They buy a whole chicken, do whatever with all the gross parts inside, let it cook all day, strain, pick the meat off the bones, and save the stock for soup. Um, sorry that is NOT me! Honestly, I hope to never reach inside the cavity of any fowl… ever. I also do not like to remove skin, bones, or any other nastiness from chicken. If you are into that, more power to you!  My recipe however, is all about easy! No homemade chicken stock and no homemade noodles here either. That’s why this is called Busy Mom’s Chicken Noodle Soup!

I start with a rotisserie chicken from Costco. Why Costco?  Costco’s rotisserie chicken is clearly labeled gluten-free, and since that is the only thing they are cooking in that part of the store, I feel it has less risk for cross-contamination than grocery store delis. You can definitely ask at your local grocery store to see if theirs is gluten-free as well, and see what you think about cross-contamination risks. Most grocery stores make fried chicken in the same area, so I feel that is very risky. Therefore, Costco it is for me. I love that us gluten-free eaters have this one easy to pick-up meal starter! Once a month or so, I’ll pick up a rotisserie chicken at Costco and then just throw together some easy side dishes for a simple dinner. Then after dinner, my hubby, who is all about dissecting, works at removing every last bit of the meat from the chicken carcass. He puts it all in a freezer-safe container, labels it, and off to the freezer it goes. I have a couple of recipes that I like to use the leftover rotisserie chicken in, and this is one of our favorites.  If you find that you don’t usually have any leftover chicken, feel free to buy one just to use for this and then freeze the rest for the future.

Again, I’m all about easy with this recipe, so in addition to the leftover chicken, the other convenience items I add are carrots that I buy shredded already, and boxed gluten-free chicken broth. You should be able to buy shredded carrots near the baby carrots at your local store. My Fred Meyer store even carries bags of organic shredded carrots. They are fantastic to have on hand to add to salads and soups. I gave my shredded carrots a few chops with the knife to make them a bit smaller for the soup. For the chicken broth, I recommend Pacific Natural Foods Organic Free Range Chicken Broth, which if you really like, you can buy a case of 12 boxes of it from Amazon! It is the only brand of broth I know of that is gluten-free, and clearly labeled as such.

For added flavor, this recipe also calls for chicken bouillon. Make sure you closely study the ingredients of any bouillon you use for any hidden gluten.  I use Herb-Ox brand bouillon, and it is clearly labeled Gluten Free and No MSG, which is another ingredient I try to avoid.

For the noodles, this time I used these new traditonal egg pasta noodles from Jovial foods. They call them Brown Rice Tagliatelle. I ordered these online, but today I also found them at our local Whole Foods store – on sale even! They were fantastic for this homemade chicken noodle soup. Unlike other gluten-free pasta noodles that I had tried in my soup in the past, these did not get bigger and mushier as they sat in the broth throughout dinner and even a day later. We were able to enjoy leftovers the second night and the texture was just about the same as the first night. I will definitely continue buying this brand to use for my soup. I boiled the noodles separately, right before serving, then added to the soup. But based on how they did, I wouldn’t hesitate to add them to the soup earlier, if that is more convenient. If you can’t/won’t order these egg noodles, feel free to use your favorite pasta in this soup. Just be aware that it might continue to expand and get mushy as it sits in the soup.

We enjoyed a batch of my gluten-free Buttermilk Biscuits with our soup. In keeping with the easy to make theme, I didn’t roll them out, instead I just did them as drop biscuits. They were quick, easy, and delicious!

Busy Mom's Gluten-free Chicken Noodle Soup

When you are ready for a warm, comforting soup that is easy to prepare, I hope you’ll try this soup! You can also check out the other Crock-Pot recipes on my blog.

5.0 from 5 reviews
Busy Mom's Slow Cooker Chicken Noodle Soup {Gluten-free}
Recipe from:
Recipe type: Main Dish
  • 5 cups hot water
  • 2 Tbsp. chicken bouillon granules (recommend Herb-ox brand)
  • 42 oz. chicken broth (recommend Pacific brand)
  • 2 cups cooked chicken (cubed or shredded)
  • 2 tsp. garlic salt
  • 1 cup shredded carrots
  • 3/4 cup chopped celery, optional (we omit)
  • 1 box (9oz) gluten-free egg noodles (recommend Jovial brand)
  1. Heat water in a glass measuring cup until hot, then dissolve bouillon in the water.
  2. Pour the water, chicken broth, cooked chicken, garlic salt, carrots, and celery to the Crock-pot.
  3. Stir together.
  4. Cover and cook on low 4-5 hours.
  5. Before serving, cook the gluten-free egg noodles according to package directions, then drain and add to Crock-pot. Stir together.
  6. Add additional garlic salt, or salt and pepper to taste if you feel like it needs more flavor.
I recommend using Rotisserie Chicken from Costco for the chicken in this recipe. Please see blog post for more details about other recommended ingredients.
As always, be sure to double-check your ingredients for gluten

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  1. Bethany says

    Funny stumbling upon this recipe to see your a fellow Idahoan! Cold season has definitely struck the Boise State campus (even my professors are sniffling and coughing) and my gluten intolerant room mate and I made a big batch of this. Delicious! I added a little minced garlic and dash of cayenne to help us through the next few days of sickness. Thanks!

    • says

      Bethany, How fun to find another local! I live in Meridian, and am downtown quite often. I was at Whole Foods today and was so happy to see that they carry the egg noodles I mentioned above that I used in the recipe. I snatched up another box so I can make this again soon. I’m so glad you could make and enjoy this and that you stopped back by to leave a comment for me. The additions of minced garlic and cayenne are perfect! Hope you can stay healthy this winter while studying hard! :)

  2. TerriAnn says

    When all four of my gluten free children will eat the same thing for dinner- I am a happy woman. They all loved it! It was easy and very tasty. My kids like their soup with lots of noodles – I just added extra. Thanks for a great recipe!

  3. says

    This is in my crock pot right now. It was so easy to make. I added a little onion and sauteed it first before mixing it in. At the end I’m going to add a little parsley to brighten it up. I can’t wait to try this soup on a cold winter day!

  4. Olivia C says

    I am going to make this soup for a baby shower that will have 25-30 people at it…about how many servings does the recipe above make? Thank you

  5. Billy Jo Reed says

    my daughter was diagnosed with ADD in the last month, so our eating habbits had to change. The first thing her doctor did was give us a gluten free diet. My daughter was so convinced the food was going to be nasty. So I cam across your recipe and we made it together. Her and my husband and other children ate it all, I had to make another batch so I can have some too. LOL. Lets just say she was happy the food wouldnt be nasty.

  6. J Floyd says

    I am planning on making this tomorrow, but I was wondering if you really used two tablespoons of the bullion? That seems like a lot to me. The granules I have are in packets, Herb Ox brand and each packet is one teaspoon. If I am converting correctly that would be six of the packets, just wanted to clarify this before I start it. Thanks!

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