Easy Chicken Noodle Soup with Rice Noodles (One-Pot, 25 Minutes)

Quick Facts

• Time: 10 min prep • 15 min cook (25 minutes total)
• Yield: 4 generous bowls
• Skill: Easy
• Method: One-pot stovetop
• Diet: Gluten-Free, Dairy-Free

Introduction

Chicken Noodle Soup is the cozy answer when you’re tired of heavy food but still want something comforting, quick, and soothing. This version keeps all the classic flavor you love while using rice noodles that stay tender instead of turning gummy or soggy. Clean, aromatic broth, simple vegetables, and juicy chicken turn into a soothing bowl that works for weeknights, sick days, or whenever you want a light Chicken Pasta Soup feel without the gluten. If you’ve been hunting for reliable Chicken Noodle Soup recipes or Rice Noodle Soup ideas that don’t fall apart on reheating, this one’s for you. It’s family-friendly, budget-conscious, and comes together in just 25 minutes with one pot and straightforward steps.

Why You’ll Love It

• Weeknight-easy: Minimal chopping, straightforward timing, and everything cooks in a single pot.
• Flexible: Swap in leftover chicken, extra veggies, or your favorite rice noodle shape.
• Balanced flavor: Savory chicken stock, gentle garlic and herbs, plus a squeeze of lemon for brightness.
• Great leftovers: The rice noodles hold up much better than many gluten-free pastas and reheat beautifully.

Easy Chicken Noodle Soup with Rice Noodles (One-Pot, 25 Minutes)

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• Author: Lily
• Total Time: 25 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

A cozy, light Chicken Noodle Soup made with tender rice noodles instead of wheat pasta. This one-pot, gluten-free, dairy-free soup has a clean, aromatic broth, juicy shredded chicken, and simple vegetables. It comes together in about 25 minutes, reheats well, and is perfect for weeknights, sick days, or whenever you want comforting chicken soup without feeling weighed down.

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Ingredients

• 1 tablespoon olive oil

• 1 small yellow onion, finely diced

• 2 medium carrots, peeled and sliced into coins

• 2 ribs celery, diced

• 3 cloves garlic, minced

• 1 teaspoon grated fresh ginger (optional)

• 1 bay leaf

• 1 teaspoon dried thyme or Italian seasoning

• 6 cups low-sodium chicken broth

• 1 teaspoon fine sea salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

• 2 cups shredded cooked chicken (rotisserie or leftovers)

• 4–5 ounces dried flat rice noodles or rice rotini

• 1–2 tablespoons fresh lemon juice

• 2 tablespoons chopped fresh parsley or green onion, for serving

• Optional: pinch of red pepper flakes

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Instructions

1. Prep the ingredients: Dice the onion, slice the carrots and celery, mince the garlic, and shred the cooked chicken so everything is ready to go.

2. Build the flavor base: Heat the olive oil in a 5–6 quart pot or Dutch oven over medium heat. Add the onion, carrots, and celery with a small pinch of salt. Cook for 4–5 minutes, stirring often, until the vegetables soften and the onion is translucent.

3. Bloom aromatics: Stir in the garlic and ginger. Cook for 30–60 seconds, just until fragrant. Add the bay leaf and dried thyme or Italian seasoning and stir to coat the vegetables.

4. Add broth and season: Pour in the chicken broth. Add the 1 teaspoon salt and the black pepper. Scrape the bottom of the pot to release any browned bits. Bring to a gentle boil over medium-high heat.

5. Simmer: Reduce the heat to a lively simmer and cook for about 5 minutes, until the carrots are just starting to turn tender but are not mushy.

6. Add chicken: Stir in the shredded chicken and let it warm through in the broth for 2–3 minutes so the soup picks up more chicken flavor.

7. Cook the rice noodles: Add the rice noodles directly to the simmering soup, stirring well so they don’t clump. Cook according to package directions, usually 4–6 minutes, until just tender with a little bite.

8. Finish the soup: Turn off the heat and remove the bay leaf. Stir in 1–2 tablespoons lemon juice, then taste and adjust with more salt, pepper, or lemon as needed. Add a pinch of red pepper flakes if you like gentle heat.

9. Serve: Let the soup rest for 1–2 minutes, then ladle into bowls. Top with chopped parsley or green onion and serve warm.

Notes

• Make-ahead: For the best texture, cook the broth, veggies, and chicken up to 2 days ahead and store without noodles. Reheat and cook fresh rice noodles in the hot broth before serving.

• Storage: Store leftovers in an airtight container in the fridge for 3–4 days. The rice noodles will soften but generally stay pleasant in texture.

• Freezer: Freeze the broth and chicken mixture without noodles for up to 3 months. Thaw overnight in the fridge and add freshly cooked rice noodles when reheating.

• Variations:

  • Turkey Noodle Soup: Swap shredded turkey for the chicken.

  • Veggie-loaded: Add peas, spinach, or small broccoli florets in the last few minutes of cooking.

  • Lemony herb: Add extra lemon juice and zest, and finish with fresh dill or extra parsley.

  • Spicy: Stir in red pepper flakes or a spoonful of chili crisp or chili oil.

• Tips: Use low-sodium broth so you can season at the end. Break noodles into shorter lengths if serving young kids. Salt in stages and don’t overcook the noodles—aim for just-tender.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: soup recipes
• Method: One-pot, Stovetop
• Cuisine: American

Ingredients

For this Gluten-Free Chicken Noodle Soup with rice noodles, you’ll need:

• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 medium carrots, peeled and sliced into coins
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger (optional but lovely)
• 1 bay leaf
• 1 teaspoon dried thyme or Italian seasoning
• 6 cups low-sodium chicken broth
• 1 teaspoon fine sea salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 2 cups shredded cooked chicken (rotisserie or leftovers)
• 4–5 ounces dried flat rice noodles or rice rotini
• 1–2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley or green onion, for serving

Feel free to sprinkle in a pinch of red pepper flakes if you like a gentle kick similar to some Chicken Ramen Noodle Recipes.

What each ingredient does:
Olive oil: softens the vegetables and carries flavor.
Onion, carrots, celery: classic soup base that builds sweetness and depth.
Garlic and ginger: create a clean, aromatic broth.
Bay leaf and thyme: add gentle herbal notes without overpowering the soup.
Chicken broth: forms the savory base of this rice noodle soup.
Salt and pepper: wake up all the flavors.
Shredded chicken: adds protein and heartiness.
Rice noodles: keep the soup gluten-free while staying tender, not mushy.
Lemon juice: brightens the broth right at the end.
Parsley or green onion: fresh color and a final hit of flavor.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

This Chicken Noodle Soup is incredibly flexible, so you can adapt it to what you have on hand.

• Aromatics: No fresh onion? Use an extra ½ teaspoon onion powder. Skip ginger if you prefer a more traditional flavor, or add a slice of fresh turmeric for a gentle anti-inflammatory twist.
• Protein: Swap shredded chicken for diced cooked turkey to turn this into a quick Turkey Noodle Soup. You can also use poached chicken breasts or thighs; just shred them before adding to the pot.
• Veggies: Stir in peas, spinach, or small broccoli florets during the last few minutes to channel a simple Chicken and Broccoli Soup vibe. Use what’s in your crisper.
• Noodles: Flat rice sticks, rice rotini, or thin rice noodles will all work. Just avoid very thick noodles that take too long to soften. Cook times may vary slightly, so taste and adjust.
• Fats: Use avocado oil instead of olive oil, or swirl a teaspoon of butter or ghee in at the end for extra richness.
• Diet swaps: For extra veggies and fiber, add cooked chickpeas or white beans along with the chicken.

Frozen mixed vegetables, precut mirepoix, and pre-shredded rotisserie chicken are perfect budget and time savers here.

Equipment Notes

You don’t need anything fancy to pull off this soup.

• Pot: A 5–6 quart heavy-bottomed pot or Dutch oven is ideal. The thicker base helps prevent scorching when you sauté and simmer.
• Knife & board: A sharp chef’s knife and a sturdy cutting board will make prep quicker and more even.
• Tongs or fork: Helpful for stirring in noodles and fishing out the bay leaf.
• Ladle: Makes serving easier and keeps those rice noodles from flopping over the pot’s edge.

If cleanup is a priority, line your countertop with a silicone mat or tea towel to catch drips, and soak the pot in warm soapy water right after dinner so bits don’t stick.

Step-by-Step: How to Make Chicken Noodle Soup with Rice Noodles

1. Prep your ingredients. Dice the onion, slice the carrots and celery, mince the garlic, and shred the cooked chicken. Having everything measured and ready before you turn on the stove makes this recipe truly weeknight-easy.
2. Build the flavor base. Heat the olive oil in your pot over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook for 4–5 minutes, stirring often, until the vegetables soften and the onion looks translucent. This step sweetens the veggies and builds depth.
3. Bloom the aromatics. Stir in the garlic and ginger. Cook just 30 seconds to 1 minute, until fragrant, so they don’t burn. Add the bay leaf and thyme, stirring to coat the vegetables in the herbs.
4. Add broth and season. Pour in the chicken broth, then add the salt and pepper. Scrape the bottom of the pot to release any browned bits. Bring the soup to a gentle boil over medium-high heat.
5. Simmer briefly. Once it boils, reduce the heat to a lively simmer and cook for about 5 minutes. The carrots should be just starting to turn tender but not mushy.
6. Stir in the chicken. Add the shredded chicken to the pot and let it warm through in the broth for 2–3 minutes. This infuses the soup with extra chicken flavor.
7. Cook the rice noodles. Add the rice noodles directly to the simmering broth. Stir well so they don’t clump. Cook according to package directions, usually 4–6 minutes, until just tender but still with a little bite.
8. Finish the soup. Turn off the heat. Remove the bay leaf. Stir in the lemon juice and taste. Adjust with more salt, pepper, or lemon as needed.
9. Serve. Ladle the Chicken Noodle Soup into warm bowls and top with chopped parsley or green onion. The broth should be clear and aromatic, and the noodles soft but not falling apart.

Let the soup rest for a couple of minutes in the pot before serving to help the flavors meld and the noodles finish hydrating.

Make-Ahead, Storage & Reheating

This soup is perfect for meal prep with just a couple of tweaks.

• Make-ahead: For the best texture, make the broth and vegetables up to 2 days in advance and store them without noodles. Reheat the broth and cook fresh rice noodles in it just before serving.
• Fridge: Store leftovers in an airtight container for 3–4 days. The noodles will continue to soften but usually stay pleasant in texture with rice noodles.
• Freeze: For freezing, leave out the noodles. Freeze the broth and chicken mixture for up to 3 months, then thaw overnight in the fridge and add freshly cooked rice noodles when reheating.
• Reheating: Warm gently on the stovetop over low-medium heat, adding a splash of broth or water if the soup thickens. A squeeze of lemon and a bit of fresh parsley will bring the flavors back to life.

How to Lighten It Up or Make It Creamy

You can easily tweak this soup to fit your cravings or macros.

• To lighten: Use extra vegetables, such as more carrots, celery, and a handful of spinach, and slightly reduce the amount of noodles or chicken. The added veggies give body without extra calories.
• To make it creamy: Take a cup of the finished soup (without noodles), blend it until smooth, then stir it back into the pot. Or whisk in a few tablespoons of unsweetened coconut milk or evaporated milk off the heat.
• Avoid curdling: If using dairy, add it after you’ve taken the pot off the burner and let the soup cool for a minute or two. Gentle heat keeps the texture silky.

Toppings, Garnishes & Finishes

The right finish can turn simple Chicken Noodle Soup into something special.

• Crunch: Add toasted gluten-free croutons, crispy shallots, or roasted chickpeas on top.
• Fresh: Shower each bowl with chopped parsley, scallions, or a little lemon zest.
• Tang/Heat: Offer lemon wedges, mild chili flakes, or a drizzle of chili oil at the table.

A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

This soup is a complete meal, but a few simple sides make it feel extra cozy.

• Bread & grains: Pair with warm gluten-free bread, a slice of cornbread, or a scoop of fluffy rice for an extra-filling bowl.
• Salads: A crisp green salad with lemony dressing balances the comforting broth.
• Veg sides: Lightly steamed broccoli or roasted green beans echo the veggies in the soup without competing.
• Drinks: Sparkling water with lemon, a mild herbal tea, or a light, crisp white grape drink makes a refreshing sip alongside.

Scaling the Recipe

Cooking for a crowd or just for yourself? This recipe is easy to scale.

• To double: Use a larger 7–8 quart pot and double every ingredient. Simmer time stays about the same; just make sure the veggies are tender and the chicken is hot before adding noodles.
• To halve: Use a smaller saucepan and cut everything in half. Stir more frequently as smaller batches can reduce faster.
• Batch cooking: If you’re doubling for meal prep, cook half the noodles now and add the rest fresh to reheated broth later so the texture stays ideal.

Nutrition & Dietary Notes

This Chicken Noodle Soup offers a good balance of protein from the chicken and some complex carbs from the rice noodles. The base of carrots, celery, and onion adds fiber and micronutrients without making the soup heavy. It’s naturally gluten-free as long as you use certified gluten-free rice noodles and broth. There’s no dairy, so it works well for many different diets, and you can control the sodium by choosing low-sodium stock and seasoning to taste.

Troubleshooting

• Too salty: Add a bit more water or unsalted broth, then balance with a squeeze of lemon. You can also toss in a small peeled potato, simmer, and remove it after it absorbs some salt.
• Too bland: Start with a pinch more salt, then a splash of lemon juice. If needed, add an extra pinch of dried thyme or a bit of garlic powder to wake up the broth.
• Too watery: Simmer the soup uncovered for a few extra minutes to reduce slightly, or add a small handful of extra noodles and let them cook through.
• Overcooked noodles: Next time, shave 1–2 minutes off the noodle cook time. For now, add a bit more broth and extra fresh herbs to keep the soup enjoyable.

FAQs

Can I use frozen or precut ingredients?
Yes. Frozen mirepoix or bagged diced onion and carrots work perfectly, and you can add them straight to the pot with the oil.

What’s the best chicken to use?
Leftover roasted chicken or shredded poached chicken is ideal. Rotisserie-style chicken adds extra flavor and makes this feel like a richer Chicken Pasta Soup.

Can I make this dairy-free or gluten-free?
It’s already naturally dairy-free and gluten-free as long as you use rice noodles and verified gluten-free chicken broth.

How long does it keep and can I freeze it?
It keeps 3–4 days in the fridge. For freezing, store the broth and chicken mixture without noodles, then add cooked rice noodles when reheating.

Can I turn this into a Turkey Noodle Soup?
Absolutely. Swap in shredded cooked turkey for the chicken and keep everything else the same.

Variations

• Lemony Herb: Add extra lemon juice and zest, and finish with fresh dill or parsley for a bright, springy Chicken Noodle Soup.
• Spicy Chili Flake: Stir in red pepper flakes or a spoonful of chili crisp for gentle heat and depth.
• Veggie-Loaded: Add peas, spinach, and a handful of broccoli florets toward the end of cooking to mimic a light Chicken and Broccoli Soup.

Chef Notes / Test Kitchen Tips

The biggest flavor upgrade comes from taking a few minutes to really soften the onion, carrot, and celery before adding broth. They should be glossy and fragrant, not rushed. Salt in stages—once with the vegetables, once with the broth, and once at the end after adding lemon juice—so the flavors stay balanced and vivid. The soup is usually “done” somewhere between 18–22 minutes of total cooking time, but rely on cues: tender vegetables, steaming hot chicken, and noodles that are just soft enough to slurp. If you’re cooking for very young kids, break the rice noodles into shorter lengths before adding so they’re easier to eat.

Conclusion

This gluten-free Chicken Noodle Soup with rice noodles is the kind of recipe that quietly becomes a weeknight regular. The clean broth, tender chicken, and silky rice noodles come together fast, reheat well, and feel comforting without being heavy. Keep a batch in the fridge for easy lunches, or freeze the broth and chicken base to make fresh noodles whenever you need a bowl in a hurry. When you make it, feel free to tweak the veggies and herbs to suit your taste—and don’t forget to save the recipe and browse more of our cozy soup recipes to enjoy all soup season long.