Easy Gluten-Free Chicken Corn Soup with Egg Noodles

This gluten-free chicken corn soup is a simple, hearty meal made with tender chicken, sweet corn, vegetables, and savory chicken bone broth. Gluten-free egg noodles make it filling and comforting, while the herbs add just the right amount of flavor to this cozy meal.

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There’s nothing like the aroma of a stockpot of soup simmering on the stovetop when the outside temperatures turn chilly. Like many people, soup becomes a staple at our house during the fall and winter seasons. This gluten-free chicken corn soup is the perfect nourishing, comforting way to end a chilly day. It’s full of good-for-you ingredients like chicken bone broth and tender chicken, paired with comforting egg noodles.

The tender sweet corn is what really makes this soup special though. My family freezes freshly picked sweet corn every year while the kernels are sweet and tender—it’s a tradition. If you don’t have any sweet corn that you’ve preserved, go ahead and use whatever you can find, but next summer try freezing some fresh sweet corn. Once you’ve tried it, it might become your tradition too!

While chicken soup is what comes to mind when people are feeling under the weather, and for good reason, don’t only make it then or you’ll be missing out on something that’s ohh so delicious anytime! Chicken soup is perfect for enjoying on a regular weeknight or on a long, lazy weekend. It’s perfect for serving a crowd too! If you’re hosting a fall or winter event, try serving this gluten-free chicken corn soup alongside homemade gluten-free chili for a couple of options that will be sure to satisfy everyone!

Why You’ll Love This Gluten-Free Chicken Corn Soup

Nourishing comfort food: Made with chicken bone broth, hearty chicken, sweet corn, and simple vegetables, this is a comforting meal that feels both nourishing and satisfying.

Simple one-pot dinner: Everything comes together in one stockpot, making cleanup easy and keeps this a simple meal for a busy evening.

Quick enough for a weeknight: This soup takes about 1 hour and 15 minutes from start to finish, but only 15 minutes of that is prep time. The rest of the time, the soup simmers on the stove, making it a simple meal to make on a weeknight.

All the classic flavor, without the gluten: You won’t feel like you’re missing out on a classic chicken noodle soup. The gluten-free egg noodles give you that familiar, comforting flavor and texture without the gluten.

What You’ll Need

You only need a handful of simple ingredients to make this chicken corn soup. I like using homemade chicken bone broth for the base, along with frozen sweet corn, cooked chicken, and gluten-free egg noodles to make the soup hearty enough for a meal.

• Chicken bone broth: This makes up the flavorful base of the soup.
• Frozen sweet corn: You can use store-bought frozen corn, but for the best flavor, I prefer sweet, tender corn that I freeze myself when it’s fresh. Learn how to freeze sweet corn.
• Onion and celery: These give the soup a simple vegetable base and adds flavor.
• Olive oil: Used to sauté the onion and celery before adding the remaining ingredients.
• Cooked chicken: Chicken from a whole oven-roasted bird gives this soup the best flavor. If you don’t have a whole roasted chicken, I like using a combination of thigh meat and breast meat, but any cooked chicken will work.
• Dried thyme, parsley, and rosemary: A simple combination of herbs that gives the broth plenty of flavor.
• Salt and black pepper: Season the soup to taste.
• Gluten-free egg noodles: I like using Beiler’s Heritage Acres gluten-free egg noodles. I’ve seen a brand that looks similar that’s available on Amazon called Double Yolk, although I haven’t tried those yet.

How to Make Gluten-Free Chicken Corn Soup

Sauté the onion and celery. Add the olive oil to a large stockpot and heat over medium heat. Add the diced onion and celery and sauté until they begin to soften slightly.

Add the soup ingredients. Add the chicken bone broth, water, frozen sweet corn, cooked chicken, thyme, parsley, rosemary, salt, and pepper. Stir everything together.

Don’t add the egg noodles yet, they will be added at the very end.

Simmer the soup. Bring the soup to a simmer, then place the lid on the stockpot, leaving it slightly ajar. Let the soup simmer for about 30 minutes, or until the corn is cooked and the vegetables are tender.

Add the noodles. Add the gluten-free egg noodles and cook for about 5 minutes, or until the noodles have softened.

Let the soup rest. Turn off the heat and leave the pot on the burner with the lid on for 10 to 15 minutes. This gives the flavors time to come together and allows the noodles to soak up some of the flavorful broth.

How to Serve Chicken Corn Soup

This chicken corn soup is hearty enough to serve on its own, especially with the chicken and egg noodles making it a filling meal.

For a simple dinner, serve it with a slice of gluten-free bread, homemade biscuits, or a fresh green salad on the side.

If you have leftovers, they store great in the fridge for 3 to 4 days and also reheat well for a quick lunch option.

Easy Gluten-Free Chicken Corn Soup with Egg Noodles

Author: Eileen

This easy gluten-free chicken corn soup is made with tender chicken, sweet corn, vegetables, chicken bone broth, and gluten-free egg noodles. It’s a simple, hearty soup that makes a comforting meal for the whole family.

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Prep Time15 minutes mins

Cook Time45 minutes mins

rest time15 minutes mins

Total Time1 hour hr 15 minutes mins

CourseSoup

CuisineAmerican

Equipment

• Large stockpot
• Cutting board
• Knife

Ingredients

  

• 2 quarts chicken bone broth
• 1 quart water
• 3 cups frozen sweet corn
• 1 medium onion diced
• 2 stalks celery diced
• 2 tablespoons olive oil
• 4 cups cooked chicken diced or shredded
• ¼ teaspoon dried thyme
• 1 teaspoon dried parsley
• ¼ teaspoon dried rosemary
• 1½ teaspoons salt or to taste
• ¼ teaspoon black pepper
• 1 10-ounce bag Beiler’s Heritage Acres gluten-free egg noodles or any other brand g/f egg noodle

Instructions

 

Sauté the vegetables:

• Add the olive oil to a large stockpot and heat over medium heat. Add the diced onion and celery and sauté until they begin to soften slightly.

Add the soup ingredients:

• Add the chicken bone broth, water, frozen sweet corn, cooked chicken, thyme, parsley, rosemary, salt, and pepper. Stir everything together. Don't add the noodles yet.

Simmer:

• Bring the soup to a simmer, then place the lid on the stockpot, leaving it slightly ajar. Let the soup simmer for about 30 minutes, or until the corn is cooked and the vegetables are tender.

Add the noodles:

• Add the gluten-free egg noodles and cook for about 5 minutes, or until the noodles have softened.

Let the soup rest:

• Turn off the heat and leave the pot on the burner with the lid on for 10–15 minutes. This gives the flavors time to come together and allows the noodles to soak up some of the flavorful broth.

Notes

For the best flavor, I prefer using sweet, tender corn that I freeze myself when it’s fresh, although store-bought frozen corn works too.

Chicken from a whole oven-roasted bird gives this soup especially good flavor. If you don’t have a whole roasted chicken, a combination of thigh and breast meat is a good option, but any cooked chicken will work.

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. You can also freeze the soup for up to 3 months. Keep in mind that the gluten-free egg noodles will continue to absorb some of the broth as the soup sits, whether refrigerated or frozen. When reheating, you may need to add a little extra chicken bone broth to bring the soup back to your preferred consistency.

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