Slow Cooker Gluten-Free Chicken Noodle Soup Recipe

This crock pot gluten-free chicken noodle soup results in a rich, tender chicken and a flavorful broth, finished with simple homemade egg noodles. It’s healthy, comforting, and perfect for family meals or when someone needs a soothing bowl of soup.

Ingredients

• 6 bone-in chicken thighs (skin removed)
• 6 cups water
• 2 tbsp extra virgin olive oil
• 1 large onion, chopped
• ½ bunch celery, chopped
• 8 carrots, peeled, halved and sliced
• 1 tbsp garlic, minced
• 1 tsp dried oregano
• 2–4 cups chicken broth (to add as needed)
• 2 bay leaves
• 1 recipe homemade chicken noodles (uncooked)
• Salt and pepper, to taste
• ¼ cup fresh parsley, chopped

For the Egg Noodles

• 4 eggs
• 1 cup water
• 1 tsp baking powder
• 1 tsp salt (or “Real Salt”)
• ½ tsp white pepper
• About 3½ cups gluten-free flour blend

Instructions

1. Place the chicken thighs in the crock pot and cover with 6 cups of water.
2. Cook on high for 4–6 hours, until the chicken is fall-off-the-bone tender.
3. Turn the crock pot off. Remove the chicken to a bowl to cool. When cool enough to handle, remove and discard the bones and lightly shred the meat. Keep the shredded chicken warm in the crock pot with the broth.
4. Heat the oil in a large stock pot. Sauté the onion, celery, and carrots over medium-high heat for about 10 minutes, stirring occasionally.
5. Add the garlic and oregano and sauté for 30 seconds until fragrant.
6. Strain the broth from the crock pot into the stock pot. Add an additional 2 cups of chicken broth, add the bay leaves, and bring to a boil.
7. Reduce heat and simmer for 20 minutes, until the vegetables are tender.
8. Add the uncooked noodles to the soup and cook 4–5 minutes, or until the noodles are fully cooked (they should rise to the top when done).
9. Adjust the broth with more chicken stock if needed. Stir in the shredded chicken, season with salt and pepper to taste, remove the bay leaves, and stir in the fresh parsley. Serve hot.

For the Egg Noodles

1. Beat the eggs with the water, then whisk in the baking powder, salt, white pepper, and the gluten-free flour blend to form a firm dough.
2. Roll the dough out thin on a well-floured surface. If using a pasta roller, run it through to the desired thickness; otherwise roll as thin as possible by hand.
3. Roll the sheet like a jelly roll and slice very thin to form noodles. Toss the noodles gently with a little flour to keep them from sticking, then cook them directly in the simmering soup until tender.