There is something about October that makes a big pot of chicken noodle soup sound especially good. Maybe it’s the cooler evenings or the fact that soup is one of those meals that makes the kitchen feel a little more welcoming. Whatever the reason, this is exactly the kind of dinner I’m looking forward to making.
This Cozy Chicken Noodle Soup with Garden Vegetables takes the familiar comfort of homemade chicken noodle soup and gives it a colorful twist. Tender chicken, carrots, asparagus, sweet peas, and red bell peppers simmer in a flavorful broth with tarragon, parsley, and just a little lemon to brighten everything up.
And here’s what I especially like about this recipe: it’s a gluten-free chicken noodle soup that’s also dairy-free and packed with protein. It’s a complete meal in a bowl, made with straightforward ingredients, and ready in about 35 minutes. That’s my kind of October dinner!
A complete meal in one bowl. Chicken provides satisfying protein, while the vegetables and noodles make it filling without feeling heavy.
Naturally gluten-free and dairy-free. Using appropriate gluten-free noodles and broth makes this a comforting option for different dietary needs.
A little brighter than traditional chicken noodle soup. Tarragon, fresh parsley, and lemon give the broth a lovely flavor without overpowering it.
Easy to customize. You can change the vegetables depending on what’s available or what needs to be used up.
Great for planning ahead. Prepare the vegetables in advance, or cook the noodles separately if you’re saving soup for another day.
Cozy Chicken Noodle Soup with Garden Vegetables Recipe
Ingredients
- 48 ounces gluten-free dairy-free low-sodium chicken broth
- 2 cups water
- 2 medium carrots peeled and diced
- 1 medium red bell pepper diced
- 1 pound boneless skinless chicken breast, cut into ½-inch pieces
- 2 cups frozen green peas
- ¾ pound fresh asparagus trimmed and cut into 1-inch pieces
- 1 teaspoon dried tarragon
- 3 ounces dry gluten-free rice noodles broken into shorter pieces if necessary
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- In a large soup pot, combine the chicken broth, water, carrots, and red bell pepper. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 5 minutes.
- Stir in the diced chicken, frozen peas, asparagus, and dried tarragon. Return to a gentle simmer, cover, and cook for 5 minutes.
- Add the gluten-free rice noodles and simmer uncovered for 6–10 minutes, or according to package directions, until the noodles are tender, the vegetables are crisp-tender, and the chicken reaches an internal temperature of 165°F. Stir occasionally to prevent the noodles from sticking.
- Stir in the black pepper and lemon juice. Taste and adjust the seasoning if necessary.
- Ladle into bowls and sprinkle each serving with fresh parsley.
Notes
Additional Recipe Notes:
For leftovers: Gluten-free noodles tend to absorb broth as they sit. If you’re making the soup ahead, cook the noodles separately and add them to each bowl when serving. For freezing: Freeze the soup without the noodles for the best texture. Add freshly cooked gluten-free noodles when reheating. For substitutions: Green beans can replace asparagus if preferred. Adjust simmering time until they’re tender. Dietary reminder: Check broth, noodles, and prepared chicken labels for gluten and dairy, particularly when using convenience ingredients.Keep the chicken tender
One of the things I like about this recipe is that the chicken cooks right in the broth. Cutting it into small, evenly sized pieces helps it cook quickly without needing a separate skillet.
Keep the broth at a gentle simmer rather than a rolling boil, and use a food thermometer to check that the chicken reaches 165°F.
Don’t forget the lemon
That tablespoon of fresh lemon juice might not sound like much, but it’s there for a reason. It brightens the broth and complements the tarragon without turning this into lemon chicken soup.
Make extra for another day
Chicken noodle soup is a wonderful meal to have waiting in the refrigerator. The trick with gluten-free noodles is to keep them separate if you’re planning for leftovers. Otherwise, they can soak up quite a bit of that delicious broth.
Is This Chicken Noodle Soup Gluten-Free and Dairy-Free?
Yes! This recipe is designed to be both gluten-free and dairy-free.
The important part is choosing gluten-free rice noodles and checking the labels on your chicken broth. If you’re using rotisserie chicken for the easiest shortcut, check its ingredients too, since some prepared chicken products contain unexpected allergens.
You don’t need cream, butter, or flour to make a satisfying bowl of chicken noodle soup. The chicken, vegetables, herbs, and broth do all the work.
A Little Comfort for a Cozy Evening
Not every October dinner needs to be a big production. Sometimes a pot of homemade soup, a comfortable chair, and a quiet evening are exactly what’s needed.
And if you’re having a few friends over for a casual supper, soup can be a wonderful way to keep things simple. Add a colorful salad and some crusty gluten-free bread, and you’ve got an easy meal that lets you spend more time visiting and less time in the kitchen.
For more ideas on making evenings at home feel special, read Why a Cozy Night In Is the New Night Out.
Because great food brings people to the table. Meaningful moments keep them there.
Save me a bite!
Colleen 🥂
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