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Gluten Free Chicken and Noodles

Gluten-Free Chicken and Noodles

If you eat gluten-free, one thing you may miss is noodles. This ultimate comfort food makes eating gluten-free tasty. You won't be able to tell the difference between this and your regular recipe.

Course Main Dish
Keyword chicken and noodles, gluten free
Servings 4 servings



  • 1 c. gluten free flour blend (I use Bob's Red Mill 1-for-1)
  • 1/2 t. salt
  • 2 large eggs
  • 1 large egg yolk
  • 1 T. water

Chicken and Noodles

  • 1 c. cooked chicken (shredded or diced)
  • 3 c. chicken broth (make sure it's gluten free and I like reduced sodium)
  • 1/2 c. chopped carrots
  • 1/2 c. chopped celery (optional)
  • 1/2 small onion (or shallot)
  • 1/4 t. dried thyme
  • 1/4 t. dried parsley
  • 1 bay leaf
  • 1 clove garlic (minced)
  • 1/2 c. frozen peas
  • salt and pepper


  • 1/2 c. milk
  • 1 T. gluten free flour


Making the Noodles

  1. Whisk together eggs, extra egg yolk, salt and water in a small bowl.

  2. Add flour to a large bowl and make a well in the center.

  3. Pour egg mixture into the well and with a fork, whisk around the edges to gradually add flour to the egg mixture.

  4. MIx until a stiff dough has formed. (You may need more water, but play it by ear.)

  5. Place dough onto a heavily floured surface, then knead until the dough is smooth.

  6. Cut dough ball in half and roll each half until very thin, sprinkling with flour and flipping/rotating the dough sheet occasionally to avoid sticking.

  7. Cut dough into 2 1/2" by 1/2" strips. Toss with extra flour to avoid sticking and place in a bowl until ready to use.

Making Chicken and Noodles

  1. In a soup pot, add chicken broth, carrot, celery, onion or shallot, thyme, parsley, bay leaf, garlic, salt and pepper.

  2. Bring to a boil and add the noodles.

  3. Cover the pot and cook for 13-15 minutes until the noodles are plump and tender, stirring often to avoid sticking. If too thick, add more broth.

  4. Add frozen peas and cooked chicken to the pot.

  5. If you want your chicken and noodles to be creamier and thicker, make the thickening. Combine the milk and flour in a bowl and whisk until smooth. Add this to the pot, cover and cook about 5 more minutes.

  6. Taste and add salt and pepper, if needed.

  7. Let chicken and noodles sit off the heat about 10 minutes to further thicken.

Recipe Notes

This was adapted from a recipe shared by www.iowagirleats.com.