Gluten-Free Chicken Noodle Soup with Cottage Cheese

Make my Gluten-Free Chicken Noodle Soup with Cottage Cheese in one pot with juicy shredded chicken, carrots, celery, onion, and fresh garlic. I’ve also added a few superfoods, including yellow zucchini and cottage cheese. They’re blended smooth to defy detection but add a creamy and rich texture and flavor.

Gluten-Free Chicken Noodle Soup in a bowl.

Make my Gluten-Free Chicken Noodle Soup with Cottage Cheese and simple ingredients for a delicious soup the whole family will love! Especially on busy weeknights or a cold day. This easy chicken noodle soup recipe is made in one pot with tender chicken and fresh veggies, including carrots, celery, onion, and fresh garlic. I’ve also added a few superfoods to this gluten-free soup recipe, including yellow zucchini and cottage cheese for a hearty bowl of chicken soup. This is sure to become one of your family’s favorite soups and comfort foods, just like mine 🙂 

Why You’ll Love This Healthy Chicken Noodle Soup Recipe

  • You only need a few major ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Gluten-Free Chicken Noodle Soup in a bowl.

Ingredients & Substitutions

Boneless Skinless Chicken Breast: You can replace it with chicken thighs, leftover chicken, rotisserie chicken, or any other pre-cooked chicken.

Gluten-Free Egg Tagliatelle Pasta: Substitute with your favorite gluten-free pasta noodles like rice noodles, quinoa noodles, chickpea noodles, or gluten-free egg noodles.

Butter: Replace with a dairy-free alternative like margarine or coconut oil for a dairy-free option.

Chicken Broth: Use homemade chicken broth or replace it with vegetable broth.

Light Olive Oil: Stick with olive oil or use other oils like avocado oil or vegetable oil.

Dried Parsley, Thyme, and Bay Leaves: You can omit or replace them with your favorite fresh or dried herbs, including fresh dill to taste.

Cottage Cheese: You can omit or replace it with cream cheese or sour cream.

Yellow Zucchini: You can omit or replace it with green zucchini.

White Onion: Use any variety of onion you like. Replace with green onions or shallots if you prefer a milder flavor.

Carrots and Celery: You can replace them with your favorite fresh veggies.

​Fresh Garlic: You can replace it with dried garlic.

Gluten-Free Chicken Noodle Soup in a bowl.

How to Make My Chicken Noodle Soup with Veggies Recipe

Step 1: Prepare the Vegetables

Prepare the fresh vegetables by dicing the white onion, yellow zucchini, carrots, celery, and fresh garlic. Thinly slice the zucchini and carrots so they will cook faster.

Chopping zucchini, celery, carrots, onion and garlic.

Step 2: Prepare the Chicken

Place two boneless, skinless chicken breasts in plastic bags and pound until they’re an even thickness.

Sprinkle both sides with flaky sea salt, onion powder, garlic powder, and a dash of pepper. Set aside.

Seasoning two chicken breasts.

Step 3: Saute the Vegetables

In a large pot, sauté diced yellow zucchini, white onion, and garlic in butter until the zucchini is fork tender, about 5-7 minutes.

Cooking yellow zucchini and onions in soup pot.

Step 4: Brown the Chicken

Add olive oil to the pot, then brown the seasoned chicken breasts for 3-4 minutes on each side.

While the chicken is cooking, combine cottage cheese, sautéed vegetables, and 1/2 cup of chicken stock in a blender and blend until smooth. Set aside.

Adding chicken stock to soup pot.

Step 5: Cook the Soup

To the pot of chicken, add gluten-free chicken broth, diced carrots, diced celery, salt, thyme, parsley, and bay leaves. Bring to a simmer and cook for 15 minutes.

Then, remove bay leaves from the pot. Take out the cooked chicken breasts.

Stir the blended cottage cheese and vegetable mixture into the pot. Add pasta noodles.

Shred the chicken, return it to the pot, and cook for an additional 10 minutes to allow flavors to meld.

​Spoon into a soup bowl and enjoy!

Shredding chicken on a cutting board.
Stirring pasta noodles into soup pot.
Gluten-Free Chicken Noodle Soup in a bowl.

Gluten-Free Chicken Noodle Soup Recipe Notes

Chicken Seasoning: Pounding the chicken first to an even thickness tenderizes the meat and helps it cook through quickly. It also provides more surface area for seasonings which enhances the flavor.

Vegetable Camouflage: Blending the cottage cheese with the cooked zucchini and onions thoroughly to achieve a smooth texture contributes to a creamy and rich consistency without visible detection 🙂

Adjusting Consistency: If the soup becomes too thick, add additional chicken broth until the desired consistency is achieved.

Bay Leaves Reminder: Remember to remove bay leaves before serving to avoid accidentally consuming them.

Seasoning Adjustments: Taste the soup before serving and adjust the salt, pepper, or additional herbs if needed.

Refrigeration: Allow the gluten free chicken noodle soup to cool to room temperature before storing. Transfer leftovers into an airtight container to prevent odors from affecting the soup and store in the refrigerator.

Separate Noodles: If you anticipate storing the soup for an extended period, consider storing the gluten-free noodles separately. Add them to individual servings as needed to prevent them from becoming too soft.

Avoid Freezing Noodles: Gluten-free noodles, especially those made from rice, may not freeze well as they can become mushy. If freezing the soup, consider doing so without the noodles and add fresh noodles when reheating.

Reheating: When reheating, do so gently on the stove over low to medium heat. Add additional chicken broth as needed to adjust the consistency.

Avoid Dairy Separation: Stir the soup well before reheating.

Can I make this comforting chicken soup dairy-free?
Yes, you can. Substitute butter with a dairy-free alternative and choose a non-dairy cottage cheese to make this soup dairy-free.

Can I make this soup ahead of time?
Yes, you can prepare this soup in advance. Store it in the refrigerator and add the noodles just before serving to prevent them from becoming too soft.

Can I use fresh herbs instead of dried ones?
Absolutely! Fresh herbs can add vibrant flavors and are a great addition for a flavorful broth. Adjust the quantities based on your personal preference, keeping in mind that fresh herbs are generally more potent than dried ones.

Can I customize the vegetables in this creamy soup recipe?
Certainly! Feel free to customize the vegetable blend based on your preferences or what’s in season. The recipe is versatile, allowing you to adapt it to your liking.

Do I have to blend the cottage cheese and vegetables?
Blending the cottage cheese and vegetables creates a smooth and creamy texture. If you prefer a chunkier soup, you can skip the blending step and add the cottage cheese and vegetables directly to the broth.

Can I use pre-cooked or rotisserie chicken instead of cooking it in the soup?
Yes, using pre-cooked white meat or bone-in chicken is a time-saving option. Simply shred the pre-cooked chicken, or whole chicken, and add it to the creamy chicken noodle soup during the final stages of cooking.

Can I make this soup in a slow cooker or Instant Pot?
Yes, you can adapt this recipe for a slow cooker or Instant Pot. Adjust cooking times and follow the specific guidelines for your chosen appliance.

Gluten-Free Chicken Noodle Soup in a bowl.

Gluten-Free Chicken Noodle Soup with Cottage Cheese Recipe

Gluten-Free diet-friendly recipe
Make my Gluten-Free Chicken Noodle Soup with Cottage Cheese in one pot with juicy shredded chicken, carrots, celery, onion, and fresh garlic. I've also added a few superfoods, including yellow zucchini and cottage cheese. They're blended smooth to defy detection but add a creamy and rich texture and flavor.
5 from 5 votes
Servings 8
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients
  

  • 1/2 white onion
  • 1 yellow zucchini
  • 1 cup cottage cheese
  • 3 cloves garlic
  • 2 tablespoons butter
  • 2 carrots
  • 3 celery stalks
  • 4 ounces gluten-free egg tagliatelle pasta

Chicken Breasts:

  • 2 boneless skinless chicken breasts
  • 2 tablespoons light olive oil
  • 1/2 teaspoon flaky sea salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • dash pepper

Chicken Broth:

  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • 1 tablespoon parsley
  • 4 bay leaves

Instructions
 

  • Place two boneless, skinless chicken breasts in plastic bags and pound until they're an even thickness.
    Sprinkle both sides with flaky sea salt, onion powder, garlic powder, and a dash of pepper. Set aside.
  • In a large pot, sauté diced yellow zucchini, white onion, and garlic in butter until the zucchini is fork tender, about 5-7 minutes.
  • Add olive oil to the pot, then brown the seasoned chicken breasts for 3-4 minutes on each side.
    While the chicken is cooking, combine cottage cheese, sautéed vegetables, and 1/2 cup of chicken stock in a blender and blend until smooth. Set aside.
  • To the pot of chicken, add gluten-free chicken broth, diced carrots, diced celery, salt, thyme, parsley, and bay leaves. Bring to a simmer and cook for 15 minutes.
    Then, remove bay leaves from the pot. Take out the cooked chicken breasts.
    Stir the blended cottage cheese and vegetable mixture into the pot. Add pasta noodles.
    Shred the chicken, return it to the pot, and cook for an additional 10 minutes to allow flavors to meld.
    ​Spoon into a soup bowl and enjoy!

Video

YouTube video

Notes

Chicken Seasoning: Pounding the chicken first to an even thickness tenderizes the meat and helps it cook through quickly. It also provides more surface area for seasonings which enhances the flavor.
Vegetable Camouflage: Blending the cottage cheese with the cooked zucchini and onions thoroughly to achieve a smooth texture contributes to a creamy and rich consistency without visible detection 🙂
Adjusting Consistency: If the soup becomes too thick, add additional chicken broth until the desired consistency is achieved.
Bay Leaves Reminder: Remember to remove bay leaves before serving to avoid accidentally consuming them.
Seasoning Adjustments: Taste the soup before serving and adjust the salt, pepper, or additional herbs if needed.

Nutrition

Calories: 310kcalCarbohydrates: 41gProtein: 14gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 32mgSodium: 1027mgPotassium: 420mgFiber: 3gSugar: 3gVitamin A: 2796IUVitamin C: 8mgCalcium: 61mgIron: 1mg
Keyword carrots and celery, chicken noodle soup, gluten free noodles, homemade soup
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

Responses

  1. Meredith21 Avatar
    Meredith21

    5 stars
    This soup recipe is really easy to make and I love the ‘hidden’ vegetables. Will be making this one often! I added a few more carrots. Thank you for such a great recipe!

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      Hi Meredith! I’m so glad your family didn’t mind the extra ‘hidden vegetables’ 🙂 Thank you so much for the feedback!

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2 Comments

  1. 5 stars
    This soup recipe is really easy to make and I love the ‘hidden’ vegetables. Will be making this one often! I added a few more carrots. Thank you for such a great recipe!

    1. Hi Meredith! I’m so glad your family didn’t mind the extra ‘hidden vegetables’ 🙂 Thank you so much for the feedback!

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