Gluten-Free Chicken Noodle Soup

This Gluten-Free Chicken Noodle Soup in a Jar (Asian- Style Instant Soup) is prepared with shredded chicken, instant noodles, low-carb vegetables, and chicken broth in just 15 minutes. It requires no cooking and makes one of the best anti-inflammatory, low-carb, high-protein meal preps for lunch or dinner. 

 

Have you been busy? Me too! 

On these crazy days, I love to have meals such as this instant pho that I can prepare quickly to either eat right away or store in the fridge or freezer to enjoy later on. 

It makes life so much easier, right?

This instant soup in a jar is so delish yet quick and easy to make that will blow your mind!

Ready for the best homemade chicken noodle soup ever?

Why you will love this instant pho

There are many reasons you'll love this gluten-free chicken noodle soup:

• Quick and easy: It calls for about 10 simple ingredients and you can make it in just 15 minutes!
• No cooking: You will be using raw and pre-cooked ingredients or leftovers that can be heated up quickly.
• Mess-free: There won't be a bunch of dishes to wash after preparing this instant soup in a jar.  Why? You will be piling up or layering the contents in a Mason jar. 
• Prep ahead: It is perfect for meal prep because you can prep it ahead of time and either chill in the fridge or freeze it. 
• Healthy: This is an anti-inflammatory soup that is also low-carb or gluten-free depending on the type of noodle you use, dairy-free, and high-protein.
• Versatile: You can easily replace its contents or adapt the recipe to use ingredients you already have in your pantry and fridge. 
• Portable: You can transport it easily to school, work, a picnic, a short car trip, and more.  

Ingredients and Substitutions

To make this instant soup in a jar, you will need:

• 1.5 chicken breast, cooked and shredded (or shredded rotisserie chicken or skinless chicken thighs)

• 6 teaspoon gluten-free soy sauce (or liquid aminos if you're on a  keto diet)

• 6 teaspoon Sriracha (or hot sauce). Skip it if you don't enjoy spicy/hot soup or add some freshly ground black pepper, about ½ teaspoon per jar. 

• 1.5 tablespoon grated ginger root (for making this soup tastier, you may add 2 teaspoon garlic powder to this soup but NOT fresh garlic)

• 3 tablespoon lime juice

• ¾ cup julienned carrots

• 2 julienned bell peppers (one red and one yellow, or just one color)

• ¾ cup chopped green onions

• 8 oz palmini noodles (or rice vermicelli noodles or cellophane noodles which don't take long to cook) -- Palmini is the heart of palm noodles, perfect for keto dieters. Drain the liquid before adding palmini to the soup.

• 6 cups homemade chicken broth (or store-bought) or chicken stock, boiled (you may do it in the microwave if you prefer)

• Chopped cilantro and sesame seeds for garnish

How to make gluten-free chicken noodle soup

Divide the shredded chicken evenly into each of the 2 large mason jars, then add 2 teaspoon of soy sauce, 2 teaspoon Sriracha, ½ tablespoon grated ginger root, and 1 tablespoon lime juice to each jar. PIC.1

Layer half the carrots, bell peppers, and green onions in each jar. Then, divide and add the noodles evenly between each jar. PIC.2 Close the jar with the lid and chill in the fridge until ready to eat. If you prefer to eat it immediately, skip the 10-15 minutes in the step below!

Take the jar out of the fridge about 10-15 minutes before eating and let it sit at room temperature. Then, pour in about 2 cups of boiling chicken broth, or just enough to fill each jar. PIC. 3 Do not skip these 10-15 minutes or your chilled ajr may bread when you pour in the boiling broth.

Carefully stir the contents, close the jar with the lid, let it sit for about 3-5 minutes, and enjoy garnished with sesame seeds and chopped cilantro! PIC.4 Be aware you may need to microwave the jar for 1-2 minutes depending on the type of vermicelli noodles you used because some varieties are harder than others. 

Tips For Making The Best Gluten-Free Chicken Noodle Soup

• If you don't have cooked chicken leftovers such as rotisserie chicken, boil breasts in a large pot of water for 12-15 minutes, or just until the chicken is cooked through. Once cooled, pull them apart with your hands or with 2 forks.
• Always use thinly sliced vegetables that you can eat raw or don't take long to cook al dente such as shredded cabbage or zucchini, julienned baby spinach, chopped celery, onions, or tomatoes, shredded cauliflower or broccoli, finely chopped celery, etc.
• You may replace shredded chicken with cooked ground beef, cubed tofu, cubed pasteurized tempeh, or another cooked or canned plant-based protein. Just make sure to drain any liquids!
• Any type of noodles used in this leftover soup recipe is instant noodles that don't take long to cook such as rice vermicelli, cellophane, zoodles, and palmini. 
• You can vary the protein, veggies, noodles, broth, seasonings, and condiments, making this gluten-free chicken noodle soup recipe different every time.
• The gluten-free noodles will absorb the broth. You may have to add additional broth! 
• It is important to let the chilled mason jar rest for 10-15 minutes on the counter before filling it with the hot broth in order to avoid cracking your jar.
• If you prefer to use fresh garlic, make sure to mince and sauté before adding it to the soup.  Remember, you won't be cooking any of the contents of this instant soup. You will be only heating them up! 
• This recipe is perfect for meal prep. You can make it ahead of time and store it either in the fridge or freeze it.

FAQ's

What Is The Best Type Of Gluten-Free noodles For Making Instant Soup?

The best type of gluten-free noodles to make this instant soup in a jar are those that cook fast such as cellophane, rice vermicelli, zucchini, and palmini noodles. The last two kinds are also keto-friendly!

Is Chicken Broth Gluten-Free?

Most store-bought brands of chicken broth, stock, bone broth, bouillon cubes, or powdered broth bases are not gluten-free unfortunately. It is important to check the label!

Can I Make The Soup in a Jar Ahead Of Time?

This gluten-free chicken noodle soup can be made ahead of time, chilled or frozen, and then reheated easily. Because the noodles absorb a lot of the broth, you may have to add extra broth to the soup. It is perfect for meal prep! 

 

Storage and Reheating

• FRIDGE: Store your gluten-free chicken noodle soup jars in the fridge for 3-4 days.
• FREEZER: After cooling, transfer the cooked soup to an airtight container for up to 2 months. To reheat it, microwave from frozen for 6-7 minutes (or more depending on the potency of your microwave), stirring halfway through.

More gluten-free soup recipes:

• Chicken tortellini soup (use GF tortellini)
• One pot coconut noodle soup (Thai style)
• Ravioli soup (use GF ravioli)
• Chicken and rice soup
• Weight Watchers' chicken tortilla soup 
• Gluten-free chicken and dumpling soup

PIN & ENJOY!