Slow Cooker Chicken Noodle Soup (Gluten-Free, Dairy-Free)
GLUTEN FREE II DAIRY FREE II NUT FREE II FISH FREE II EGG FREE II SESAME FREE II SHELLFISH FREE II SUGAR FREE
This slow cooker chicken noodle soup brings cosy comfort to any table. Ginger, lemongrass, and chilli give the broth a gentle kick and a fresh taste. Cooking everything in a slow cooker helps the flavours come together, making every spoonful rich and satisfying.
Plus its super simple to make I love the idea of leaving dinner in a slow cooker and letting it do its magic.
This easy slow cooker chicken soup is perfect for chilly days or when you crave something soothing and tasty. Each bite warms you up and feels good when you need it most.
Ingredient lists and recipes may change on the brands I recommend. Always check product labels to ensure they are suitable for your diet. If uncertain, contact the manufacturer directly.
Notes on ingredients for slow cooker noodle soup
Chicken
For this easy slow cooker chicken soup, I like to use chicken legs from a whole chicken that I cut myself. If you'd rather not cut up a whole chicken, it's fine to pick up some chicken legs or thighs at the store. Just make sure you use bone-in chicken pieces. The bone adds essential flavour to the soup, which you don't want to miss. This keeps your gluten free chicken noodle soup rich and tasty.
Note: For individuals with a soy allergy, animals fed soy may not be suitable. In that case, always look for meat that is grass-fed or grass-finished, as most animals are fed soy, which is also genetically modified. If you are in the UK, take a look at the ethical butcher; they do not use soy to feed their cattle.
Stock
I used a yeast-free Marigold stock that's vegan, low salt, and gluten-free. It's high quality and perfect for those with yeast intolerance. If you're not intolerant, use any stock cube like Kallo. Chicken stock would be ideal for this recipe so if you don’t need yeast-free stock Kallo chicken stock would be a great recommendation. Always check ingredients to see if they are compliant with your dietary requirements.
Seaweed
I used organic dulse in this chicken noodle soup recipe, but you can omit it as I know it’s not readily available. I bought this from a local farmers’ market and wanted an excuse to use it in a recipe. Since I was under the weather, I wanted to throw everything beneficial into the soup. You can buy this seaweed online here. It adds saltiness and has incredible nutritional properties.
Vermicelli noodles
If you need a gluten free option, use thin rice noodles instead of vermicelli. They taste great and work just as well in the best gluten-free slow cooker chicken noodle soup.
Aromatics/ herbs
The Thai spice kit seen in the picture below can be readily bought from supermarkets and contains kaffir lime leaves, lemongrass, Thai/holy basil, ginger, garlic, chilli, coriander. If you cannot get hold of this, then just buy all the ingredients separately.
Vegetables
You can use whatever vegetables you prefer for this chicken noodle soup recipe; there are no hard and fast rules here.
Tamari
Tamari is gluten free soy sauce, you could also use coconut aminos instead.
Ingredients
Why you’ll love this gluten free slow cooker chicken noodle soup
Comfort Food Made Simple: Warm, cosy, and satisfying with minimal effort.
Gluten-Free & Dairy-Free: Perfect for families with food intolerances.
Hands-Off Cooking: The slow cooker does all the work, perfect for busy days.
Meal Prep Friendly: Make a big batch and enjoy leftovers all week.
Nutritious & Balanced: Packed with protein, fibre, and immune-boosting vegetables great for when your feeling under the weather.
Serving suggestions for slow cooker chicken noodle soup
Serve with crusty gluten-free bread or garlic toast.
Pair with a light green salad for a balanced meal.
Top with extra fresh herbs or a sprinkle of nutritional yeast for extra flavour.
Storage & meal prep tips For dairy-free slow cooker chicken noodle sou
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze soup without noodles for up to 3 months. Add fresh noodles when reheating.
Reheat: Warm gently on the stove or in the microwave, adding extra stock if needed.
FAQ’s for healthy crockpot chicken noodle soup
Can I use frozen chicken? Yes, but increase the cooking time by 1–2 hours.
Can I make this soup low-carb?
Yes swap the gluten free noodles for courgette noodles or shirataki noodles. Shirataki are traditional Japanese noodles and pasta alternatives made from the konjac plant, or yam. Also called "miracle noodles," they are a low-calorie, high fibre food consisting of 97% water and 3% konjac flour. Shirataki noodles are clear and gelatinous with a firm, chewy texture, and they lack their own flavour, but readily absorb the flavours of the dishes they are cooked. I buy mine from Sainsburys, so please look out for these noodles, they aren't too hard to find.
How do I thicken the soup?
The soup is meant to be a broth rather than a traditional thickened soup. But if you have issues with swallowing thin liquids then thicken with some cornflour.
What's the best type of chicken for noodle soup?
Use bone in, skinned chicken thighs or legs for rich flavour. Remove the bones after cooking if you like a clearer broth.
Can I use store-bought broth?
Yes, you can. Homemade broth adds more depth, but a quality low-sodium store-bought broth works in a pinch. Just taste and adjust seasoning as needed.
Step by Step
4 portions - 8 hours of cooking time in the slow cooker
Recipe
1 white onion roughly chopped
1 Thai spice kit ( see notes)
2 Carrots peeled & roughly chopped
1 Chicken Stock cube or 2 tsp powdered bouillon (see notes)
5 cloves of garlic
50 g Dulse * (optional, see notes)
2 large chicken legs or thighs, skinned and bone-in ( the bone is where the flavour & goodness is)
1 200 g packet of stir-fry vegetables
100 g noodles (see notes for options)
Splash of tamari
2 quartered bok choi
Method
Turn on the slow cooker so it's already warmed. Then add the first 7 ingredients in. Top up with boiling water and slow cook for 6-8 hours.
Strain the broth into a saucepan and then cut the chicken into pieces. It will be soft and easily pulled ( like pulled pork). Add this to the broth.
Bring the broth to a boil and add the noodles. Cook for 5 minutes take off the heat.
Then add the vegetables and tamari, cover with a lid, and set aside so the vegetables cook in the hot broth for 5 minutes.
Finish with chopped Thai basil, coriander & top with spring onions.
Looking for anything?
Browse all Articles
Latest articles
Latest Recipes
Follow along on Instagram
You might also like these recipes:
