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Homemade Chicken Noodle Soup with Brown Rice Noodles

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free, healthy, kids
Author: Dani Spies


  • 1 tablespoons extra-virgin olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 3 medium carrots cut diagonally into 1/2-inch-thick slices
  • 3 celery ribs halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 2 quarts chicken stock 8 cups
  • 8 ounces dried brown rice noodles
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley finely chopped


  • Place a soup pot over medium heat and coat with the oil.
  • Add the onion, garlic, carrots, celery, and thyme and allow to cook for about 6 minutes or until the vegetables are softened but not browned.
  • Pour in the chicken stock and bring everything to a boil. Reduce down to a simmer, add in chicken, and continue to simmer for another couple of minutes to heat through.
  • Add 1/2 cup cooked brown rice pasta to the bottom of your bowl and top with the soup. Finish with some fresh chopped parsley and enjoy.