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5 from 1 vote

Gluten Free Ginger and Leek Chicken Noodle Soup

Give that bowl of classic chicken noodle soup a ginger and leek flavor upgrade!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Soup
Cuisine: American
Keyword: ginger leek chicken noodle soup, ginger leek chicken noodle soup recipe, gluten-free chicken noodle soup
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com


  • 3 TB friendly fat to cook in such as butter tallow, coconut oil, or avocado oil
  • 2 medium carrots peeled and diced (I like to use 1 orange carrot, and 1 yellow carrot for more color)
  • 1 large stalk of celery diced
  • 2-4 inch knob of ginger peeled and grated (about 1 TB of grated ginger will leave a very mild ginger flavor and almost no heat. 2 TB of grated ginger will leave more flavorful heat to the soup - we like the heat!)
  • 2 large cloves of garlic minced
  • 1 leek leaves and roots removed, quartered lengthwise, then chopped (soak in a bowl of water and strain to get the sand out)
  • 1 bunch green onions chopped (save some of the green to garnish the top)
  • 2 quarts bone broth You can use Instant Pot Broth, or here is my slow cooker method
  • 1 1/2 cups shredded cooked chicken Use leftovers from your roasted chicken, slow cooker chicken, or Instant Pot chicken
  • 6 oz gluten free noodles
  • Sea salt and pepper to taste


  • Melt the butter in a soup pot over medium heat, and add the carrot and celery. Add a big pinch of sea salt and cook over medium heat for 5 minutes to get the carrots softening.
  • Add the grated ginger, minced garlic, leeks, and green onion. Cook for another 3-5 minutes over medium heat until fragrant and soft.
  • Add the bone broth and chicken, turn the heat to high, and bring to a simmer. Add the noodles and cook over medium/high heat until the noodles are cooked to your liking. Sea salt and pepper the soup to your taste.