Gluten-Free Homemade Chicken Noodle Soup
Bright, comforting chicken noodle soup brightened with fresh lemon juice. Tender shredded chicken, vegetables, and broken linguini in herb-infused broth with a subtle oat thickener. Perfect for weeknight dinners or when you need warming, nourishing comfort food. This version skips heavy cream for clean citrus flavors and includes oats for body without cream.
Ingredients
- 1 boneless chicken breast
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 tablespoon extra virgin olive oil
- ⅓ cup lemon juice, fresh
- 2 cup carrots, chopped
- 2 cup celery, chopped
- ¼ cup onion, chopped
- 3 quart chicken brothvegetable broth1:1vegetarianFull guide →
- ¼ cup quick cooking oatscornstarch1 tablespoon per 1/4 cup oatsnone
different texture; oats add nutty body cornstarch doesn't
- ½ cup linguini, broken into 1-inch piecessmall pasta shapes (ditalini, orzo)1:1none
note: breaks down less than linguini pieces
- ¼ cup parsley, chopped
Instructions
- 1
Season chicken breast with salt and pepper on both sides.
- 2
Heat large stock pot on medium-high, add oil and place chicken to brown 5 minutes per side.
- 3
Reduce heat to medium-low, pour in water, cover and cook until chicken is done, about 10 minutes.
- 4
Remove chicken and cooking liquid, reserve separately.
- 5
Return pot to high heat, add remaining oil and saute carrots, celery and onions for 5 minutes.
- 6
Pour in chicken broth and reserved cooking liquid, cover and bring to boil.
- 7
Add oats, broken linguini and parsley, stir to combine.
- 8
Once chicken is cool enough to handle, shred or chop into bite-sized pieces.
- 9
Add shredded chicken to pot, reduce heat to medium-low and simmer for 20 minutes.
- 10
Stir in lemon juice and taste, adjusting salt and pepper as needed.
Tips
Shred chicken while still slightly warm for easier, finer pieces that integrate better into broth texture.
Add lemon juice at end to preserve brightness; heating dulls citrus flavor and aroma.
Use good quality chicken broth as base flavor; it carries the entire dish since seasoning is minimal.
Good to Know
Refrigerate in airtight container up to 4 days. Soup keeps well; pasta may soften further. Freeze up to 3 months in freezer-safe containers.
Prepare through step 7 (before adding chicken). Cool, refrigerate up to 2 days. Reheat, add shredded chicken and simmer 10 minutes before serving.
Ladle into bowls with crusty bread or crackers. Offer extra lemon wedges at table for brightness adjustment.
Common Mistakes
Skip browning chicken to avoid flat, one-note broth flavor; browning develops fond and depth.
Don't overcook pasta in broth to avoid mushy, starchy soup; add just before final simmer.
Avoid adding all lemon at once; taste and adjust to balance since acidity varies by juice batch.
Substitutions
note: breaks down less than linguini pieces
different texture; oats add nutty body cornstarch doesn't
Full guide →FAQ
Can I use bone-in chicken thighs instead of breast?
Yes. Thighs will add richer flavor but require 15-20 minutes longer cooking time. Bone-in pieces will create more flavorful broth than breast alone. Use 1.5 pounds thighs and simmer until meat pulls easily from bone.
What if I don't have quick cooking oats?
Use regular rolled oats (add 5 minutes earlier to soften), or substitute 1 tablespoon cornstarch mixed with 2 tablespoons cold water for thickening. Cornstarch won't add body or nuttiness, just starch.
How long can I keep leftover soup and can it be frozen?
Refrigerate in airtight container 4 days maximum. Freeze up to 3 months in freezer-safe containers, though pasta texture will soften further upon thawing. Reheat gently over low heat to prevent boiling off lemon brightness.