Gluten-Free Classic Chicken Noodle Soup with Lemon

Why You’ll Love This Recipe

• Classic comfort with a bright, clean finish from fresh lemon.
• Rich herb-infused broth without any gluten ingredients.
• Gluten-free egg noodles cooked for perfect texture (not mushy).
• Simple, weeknight-friendly method with big weekend flavor.

Grocery List

• Produce: 1 large yellow onion, 3 carrots, 3 celery ribs, 4 garlic cloves, 1 lemon, 1 bunch parsley, 1 small bunch thyme
• Dairy: Unsalted butter (or use more olive oil for dairy-free)
• Pantry: Olive oil, gluten-free chicken broth (8 cups), bay leaves, black pepper (whole and ground), kosher salt, gluten-free egg noodles (8 oz)

Full Ingredients

Chicken and Broth Base

• 2 lb bone-in, skin-on chicken thighs (about 4–6 pieces)
• 8 cups gluten-free chicken broth (verify gluten-free on the label)
• 1 tbsp olive oil
• 1 tbsp unsalted butter (or an additional 1 tbsp olive oil for dairy-free)
• 1 1/2 tsp kosher salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

Vegetables and Aromatics

• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced into 1/4-inch rounds
• 3 ribs celery, sliced 1/4 inch
• 4 cloves garlic, minced

Herbs and Seasonings

• 2 bay leaves
• 6 fresh thyme sprigs
• Stems from 1/2 bunch parsley (reserve leaves for garnish)
• 1 tsp whole black peppercorns (optional, for a subtle peppery broth)

Noodles and Finish

• 8 oz gluten-free egg noodles (verify gluten-free)
• 1 1/2 tbsp kosher salt for noodle water
• 2 tbsp fresh lemon juice, plus lemon wedges for serving
• 1/4 cup chopped fresh parsley leaves
• Optional: 1 tsp olive oil to toss cooked noodles and prevent sticking

Step-by-Step Instructions

Step 1: Sear the chicken

Pat the chicken thighs dry and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat a large heavy-bottomed pot or Dutch oven over medium-high. Add the olive oil and butter. When shimmering, sear the chicken skin-side down until deep golden, 3–4 minutes; flip and sear the second side 3–4 minutes. Transfer chicken to a plate. You are building flavor here, not fully cooking the chicken.

Step 2: Build the aromatic base

Lower the heat to medium. Add onion, carrots, and celery with a pinch of salt. Cook, stirring and scraping up any browned bits, until softened and glossy, 5–6 minutes. Stir in the garlic and cook 30–60 seconds until fragrant.

Step 3: Simmer the herb broth

Return the chicken to the pot along with any juices. Add the gluten-free chicken broth, bay leaves, thyme sprigs, parsley stems, and whole peppercorns (if using). Bring to a boil over high heat, then reduce to a gentle simmer. Partially cover and simmer 25–30 minutes, until the chicken is very tender and registers about 175°F in the thickest part.

Step 4: Shred the chicken and clean the broth

Transfer the chicken to a board and let rest 5 minutes. Discard skin and bones; shred meat into bite-size pieces. Meanwhile, fish out and discard the bay leaves, thyme sprigs, and parsley stems. Skim any excess fat from the broth if desired. Taste and season the broth with remaining salt and pepper to balance.

Step 5: Cook the gluten-free egg noodles separately

Bring 3 quarts of water to a boil in a separate pot. Add 1 1/2 tbsp kosher salt, then the gluten-free egg noodles. Cook until just tender, typically 5–7 minutes or 1 minute less than package directions. Drain well and toss with 1 tsp olive oil to prevent sticking. Cooking the noodles separately keeps the broth clear and the noodles from becoming mushy.

Step 6: Finish with lemon and herbs

Return the shredded chicken to the pot of broth. Stir in 2 tbsp fresh lemon juice and the chopped parsley. Simmer gently for 2 minutes to marry flavors. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. The broth should be savory with a bright citrus lift.

Step 7: Serve

Divide the noodles among warm bowls. Ladle the hot chicken soup over the noodles. Garnish with extra parsley and serve with lemon wedges for squeezing at the table.

Pro Tips

• Cook noodles separately to keep the broth clear and prevent gluten-free noodles from over-softening.
• Use bone-in thighs for a richer broth; they are forgiving and shred beautifully. If using breasts, simmer until 160°F, then shred to keep them tender.
• Tie thyme and parsley stems into a small bundle for easy removal.
• Season in layers: a little salt with the veg, taste after simmering, then adjust again after adding lemon.
• For extra body without flour, simmer uncovered for a few minutes to reduce slightly.

Variations

• Rotisserie shortcut: Use 4 cups shredded rotisserie chicken (verify it is gluten-free and unbreaded). Simmer the broth with herbs 20 minutes, then add the chicken just to warm.
• Different noodles: Swap gluten-free egg noodles for gluten-free fusilli, shells, or rice noodles. Adjust cooking time per package.
• Cold-busting boost: Add 1 tsp freshly grated ginger and 1/2 tsp ground turmeric with the garlic for a warming, golden broth.

Storage & Make-Ahead

Refrigerate soup (without noodles) up to 4 days or freeze up to 3 months. Store cooked gluten-free noodles separately up to 3 days; refresh briefly in hot water to loosen. Reheat soup gently to a simmer (about 165°F), then add lemon and parsley to brighten before serving. For make-ahead lunches, portion noodles in containers and keep soup in a separate jar; combine just before eating.

Nutrition (per serving)

Approximate values for 1 of 6 servings: 400 calories; 30 g protein; 35 g carbohydrates; 16 g fat; 4 g fiber; 980 mg sodium. Values will vary based on brands and exact noodle type.