This soup is flavorful but mild, with a cozy, savory broth and soft textures that are easy to digest. It’s rich in protein and fiber but free from irritating citrus or tomato. Made with low acid ingredients, it’s ideal for those with acid sensitivity, reflux, or digestive discomfort. A great batch-cooking option that’s comforting, soothing, and gut-friendly.

Ingredients Needed:

1 tablespoon olive oil: healthy fat for sautéing
1 tablespoon unsalted butter: adds richness
1 small leek or green part of scallion, diced (swap for onion): onion is acidic; this is gentler
3 celery stalks: sliced, crunchy, and mild
2 carrots: sliced, soft and sweet
2 garlic-infused oil teaspoons (swap for garlic cloves): low FODMAP, low acid flavor
12 cups low sodium chicken broth: heart-healthy and gentle
1 teaspoon dried thyme: adds herby depth
1 bay leaf: for mild background flavor
2 pounds skinless, boneless chicken breasts: lean protein
1 teaspoon salt, or to taste: flavor without overdoing
¼ teaspoon white pepper (swap for black pepper): milder on digestion
10 ounces rice noodles or low acid pasta: easy to digest alternative
Chopped parsley (optional): for a fresh finish
Omit lemon wedges (acidic): unnecessary for flavor

How To Make Low Acid Chicken Noodle Soup:

Sauté the Vegetables:
Heat olive oil and butter in a large pot over medium heat. Add leeks (or green scallion), celery, and carrots. Cook for 5 minutes until softened. Stir in garlic-infused oil and cook for 20 seconds.

Add Broth and Herbs:
Pour in chicken broth. Scrape any bits from the bottom of the pot. Add thyme and bay leaf. Bring to a gentle simmer.

Add Chicken and Simmer:
Add chicken breasts, salt, and white pepper. Cover and simmer on low for 25–30 minutes, until chicken is fully cooked.

Remove Chicken & Add Noodles:
Take chicken out and shred it. Add rice noodles or your preferred low acid pasta to the simmering broth. Cook until tender (4–7 minutes).

Finish the Soup:
Return shredded chicken to the pot. Simmer for another 2 minutes. Remove thyme and bay leaf. Taste and adjust seasoning.

Serve Warm:
Ladle into bowls and garnish with chopped parsley if desired. Serve warm and enjoy!

Recipe Tips:

Use leeks or scallion greens instead of onions for less acid.
Skip garlic cloves — use garlic-infused oil for low acid, low FODMAP flavor.
Choose rice noodles or low acid pasta instead of traditional egg noodles.
Avoid lemon or vinegar — the soup is naturally flavorful.
Simmer gently to keep flavors mild and soothing.

How to Store & Reheat:

Room Temperature: Let cool no more than 2 hours.
Fridge: Store in airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months. Reheat gently on the stove or microwave in short bursts.

Nutrition Facts (approx per serving):

Calories: ~ 230
Sodium: ~ 180 mg
Protein: ~ 24 g
Fat: ~ 7 g
Carbs: ~ 18 g
Fibre: ~ 2 g
Sugar: ~ 3 g

FAQs:

Is chicken noodle soup low acid?
Traditional versions may not be. This one is — it skips onions, garlic, lemon, and acidic seasonings to stay gentle on the stomach.

What’s the best noodle for low acid diets?
Use rice noodles, zucchini noodles, or low acid pasta (gluten-free or white pasta works well). Avoid tomato-based or high-fiber pasta if sensitive.

Can I freeze this soup?
Yes — freeze it in individual containers. When reheating, thaw in the fridge overnight and warm slowly to keep flavors mild.

Can I make it vegetarian?
Yes — use a low acid vegetable broth and swap chicken for soft tofu or white beans.

Why no lemon?
Lemon is acidic and can irritate sensitive digestion. This soup uses herbs and veggies for flavor instead.

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