Wellness
Nutrition
Calories: 340
Protein: 30 g
Carbohydrates: 27 g
Fat: 11 g
Fibre: 5 g
Sodium: 420 mg
Lunch
Healthy Chicken Noodle Soup
5 min read
A comforting homemade chicken noodle soup loaded with tender chicken breast, wholesome vegetables, herbs, and whole wheat noodles. This nourishing classic is light, flavorful, and perfect for cozy lunches or family dinners.
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12-second recipe video
Prep15 min
Cook35 min
Serves6
DifficultyEasy
What you'll need
Ingredients
Soup
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
8 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
2 cups whole wheat egg noodles
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon dried rosemary
1 bay leaf
Salt and freshly ground black pepper to taste
2 cups baby spinach
1 tablespoon fresh lemon juice
Garnish
Fresh parsley, chopped
Fresh cracked black pepper
Lemon wedges (optional)
Let's make it
Instructions
1
Sauté the Aromatics: Heat 1 tablespoon of extra-virgin olive oil in a large Dutch oven or soup pot over medium heat. Add 1 cup of chopped yellow onion, 1 cup of sliced carrots, and 1 cup of sliced celery. Sauté for 5–7 minutes until the vegetables begin to soften. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
2
Build the Broth & Simmer: Pour in 6 cups of low-sodium chicken broth. Add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, 1 bay leaf, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add 1 pound of boneless, skinless chicken breasts directly into the liquid. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until the chicken is fully cooked through (internal temperature reaches 165°F / 74°C).
3
Shred the Chicken: Remove the cooked chicken breasts from the pot and transfer them to a cutting board. Shred the chicken using two forks, then return the shredded meat back to the pot.
4
Cook the Noodles: Stir in 1.5 cups of whole-wheat or egg noodles. Simmer uncovered for 6–8 minutes until the noodles are tender.
5
Finish & Serve: Discard the bay leaf. Remove the pot from heat and stir in 2 tablespoons of fresh chopped parsley and 1 tablespoon of fresh lemon juice to brighten the flavor. Serve hot with extra cracked black pepper if desired.
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