Easy Homestyle Low Fat Chicken and Noodles
Cozy up with a comforting bowl of **Easy Homestyle Low Fat Chicken and Noodles**, the ultimate one-pot wonder for a wholesome and flavorful meal. This quick and healthy recipe features tender, seasoned chicken breast, nutrient-packed vegetables like carrots, celery, and green peas, and hearty wide egg noodles simmered to perfection in a savory low-sodium chicken broth infused with dried thyme and parsley. With just 10 minutes of prep and 30 minutes of cooking time, this lightened-up version of the classic dish delivers all the warmth and nostalgia of homemade chicken noodle soup without the extra fat or calories. Perfect for busy weeknights or meal prepping, serve this family-friendly dish with a crusty piece of bread for soaking up every last drop of its delightful broth.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 4 cups Low-sodium chicken broth
- 2 Carrots, thinly sliced
- 2 Celery stalks, thinly sliced
- 1 medium Onion, finely diced
- 8 ounces Egg noodles, wide
- 0.5 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 0.5 cup Frozen green peas
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Return the chicken to the pot and pour in the chicken broth. Add the dried thyme and dried parsley. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
While the soup is simmering, add the egg noodles to the pot. Cook according to package instructions, usually about 8 minutes, until tender.
Return the shredded chicken to the pot and stir in the frozen green peas. Cook for an additional 2-3 minutes, until the peas are warmed through.
Taste and adjust seasoning, adding more salt and pepper if needed.
Serve hot in bowls and enjoy your comforting, low-fat homestyle chicken and noodles!
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 3295 mg | 143% | |
| Total Carbohydrate | 108.8 g | 40% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 27.3 g | ||
| Protein | 167.6 g | 335% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 280 mg | 22% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2807 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
