Heart-Healthy Classic Chicken Noodle Soup
Warm, comforting, and packed with nourishing ingredients, this Heart-Healthy Classic Chicken Noodle Soup is the ultimate wholesome meal for any occasion. Featuring tender shredded chicken breast, vibrant veggies like carrots, celery, and onions, and hearty whole wheat egg noodles, this recipe delivers a lighter twist on a beloved classic. The low-sodium chicken broth ensures a health-conscious choice without compromising on flavor, while fresh herbs like parsley and thyme add aromatic depth. Ready in just 50 minutes, including prep and cook time, this easy-to-follow soup is perfect for a cozy family dinner or a satisfying meal when you're under the weather. Whether you're looking to boost your nutrient intake or enjoy a guilt-free comfort food, this chicken noodle soup is a heart-healthy hero you’ll return to time and time again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast
- 1 large onion, diced
- 3 celery stalks, diced
- 2 large carrots, diced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 2 cups whole wheat egg noodles
- 1 bay leaf
- 1 teaspoon fresh thyme
- 0.5 teaspoon freshly ground black pepper
- 0.25 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, celery, and carrots. Sauté for about 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for another minute, taking care not to burn it.
Add the chicken breast to the pot and pour in the low-sodium chicken broth.
Bring the mixture to a boil, then reduce the heat to low and simmer.
Let it simmer for about 15 minutes or until the chicken is fully cooked.
Remove the chicken from the pot and set it aside to cool slightly.
Add the whole wheat egg noodles, bay leaf, fresh thyme, black pepper, and salt to the pot.
Cook the noodles according to the package instructions, typically about 7-8 minutes, until they are al dente.
While the noodles cook, shred the chicken breasts using two forks.
Return the shredded chicken to the pot, simmering for another 3-4 minutes to heat through.
Remove the bay leaf from the soup and discard.
Taste the soup and adjust seasoning with additional salt or pepper as desired.
Stir in the fresh parsley just before serving for a burst of fresh flavor.
Serve hot and enjoy your heart-healthy chicken noodle soup!
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 1921 mg | 84% | |
| Total Carbohydrate | 189.4 g | 69% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 34.2 g | ||
| Protein | 194.6 g | 389% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 406 mg | 31% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3390 mg | 72% | |
*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.
