Heart-Healthy Comforting Chicken Noodle Soup
Warm your soul and nourish your body with a bowl of heart-healthy comforting chicken noodle soup, a wholesome twist on the classic favorite. Packed with lean boneless, skinless chicken breast, vibrant vegetables like carrots, celery, and onions, and flavorful herbs such as thyme and oregano, this homemade soup is as nutritious as it is delicious. The base of low-sodium chicken broth keeps it light and heart-smart, while the addition of whole grain egg noodles provides extra fiber and a satisfying bite. It’s an easy-to-make recipe that comes together in just 50 minutes, perfect for a weeknight dinner or a cozy lunch. Ideal for healthy eating, this comforting soup is a must-try for anyone seeking warmth and wellness in every spoonful.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, diced
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 ounces whole grain egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 bay leaf
- 0.5 teaspoon fresh ground black pepper
- 0.5 teaspoon salt
Instructions
Begin by trimming any excess fat from the chicken breasts, and then cut them into bite-sized pieces.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook, stirring often, for about 5 minutes or until the vegetables begin to soften.
Add the minced garlic to the pot and continue to cook for 1 minute, stirring to avoid burning.
Add the chicken pieces to the pot and cook for about 4-5 minutes, stirring occasionally until the chicken is browned on all sides.
Pour in the low-sodium chicken broth and add the bay leaf, thyme, and oregano. Stir well and bring the mixture to a boil.
Once boiling, reduce the heat to low and allow the soup to simmer for 20 minutes.
While the soup is simmering, bring a separate pot of water to a boil and cook the whole grain egg noodles according to the package instructions. Aim for al dente texture, then drain and set aside.
After the soup has simmered, discard the bay leaf. Add the cooked noodles to the soup along with the chopped parsley and stir to combine.
Season the soup with fresh ground black pepper and salt to taste.
Ladle the soup into bowls and serve warm. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 28.9 g | ||
| Protein | 186.3 g | 373% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 330 mg | 25% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2889 mg | 61% | |
*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.
