Heart-Healthy Homemade Chicken Noodle Soup
Warm, comforting, and packed with nourishing ingredients, our Heart-Healthy Homemade Chicken Noodle Soup is the ultimate feel-good recipe for any season. Crafted with tender boneless, skinless chicken breast, vibrant carrots, crisp celery, and aromatic garlic, this low-sodium soup delivers wholesome flavors in every spoonful. Whole grain egg noodles add a hearty, nutritious touch, while fresh parsley and a blend of herbs like thyme and oregano infuse the broth with a delicate, savory complexity. Ready in under an hour, this low-fat, heart-healthy meal is perfect for busy weeknights or soothing sick days. Serve it hot and enjoy a bowl of warmth that’s as good for your soul as it is for your health!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 large, diced yellow onion
- 3 medium, sliced carrots
- 3 sliced celery stalks
- 3 minced garlic cloves
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 0.5 teaspoon ground black pepper
- 6 ounces whole grain egg noodles
- 0.25 cup, chopped fresh parsley
- 0.5 teaspoon salt
Instructions
Start by preparing the vegetables. Dice the onion, slice the carrots and celery, and mince the garlic.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the sliced carrots, celery, and minced garlic to the pot, cooking for another 3-4 minutes until the vegetables begin to soften.
Place the boneless, skinless chicken breast into the pot with the vegetables. Pour in the low-sodium chicken broth, ensuring the chicken is fully submerged.
Add the dried thyme, dried oregano, bay leaf, and ground black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow it to simmer for about 20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken breast from the pot and set it aside on a chopping board. Use a fork or two to shred the chicken into bite-sized pieces.
Return the shredded chicken to the pot. Add the whole grain egg noodles to the soup and cook for an additional 8-10 minutes, or until the noodles are tender.
Stir in the chopped fresh parsley, and salt to taste. Adjust the seasoning if needed.
Serve the soup hot and enjoy your heart-healthy meal!
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 2828 mg | 123% | |
| Total Carbohydrate | 184.2 g | 67% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 39.8 g | ||
| Protein | 190.7 g | 381% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 553 mg | 43% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4333 mg | 92% | |
*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.
