Home Made Low Fat Chicken Noodle Soup
Warm up with a comforting bowl of Homemade Low Fat Chicken Noodle Soup, a healthy twist on a classic favorite that's as nourishing as it is satisfying. Made with tender, shredded chicken breast, hearty egg noodles, and a medley of fresh vegetables like carrots, celery, and onion, this soup is infused with aromatic herbs like thyme, parsley, and a bay leaf for maximum flavor. Simmered in low-sodium chicken broth and lightly sautéed with olive oil, it’s the perfect choice for a wholesome, guilt-free meal. Ready in just 45 minutes, this recipe is ideal for busy weeknights, meal prep, or as a go-to remedy for chilly days. Serve it piping hot for a light yet comforting dish the whole family will love.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 2 teaspoons dried parsley
- 1 leaf bay leaf
- 2 cups egg noodles
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and add the dried thyme, dried parsley, bay leaf, salt, and black pepper. Stir to combine.
Place the chicken breasts into the soup pot and bring the soup to a boil.
Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the chicken is fully cooked and the vegetables are tender.
Remove the chicken breasts from the pot and place them on a cutting board. Shred the chicken using two forks.
While the chicken is cooling, add the egg noodles to the pot and cook according to the package instructions (6-8 minutes) until tender.
Return the shredded chicken to the pot and stir to combine.
Taste the soup and adjust the seasoning with additional salt and black pepper if needed.
Remove the bay leaf before serving. Ladle the soup into bowls and serve hot. Enjoy your healthy, homemade low-fat chicken noodle soup!
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 3113 mg | 135% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 22.3 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1057 mg | 22% | |
*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.
