Low Fat Homemade Chicken Noodle Soup
Warm up with this comforting and wholesome *Low Fat Homemade Chicken Noodle Soup*, a lighter twist on a classic favorite. Packed with tender shredded chicken, hearty egg noodles, and vibrant vegetables like carrots, celery, and onion, this easy-to-make soup is infused with savory herbs including thyme and oregano. Using low-sodium chicken broth and just a hint of olive oil, it’s wonderfully flavorful yet low in fat, making it perfect for a nourishing meal any time of year. A splash of fresh lemon juice and a sprinkle of parsley brighten up every spoonful, while the simple simmering process keeps it fuss-free. Ready in just under an hour, this healthy chicken noodle soup is ideal for meal prep, serving six generous portions that are as satisfying as they are nutritious. Whether you’re looking for a cozy dinner or a remedy for chilly days, this soup promises to hit the spot!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups low sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 6 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Cook for 5-7 minutes until the vegetables are softened.
Add the minced garlic to the pot and sauté for another minute until fragrant.
Pour the low-sodium chicken broth into the pot and add the thyme, oregano, bay leaf, salt, and pepper. Stir well to combine.
Place the chicken breasts in the pot and ensure they are fully submerged in the broth.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and add the egg noodles.
Continue simmering the soup for another 8-10 minutes until the noodles are tender.
Stir in the chopped parsley and lemon juice.
Remove the bay leaf before serving.
Serve the soup hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 7395 mg | 322% | |
| Total Carbohydrate | 84.3 g | 31% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 19.0 g | ||
| Protein | 179.4 g | 359% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 426 mg | 33% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 4074 mg | 87% | |
*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.
