Sugar-Free Homemade Chicken Noodle Soup
Warm, comforting, and packed with wholesome flavors, this Sugar-Free Homemade Chicken Noodle Soup is the ultimate healthy take on a classic comfort food. Made with tender chunks of shredded chicken, vibrant carrots, celery, and onion, and infused with aromatic garlic, thyme, and parsley, every spoonful boasts a satisfying depth of flavor without any added sugar. Simmered to perfection in rich chicken broth and finished off with wide egg noodles, this soup is hearty enough to be a complete meal while remaining light and nourishing. A touch of fresh parsley and a hint of lemon juice elevate the dish with a burst of brightness. Ready in under an hour, this recipe is perfect for busy weeknights or cozy weekends, offering a nutritious, family-friendly option that’s both delicious and guilt-free. Perfect for SEO keywords such as "healthy chicken noodle soup," "sugar-free soup recipes," and "homemade comfort food."
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breast
- 3 medium, diced Carrots
- 3 medium, diced Celery stalks
- 1 large, diced Yellow onion
- 3 cloves, minced Garlic
- 8 cups Chicken broth
- 2 whole Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Wide egg noodles
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery, sauté for 5-7 minutes until the vegetables begin to soften.
Stir in minced garlic and cook for an additional 30 seconds until fragrant.
Add the chicken breast to the pot and pour in the chicken broth.
Add bay leaves, dried thyme, dried parsley, salt, and black pepper. Stir to combine.
Increase the heat to bring the soup to a gentle boil, then reduce to a simmer.
Cover the pot and let the soup simmer for 20 minutes, or until the chicken is thoroughly cooked.
Remove the chicken from the soup and let it cool slightly before shredding with two forks.
Return shredded chicken to the pot and stir well.
Add the egg noodles and simmer for another 8-10 minutes, or until the noodles are tender.
Remove the bay leaves from the soup.
Stir in the fresh parsley and lemon juice just before serving for a fresh finish.
Serve hot and enjoy this sugar-free homemade chicken noodle soup.
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 7890 mg | 343% | |
| Total Carbohydrate | 228.4 g | 83% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 37.4 g | ||
| Protein | 204.5 g | 409% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 721 mg | 55% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 5654 mg | 120% | |
*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.
