There’s something quietly satisfying about a bowl of chicken noodle soup, especially when it’s made with a mindful touch. This low calorie chicken noodle soup is just that—comforting without weighing you down. It’s the kind of meal you come home to after a long day, when your mind is juggling to-do lists and your body craves something nourishing yet light.
One evening last week, I found myself chopping vegetables while the sun was dipping low, the kitchen slowly filling with the aroma of garlic and thyme. I was a little distracted—half-listening to a podcast and wondering if I’d remember to set the timer—when the scent of the simmering broth pulled me back. It wasn’t perfect, the noodles were just a touch softer than I usually like, but honestly, that slight imperfection made it feel homemade in the best way. I ladled the soup into a bowl, the steam rising and the spinach flecks bright against the golden broth. It felt like a small moment of calm, right there in my kitchen.
Why you’ll love it:
- Light yet filling—this soup lets you enjoy a warm meal without the heaviness that sometimes follows.
- Loaded with vegetables and lean protein, it’s a simple way to get a balanced dish on the table.
- It’s simple—and that’s kind of the point. No complicated steps or obscure ingredients.
- Whole wheat noodles add a satisfying chew and a bit of extra fiber, even if they aren’t everyone’s favorite texture.
- Ready in under an hour, making it a solid choice for those unpredictable weeknights.
And if you’re feeling a little nervous about cooking soup from scratch, no worries. It’s forgiving. You can tweak the seasoning as you go or add extra greens at the end if you want more color and nutrients.
PrintLow Calorie Chicken Noodle Soup
A light and comforting low calorie chicken noodle soup made with lean chicken breast, plenty of vegetables, and whole wheat noodles. Perfect for a healthy meal that’s both satisfying and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
2 boneless, skinless chicken breasts (about 12 ounces), cut into bite-sized pieces
1 tablespoon olive oil
1 medium onion, diced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
8 cups low sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/4 teaspoon salt
4 ounces whole wheat egg noodles
2 cups fresh spinach, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes until vegetables begin to soften.
Add minced garlic and cook for 1 minute until fragrant.
Add the chicken pieces to the pot and cook for 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Pour in the chicken broth and stir in dried thyme, dried parsley, black pepper, and salt.
Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes until the chicken is cooked through and vegetables are tender.
Add the whole wheat egg noodles to the pot and cook for 7-8 minutes until noodles are tender.
Stir in the chopped fresh spinach and cook for an additional 2 minutes until wilted.
Taste and adjust seasoning if needed, then remove from heat.
Ladle soup into bowls and serve hot.
Kitchen Notes: This soup comes together easily in a standard pot—no fancy tools needed. It’s great on its own but also pairs nicely with crusty bread or a light salad if you want to stretch the meal. I’ve tried swapping in different greens like kale instead of spinach, which works, but sometimes the texture gets a bit tougher than I prefer. Another time, I tossed in some mushrooms for extra umami—might be worth a try if you want to mix it up. And if you’re short on time, you could cook the chicken separately and add it at the end; the soup still tastes great and it speeds things up.
FAQ:
Can I use regular noodles instead of whole wheat? Sure, feel free. Whole wheat just adds a bit more fiber and a nuttier flavor, but regular egg noodles work just fine.
Is this soup freezer friendly? The soup itself freezes well, but noodles tend to get mushy, so it’s better to store them separately if freezing.
Can I make it vegetarian? You could swap chicken broth for vegetable broth and omit the chicken, but this changes the soup quite a bit. Adding beans might help with protein.
Give this low calorie chicken noodle soup a try next time you want something cozy yet light. It’s a little bowl of comfort that fits neatly into a busy life.