Low 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.