Some nights, you just want a bowl of something warm that doesn’t leave you feeling weighed down. This low calorie chicken noodle soup hits that spot quietly but satisfyingly. It’s not flashy, just honest and comforting, with the kind of flavors that remind you of simpler days.

I remember the last time I made this soup — the kitchen filled with the aroma of sautéed onions and garlic, mingling with the scent of thyme and parsley. There was this gentle simmering sound, and I kept glancing at the pot while trying to finish a book. Honestly, I wasn’t even paying full attention to the recipe timing; I think I let the noodles cook a little longer than I usually do. Still, the texture was just right — tender but not mushy. It felt like a little homemade hug in a bowl.

Why You’ll Love It:

Light enough for any day, yet packed with lean protein and fresh veggies that fill you up without heaviness.
It’s simple — and that’s kind of the point. No complicated prep, just good ingredients doing their thing.
Whole wheat noodles add a subtle nutty flavor and more fiber, but if you’re not a fan, you can easily swap them out.
This soup keeps well in the fridge, though I usually avoid freezing it with noodles to keep the texture intact.

Just so you know, it’s not a quick fix meal if you’re in a mad rush—it takes a bit of time to get those flavors married properly. But if you have a lazy afternoon or a quiet evening, it’s worth every minute.

Low Calorie Chicken Noodle Soup

Print Recipe

A light and healthy chicken noodle soup packed with lean protein and fresh vegetables, perfect for a comforting meal without the extra calories.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4

Ingredients

Scale

8 cups low sodium chicken broth
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon olive oil
2 cups cooked chicken breast, shredded
4 ounces whole wheat egg noodles
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
1/2 teaspoon salt
1 bay leaf

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Instructions

Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery to the pot and sauté for 5 minutes until vegetables are softened.
Add minced garlic and cook for an additional 1 minute until fragrant.
Pour in the low sodium chicken broth and add the bay leaf, dried thyme, dried parsley, salt, and black pepper.
Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
Add the whole wheat egg noodles to the pot and cook for 7-8 minutes until noodles are tender.
Stir in the shredded cooked chicken and simmer for another 3 minutes until heated through.
Remove the bay leaf before serving.
Ladle soup into bowls and serve hot.

Kitchen Notes: I usually make this in a large, sturdy pot that holds heat evenly, but a good deep skillet could work too if you’re careful with the simmer. For serving, a sprinkle of fresh parsley or a squeeze of lemon brightens things up nicely. Sometimes I add a dash of hot sauce for a little kick, though that’s totally optional. If you want to switch things up, roasted garlic instead of fresh adds a mellow sweetness, or try swapping the whole wheat noodles for gluten-free pasta if that’s your thing. I haven’t tested it with rice noodles, but it might be an interesting twist.

FAQ: Can I use leftover chicken? Absolutely, shredded leftover chicken works perfectly here. What about making it vegetarian? You could try substituting vegetable broth and skipping the chicken, but you’d lose some protein and heartiness. Can I prepare this ahead? Yes, just hold off on adding noodles until reheating to keep them from getting mushy.

When you’re ready for a comforting, light meal that doesn’t skimp on flavor, this chicken noodle soup will be waiting for you. Save it, print it, and keep it close for those evenings when only a warm bowl will do.