Low Calorie Chicken Noodle Soup
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
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
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.