Heart-Healthy Comforting Chicken Noodle Soup

Warm your heart and nourish your body with this Heart-Healthy Comforting Chicken Noodle Soup, a lighter twist on the classic comfort food favorite. Packed with tender chicken breast, wholesome whole-grain egg noodles, and a medley of vibrant vegetables like carrots, celery, and onions, this recipe offers a flavorful, nutrient-dense meal that's as satisfying as it is good for you. Seasoned with aromatic herbs like thyme, oregano, and bay leaf, and simmered in low-sodium chicken broth, this soup is designed to support a healthy lifestyle without sacrificing flavor. Ready in under an hour and perfect for cozy weeknight dinners or meal-prepping, this heart-smart soup is a delicious way to warm up while keeping wellness top of mind.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, diced
• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 6 ounces whole grain egg noodles
• 2 tablespoons fresh parsley, chopped
• 1 bay leaf
• 0.5 teaspoon fresh ground black pepper
• 0.5 teaspoon salt

Directions

Step 1

Begin by trimming any excess fat from the chicken breasts, and then cut them into bite-sized pieces.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook, stirring often, for about 5 minutes or until the vegetables begin to soften.

Step 3

Add the minced garlic to the pot and continue to cook for 1 minute, stirring to avoid burning.

Step 4

Add the chicken pieces to the pot and cook for about 4-5 minutes, stirring occasionally until the chicken is browned on all sides.

Step 5

Pour in the low-sodium chicken broth and add the bay leaf, thyme, and oregano. Stir well and bring the mixture to a boil.

Step 6

Once boiling, reduce the heat to low and allow the soup to simmer for 20 minutes.

Step 7

While the soup is simmering, bring a separate pot of water to a boil and cook the whole grain egg noodles according to the package instructions. Aim for al dente texture, then drain and set aside.

Step 8

After the soup has simmered, discard the bay leaf. Add the cooked noodles to the soup along with the chopped parsley and stir to combine.

Step 9

Season the soup with fresh ground black pepper and salt to taste.

Step 10

Ladle the soup into bowls and serve warm. Garnish with extra parsley if desired.

Nutrition Facts

Serving size	(3086.9g)

Amount per serving	% Daily Value*
Calories	1804.2

Total Fat 41.1g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat g
Cholesterol 476.7mg	0%
Sodium 2415.3mg	0%
Total Carbohydrate 163.8g	0%
Dietary Fiber 24.4g	0%
Total Sugars 28.9g
Protein 186.3g	0%

Vitamin D 4.5IU	0%
Calcium 330.2mg	0%
Iron 12.2mg	0%
Potassium 2888.9mg	0%

*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.

Source of Calories

Fat: 20.9%

Protein: 42.1%

Carbs: 37.0%