Heart-Healthy Homemade Chicken Noodle Soup
Warm your soul and nourish your body with Heart-Healthy Homemade Chicken Noodle Soup, a comforting classic reimagined with wholesome ingredients and a lighter touch. Packed with tender shredded chicken breast, whole grain egg noodles, and a medley of fresh vegetables like carrots, celery, and onion, this recipe is simmered in low-sodium chicken broth infused with garlic, thyme, and oregano for a flavor-packed yet heart-conscious meal. With just 15 minutes of prep time and minimal added salt, it’s perfect for anyone looking to enjoy a fulfilling, nutrient-rich bowl of soup without sacrificing taste. Garnished with freshly chopped parsley for a vibrant finish, this wholesome dish is ideal for cozy weeknight dinners or a healthy meal prep option for the week ahead.
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Ingredients
- 1 pound boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 large, diced yellow onion
- 3 medium, sliced carrots
- 3 sliced celery stalks
- 3 minced garlic cloves
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 0.5 teaspoon ground black pepper
- 6 ounces whole grain egg noodles
- 0.25 cup, chopped fresh parsley
- 0.5 teaspoon salt
Directions
Step 1
Start by preparing the vegetables. Dice the onion, slice the carrots and celery, and mince the garlic.
Step 2
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Step 3
Add the sliced carrots, celery, and minced garlic to the pot, cooking for another 3-4 minutes until the vegetables begin to soften.
Step 4
Place the boneless, skinless chicken breast into the pot with the vegetables. Pour in the low-sodium chicken broth, ensuring the chicken is fully submerged.
Step 5
Add the dried thyme, dried oregano, bay leaf, and ground black pepper to the pot. Stir to combine.
Step 6
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow it to simmer for about 20 minutes, or until the chicken is fully cooked and tender.
Step 7
Remove the chicken breast from the pot and set it aside on a chopping board. Use a fork or two to shred the chicken into bite-sized pieces.
Step 8
Return the shredded chicken to the pot. Add the whole grain egg noodles to the soup and cook for an additional 8-10 minutes, or until the noodles are tender.
Step 9
Stir in the chopped fresh parsley, and salt to taste. Adjust the seasoning if needed.
Step 10
Serve the soup hot and enjoy your heart-healthy meal!
Nutrition Facts
| Serving size | (3645.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1915.7 |
| Total Fat 42.8g | 0% |
| Saturated Fat 9.1g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 476.7mg | 0% |
| Sodium 2828.4mg | 0% |
| Total Carbohydrate 184.2g | 0% |
| Dietary Fiber 33.5g | 0% |
| Total Sugars 39.8g | |
| Protein 190.7g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 553.4mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 4332.6mg | 0% |
Source of Calories