Home Made Low Fat Chicken Noodle Soup

Warm up with a comforting bowl of Homemade Low Fat Chicken Noodle Soup, a healthy twist on a classic favorite that's as nourishing as it is satisfying. Made with tender, shredded chicken breast, hearty egg noodles, and a medley of fresh vegetables like carrots, celery, and onion, this soup is infused with aromatic herbs like thyme, parsley, and a bay leaf for maximum flavor. Simmered in low-sodium chicken broth and lightly sautéed with olive oil, it’s the perfect choice for a wholesome, guilt-free meal. Ready in just 45 minutes, this recipe is ideal for busy weeknights, meal prep, or as a go-to remedy for chilly days. Serve it piping hot for a light yet comforting dish the whole family will love.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breast
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 2 teaspoons dried parsley
• 1 leaf bay leaf
• 2 cups egg noodles
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Pour in the chicken broth and add the dried thyme, dried parsley, bay leaf, salt, and black pepper. Stir to combine.

Step 5

Place the chicken breasts into the soup pot and bring the soup to a boil.

Step 6

Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the chicken is fully cooked and the vegetables are tender.

Step 7

Remove the chicken breasts from the pot and place them on a cutting board. Shred the chicken using two forks.

Step 8

While the chicken is cooling, add the egg noodles to the pot and cook according to the package instructions (6-8 minutes) until tender.

Step 9

Return the shredded chicken to the pot and stir to combine.

Step 10

Taste the soup and adjust the seasoning with additional salt and black pepper if needed.

Step 11

Remove the bay leaf before serving. Ladle the soup into bowls and serve hot. Enjoy your healthy, homemade low-fat chicken noodle soup!

Nutrition Facts

Serving size	(2612.4g)

Amount per serving	% Daily Value*
Calories	828.8

Total Fat 25.5g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 92.8mg	0%
Sodium 3112.6mg	0%
Total Carbohydrate 121.1g	0%
Dietary Fiber 12.6g	0%
Total Sugars 22.3g
Protein 34.8g	0%

Vitamin D 0.3IU	0%
Calcium 192.7mg	0%
Iron 7.2mg	0%
Potassium 1056.8mg	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: 26.9%

Protein: 16.3%

Carbs: 56.8%