Low Fat Homemade Chicken Noodle Soup

Warm up with a comforting bowl of Low Fat Homemade Chicken Noodle Soup, a wholesome classic reimagined to fit a healthier lifestyle. Packed with tender shredded chicken, vibrant vegetables, and hearty egg noodles, this lightened-up version balances flavor and nutrition in every spoonful. Simmered in a savory low-sodium chicken broth infused with garlic, thyme, and oregano, this soup is both aromatic and deeply satisfying. A splash of lemon juice adds a bright, zesty finish, while fresh parsley elevates the dish with a hint of freshness. Perfect for meal prepping or a nourishing dinner, this easy-to-make soup is ready in under an hour and serves six hearty portions. Whether you’re craving comfort food or looking to boost your immunity with a vitamin-rich recipe, this low-fat chicken noodle soup is sure to become a go-to favorite.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

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

Directions

Step 1

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

Step 2

Add the diced onion, sliced carrots, and sliced celery to the pot. Cook for 5-7 minutes until the vegetables are softened.

Step 3

Add the minced garlic to the pot and sauté for another minute until fragrant.

Step 4

Pour the low-sodium chicken broth into the pot and add the thyme, oregano, bay leaf, salt, and pepper. Stir well to combine.

Step 5

Place the chicken breasts in the pot and ensure they are fully submerged in the broth.

Step 6

Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the chicken is cooked through.

Step 7

Remove the chicken breasts from the pot and shred them using two forks.

Step 8

Return the shredded chicken to the pot and add the egg noodles.

Step 9

Continue simmering the soup for another 8-10 minutes until the noodles are tender.

Step 10

Stir in the chopped parsley and lemon juice.

Step 11

Remove the bay leaf before serving.

Step 12

Serve the soup hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(3020.4g)

Amount per serving	% Daily Value*
Calories	1394.2

Total Fat 34.9g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 434.9mg	0%
Sodium 7395.1mg	0%
Total Carbohydrate 84.3g	0%
Dietary Fiber 12.1g	0%
Total Sugars 19.0g
Protein 179.4g	0%

Vitamin D 4.7IU	0%
Calcium 426.3mg	0%
Iron 14.6mg	0%
Potassium 4073.7mg	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: 22.9%

Protein: 52.4%

Carbs: 24.6%