Picture a steaming bowl of chicken noodle soup, its comforting aroma filling the kitchen and promising warmth with every spoonful.
This Healthy Chicken Noodle Soup isn’t only easy to whip up but also brings a sense of coziness and well-being with each bite.
As the tender chicken, fresh vegetables, and fragrant herbs simmer together, they transform into a deliciously hearty dish.
Let’s bring this delightful soup to life.
Kitchen Tools Required
- 1 large pot
- 1 sharp knife
- 1 cutting board
- 1 stirring spoon
- 1 measuring cup
- 1 ladle
Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 8 cups low-sodium chicken broth
- 2 cups water
- 2 cups egg noodles
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup spinach leaves
Cook & Prep Time
To efficiently manage your time while preparing and cooking Healthy Chicken Noodle Soup, you can follow this suggested timeline:
Preparation & Cooking Timeline:
- Read the Recipe (5 minutes)
- Begin by reading through the entire recipe to familiarize yourself with the steps and gather all necessary ingredients and equipment.
- Preparation (15 minutes)
- 0:00 – 5:00 minutes: Gather and prepare all ingredients.
- Dice chicken breasts.
- Chop onion, slice carrots, and celery.
- Mince garlic.
- 5:00 – 10:00 minutes: Measure out chicken broth, water, and egg noodles.
- 10:00 – 15:00 minutes: Organize all ingredients and equipment near your cooking area.
- Cooking (30 minutes)
- 15:00 – 20:00 minutes: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until tender.
- 20:00 – 21:00 minutes: Stir in minced garlic and cook for an additional minute.
- 21:00 – 25:00 minutes: Pour in chicken broth and water, add diced chicken breasts, and season with thyme, basil, salt, and pepper.
- 25:00 – 40:00 minutes: Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
- 40:00 – 50:00 minutes: Add egg noodles and continue to simmer for another 10 minutes until noodles are tender and chicken is cooked through.
- 50:00 – 52:00 minutes: Stir in spinach leaves and cook for 2 minutes until wilted.
- Resting (5 minutes)
- 52:00 – 57:00 minutes: Remove from heat and let the soup rest for 5 minutes before serving.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery to the pot and sauté until vegetables are tender.
Stir in garlic and cook for an additional minute.
Pour in chicken broth and water, then add the diced chicken breasts.
Season the soup with thyme, basil, salt, and pepper.
Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
Add egg noodles and continue to simmer for an additional 10 minutes until the noodles are tender and chicken is cooked through.
Stir in spinach leaves and cook for another 2 minutes until wilted.
Remove from heat and let the soup rest for 5 minutes before serving.
Serving Tips
- Crusty Bread: Pair with a warm, crusty baguette or sourdough to soak up the flavorful broth.
- Side Salad: Serve alongside a fresh green salad for a light and nutritious meal.
- Grated Parmesan: Sprinkle some grated Parmesan cheese on top for an extra layer of flavor.
- Lemon Wedges: Offer lemon wedges on the side for diners to add a zesty touch.
- Herb Garnish: Top with fresh herbs like parsley or dill for added freshness and color.
Storage
Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in portions for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Healthy Chicken Noodle Soup, let it cool completely.
Then, transfer to airtight containers. Leave space for expansion.
Label with the date, and freeze for up to 3 months for best quality.
Reheating
To reheat chicken noodle soup, gently warm on the stovetop over medium heat.
Stir occasionally.
Alternatively, use a microwave.
Cover the bowl and stir halfway for even heating.
Final Thoughts
Healthy Chicken Noodle Soup is a comforting and nutritious meal that’s perfect for any day.
It’s easy to make and packed with flavor from the combination of fresh vegetables and herbs.
The use of low-sodium chicken broth guarantees that the soup is heart-healthy, while the addition of spinach provides an extra dose of vitamins.
For those looking to customize their meal, consider adding different vegetables or a splash of lemon juice.
This recipe is versatile, allowing you to adjust the seasoning to your personal taste.
Enjoy this delicious soup as a main course or a starter to a larger meal.
It’s a great option for anyone seeking a warm and satisfying dish.
Frequently Asked Questions
Can I Use Leftover Cooked Chicken Instead of Raw Chicken?
Yes, you can use leftover cooked chicken. Add it near the end to maintain its texture. This swap saves time and retains protein content. Just make sure it’s heated through, and adjust seasoning since cooked meat may alter flavors.
How Can I Make the Soup Gluten-Free?
To make the soup gluten-free, swap regular egg noodles for gluten-free ones, ensuring they’re fortified with nutrients. Check all labels for hidden gluten sources. Maintain balanced flavors by using fresh vegetables, herbs, and a quality broth.
What Are Some Alternatives to Egg Noodles?
You can replace egg noodles with gluten-free pasta, brown rice, or quinoa. These options provide fiber and essential nutrients. Zucchini noodles or spiralized vegetables offer a low-carb, nutrient-rich alternative, maintaining a balanced, hearty dish.
Is This Recipe Suitable for a Slow Cooker?
You can adapt this recipe for a slow cooker. Sauté vegetables first, then transfer everything except noodles and spinach to the slow cooker. Cook on low for 6-8 hours, adding noodles and spinach in the last 30 minutes.
Can I Use Frozen Vegetables Instead of Fresh?
You can use frozen vegetables instead of fresh; they retain nutrients during freezing. However, fresh vegetables often provide better texture and flavor. Consider balancing both for convenience and nutrition, ensuring you adjust cooking times accordingly.
Healthy Chicken Noodle Soup
Equipment
- 1 Large pot
- 1 sharp knife
- 1 Cutting board
- 1 Stirring spoon
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 pound boneless, skinless chicken breasts diced
- 8 cups low-sodium chicken broth
- 2 cups water
- 2 cups egg noodles
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 carrots sliced
- 3 celery stalks sliced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup spinach leaves
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery to the pot and sauté until vegetables are tender.
- Stir in garlic and cook for an additional minute.
- Pour in chicken broth and water, then add the diced chicken breasts.
- Season the soup with thyme, basil, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
- Add egg noodles and continue to simmer for an additional 10 minutes until the noodles are tender and chicken is cooked through.
- Stir in spinach leaves and cook for another 2 minutes until wilted.
- Remove from heat and let the soup rest for 5 minutes before serving.
Notes
