RecipeChicken Noodle Soup

Nutrition Facts
Amount per Serving
  • Calories: 120
  • Protein: 9.5 g
  • Total Fat: 3.5 g
    • Saturated Fat: 0.5 g
    • Unsaturated Fat: 3 g
  • Cholesterol: 20 mg
  • Total Carbohydrate: 13 g
  • Dietary Fiber: 3 g
  • Sodium: 335 mg
Take Note

Contains Wheat/Gluten

Chicken noodle soup is the perfect “food cure” for a bad winter cold (I’ve got research to prove it!). My take on this comfort food classic uses whole-grain noodles, protein-packed chicken breast, and an extra dose of veggies to boost the nutrition in every bowl.

  • Prep time
  • Total Time
This recipe makes 12 cups (1 cup per serving)
  • • 1 large onion, diced
  • • 2 tablespoons olive oil
  • • 2 large carrots, peeled and diced
  • • 3 parsnips, peeled and diced
  • • 3 stalks celery, diced
  • • 3 cloves garlic, minced
  • • 1 sprig thyme (or ½ teaspoon dried thyme)
  • • 1 bay leaf
  • • Pinch crushed red pepper (optional)
  • • 3 cups whole wheat egg noodles (such as Ronzoni Healthy Harvest)
  • • Black ground pepper, to taste
  • • 2 tablespoons parsley, chopped (optional)
  • • 2 quarts chicken broth (preferably reduced sodium)
  • • 2 cups cooked skinless chicken breast, diced

Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.

Add the carrots, parsnips, and celery and sauté for 8 to 10 minutes. Add the garlic, thyme, bay leaf, and crushed red pepper (if using) and sauté for 2 minutes, stirring constantly. Add the chicken broth and bring to a boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer for 20 minutes, or until the vegetables are tender.

Uncover the pot and bring the broth to a rolling boil over medium-high heat. Add the chicken and noodles and cook until the noodles are al dente, about 6 minutes.

Remove and discard the bay leaf, and season with pepper to taste. Ladle into bowls and garnish with parsley (if using).

A serving is 1 cup