Nourishing Healthy Chicken Noodle Soup Recipe

Warm, healing, and packed with whole ingredients, this healthy chicken noodle soup is the kind of meal that supports your body while comforting your soul. Whether you’re recovering from a cold, supporting immune health, or simply seeking a lighter dinner option, this simmered soup delivers on both taste and nutrition.

Why This Recipe Works

• Lean protein source: Skinless chicken breast provides high-quality protein without excess saturated fat, making it ideal for heart health and muscle repair.
• Vegetable-rich base: Carrots, celery, and onion contribute fiber, vitamins A and C, and important phytonutrients that support immune function and digestion.
• Whole grain noodles option: Substituting whole wheat or chickpea pasta increases the fiber and protein content, creating a more balanced and filling meal.
• Low-sodium broth: Using low-sodium chicken broth allows for better control over salt intake while maintaining flavor, which is crucial for heart-conscious eaters.
• Supports hydration and digestion: The high water content helps maintain hydration, while warm broth is gentle on the digestive system—ideal for recovery meals or lighter eating days.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1½ pounds boneless, skinless chicken breast
• 1½ cups whole wheat egg noodles (or other whole grain pasta)
• 1 tablespoon chopped fresh parsley (optional)
• Salt and black pepper, to taste

Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon
• Ladle
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Tongs or slotted spoon

Instructions

Step 1: Build the Flavor Base

Warm 1 tablespoon of olive oil in a large soup pot over medium heat. Once shimmering, add the diced onion, sliced carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the onions are translucent. This step enhances the natural sweetness of the vegetables, forming the foundational flavor of the soup.

Add the minced garlic and cook for an additional 30 seconds until fragrant. This brief sauté helps release the garlic’s beneficial allicin compounds while developing a more nuanced aromatic profile.

Tip 1: Chop vegetables uniformly to ensure even cooking and a more visually appealing soup.

Step 2: Add Broth and Herbs

Pour in the 8 cups of low-sodium chicken broth and stir in the bay leaf and thyme. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. This process allows the herbs to infuse the broth slowly, deepening the flavor without the need for excess salt or additives.

At this stage, taste the broth and add a pinch of salt and black pepper as needed. Starting with low-sodium broth gives you full control over the final sodium level.

Step 3: Simmer the Chicken

Gently nestle the chicken breasts into the simmering broth. Cover the pot and allow the chicken to cook undisturbed for 15–18 minutes, depending on thickness. Use tongs to remove the chicken once it’s fully cooked and reaches an internal temperature of 165°F.

Transfer the chicken to a cutting board to cool slightly before shredding it with two forks into bite-sized pieces. This hands-off cooking method ensures tender, juicy meat that holds together in the soup.

Tip 2: Don’t overcook the chicken—remove it promptly once done to prevent toughness and preserve moisture.

Step 4: Cook the Noodles

With the soup still simmering, add the whole wheat noodles. Cook according to package instructions—typically about 7–9 minutes—until just al dente. Avoid overcooking, as noodles will continue to soften slightly in the hot broth.

Return the shredded chicken to the pot once the noodles are nearly done, stirring to combine. Simmer gently for another 2–3 minutes to allow all flavors to mingle and the chicken to reheat.

Tip 3: If you plan to store leftovers, consider cooking noodles separately and adding them just before serving to prevent sogginess.

Step 5: Finish and Serve

Remove the bay leaf and stir in freshly chopped parsley if desired. Taste again and adjust salt and pepper to your preference.

Ladle the soup into bowls and serve warm. For a fuller meal, pair it with a slice of whole grain bread or a simple leafy salad.

Tips and Tricks

Making the Most of This Soup’s Nutritional Benefits

Use Bone Broth for More Nutrients

While low-sodium chicken broth is a great base, using homemade bone broth adds collagen, gelatin, and trace minerals that support joint and skin health.

Swap in Legume-Based Noodles

For a gluten-free and higher-protein option, consider chickpea or lentil-based pasta. These provide complex carbohydrates and additional fiber while maintaining the integrity of traditional noodle texture.

Go Heavy on the Veggies

This recipe is flexible—feel free to add zucchini, spinach, kale, or even cauliflower rice during the last 5 minutes of simmering. More vegetables mean more nutrients and bulk without added calories.

Make It Dairy-Free Comfort

Skip any temptation to add cream or cheese—this soup delivers cozy comfort without needing dairy. For a richer feel, a drizzle of olive oil before serving adds healthy fats.

Portion and Store Wisely

Divide soup into single-serving containers for quick meals during the week. Let it cool completely before sealing and refrigerating. It stores well for 4–5 days or can be frozen for up to 3 months.

Keep the Sodium in Check

Start with low-sodium broth and season gradually. This is especially important for those managing blood pressure or fluid retention. Add herbs like thyme, oregano, or dill for flavor instead of salt.

Add Citrus for Brightness

Just before serving, a small squeeze of fresh lemon juice can brighten the flavors and add a dose of vitamin C without any added calories or sodium.

Recipe Variations

• Immune-Boosting Version: Add fresh ginger and turmeric to the sauté step, along with extra garlic. Both ingredients have anti-inflammatory and immune-supportive benefits.
• Low-Carb Chicken Soup: Skip the noodles and use spiralized zucchini (zoodles) or riced cauliflower. These offer satisfying texture without starchy carbs.
• Mediterranean Chicken Soup: Add chopped spinach, sundried tomatoes, and oregano in the final minutes of cooking for a Mediterranean flair. Garnish with a small drizzle of olive oil.
• Spicy Detox Soup: Include a pinch of cayenne or chili flakes and stir in chopped kale or Swiss chard for a metabolism-supporting soup.
• Anti-Inflammatory Version: Use bone broth, turmeric, fresh parsley, and a touch of ground black pepper for enhanced nutrient absorption and joint support.

Frequently Asked Questions

Is chicken noodle soup healthy for weight loss?
Yes—when made with lean protein, low-sodium broth, and whole grain noodles, chicken noodle soup can be a very balanced meal. It’s low in fat, high in protein, and rich in water and fiber, which support satiety and digestion. Just be mindful of portion sizes and choose nutrient-dense add-ins like extra vegetables.

Can I make this gluten-free?
Absolutely. Swap the whole wheat egg noodles with gluten-free pasta made from brown rice, quinoa, or legumes. Be sure to check the packaging for cook times, as gluten-free noodles can soften faster.

Is it okay to freeze this soup?
Yes, but for best results, freeze the soup without the noodles. Pasta tends to get mushy after thawing and reheating. Instead, freeze the broth, veggies, and chicken in airtight containers. Add fresh noodles when you reheat the soup.

How much sodium is in this recipe?
By using low-sodium broth and controlling added salt, this recipe can be made with under 500mg of sodium per serving. You can further reduce sodium by omitting salt entirely and using herbs for flavor.

Can I use rotisserie chicken?
Yes, using shredded rotisserie chicken is a convenient way to cut down on cooking time. Just be sure to select a plain or lightly seasoned version and check sodium levels if you’re monitoring intake.

Summary

This healthy chicken noodle soup is a dependable, nourishing recipe you can feel good about. It supports your wellness goals without compromising on flavor or comfort. Whether you’re meal-prepping for the week or making a cozy dinner at home, it’s a bowl full of balanced goodness.

Nourishing Healthy Chicken Noodle Soup Recipe

Recipe by Joseph HudsonCourse: Cooking

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

300

kcal

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 3 garlic cloves, minced

• 8 cups low-sodium chicken broth

• 1 bay leaf

• 1 teaspoon dried thyme

• 1½ pounds boneless, skinless chicken breast

• 1½ cups whole wheat egg noodles (or other whole grain pasta)

• 1 tablespoon chopped fresh parsley (optional)

• Salt and black pepper, to taste

Directions

• Heat olive oil in a large pot. Sauté onion, carrots, and celery for 5–7 minutes. Add garlic and cook for 30 seconds.
• Pour in chicken broth. Add bay leaf and thyme. Bring to a boil, then reduce to simmer.
• Add chicken breasts and simmer covered for 15–18 minutes until cooked. Remove and shred.
• Add noodles to the soup and cook until al dente, about 7–9 minutes.
• Return shredded chicken to the pot. Simmer 2–3 more minutes.
• Remove bay leaf, adjust seasoning, and stir in parsley. Serve warm.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.