Classic Chicken Soup

4.8

(4)

3 Reviews

Classic chicken noodle soup gets a healthy upgrade with low-sodium chicken broth, whole-wheat egg noodles and tons of vegetables. To get a homemade stock flavor using store-bought broth, we simmer bone-in chicken breasts in the broth before adding the rest of the soup ingredients. But you're short on time, feel free to use pre-cooked chicken and start the recipe at step 2.

Stacy Fraser

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Cook Time:

40 mins

Additional Time:

20 mins

Total Time:

1 hr

Servings:

Yield:

8 servings

Nutrition Profile:

Nut-Free Dairy-Free Healthy Aging Healthy Immunity Soy-Free Low-Calorie

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Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 large cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 bay leaf
8 cups low-sodium chicken broth
2 pounds bone-in chicken breasts, skin removed
2 cups sliced celery
2 cups sliced carrots
2 cups frozen peas
1 ¼ teaspoons salt
½ teaspoon ground pepper
3 cups cooked whole-wheat egg noodles
¼ cup chopped fresh parsley

Directions

Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add thyme and bay leaf; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
Meanwhile, add celery, carrots and peas to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and noodles and cook until heated through, about 3 minutes more. Remove from heat and stir in parsley.

Tips

To make ahead: Cover and refrigerate, without the noodles and parsley, for up to 3 days. To serve, stir in noodles and reheat, then stir in parsley.

Originally appeared: EatingWell Magazine, Soup Cookbook

Nutrition Facts (per serving)

274	Calories
7g	Fat
25g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/2 cups
Calories 274
% Daily Value *
Total Carbohydrate 25g	9%
Dietary Fiber 5g	17%
Total Sugars 5g
Protein 26g	52%
Total Fat 7g	9%
Saturated Fat 2g	8%
Cholesterol 45mg	15%
Vitamin A 6324IU	126%
Vitamin C 13mg	14%
Folate 42mcg	11%
Sodium 560mg	24%
Calcium 57mg	4%
Iron 2mg	12%
Magnesium 37mg	9%
Potassium 607mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Classic Chicken Soup

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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