Go Back Email Link
–+ servings
Overhead shot of lighter chicken noodle soup ingredients arranged on a clean white surface — raw chicken thighs, whole-wheat egg noodles in a bowl, halved carrots, celery stalks, garlic cloves, onion, and a carton of low-sodium chicken broth

Lighter Chicken Noodle Soup

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 390 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot (6-quart)
  • Tongs
  • Two forks for shredding
  • Instant-read thermometer
  • Cutting board
  • Ladle

Ingredients
  

Soup

  • 1.5 lbs boneless skinless chicken thighs about 4–5 thighs
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion diced
  • 5 cloves garlic minced
  • 4 large carrots peeled and sliced into rounds
  • 5 stalks celery sliced, including leaves
  • 8 cups low-sodium chicken broth
  • 1 cup water
  • 2 cups whole-wheat egg noodles dry, about 3 oz
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley plus fresh for garnish
  • 1 bay leaf
  • 0.5 teaspoon black pepper freshly ground
  • 0.5 teaspoon kosher salt plus more to taste
  • 1 tablespoon fresh lemon juice squeezed right before serving

Instructions
 

Build the Aromatic Base

  • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
  • Add the sliced carrots and celery to the pot. Stir to coat in the oil and cook for 3–4 minutes, stirring occasionally, until the vegetables just begin to soften at the edges.

Simmer the Chicken

  • Nestle the whole boneless chicken thighs into the pot among the vegetables. Pour in the low-sodium chicken broth and the water. Add the dried thyme, dried parsley, bay leaf, black pepper, and salt. Stir gently to combine.
  • Bring the soup to a boil over medium-high heat, then reduce to a steady simmer. Cook uncovered for 20–25 minutes, until the chicken thighs are cooked through and register at least 165°F on an instant-read thermometer.

Shred the Chicken and Add Noodles

  • Using tongs, transfer the cooked chicken thighs to a cutting board. Let rest for 5 minutes, then shred into bite-sized pieces using two forks. Remove and discard the bay leaf.
  • Return the shredded chicken to the pot. Increase heat to bring the soup back to a light boil. Add the whole-wheat egg noodles and cook for 8–10 minutes, stirring occasionally, until the noodles are just tender and al dente. Taste and adjust salt and pepper as needed.

Finish and Serve

  • Remove the pot from heat and stir in the fresh lemon juice. Ladle into bowls and garnish with fresh chopped parsley. Serve immediately.

Notes

Meal Prep Tip: If making ahead, cook and store the noodles separately to prevent them from absorbing all the broth in the fridge. Add noodles to each bowl at serving time. Storage: Soup (without noodles) keeps refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently over medium-low heat. Turmeric Boost: Add 1/2 teaspoon ground turmeric with the dried herbs for extra anti-inflammatory benefits and a beautiful golden color. Extra Greens: Stir in 2 cups baby spinach or chopped kale in the last 2 minutes of cooking for added iron and fiber.

Nutrition

Calories: 390kcalCarbohydrates: 28gProtein: 38gFat: 13gSodium: 480mgFiber: 4gSugar: 5g
No ratings yet