There’s something about the quiet hum of an evening that makes a bowl of soup feel like a small celebration. I remember one late afternoon, the sky already dimming, when I finally sat down with a mug of this low calorie chicken noodle soup. The aroma of garlic and thyme mingled with the warmth of the broth, and the noodles were just soft enough to offer comfort without weighing me down. Somewhere between stirring the pot and tasting the first spoonful, I realized how much a simple, light meal could feel like a hug on a cold day. I wasn’t even fully sure if I had added enough lemon juice at first, but that little tang made all the difference.
- Light yet filling: it’s not one of those heavy, stodgy soups, so you can enjoy it any time.
- Fresh vegetables and lean chicken come together for a nourishing mix, but it’s the subtle herbs that really make it sing.
- Whole wheat noodles add a little more chew and fiber, though they do take a bit longer to cook than regular ones.
- It’s simple — and that’s kind of the point: no complicated steps, just honest ingredients.
If you’re a bit nervous about cooking noodles directly in the soup, I usually keep an eye on texture so they don’t get mushy. It’s not always perfect, but that’s part of the charm.
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Low Calorie Chicken Noodle Soup
- Total Time: 45 minutes
- Yield: 4 1x
Description
A light and healthy low calorie chicken noodle soup packed with lean chicken breast, fresh vegetables, and whole wheat noodles, perfect for a comforting meal without the extra calories.
Ingredients
2 boneless skinless chicken breasts (about 12 ounces), cut into bite-sized pieces
6 cups low sodium chicken broth
1 medium carrot, peeled and thinly sliced
1 celery stalk, thinly sliced
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 teaspoon olive oil
1 cup whole wheat egg noodles
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon fresh lemon juice
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion, carrot, and celery to the pot and sauté for 5 minutes until vegetables are tender.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a boil.
Add the chicken pieces to the boiling broth and reduce heat to medium-low.
Simmer the chicken for 15 minutes until cooked through.
Add whole wheat egg noodles, dried thyme, dried parsley, salt, and black pepper to the pot.
Cook for an additional 8-10 minutes until noodles are tender.
Remove the pot from heat and stir in fresh lemon juice.
Adjust seasoning with additional salt and pepper if needed.
Serve hot and enjoy your low calorie chicken noodle soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Don’t worry about fancy kitchen gear for this one—just a good pot and a wooden spoon will do. I like serving it with a crusty slice of bread when I’m feeling indulgent, though it’s wonderful on its own for a light lunch or dinner. Sometimes I swap the thyme for rosemary or add a pinch of red pepper flakes if I want a little kick. I haven’t tried it with gluten-free noodles yet, but it seems like it could work well if you keep an eye on cooking time. For a heartier version, tossing in some chopped kale or spinach near the end adds a fresh, green note.
FAQ
Q: Can I make this soup ahead of time?
A: Yes, it keeps well in the fridge for a few days, but I’d recommend storing noodles separately if you want to freeze it to avoid mushiness.
Q: Is the lemon juice necessary?
A: It brightens the flavors nicely, but if you’re out, a splash of vinegar can work in a pinch.
Q: Can I use different noodles?
A: Sure, just adjust cooking time accordingly. Whole wheat gives a nice texture and nutrition boost though.
When you’re ready to warm up your evening, this low calorie chicken noodle soup is waiting—simple, soothing, and just right for those moments you want something healthy but satisfying. Save it, print it, and keep it in your recipe rotation for cozy nights ahead.