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