Description
A light and healthy chicken noodle soup packed with tender chicken, fresh vegetables, and whole wheat noodles, perfect for a comforting low-calorie meal.
Ingredients
8 cups low sodium chicken broth
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt
4 ounces whole wheat egg noodles
1 tablespoon olive oil
2 cups fresh spinach, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, sliced carrots, and sliced celery to the pot and sauté for 5 minutes until vegetables begin to soften.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the low sodium chicken broth and bring to a boil.
Add the chicken breast pieces to the boiling broth and reduce heat to a simmer.
Stir in dried thyme, dried parsley, salt, and black pepper.
Simmer the soup for 15 minutes until the chicken is cooked through and vegetables are tender.
Add whole wheat egg noodles and cook for an additional 7 minutes until noodles are tender.
Stir in chopped fresh spinach and cook for 2 more minutes until wilted.
Taste and adjust seasoning if needed, then remove from heat and serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes