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Healthy Chicken Noodle Soup

This Healthy Chicken Noodle Soup is a comforting homemade meal made with tender chicken, egg noodles, fresh carrots, celery, and a flavorful low-sodium broth. Easy to prepare in one pot, this healthy chicken soup is perfect for busy weeknight dinners, cozy lunches, and meal prep. Use gluten-free noodles to make a delicious gluten free chicken noodle soup that the whole family can enjoy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 8 ounces egg noodles
  • 8 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 medium carrots sliced
  • 2 celery stalks sliced
  • 3 garlic cloves minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh lemon juice optional

Method
 

  1. Prepare the Vegetables: Dice the onion, slice the carrots and celery, and mince the garlic.
  2. Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes until slightly softened.
  3. Add the Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
  4. Add the Broth and Chicken: Pour in the chicken broth. Add the chicken breasts, thyme, bay leaf, salt, and black pepper.
  5. Cook the Chicken: Bring the soup to a gentle boil, then reduce the heat and simmer for about 15–20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
  6. Shred the Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
  7. Cook the Noodles: Add the egg noodles and cook according to the package instructions, usually 6–8 minutes, until tender.
  8. Finish the Soup: Remove the bay leaf. Stir in the fresh parsley and lemon juice, if using. Taste and adjust the seasoning before serving warm.

Notes

 
Gluten-free option: Replace egg noodles with certified gluten-free noodles and check that the broth and seasonings are gluten-free.
Rotisserie chicken: Substitute about 3 cups of shredded cooked chicken. Add it after the vegetables soften and simmer until heated through.
Prevent mushy noodles: For leftovers or meal prep, cook and store the noodles separately from the soup.
Storage: Refrigerate leftovers in airtight containers for 3–4 days.
Freezing: Freeze the soup without the noodles for up to 3 months for the best texture. Add freshly cooked noodles after reheating.
Serving suggestion: Serve with whole-grain bread, gluten-free crackers, or a fresh green salad.
Nutrition: Calories are estimates and may vary depending on the noodles, broth, chicken, and portion size.