Soup-er easy, homemade chicken noodle soup – um good!

By: Jodie Shield, MED, RDN

Chicken Noodle Soup Day is November 11th. Not sure why, but it gives me the perfect opportunity to share my favorite, homemade chicken noodle soup recipe. It’s super easy, takes minutes to make, and tastes way better than salty, canned soup. When I have time, I make chicken stock from scratch (thanks to the Barefoot Contessa) and keep a stash in the freezer. Otherwise, I buy a carton of chicken broth (use reduced sodium if you’re trying to cut back). For the chicken, any leftover will do or pick up a deli-roasted chicken breast. And for the noodles, whole-wheat egg noodles are a must. Simply toss everything into a big stockpot, simmer, and it’s soup time! You’ve got to try some of my other easy and delicious homemade soups like Manhattan Clam Chowder, Turkey Tortilla Soup, and Black Bean-Pumpkin Chili. All of these recipes are also on my FREE app Eat Healthy Homemade Meals in Minutes which you can download from iTunes or Google Play.

DIY Chicken Noodle Soup

 6 Servings

 

Prep Time = 15 minutes

Cooking Time = 25 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 2 garlic cloves, finely chopped
  • ½ cup chopped onion
  • 1 cup carrot slices
  • 2 cups uncooked whole-wheat egg noodles (about 4 ounces)
  • 2 cups cubed cooked chicken breast
  • 1 tablespoon chopped parsley
  • ¼ teaspoon pepper
  • 1 dried bay leaf
  • 6 cups chicken broth

Directions:

  1. In 3-quart saucepan, heat oil over medium heat. Add garlic, onions, and carrots; cook 4 minutes, stirring occasionally.
  2.  Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf and serve.

Nutritional Information per Serving (1 cup): 161 calories, 14 grams protein, 18 grams carbohydrate, 4 grams fat, 1 gram saturated fat, 29 milligrams cholesterol, 3 grams fiber, 911 milligrams sodium

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About Author

Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N.
Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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