There’s something about the first spoonful of warm chicken noodle soup that feels like a small, personal comfort. I remember one evening when I was juggling a few things in the kitchen and almost forgot the soup simmering on the stove. The aroma of garlic, thyme, and fresh spinach brought me right back to the moment. The noodles were just right—soft but not mushy—and the tender chicken pieces practically melted in my mouth. It wasn’t fancy, but it was exactly what I needed to unwind. Somewhere between stirring the pot and setting the table, I realized how much a simple, light soup can brighten a hectic day.
Why You’ll Love It:
- Light and nourishing without skimping on flavor—perfect when you want something comforting but not heavy.
- Uses whole wheat noodles and fresh veggies for a wholesome twist, making each bite feel a little more substantial.
- Quick enough for a weeknight dinner but cozy enough to curl up with on a chilly evening.
- It’s simple—and that’s kind of the point. No complicated steps or fancy ingredients needed.
If you’re worried about leftovers, this soup holds up nicely in the fridge for a few days. Just reheat gently to keep the noodles from getting too soft. I usually don’t freeze it because the texture changes, but that’s a personal choice.
Print
Low Calorie Chicken Noodle Soup
- Total Time: 40 minutes
- Yield: 4
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
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
6 cups low sodium chicken broth
2 cups cooked chicken breast, shredded
1 cup whole wheat egg noodles
1 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
1/2 teaspoon salt
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. Cook for 5-7 minutes until vegetables begin to soften.
Add minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Pour in the low sodium chicken broth and bring the mixture to a boil.
Once boiling, add the shredded cooked chicken, whole wheat egg noodles, dried thyme, dried parsley, black pepper, and salt.
Reduce heat to medium-low and simmer for 10-12 minutes until noodles are tender.
Stir in the chopped fresh spinach and cook for 2 more minutes until wilted.
Remove from heat and serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen Notes:
Using just a large pot keeps things easy—no special equipment needed here. When serving, I like to add a sprinkle of freshly cracked black pepper or a pinch of red pepper flakes for a little kick. Sometimes I swap out the spinach for kale or add a squeeze of lemon to brighten the flavors, but I haven’t tested all those variations enough to say which is best. This soup pairs nicely with a crusty piece of bread or a light salad if you want something extra on the side.
FAQ:
Can I use regular noodles instead of whole wheat? Yes, but whole wheat adds a bit more texture and fiber. Regular noodles work fine if that’s what you have.
Is it okay to use pre-cooked chicken? Absolutely—it makes the process faster, and the soup still tastes great.
How long does the soup keep? Stored in the fridge, it’s best within three days to enjoy the fresh flavors and texture.
Ready to cozy up with a bowl? Scroll down, save this recipe, and give it a try tonight.