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