There’s something quietly comforting about a bowl of chicken noodle soup, especially when it’s light enough to enjoy any time without that heavy feeling afterward. This version keeps things wholesome—with fresh vegetables, tender chicken, and whole wheat noodles all simmered gently together. It’s the kind of meal that feels like it’s been simmering for hours, even though it comes together in under an hour.
I remember the afternoon I first made this soup—there was a faint hum of rain outside, and I was a bit distracted by the phone buzzing nearby. Somehow, I lost track of time watching the veggies soften and the garlic release its fragrance. The kitchen smelled like early fall, and I kept tasting the broth, trying to decide if it needed a pinch more thyme or a splash more pepper. It wasn’t perfect; I think I even added a touch too much salt at one point, but that just made it feel more homemade. When I finally sat down with a steaming bowl, the noodles were tender but still had a bite, and the spinach added a fresh brightness. It wasn’t fancy, but it was good—really good.
- Light on calories but full on flavor, this soup provides that satisfying warmth without the heaviness.
- It’s simple — and that’s kind of the point. You don’t need a dozen ingredients or complicated steps.
- The use of whole wheat noodles adds a bit of texture and a subtle nutty note, which elevates the usual chicken noodle experience.
- Fresh spinach stirred in at the end brings a pop of color and a fresh taste, but you could skip or swap it if you’re not a fan.
Don’t worry if you’re not a pro in the kitchen. This soup is forgiving, and a little overcooking the noodles or adding extra herbs won’t break it. It’s a recipe that welcomes your kitchen quirks.
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Low Calorie Chicken Noodle Soup
- Total Time: 45 minutes
- Yield: 4
Description
A light and healthy low calorie chicken noodle soup packed with tender chicken, fresh vegetables, and whole wheat noodles. Perfect for a comforting meal without the extra calories.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 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 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/4 teaspoon salt
4 ounces whole wheat egg noodles
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 1 minute until fragrant.
Pour in the chicken broth and bring the mixture to a boil.
Add shredded chicken, dried thyme, dried parsley, black pepper, and salt to the pot. Stir well.
Reduce heat to medium-low and simmer for 15 minutes to allow flavors to meld.
Add whole wheat egg noodles to the pot and cook for 7-8 minutes until noodles are tender.
Stir in chopped fresh spinach and cook for an additional 2 minutes until spinach wilts.
Remove from heat and ladle soup into bowls. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
When you’re ready to make this soup, no fancy equipment needed—just a decent pot and a good spoon for stirring. I usually serve it with a slice of crusty bread or a light salad on the side, but it’s hearty enough to be a meal on its own. If you want to switch things up, you could try swapping the spinach for kale or even adding a squeeze of lemon to brighten the broth. Sometimes, I toss in a pinch of red pepper flakes if I’m feeling a little adventurous, but that’s just me experimenting.
Leftovers reheat beautifully, but I’ve noticed the noodles get softer after a day or two, so I sometimes cook them separately and add just before serving. That little step keeps the texture just right.
FAQ
Can I use regular noodles? Yes, you can, but whole wheat noodles add a nice texture and a touch more fiber. Just watch cooking times so they don’t get mushy.
Is this soup freezer-friendly? The broth and chicken freeze well, but noodles can become mushy. If freezing, separate the noodles and add them fresh when reheating.
Can I use leftover chicken? Absolutely! This soup is perfect for using up cooked chicken, making it a great way to avoid waste.
Give this cozy soup a try next time you want something nourishing but not heavy. It’s the kind of dish that makes you feel cared for, even on the busiest or chilliest days. Don’t forget to save it for later—you’ll want to come back to this one.