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