Chicken Noodle Soup

Chicken Noodle Soup

Whether you’re coming down with a cold or simply craving a comforting bowl of soup to warm you in winter, you can count on good old chicken noodle soup to hit the spot. And it’s easier to make than you might think.

I have fond memories of the chicken noodle soup my grandma used to make. It involved heaps of vegetables, a full chicken (or two), hours upon hours of it bubbling away on the stove, and it was absolutely delicious. I love a low-and-slow soup as much as the next person… but frankly, there’s rarely a day when I can find the time to make it. It’s far too easy to crack open a can of soup instead.

Unfortunately, canned soups are often packed with sodium and unnecessary additives (like MSG) – not exactly what I’m looking for in a “healthy” soup. And, they just don’t compare when it comes to flavor. This recipe is an easy homemade alternative that doesn’t take all day. In fact, it takes less than 15 minutes to prep and is ready in under an hour.

To make cooking this soup even easier, I like to buy a rotisserie chicken or use leftover chicken breast from the night before. That way, all that’s needed to complete the soup is to chop the veggies and boil the noodles. Make sure you pick a good quality chicken broth or use homemade– it really makes a difference in flavor! We slurp down lots of soup in our household, so I like to make a double batch. If you aren’t going to serve all of the soup immediately, store the soup and pasta separately or the pasta will swell and absorb the liquid from the soup.

Chicken Noodle Soup

Chicken Noodle Soup
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Prep Time: 15 minutes

Cook Time: 36 minutes

Total Time: 51 minutes

Yield: 6 servings, approx. 1½ cups each

Chicken Noodle Soup


  • 3 oz. dry whole wheat bow-tie pasta (or penne or rotini)
  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 medium celery stalks, sliced
  • 6 cups low-sodium organic chicken broth
  • 1½ lbs. cooked shredded chicken breast (approx. 4½ cups)
  • ¾ tsp. sea salt (or Himalayan salt)
  • ¼ tsp. ground white pepper


  1. Cook pasta according to package directions; drain. Set aside.
  2. Heat oil in large saucepan over medium-high heat.
  3. Add onion, carrots, and celery; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
  4. Add broth. Bring to a boil. Reduce heat to medium; gently boil for 5 minutes.
  5. Add chicken, salt, and pepper; gently boil for 10 minutes.
  6. Evenly divide pasta between six serving bowls. Top evenly with soup; serve immediately.


Chicken Noodle Soup


Nutritional Information (per serving):
Calories: 281
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 79 mg
Sodium: 438 mg
Carbohydrates: 17 g
Fiber: 3 g
Sugars: 3 g
Protein: 38 g

P90X/P90X2 Portions
½ Vegetable
1½ Protein
½ Grain Protein

P90X3 Portions
1½ Protein
1½ Carb
½ Fat

Body Beast Portions
1 Vegetable
3 Protein
1 Starch
½ Fat

½ Green
1 Red
1 Yellow
½ tsp.

Photographs by Anguel Dimov.