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
This warming Chicken Noodle Soup is great for the winter!
- 3 oz. dry whole wheat bow-tie, penne, or rotini pasta
- 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
Cook pasta according to package directions; drain. Set aside.
Heat oil in large saucepan over medium-high heat.
Add onion, carrots, and celery; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add broth. Bring to a boil. Reduce heat to medium; gently boil for 5 minutes.
Add chicken, salt, and pepper; gently boil for 10 minutes.
Evenly divide pasta between six serving bowls. Top evenly with soup; serve immediately.
Nutritional Information (per serving):
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
Body Beast Portions
Photographs by Anguel Dimov.