Chicken Noodle Soup
This delicious chicken noodle soup is easy to make and uses affordable ingredients that are nutrient-dense.
Cost: 
Ease: 
Health Benefit:
Chicken breast is a great source of lean protein and helps keep you fuller for longer. Carrots contain vitamin A to support eye health. Celery and onion are low in calorie to support weight loss.
Small pot (pasta)
Large pot (soup)
- 1 TBSP olive oil
- ½ cup chopped onion
- ½ cup chopped celery
- 9 cups low-sodium chicken broth
- ½ pound cooked chicken breast, shredded
- 1 ½ cups noodles
- 1 cup sliced carrots
- Juice from half a lemon
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
Use rotisserie chicken instead of cooked chicken breasts, or water and bouillon cubes instead of broth. Egg noodles are the traditional choice for chicken noodle soup but any type of noodle or rice works. You can add your favorite spices and seasonings like garlic, rosemary, and thyme.
Step by Step Instructions
Step 1
Add olive oil to a large pot over medium heat; Add onions, carrots, and celery; Cook for 5-10 min
Step 2
Pour chicken broth into pot; Season with salt and pepper; Stir to combine; Bring to a boil and cover
Step 3
Reduce heat and simmer for 20 min; Add pre-cooked chicken, lemon juice and fresh parsley; Stir to combine; Keep covered
Step 4
In a separate pot, cook pasta of choice according to box instructions; Drain pasta and add a portion to a bowl
Step 5
Ladle soup over cooked pasta; Store leftovers in an airtight container in the fridge for 3-4 days.