Canned chicken noodle soup is awesome when you’re sick (like I was last week), but it’s sooooo unnecessarily high in sodium! Here’s a lightened-up, lower-sodium, heart healthy chicken noodle soup. It’s got an entire pound of chicken in it, so it’s also much heartier and higher in protein than most canned chicken noodle soup.
I served this soup with a side of Air Fryer Pepperoni Pizza Rolls. I was very sick. It was an awesome sick-day meal, as the soup was quite simple to make. 10-minutes of hands-on prep time, and then let it simmer.
Chicken Noodle Soup
Servings: 4
Calories: 201kcal
Ingredients
- 1 teaspoon olive oil
- 1 pound boneless, skinless chicken breast (cut into 3 to 4 large pieces)
- ½ cup chopped onion
- 2 garlic cloves (finely minced)
- 1 celery stalk (chopped)
- 1 carrot (chopped)
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 ounces egg noodles (or any other pasta works)
- 2 tablespoon fresh parsley (chopped)
- ¼ teaspoon ground black pepper
Instructions
- Heat the oil over medium-high heat in a large stockpot.
- Cut the chicken breast into a few large pieces, and cook the chicken in the stockpot until the chicken develops a nice golden-brown seared crust on it.
- Add the onions, celery, garlic and carrots to the pot and cook for about 3 minutes, until the veggies begin to soften.
- Add the broth, oregano, and basil to the pot. Put the lid on and turn the heat up to high. Bring the broth to a boil.
- When the broth boils, turn the heat down to medium-low, leave the lid on, and allow the soup to simmer for about 20 minutes until the vegetables are soft.
- Add the noodles 10 minutes before the end of cooking.
- The soup is ready to eat when the noodles and veggies are soft, and when the chicken pieces register an internal temperature of 165 °F
- Transfer the chicken to a plate and let it cool for a couple of minutes before shredding the meat up with a fork. Return the shredded chicken to the pot.
