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This Low Calorie Chicken Noodle Soup recipe is hearty AND low in calories. In just 40 minutes, make a homemade chicken soup that tastes like it has been on the stove for hours.
Who doesn’t love a homemade chicken noodle soup recipe! It’s the ultimate comfort food made with a short cooking time.
It’s the best chicken noodle soup with juicy chicken and fresh veggies.
How Many Calories Are In Chicken Noodle Soup?
Typically, a cup of homemade chicken noodle soup is a lower calorie food choice. There are 385 calories per 1 cup serving of this low calorie chicken noodle soup recipe.
Why You’ll Love This Recipe
This homemade soup has all of the comforting qualities you want from a homemade meal. It is a family favorite! Everyone loves the soothing, classic flavors of chicken noodle soup!
Aside from chopping the vegetables, there really isn’t much prep work to this classic chicken noodle soup. Serve this easy recipe with a side of crusty bread!
Ingredients You Need
Olive oil: Great for sautéing vegetables.
Celery, carrots, and onion: Copped into bite-sized pieces, they are essential ingredients for chicken noodle soup! This trio is called a “mirepoix.” It adds the flavor that is the base for many delicious soups.
Condensed cream of chicken soup: Adds a tremendous amount of flavor and thickens the broth, creating a light and creamy consistency.
Chicken broth: Made from meat, vegetables, and various herbs and spices simmered for a short period of time. It’s the liquid component of this soup.
Rotisserie chicken: A cooked whole chicken is a great shortcut. They can usually be found in your grocer’s hot foods department. You can also used cooked boneless skinless chicken breast or chicken thighs.
Onion powder: Adds another layer of savory flavor.
Salt and pepper: Emphasizethe classic flavors of this soup.
Garlic powder: A great shortcut for mincing fresh garlic. A little bit goes a long way in this soup. If you prefer, you can also finely dice garlic cloves.
Egg noodles: Cooked al dente and better capable of holding their shape and texture in heavy cream-based soups and sauces.
Step By Step Photos
Sauté onion, carrots, and celery until softened.
Add cream of chicken soup and broth.
Add cooked and shredded chicken.
Toss in egg noodles.
How To Make Easy Chicken Noodle Soup
Step 1. Sauté vegetables: Heat 1 teaspoon olive oil in a large pot. Sauté diced onion, sliced carrots, and sliced celery until softened (about 5 minutes). Add minced garlic and cook for an additional 1-2 minutes.
Step 2. Add broth and seasonings: Add cream of chicken soup and pour in 6 cups of low-sodium chicken broth. Add onion powder, salt, and pepper and garlic powder. Bring the soup to a simmer.
Step 3. Incorporate chicken: Add cooked and shredded chicken breast to the simmering soup.
Step 4. Noodles in: Toss in egg noodles. Cook according to package instructions until noodles are tender.
Step 5. Adjust seasoning: Taste the soup and adjust salt and pepper as needed.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
To save time, you can grab a mirepoix (chopped carrots, celery and onions) from most grocer’s produce departments.
Use homemade chicken broth or a good quality store bought broth. The darker the color of the broth, the more flavorful!
Be sure to add the onion powder, garlic powder, and salt to the soup early so the flavors have plenty of time to mingle while simmering.
For best results, if making the soup ahead of time, store the cooked noodles separately. Otherwise, they will absorb too much of the broth, swell and become soggy.
For even more flavor, add fresh thyme, fresh dill, rosemary, peppercorns, and/or bay leaves to the pot while it’s simmering. Remove before serving or storing.
Frequently Asked Questions About This Easy Chicken Soup Recipe
Can I use homemade chicken stock instead of chicken broth?
Yes, bone broth is also a great alternative.
What can I substitute for egg noodles?
Any small to medium pasta type of noodles will work great. Just be sure to follow the instructions on the package before adding them to the soup.
How should I store leftover chicken noodle soup?
Allow the soup to cool to room temperature, then refrigerate it in an airtight container. Eat within 3-4 days.
Can I freeze chicken noodle soup?
Yes, be sure it’s completely cooled before transferring to a freezer-safe container or plastic bag. Use within 2-3 months.
More Low Calorie Soups You Might Enjoy
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Low Calorie Chicken Noodle Soup
This low calorie chicken noodle soup recipe is hearty AND low in calories. In 40 minutes, make a homemade soup that tastes amazing!
Prep 15 minutesmins
Cook 25 minutesmins
Total 40 minutesmins
Servings 8Servings
Calories 350kcal
Ingredients
1tablespoonolive oil
2cupscelerysliced
2cupscarrotssliced
1oniondiced
31.5ouncescondensed 98% fat free cream of chicken soup
54ounceslow sodium chicken broth
1teaspoononion powder
1teaspoongarlic powder
Salt and pepper to taste
4cupsshredded rotisserie chicken
12ouncesegg noodlescooked according to package
Instructions
Heat olive oil in a pot, add carrots, celery, and onions. Sauté on medium-low heat for 5-7 minutes.
Add the cream of chicken soup, chicken broth, and shredded chicken. Mix well.
Add the onion powder, garlic powder, salt. Stir well to make sure everything is evenly mixed. Bring to a boil, then simmer for 15 minutes, stirring occasionally.
Stir in the cooked egg noodles and add salt and pepper to taste. Serve and enjoy!
Notes
To save time, you can grab a mirepoix (chopped carrots, celery and onions) from most grocer’s produce departments.
Use homemade chicken broth or a good quality store bought broth. The darker the color of the broth, the more flavorful!
Be sure to add the onion powder, garlic powder, and salt to the soup early so the flavors have plenty of time to mingle while simmering.
For best results, if making the soup ahead of time, store the cooked noodles separately. Otherwise, they will absorb too much of the broth, swell and become soggy.
For even more flavor, add fresh thyme, fresh dill, rosemary, peppercorns, and/or bay leaves to the pot while it’s simmering. Remove before serving or storing.
Storing: Allow the soup to cool to room temperature, then refrigerate it in an airtight container. Eat within 3-4 days.
Freezing: Yes, be sure it’s completely cooled before transferring to a freezer-safe container or plastic bag. Use within 2-3 months.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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Reader Interactions
Jeannie notes.. Above is curated for evaluation and recommendation from simplylowcal.com
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