Healthy Chicken Noodle Soup | Haute & Healthy Living (2024)

Chicken Noodle SoupLike it? Save for later!

Why We Love This Low Sodium Chicken Noodle Soup

• One pot meal– All of the ingredients can be tossed into a large pot for a quick meal that requires minimal prep and clean up. It also makes for a balanced meal because you have your protein, grains, and vegetables cooked all in one pot!

• Simple– This easy chicken noodle soup recipe can be cooked in 30 minutes, so it requires minimal time and effort. And the best part is, no fancy ingredients are required!

• Hearty & filling– With the protein-rich chicken and fibre-filled veggies and pasta, this soup is incredibly satisfying. This ain’t no wimpy can of store-bought chicken noodle soup!

• Much healthier than store-bought– What I love about making chicken noodle soup from scratch is that you can control the sodium level. Canned chicken noodle soup is generally in the ballpark of 830mg of sodium for a one cup serving (which is abouthalf to a thirdof the recommended daily intake). With homemade chicken soup, you can use reduced-sodium or no salt-added broth to control your intake. You can also pump up the fibre and protein by adding more chicken and veggies!

• Chicken: Use boneless skinless chicken breasts, or sub in skinless boneless chicken thighs, if desired. If you already have shredded chicken on hand, you can also add it to the soup and skip the step where you cook the chicken breasts.

• Vegetables: Carrots, celery, onion and garlic add plenty of flavour, colour and nutrients to the soup.

• Broth:Use a low-sodium chicken broth from the store, or sub in homemade chicken stock or bone broth if you have some on hand. When I make this soup, I generally use no salt-added store-bought broth and we each season our own bowl of soup accordingly. This is one of the best ways to control individual sodium consumption.

• Pasta: Use whatever type of noodles your prefer. You can switch it up depending on what you have on hand. Some good options would be fusilli, rotini, egg noodles or vermicelli. When I make this soup, I generally use a whole-grain or fibre-enriched fusilli pasta for extra nutrients. You can also sub in gluten-free pasta if necessary

• Seasonings: Fresh thyme, bay leaves, salt and black pepper are use to flavour up the soup. You can also sub in dried thyme if that’s all you have.

Tips for the Best Chicken Noodle Soup

Storage & Reheating Guidelines

Refrigerator: Store this soup in the fridge in the pot or anair-tight containerfor up to four days.

Freezer: Store any leftover chicken noodle soup in the freezer in anairtight containerfor up to three months. If you do choose to freeze it, I highly recommend cooking the noodles separately and freezing the soup without the noodles, or else they might get mushy. When you’re ready to serve, simply thaw the soup and add the freshly cooked noodles.

To reheat: Reheat this soup on the stove in alarge saucepanover medium low heat until heated through. Be careful not to turn up the stove too high as it may cause the soup to stick to the bottom of the pan. You may wish to add some additional broth or to the soup when reheating it to thin it out a bit as the noodles tend to absorb the liquid the longer it sits.

Recipe Variations

The beauty of this hearty chicken noodle soup recipe is that you can adapt it to suit your taste preferences.

• For extra flavour: Add some additional fresh herbs (think thyme, rosemary or parsley), or fresh minced garlic. You can also finish the soup with a drizzle of olive oil or add some turmeric or fresh ginger to add a different flavour profile.
• For more zesty flavour: Add a squeeze of lemon juice and/or some lemon zest for a brighter, more refreshing flavour.
• For a spicy kick: Add a pinch of crushed red pepper flakes or cayenne to give the soup some heat.
• To make gluten-free: Use gluten-free noodles.
• To make vegan: Use vegetable broth and sub in tofu for the chicken.