Chicken Noodle Soup
This Chicken Noodle Soup is a healthier take on a classic comfort food, perfect for those managing blood pressure or seeking a heart-friendly meal. The soup features tender chicken pieces, whole wheat noodles, and a medley of vegetables, including carrots, celery, and onions. It is cooked in low-sodium chicken stock, making it a flavorful yet heart-healthy option.
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Servings: 6
Calories: 438kcal
Ingredients
- 1 Tbsp olive oil
- 40 ounces chicken stock, low sodium
- 10 ounces chicken breasts, boneless, skinless
- 12 ounces whole wheat noodles
- 4 ounces onion, chopped
- 4 ounces celery, chopped
- 8 ounces carrots, sliced
- ½ tsp basil, ground
- ½ tsp oregano, ground
- ¼ tsp black pepper, ground
- 6 slices ancient grain bread
Instructions
- Chop the chicken into small pieces. In a pan, pan fry chicken pieces in 1/2 Tbsp of olive oil.
- In another large pot, add in 1/2 tbsp of olive oil, add the onions, celery and cook for 5 minutes until tender.
- Pour in the chicken stock, chicken, noodles, carrots, basil, oregano, and pepper.
- Bring the whole mixture to a boil. Simmer it for about 20 minutes on reduced heat.
- Pour the chicken soup into serving cups. Sprinkle a pinch of ground oregano and serve.
Nutrition
Serving: 1bowl | Calories: 438kcal | Carbohydrates: 73g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 288mg | Potassium: 710mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6418IU | Vitamin B1: 0.3mg | Vitamin B2: 0.2mg | Vitamin B3: 11mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin B12: 0.3µg | Vitamin C: 5mg | Vitamin D: 0.05µg | Vitamin E: 1mg | Vitamin K: 13µg | Calcium: 70mg | Copper: 0.4mg | Folate: 52µg | Iron: 4mg | Manganese: 2mg | Magnesium: 104mg | Phosphorus: 326mg | Selenium: 57µg | Zinc: 2mg