Healthy Chicken Noodle Soup Recipe
Nourishing and delicious, this Healthy Chicken Noodle Soup will definitely hit the spot when you need a comforting meal that is easy to make. Juicy chicken, tender noodles, and fresh dill just like my Ukrainian Grandma made.
Servings: 8 servings
Calories: 298kcal
Ingredients
- 1 - 1.5 lbs chicken thighs bone in or boneless (skinless)
- 3 bay leaves
- 5 peppercorns whole
- 1 small whole onion peeled, hairy end intact
- 3 large garlic cloves
- 12 cups chicken stock low sodium
- 2 large carrots diced
- 2 cups potatoes diced
- 1 1/2 cups egg noodles or any short pasta
- 1 1/2 tbsp salt
- 1 tbsp olive oil
- 3 tbsp fresh dill, parsley or green onion finely chopped
Instructions
- In a large Dutch oven or pot, add chicken thighs, bay leaves, peppercorns, onion, 2 garlic cloves and stock.
- On high heat, bring soup to a boil covered and then move lid to the side a bit to keep soup clear. Cook for 20 minutes, removing foam as it rises to the top with a mesh strainer, occasionally. Meanwhile dice potatoes and carrots. Chop dill and grate garlic.
- Add potatoes and carrots, stir and reduce heat to medium. Cook with half lid open for 5 minutes.
- Add pasta, stir and cook for another 5 minutes. I would stir a few more times to prevent pasta from sticking.
- Discard onion, bay leaves and peppercorns with a mesh strainer.
- Add salt, olive oil, grated garlic clove, dill and ground black pepper to taste. You can also shred chicken right in the pot now.
- Stir and adjust any seasonings to taste. If you have time, let chicken noodle soup sit covered for 5 minutes. Serve hot with a slice of toasted bread.
Video
Notes
- Store: Chicken noodle soup lasts for up to 5 days if refrigerated. It is normal for noodles to expand with each day. Reheat in a small pot by simmering and stirring on low heat.
- Freeze: If you want to make this recipe for freezing, do not add pasta. It just doesn't freeze well. Add cooked pasta after thawing and warming up. Or even cooked rice would be so good.
- Do not use chicken breasts: Breasts are lean and your chicken soup will lack major flavor.
- Keep onion whole: To keep onion whole, peel it but do not trim off the ends.
- Make sure broth stays clear: Cooking chicken noodle soup covered will make it more murky. Instead, cook soup with lid half open and pot not completely covered.
- For more flavour: Keep bay leaves, peppercorns and onion cooking till the end to make broth flavorful.
- Pasta that works: Use any short pasta like corkscrew, elbow, orzo, penne or broken up spaghetti or linguine.
- Serving soup: If you have time, let soup sit for 5-10 minutes. Flavors develop more and pasta absorbs liquid and makes soup more hearty.
Nutrition
Serving: 1.5cup | Calories: 298kcal | Carbohydrates: 21g | Protein: 17g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 647mg | Fiber: 2g | Sugar: 2g