Chicken Noodle Bowl
A comforting bowl of classic chicken noodle soup, made from scratch with a flavorful, low-sodium broth. Tender chicken, soft egg noodles, and gentle vegetables make this a light yet satisfying meal.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Sauté the vegetables
- b.Heat olive oil in a large pot or Dutch oven over medium heat.
- c.Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
- d.Add the minced garlic and cook for another minute until fragrant.
- 2
Step 2
- a.Simmer the soup
- b.Pour in the low-sodium chicken broth and bring to a simmer.
- c.Carefully place the whole chicken breast into the pot. Add the bay leaf and dried thyme.
- d.Reduce the heat to low, cover, and let it gently simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- 3
Step 3
- a.Cook the noodles
- b.While the soup simmers, bring a separate medium pot of water to a boil.
- c.Add 1/2 tsp salt and the egg noodles. Cook according to package directions until al dente.
- d.Drain the noodles well and set aside. Do not rinse.
- 4
Step 4
- a.Shred the chicken and finish the soup
- b.Once cooked, carefully remove the chicken breast from the pot and place it on a cutting board.
- c.Let it cool for a few minutes, then shred it using two forks.
- d.Remove and discard the bay leaf from the soup.
- e.Return the shredded chicken to the pot. Season with 1/4 tsp salt and black pepper.
- 5
Step 5
- a.Serve the soup
- b.To serve, place a portion of the cooked egg noodles into each bowl.
- c.Ladle the hot chicken soup over the noodles.
- d.Garnish with fresh chopped parsley and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook noodles separately to prevent them from absorbing all the broth and becoming mushy, especially if you plan on having leftovers.
- 2For a richer flavor, feel free to add other herbs like a sprig of fresh rosemary or a pinch of poultry seasoning.
- 3Don't boil the chicken, just a gentle simmer. This keeps the chicken tender and juicy.
- 4You can use leftover roasted chicken instead of cooking a fresh breast. Just add the shredded meat at the end to heat through.
- 5Store leftover soup and noodles in separate airtight containers in the refrigerator for up to 3 days.
Adapt it for your goals.
Gluten free
Substitute the egg noodles with your favorite gluten-free pasta or cooked rice.
high proteinHigh protein
Increase the chicken breast to 450g (1 lb) to boost the protein content per serving.
quickQuick
Use pre-cooked rotisserie chicken and add it in the last 5 minutes of simmering to save time.
vegetarianVegetarian
Replace chicken with 1 can of drained chickpeas and use a low-sodium vegetable broth.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality lean protein, essential for muscle repair and a healthy immune system.
Hydrating and Soothing
The warm broth helps with hydration and can be soothing for a sore throat, making it a classic remedy for colds.
Rich in Vitamins
Carrots, celery, and onions provide essential vitamins and antioxidants that support overall health.
Heart-Healthy
This low-sodium recipe helps manage blood pressure and is a better choice for cardiovascular health compared to canned soups.
Frequently asked questions
Yes, homemade chicken noodle soup is generally very healthy. It's packed with lean protein from chicken, vitamins from vegetables, and carbohydrates for energy. This low-sodium version is particularly good for heart health.