Chicken noodle soup is one of those classic comfort foods that always makes people feel warm and cozy. It’s also super low in calories and loaded with nutrients, like protein and fiber.
It’s also incredibly versatile, so you can change out the vegetables and spices from time to time for something different! This particular recipe has a creamy & satisfying texture and taste.
Spiralized vegetables are a great way to add more nutrition to your dishes. They are easy to prepare and can be used in almost any recipe.
These spiralized potatoes are a healthy and delicious addition to this chicken noodle soup. They are low in calories and high in fiber and vitamins A, C and E. They make a hearty, satisfying meal that is sure to please everyone!
This is a perfect meal for anyone looking for a healthier version of their favorite comfort food. It is also a low carb, gluten free and Whole30 approved recipe.
To prepare this recipe, you will need to use a large soup pot over medium heat and saute the onion, celery and carrots in olive oil until softened. Once the vegetables are tender, add in garlic and cook for another minute.
Once the vegetables are cooked, you can add the broth. Stir to combine the liquid with the vegetables and seasonings. Bring to a boil then reduce the heat and simmer for about 10 minutes until all the vegetables are tender, but not fully cooked.
You can also substitute baby red or Yukon gold potatoes for the Russets if you like. These potatoes will release their starch into the soup to give it a creamy consistency.
The best part about these spiralized potatoes is that they are low in calories and fat! They are a great alternative to pasta and have a similar texture.
Spiralized vegetables are also great for kids because they are easy to eat and they are not too heavy. This recipe can be served as a light lunch or a dinner.
This low carb noodle soup is perfect for cold weather! It is quick to prepare and can be made in your instant pot or on your stove top. It is also a great recipe to use up leftovers.
This low carb noodle soup is perfect to serve on a weeknight and is a great option for those who are trying to eat healthier. It is a low carb, gluten free and Whole30 friendly dish that is a great meal to serve for lunch or dinner.
This chicken noodle soup recipe with potatoes is a delicious and comforting meal that’s easy to make with just one pot. The combination of chicken broth, fresh vegetables and tender potatoes makes this dish a winner with everyone.
This homemade soup is loaded with healthy ingredients and only takes minutes to prepare. It’s a family favorite that can be served hot or cold, making it an excellent choice for fall and winter.
The rich broth in this chicken noodle soup contains several nutrients that support digestion and immunity. It’s also high in potassium, which is important for bone health.
It’s also a great source of magnesium, which is known to reduce inflammation in the body. Plus, it contains amino acids that are essential for good health, including arginine and glycine.
Homemade chicken broth is a great way to add more nutrients to your diet. It is full of minerals like phosphorus, calcium, magnesium, silicon and sulphur in a form your body can absorb easily.
You can also use store-bought broth or bouillon, but make sure to read the label to find out how much sodium is in it. This is a common ingredient found in commercially prepared soups, and too much sodium can be a problem for those with dietary restrictions or heart disease.
When shopping for broth, look for a low-sodium option and choose organic when possible. Some canned versions of broth contain up to 923 milligrams of sodium per cup, which is far more than the recommended daily amount for adults.
Chicken soup is a beloved comfort food for many and the best part about it is that it’s not only delicious but also filled with nutrients. This is why doctors and nurses agree that it’s the perfect solution for cold and flu symptoms as well as other ailments.
The broth in chicken noodle soup is loaded with nutrition powerhouses like garlic and ginger. Plus, the carrots and celery in this recipe are loaded with antioxidants. The combination is a powerful anti-inflammatory, which can help alleviate coughing and congestion.
Vegetables are a critical component of any soup. They contain vitamins and minerals that can boost your immunity, help regulate digestion, and improve bone health. Getting the right balance of vegetables in your diet can be tricky though.
A good rule of thumb is to choose fresh or frozen veggies over canned, which can have added salt and preservatives. And be sure to cook your veggies slowly to preserve their nutrients.
To make this soup even healthier, you can swap out the shredded chicken for boneless, skinless chicken thighs or breasts if desired and use only whole milk or half-and-half to keep the calories down. Or if you’re looking for a vegetarian alternative, replace the chicken with mushrooms or tofu (you’ll need about 2 cups of these to get the same amount of protein).
This is a great soup for making ahead and freezing for later reheating. Just be sure to thaw the soup first and then reheat on the stove or in the microwave.
In addition, this recipe is low in sodium so you can enjoy it guilt-free without compromising the comforting flavor of this classic recipe. You can even add a squeeze of lemon to the hot soup to add more zest and zing.
If you’re looking for a healthier version of this soup, you can swap out the shredded chicken and use only whole milk or half-and-half for the broth and replace the butter with oil to avoid saturated fat. You can also add more herbs to this soup for an extra pop of flavor.
If you’re a fan of chicken noodle soup, you’ll love this recipe. It’s creamy and melt-in-your-mouth delicious, and it’s made in pasta form! It’s the perfect way to enjoy this classic comfort food at any time of year!
In this recipe, the noodles are added to a vegetable base that’s cooked in broth. The broth is flavorful and keeps the chicken tender, but it can be enhanced even more by adding a few extra ingredients.
The first step is to saute the vegetables (onion, carrots, celery and garlic) in olive oil until softened. Add the broth and spices, then simmer for 10 minutes before adding the pasta.
When the soup is ready, stir in milk or half-and-half and shredded chicken. Then, simmer for a few more minutes. Then, stir in the noodles and parsley.
I prefer to use wide egg noodles, but you can use any type of dry pasta you like. I have also used gluten-free noodles, which cook up very quickly.
You can make this soup in a slow cooker or on the stovetop. The soup will take about 6-8 hours on the stovetop, and 1-2 more hours in the slow cooker. If you choose to do this, you won’t need to add the potatoes until the end of the cooking process.
The noodles will be firmer when they are first added to the pot, but they’ll thaw out as they cook. When you’re ready to serve, ladle the soup over the noodles and top with additional parsley.
If you’re looking for a shortcut, you can buy store-bought condensed chicken soup. However, I recommend making this from scratch. This way, you can control the quality of the ingredients and get a more authentic taste.
To make this soup dairy-free, you can replace the milk with plain oat milk or almond milk. You won’t get the creaminess of regular chicken noodle soup, but it will be much healthier for you!
If you’re short on time, this is a great shortcut. You can also substitute the condensed soup for homemade chicken stock and water.