Warm up with Chicken Noodle Soup

There are few foods – if any – as comforting as a big bowl of homemade chicken noodle soup. With all the colds going around, and the temperatures dropping lower and lower you have to try this homemade Chicken Noodle Soup. Made with low-sodium chicken broth and olive oil instead of butter, chicken noodle soup can be a healthy lunchtime menu option, since it provides a fantastic source of lean protein.

One serving of this recipe has 13 grams of protein and just 150 calories. Try this recipe next time you’re looking for something warm to fill your belly.


1 tablespoon olive oil

1/2 cup chopped onion

1/2 cup chopped celery

58 ounces low-sodium chicken broth

14 1/2 ounces vegetable broth

1/2 pound cooked, chopped chicken breast

1 1/2 cups egg noodles

1 cup sliced carrots

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste


In a large pot over medium heat, warm olive oil and cook onions and celery for about five minutes, or until they are just tender. Pour in the chicken and vegetable broths and then add chicken, noodles, carrots and spices. Bring this mixture to a boil, then reduce heat and simmer for 20 minutes before serving.

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