Print
Pin
Share by Email
Grandma’s Chicken Noodle Soup made healthier! 🍲 Cozy, Mediterranean Diet approved, and weeknight easy (no chopping required!) with whole wheat noodles and lean chicken breast.
Ingredients
- 6 cups fat-free chicken broth
- 1 12 oz bag frozen mirepoix mix (onion, celery, carrot)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 bay leaves
- 1 6 oz boneless, skinless chicken breast
- 2 whole parsley sprigs plus more for garnish
- 4 ounces dry whole wheat egg noodles
- 2 tablespoon extra virgin olive oil EVOO
Instructions
Start the soup base
- In a large soup pot or slow cooker, combine broth, mirepoix, salt, pepper, bay leaves, chicken breast, and parsley sprigs.
Cook low and slow
- Simmer on low for at least 6 hours, until chicken is easily shreddable.
Finish the soup
- About 30 minutes before serving, remove chicken, shred with two forks, and return to the pot or crockpot. Add noodles and EVOO.
Garnish and Serve
- Ladle into bowls and top with additional parsley. Serve hot. Enjoy!
Notes
Vegetarian Version Skip chicken and sub vegetable broth for chicken broth. You can add white beans to up the protein and bulk. Meal Prep Soup can be made up to 3 days in advance. Use the stovetop to reheat on low for 20 minutes or until hot prior to serving. You can add extra broth or water if the noodles absorb the broth. Storage This soup keeps in the fridge for 3–4 days. If you want to make a second batch and freeze, it will keep in airtight containers for up to three months. Let it thaw overnight in the refrigerator and reheat on the stovetop. Add noodles and EVOO before serving, do not freeze them.Nutrition
Calories: 245kcal | Carbohydrates: 20g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 1747mg | Potassium: 260mg | Fiber: 3g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
