Chicken Noodle Soup Recipe
This Chicken Noodle Soup contains 8g protein and 173 calories per serving — a low-protein, calorie-light option for lifters managing total daily intake. Quick-preps 4 servings on the stovetop, offering volume and comfort without competing with your protein targets from main dishes. Batch this as a starter or side when you need filling food that doesn't crowd your macro budget.
Ingredients
- •1 ½ Teaspoons Kosher Salt (Divided, Plus More For Pasta Water)
- •Pasta, Egg Noodles, Wide, Dry
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Yellow Onion(480g)
- •Carrots(480g)
- •Celery(240g)
- •½ teaspoon ground black pepper (plus more to taste)
- •Thyme, Fresh
- •Garlic(15g)
- •Ginger, Fresh Root(15g)
- •Low Sodium Chicken Broth(1920g)
- •Chicken Thigh, Boneless Skinless
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Lemon Juice, Fresh(30g)
- •Chopped fresh parsley or thyme (for serving)
Instructions
- 1Bring a large pot of salted water to a boil. Cook the noodles to al dente according to package instructions, then drain and return to the pot. Drizzle with a little olive oil to prevent sticking. Cover and set aside.
- 2Meanwhile, in a Dutch over or similar large pot, heat the oil or butter over medium heat. Add the onion, carrots, celery, 1 teaspoon salt, and the pepper. Cook, stirring, until softened, 5 to 7 minutes.
- 3Add the thyme sprigs, garlic, and ginger, and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
- 4Stir in the chicken broth and remaining 1/2 teaspoon salt. Cover and increase the heat to bring to a high simmer.
- 5Add the chicken and return to a high simmer (it should not fully boil). Reduce the heat to medium-low, partially cover the pot, and simmer for 10 to 12 minutes, until the chicken is cooked through (it should reach 165°F on an instant read thermometer). Transfer the chicken to a cutting board and dice or shred. Fish out and discard the thyme sprigs.
- 6Return the chicken to the pot. Add the lemon juice. Taste and adjust seasoning as desired.
- 7If you'll be serving all of the soup at once: Stir the noodles into the pot with the broth/chicken and ladle into serving bowls. If you know you want leftovers, divided the noodles between bowls, then ladle the broth/chicken mixture over the top (this allows you to store the noodles separately so they don't become mushy). Sprinkle with fresh parsley and serve.
Nutrition — Per Serving
173
calories
8g
protein
4g
fat
- Carbohydrates
- 28g
- Saturated fat
- 0.7g
- Sodium
- 761 mg
- Dietary fiber
- 6.5g
4 servings per batch · ~799g each
Macro data sourced from USDA FoodData Central
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How much protein does this Chicken Noodle Soup Recipe have per serving?
Each serving delivers 8g of protein and 173 calories with 4g fat and 28g carbs. This lighter version comes in lower in calories than other soup options, making it more calorie-efficient.
How long does this Chicken Noodle Soup Recipe take to prep?
Quick prep on the stovetop yields 4 servings, allowing you to prepare multiple batches back-to-back if you're meal prepping several days at once. Total time is minimal for the serving count.
Is this Chicken Noodle Soup Recipe good for fat loss?
At 173 calories and 8g protein per serving, this recipe is calorie-light and works well as a low-calorie side during a cutting phase. Combine it with higher-protein entrees to hit daily macro targets without excess calories.
