Traditionally, chicken noodle soup is made by boiling a whole chicken, removing the meat from the bones and using the stock created as a base for the soup. By using only chicken breast instead of the whole chicken and fattier portions, you can make homemade chicken noodle soup with fewer calories and less fat. Using low-sodium chicken broth also makes the soup leaner, while reducing the amount of sodium in it.
Step 1
Place the chicken breasts, broth, water, garlic and black pepper in a large stockpot. Bring the mixture to a boil until the chicken breasts are fully cooked.
Step 2
Remove the chicken breasts from the pot and place them on a cutting board. Cut them into bite-size pieces, immediately returning them to the stockpot.
Step 3
Peel the carrots and slice them into thick coins. Clean the celery and chop it roughly. Add the carrots and celery to the pot.
Step 4
Return the soup to a light boil. Cook until the carrots and celery are soft.
Step 5
Add the noodles at the very end. Cook the noodles until just about tender. Remove the pot from the heat and cover it. Let it stand for 10 minutes before serving.
Tips and Warnings
- In a pinch, substitute garlic powder for the fresh garlic. To speed up this recipe, you can saute the carrots and celery in a little extra virgin olive oil while you are boiling the chicken.
- Cook the chicken completely. If you see any pink while cutting it, allow it to boil longer before adding vegetables.
Things You'll Need
- 3 boneless skinless chicken breasts
- 8 cups low-sodium chicken broth
- 2 cups water
- 2 cloves minced garlic
- 1 tsp. black pepper
- 4 large carrots
- 4 stalks of celery
- 2 cups wide egg noodles, uncooked
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