Chicken and vegetables simmered in a thyme-scented broth with egg noodles, parsley, and dill — a classic comforting, nourishing soup that is low in calories and rich in protein and vegetables.
Chicken noodle soup is a universally comforting and nourishing bowl — its broth made from bone-in chicken so it comes out rich with flavour.
Low in calories and high in protein and vegetables, it is the ideal choice when you are under the weather or craving something warm.
Bring the chicken pieces, halved onion, garlic, bay leaves, thyme, and water to the boil. Skim off any foam and let it simmer gently until the chicken is cooked and a rich broth has formed. A gentle simmer gives a clearer broth.
Lift out the chicken and strain the broth back into the pot, then shred the chicken meat and discard the skin and bones. Shredding the meat makes it easy to eat in the soup.
Add the celery, carrots, and chopped onion to the broth and simmer until the vegetables are tender and have absorbed the flavour of the broth.
Add the egg noodles and cook until soft and done. Add them near the end so they do not fall apart or absorb all the broth.
Return the shredded chicken, season with salt and pepper, then stir in the fresh parsley and dill. Serve hot — a comforting and nourishing soup.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Classic Chicken Noodle Soup, and how to fix them:
Not enough salt or not simmered long enough. Let the pot simmer gently to deepen the flavour, then season with salt after tasting at the end.
Has not reduced. Simmer uncovered so some of the liquid evaporates to the desired consistency.
Not enough salt or spices. Season well and taste, then add fresh herbs or a squeeze of lemon (acid) to lift all the flavours.
Three days in an airtight container after cooling. Reheat thoroughly before serving.
One to two months in individual portions. Thaw in the refrigerator before reheating.
Prepare and chop the ingredients in advance and store in the refrigerator — assembly and cooking takes only minutes at serving time.
Over low heat with a splash of water or in a medium oven until hot. Do not leave cooked food out of the refrigerator for more than two hours [2].
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Chicken | Turkey or firm tofu | Same weight | A leaner or plant-based alternative |
| Wheat component | Gluten-free alternative (rice / lentil / whole wheat depending on the dish) | Same quantity | For those with gluten sensitivity |
| Oil / fat | Extra-virgin olive oil | Same quantity | Monounsaturated fats that are better for the heart |
| Salt | Herbs, spices, and lemon juice | To taste | Reduces sodium while keeping plenty of flavour |
| Number of servings | Ratio |
|---|---|
| 2 (individual × 2) | Half the quantities |
| 4 (base) | Quantities as listed |
| 6 (family) | 1.5× |
| 8 (entertaining) | Double the quantities |
Making the broth from bone-in chicken gives depth and nutrition without high-sodium stock cubes. Removing the skin before serving cuts the fat. Pile in the vegetables, and choose wholemeal noodles to boost the fibre.
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