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March 11, 2016

Simple Chicken Noodle Soup

Nutrition Fact: Did you know that March 13th is National Chicken Noodle Soup Day?  Chicken Noodle Soup is a great warm healthy meal that can easily be stored and re-heated.  Starting a meal with a bowl of soup can help fill you up so you consume less calories overall. Because most canned soups are loaded with sodium, homemade chicken noodle soup is a healthier choice as you can control the amount of sodium it contains. Eating chicken noodle soup also boosts micronutrient intake and significantly boosts vitamin A and selenium consumption.

Cook: 20 min or less

Makes 6 servings (serving size: about 1 cup)


2 cups water

1 (32-ounce) carton fat-free, lower-sodium chicken broth

1 tablespoon olive oil

½ cup pre-chopped onion

½ cup pre-chopped celery

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 medium carrot, chopped

6 ounces whole wheat fusilli pasta

2 ½ cups shredded skinless, boneless rotisserie chicken breast

2 tablespoons chopped fresh flat-leaf parsley


Combine two cups water and chicken broth in a microwave-safe dish, and microwave on high for five minutes.

While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan (swirl to coat it). Add onion, celery, salt, pepper, and carrot. Sauté for three minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta. Bring to a boil. Cook for 7 minutes or until pasta is almost al dente. Stir in chicken. Cook for 1 minute or until thoroughly heated. Stir in parsley.

Nutrition Information per serving

Calories: 237cal, Fat: 4.8 g, Protein: 22.9 g, Carbohydrates: 23.9 g, Fiber: 1.7 g, Sodium: 589 mg, Calcium: 28 mg


Adapted from:


Photo credit: joshbousel on Visual hunt / CC BY-NC-SA

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