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Classic Chicken Soup

Cozy up with this delicious and nutritious bowl of classic chicken soup containing bone-in chicken breasts, low-sodium chicken broth, whole-wheat egg noodles, and more.

Steven Hill
Classic Chicken Soup
Table Of Contents

Servings                  8 Persons

Preparation Time    20 Minutes

Baking Time           40 Minutes

Total Time              60 Minutes

Nothing screams comfort on a chilly evening like a warm and hearty bowl of chicken noodle soup. And while the classic recipe has been a staple in home kitchens for generations, sometimes a little update is necessary. That's where this healthy upgrade comes in—low-sodium chicken broth, whole-wheat egg noodles, and tons of vegetables add a nutritious twist to this classic soup. 

And don't worry about sacrificing flavor; the homemade stock flavor is achieved by adding bone-in chicken breasts to the broth before adding the rest of the ingredients. So cozy up with a bowl of this delicious and healthy soup, and feel good about what you're putting into your body.

Nutritional Facts

Calories        274 cal

Protein         26 g

Carbs           25 g

Fat               7 g


  • 2 tablespoons extra-virgin olive oil 
  • 1 cup chopped onion 
  • 2 large cloves garlic, minced 
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried 1 bay leaf
  • 8 cups low-sodium chicken broth 
  • 2 pounds bone-in chicken breasts without skin 
  • 2 cups sliced celery 
  • 2 cups sliced carrots 
  • 2 cups frozen peas 
  • 1 ¼ teaspoons salt 
  • ½ teaspoon ground pepper 
  • 3 cups cooked whole-wheat egg noodles 
  • ¼ cup chopped fresh parsley


  • Heat oil in a big pot at medium heat. Add the onion and garlic, and simmer for 2 to 3 minutes while stirring regularly until soft. Cook for one minute while tossing in the thyme and bay leaf. 
  • Add chicken and broth. Cover, turn the heat up to high, and simmer. Once the thickest part of the chicken has reached 165 °F, remove the cover and continue to cook it, rotating it occasionally for 20 to 22 minutes. 
  • As the chicken cooks, remove any foam from the top. Take the chicken and place it on a new cutting board. Remove the meat off the bones when it is cool enough to handle, then shred it.
  • Add celery, carrots, and peas to the saucepan in the interim; simmer once more. Cook for 4 to 10 minutes or until the vegetables are soft. Cook for another 3 minutes, stirring in the noodles, salt, and pepper after shredding the chicken. Top with parsley.

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Steven Hill

Steven is a passionate health & fitness writer. Steven has considerable research experience, but also enjoys writing nutrition and workout articles for general readership. Today, it's easy to find health and wellness information. People use many different sites to get the information they ne

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