Easy Lightened-Up Creamy Chicken Noodle Soup
Enjoy this comforting classic without all the guilt. This lightened-up creamy chicken soup has only 170 calories per serving. Healthier eating can taste good!
Hello hello! Monday you are here too soon.
First, how was your weekend? My northeast readers – are you digging yourself out of the snow? How much snow did you end up getting where you’re at? Tell me! I’ll live vicariously through you. We got flurries and then it quickly melted away.
snow flurries fell over the weekend, I pulled together a big pot of this creamy deliciousness. Between being sick the other week and it being so cold, I’ve made this soup a few times over the past couple weeks. It’s by far, my all-time favorite lightened-up soup. And, for my non-soup lover husband, one of his!
While we enjoyed a hot bowl of soup by the fire, this snow bunny enjoyed the .25 inch of snow.
With a family of two, making soup leaves plenty of leftovers for the week. And while I love a good creamy chicken noodle soup, it’s not the best for you.
If you’re looking for a comforting yet lightened-up version of this winter favorite, you’ve come to the right place. One bowl of this soup left me fully satisfied without feeling like I was going to explode. With a family of two, making soup leaves plenty of leftovers for the rest of the week. I knew I couldn’t eat a heavy, creamy soup each day. In came the lightened-up version…
This lightened-up soup is packed with flavor. With soup, you have to pack it with spices or it will be bland. Yuck. I recommend starting with what I have as a base and taste as you move along. If you want more of a kick, add more freshly ground pepper. However, there are a few key ingredients that if you leave out, this soup will not be the same.
The spices. I use a combination of dried oregano, dried parsley, fresh thyme, fresh ground pepper, and salt. I also add in 3 cloves of garlic. With all of this, this chicken noodle soup is packed with flavor.
Skim milk. In order to keep this soup on the healthier side, this is what I always use. You can certainly use another % of fat milk, but I feel that the fat-free milk works just fine. <– Fat-free milk doesn’t get enough credit. Today, that shall change!
Chicken. As much as I love to cook, I always grab a rotisserie chicken at the grocery store each week. It’s one of those no-stress options — shred it and toss it in the soup. If you have chicken breasts that you want to use up, season with some salt and pepper and roast until cooked through.
Want to know the best part of this recipe? Using SparkRecipes calculator, a 1 cup serving is only 168 calories! BAM. A hearty meal that will keep you full and satisfied without feeling guilty.
Healthier eating can taste good!
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Enjoy this comforting classic without all the guilt. This lightened-up cream chicken soup has only 170 calories per serving. Healthier eating can taste good!
- 2 Tablespoons olive oil
- 1 cup chopped yellow onion
- 1 and 1/2 cup sliced or chopped carrots (2 and 1/2 large carrots)
- 1 cup sliced or chopped celery (3 stalks)
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon fresh thyme
- 1 and 1/2 teaspoons salt
- 1 teaspoon ground pepper
- 9 cups, low-sodium chicken broth*
- 2 cups shredded chicken*
- 1 cup skim milk
- 5 cups uncooked wide egg noodles
- Heat the olive oil in a large dutch oven or pot over medium heat. Add the onion, carrots, celery and garlic. Sauté for about 5 minutes as the mix of vegetables become soft. Add the spices: parsley, oregano, thyme, salt and pepper. Add the flour and stir. Cook for another 5 minutes.
- Next, add the broth. Give everything a stir to pull the bits up from the bottom of the pot. Increase the heat to medium-high heat and allow to bowl for 2-3 minutes. Add the noodles and shredded chicken. Cook for 10 minutes or until the noodles are tender and the soup has thickened slightly. Taste the soup to see if it needs more seasoning: salt, pepper? Add the milk and stir. Cook for 2 more minutes until milk incorporates into the soup.
- Serve the soup warm.
- Leftovers keep well for up to 1 week in the refrigerator. To reheat, pour into a pot over medium heat until warm. You may need extra chicken broth as the noodles tend to soak up the liquid.
*If using the 32 ounce size, you'll use 2 and 1/4 containers.
*I always have shredded chicken on hand. But, if you don't, grab a rotisserie chicken or roast 2 chicken breasts.
Check out more one pot meals here.