Homemade Chicken Noodle Soup

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This recipe makes 6 servings
Recipe Nutrition Info Comments 0
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Canned soups can be loaded with sneaky ingredients, like cream, white rice, and potato purée. But this hearty soup has only the good stuff. Poaching the chicken in broth makes the meat super-moist. (Be sure to reserve the poaching broth — you’ll use it later as the base for the soup.)


  • 4 fillet(s) chicken, breast, boneless, skinless
    (6 ounces each)
  • 6 cup(s) broth, chicken, fat-free, less sodium
  • 1 tablespoon oil, olive, extra-virgin
  • 2 stalk(s) celery
    thinly sliced
  • 1 whole leek(s)
    thinly sliced
  • 2 teaspoon thyme, fresh
    or 1 teaspoon dried
  • 1 cup(s) carrot(s), baby
    thickly sliced, diagonally
  • salt
    to taste
  • peppercorns, black
    freshly ground, to taste
  • 6 ounce(s) egg noodles, whole wheat
    (about 2-1/4 cups)
  • parsley, fresh
    minced, for garnish


  • 1

    Place chicken and 4 cups of the broth in medium Dutch oven or heavy saucepan over medium-high heat. Bring to a simmer. Cook chicken for 10 minutes, or until just cooked through. With a slotted spoon, transfer chicken to a medium bowl; reserve broth in another bowl. Let chicken cool, then break up or slice into 1" chunks.

  • 2

    Heat oil in same pan over medium-low heat. Add celery, leeks, carrots, and thyme; season with salt and pepper and cook, stirring, until vegetables are softened, about 10 minutes. Return chicken and broth to pan, plus additional broth to bring soup to desired consistency. Heat through.

  • 3

    Meanwhile, cook noodles according to package directions. Add noodles to soup. Ladle hot soup into serving bowls and garnish with parsley.

  • Each serving is 1 1/4 cups.
Nutritional Information Amount Per Serving
  • Calories143
  • Total Fat3g
  • Saturated Fat1g
  • Sodium548mg
  • Carbohydrates6g
  • Dietary Fiber1g
  • Protein22g
  • Cholesterol-
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