Ingredients
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 3 cloves garlic, minced
• 6 cups no-salt-added chicken broth
• 2 cups cooked shredded chicken (rotisserie or leftover grilled)
• 1½ cups uncooked wide egg noodles (or brown rice noodles for GF)
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp lemon juice
• Freshly ground black pepper to taste
• Optional: 2 cups baby spinach or chopped kale
Boost flavor without salt:
• 1 tbsp apple cider vinegar (brightens and deepens)
• ½ tsp garlic powder
• ¼ tsp onion powder
• Pinch of smoked paprika
Garnish:
• Fresh parsley or dill, chopped
• Lemon zest
• Red pepper flakes (optional)
Instructions
- In a large pot, heat olive oil over medium. Sauté onion, carrots, and celery 6–8 mins until softened. Add garlic; cook 1 min.
- Stir in garlic powder, onion powder, and smoked paprika; cook 30 sec.
- Pour in no-salt-added broth, thyme, and bay leaf. Bring to a gentle simmer; cook 10 mins.
- Add uncooked noodles; simmer 6–8 mins until al dente.
→ Using pre-cooked noodles? Add in last 2 mins. - Stir in chicken, spinach/kale (if using), lemon juice, and apple cider vinegar. Simmer 2–3 mins until greens wilt and soup is heated through. Discard bay leaf.
- Season with black pepper. Ladle into bowls; top with fresh herbs and lemon zest.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins, Servings: 6
Calories: 160, Net Carbs: 18g, Fats: 5g, Protein: 16g
✅ Sodium: ~90mg per serving (vs. 800+ in canned soup!)
✅ Naturally gluten-free (with GF noodles), dairy-free, and heart-healthy.