Ingredients
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• ½ cup diced red bell pepper
• ½ cup diced yellow squash
• ½ cup shredded carrots
• ½ cup chopped kale or spinach
• ½ cup corn kernels (fresh, frozen, or roasted for sweetness)
• 1½ cups uncooked wide egg noodles (or brown rice noodles for GF)
• 1 tbsp lemon juice
• 1 tsp dried thyme
• Salt & black pepper to taste
Garnish (optional but joyful!):
• Thinly sliced radishes
• Shredded purple cabbage
• Fresh parsley or cilantro
• Lemon zest
Instructions
- In a large pot, heat olive oil over medium. Sauté onion 4–5 mins until soft. Add garlic; cook 30 sec.
- Stir in bell pepper, squash, and carrots; cook 5 mins until slightly tender.
- Pour in broth and thyme; bring to a gentle simmer. Add uncooked noodles; cook 6–8 mins until al dente.
→ Using pre-cooked noodles? Add in last 2 mins. - Stir in chicken, kale/spinach, corn, and lemon juice. Simmer 2–3 mins until greens wilt and soup is heated through. Season with salt and pepper.
- Ladle into bowls. Top with radishes, cabbage, herbs, and a pinch of lemon zest for brightness and crunch.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 15 mins, Total Time: 30 mins, Servings: 6
Calories: 190, Net Carbs: 22g, Fats: 6g, Protein: 18g
✅ Lower-carb option: Skip noodles, double the veggies, add zucchini ribbons — net carbs drop to ~10g/serving.
✅ Naturally gluten-free (with GF noodles), dairy-free, and kid-approved colorful!