Low Calorie Chicken Noodle Soup

This Low Calorie Chicken Noodle Soup recipe is hearty, healthy, AND low in calories. In just 40 minutes, make a homemade soup that tastes like it has been on the stove for hours.

Check out my other rotisserie chicken soups like Instant Pot Chicken Taco Soup and Greek Lemon Chicken Soup.

How Many Calories Are In Chicken Noodle Soup? Typically, a cup of homemade chicken noodle soup is a lower calorie food choice. There are 385 calories per 1 cup serving of this low calorie chicken noodle soup recipe. Higher calorie variations usually have added cream, stock, and boxed pasta. My version cuts calories by using condensed cream of chicken soup, broth instead of stock, and egg noodles instead of boxed pasta.

Why You’ll Love This Recipe

• It has all of the comforting qualities you want from a homemade meal.
• It is a family favorite! Everyone loves the soothing, classic flavors of chicken noodle soup!
• Cutting calories or carbs? This recipe is low in both.
• Aside from chopping the vegetables, there really isn't much prep work.

Ingredients You’ll Need

• Olive Oil: A healthy liquid fat that is great for sautéing vegetables.
• Celery, Carrots, and Onion: Essential ingredients for chicken noodle soup! This trio is called a "mirepoix." It adds the flavor that is the base for many delicious soups.
• Condensed Cream of Chicken Soup: Adds a tremendous amount of flavor and thickens the broth, creating a light and creamy consistency.
• Chicken Broth: Made from meat, vegetables, and various herbs and spices simmered for a short period of time. It's the liquid component of this soup.
• Rotisserie Chicken: A great shortcut. They can usually be found in your grocer's hot foods department. 
• Onion Powder: Adds another layer of savory flavor.
• Salt and Pepper: Emphasize the classic flavors of this soup.
• Garlic Powder: A great shortcut for mincing fresh garlic. A little bit goes a long way in this soup.
• Egg Noodles: Better capable of holding their shape and texture in heavy cream-based soups and sauces.

Step-By-Step Instructions

Step 1: Before getting started, peel and slice the carrots into small rounds, chop the celery, dice the onion and shred the chicken. Moving along, in a large pot, heat olive oil over medium heat until hot but not smoking. Add vegetables and sauté over medium-low heat for 5 to 7 minutes (or until vegetables begin to soften).

Step 2: Add the cream of chicken soup, chicken broth, and shredded rotisserie chicken. Stir well to combine.

Step 3: To the pot, add the onion powder, garlic powder, and a teaspoon of salt. Continue stirring until everything is mixed through. Raise the heat, bringing the soup to a boil.

Step 4: Lower the heat to a simmer and simmer for 15 minutes, stirring occasionally.

Step 5: Meanwhile, cook the egg noodles according to the package instructions. Once the soup has simmered for 15 minutes, stir in the cooked egg noodles. Season to taste with salt and pepper and enjoy!

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

• To save time, you can grab a mirepoix (chopped carrots, celery and onions) from most grocer's produce departments.
• Use homemade chicken broth or a good quality store bought broth. The darker the color of the broth, the more flavorful!
• Be sure to add the onion powder, garlic powder, and salt to the soup early so the flavors have plenty of time to mingle while simmering.
• If making the soup ahead of time, store the cooked noodles separately. Otherwise, they will absorb too much of the broth, swell and become soggy.

Variations

• For even more flavor, add fresh thyme, rosemary, peppercorns, and/or bay leaf to the pot while it's simmering. Remove before serving or storing.
• You could also stir in a handful of parsley or fresh chopped chives at the end.
• For a heartier variation, add diced potatoes to the pot and saute for a few minutes before adding the celery, carrots, and onions.
• Healthy additions such as kidney beans, wild rice, and quinoa are great added to the finished soup after being cooked separately. Or more greens, stir in fresh spinach or kale once the soup is done.

Storing & Freezing

Storing: Let the soup cool to room temperature and then store in an airtight container. Properly stored cooked chicken soup will last for 3 to 4 days in the refrigerator.

Freezing: To freeze, let the soup cool to room temperature. Store in a freezer safe bag or container in the freezer for up to 4 months.

Reheating: To reheat, pour into a pot over medium heat and cook until warmed through. If the soup is too thick, add splashes of broth until it's reached your desired consistency.

If you're making this soup ahead of time or anticipating leftovers, I recommend storing the cooked noodles separately and adding them in once you've reheated it. Otherwise, the noodles will absorb too much of the broth and get mushy.

Recipe FAQ's

More Low Calorie Soups You'll Love

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Low Calorie Chicken Noodle Soup

Erika

This low calorie chicken noodle soup recipe is hearty, healthy, AND low in calories. In just 40 minutes, make a homemade soup that tastes like it has been on the stove for hours.

4.87 from 22 votes

Print Recipe

Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Dish

Cuisine American

Servings 8 Servings

Calories 350 kcal

Equipment

• ▢
  Ceramic Covered Stockpot
• ▢
  Knife Set
• ▢
  Cutting Boards

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 2 cups celery sliced
• ▢ 2 cups carrots sliced
• ▢ 1 onion diced
• ▢ 31.5 ounces condensed 98% fat free cream of chicken soup
• ▢ 54 ounces low sodium chicken broth
• ▢ 4 cups rotisserie chicken shredded
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon garlic powder
• ▢ Salt and pepper to taste
• ▢ 12 ounce package egg noodles cooked according to package

Instructions

 

• Heat olive oil in a pot, add carrots, celery, and onions. Sauté on medium-low heat for 5-7 minutes.
• Add the cream of chicken soup, chicken broth, and shredded chicken. Mix well.
• Add the onion powder, garlic powder, salt. Stir well to make sure everything is evenly mixed. Bring to a boil, then simmer for 15 minutes, stirring occasionally.
• Stir in the cooked egg noodles and add salt and pepper to taste. Serve and enjoy!

Notes

• Be sure to add the onion powder, garlic powder, and salt to the soup early so the flavors have plenty of time to mingle while simmering.
• If making the soup ahead of time, store the cooked noodles separately. Otherwise, they will absorb too much of the broth, swell and become soggy.
• Storing: Let soup cool to room temperature and then store in an airtight container. Properly stored cooked chicken soup will last for 3 to 4 days in the refrigerator.
• Freezing: To freeze, let the soup cool to room temperature. Store in a freezer-safe bag or container in the freezer for up to 4 months.
• Reheating: To reheat, simply pour into a pot over medium heat and cook until warmed through. If the soup is too thick, add splashes of broth until it’s reached your desired consistency.

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 28gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 897mgPotassium: 367mgFiber: 3gSugar: 5g

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Keyword Low Calorie Chicken Noodle Soup

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