Nourishing Chicken Noodle Soup

12 30 274
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Nourishing Chicken Noodle Soup
Health Highlights


1 1/2 tbsp Extra virgin olive oil (divided)
454 gm Chicken thighs, boneless, skinless (cut into small pieces)
1 cup Leek (thinly sliced, see "Notes" below)
1 cup chopped Carrots (thinly diagonally sliced)
4 cup Chicken broth (stock), low sodium (or homemade stock)
3 sprig Thyme, fresh
1 cup Frozen green peas (thawed)
1/2 tsp Black pepper (freshly ground)
1/3 tsp Sea salt, fine
3 cup Lettuce, romaine (torn or roughly sliced)
1/3 cup Parsley, Italian, fresh (or cilantro)
3/4 cup Rice noodles, dry


  1. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add chicken; cook 6 minutes or until browned, stirring occasionally. Remove chicken from pan.
  2. Add remaining 1 tablespoon oil to pan; swirl to coat. Add leek and carrot; sauté 5 minutes. Add stock and thyme; bring to a boil. Cover and cook 8 minutes or until carrot is almost tender.
  3. Stir in chicken, peas, pepper, and salt; cook 3 minutes.
  4. Remove thyme; discard. Remove pan from heat; stir in lettuce and parsley. 


Quick Tips:

The torn romaine lettuce wilts just slightly in the soup and has a lighter, fresher, less earthy flavor than heartier greens like spinach or kale.
Slice the carrot the same shape and thickness as the leek so you get a balance of both vegetables in every spoonful.

Nutrition Facts

Per Portion

Calories 274
Calories from fat 93
Calories from saturated fat 18.5
Total Fat 10.3 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 5.5 g
Cholesterol 107 mg
Sodium 504 mg
Potassium 622 mg
Total Carbohydrate 20.5 g
Dietary Fiber 4.6 g
Sugars 5.8 g
Protein 27.0 g

Dietary servings

Per Portion

Grain 0.4
Meat 1.3
Meat Alternative 0.3
Vegetables 2.2

Energy sources


Meal Type(s)