Name: 30 Minute Stovetop Chicken Noodle Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 celery stalks, chopped; 2 medium carrots, chopped; 2 tablespoons minced garlic; salt and black pepper to taste; 1 tablespoon dried oregano; 1 tablespoon dried parsley; 2 cups cooked chicken breast (or thighs), shredded; 6 ounces whole wheat egg noodles, uncooked ((about 1/2 of a 12 ounce bag of egg noodles)); 8 cups chicken broth, low-sodium

This Stovetop Chicken Noodle Soup recipe is a simple homemade soup that is lower in sodium and much tastier than canned soup!

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Recently, two out of my three kids love chicken noodle soup. For a snack, they will sometimes grab a can of soup and heat it up. It’s a great simple snack they can help themselves to or a nice addition to a simple dinner.

I don’t mind this on occasion, especially when I’m running low on food.

However, I also make this stovetop chicken noodle soup recipe to not only save money, but also have them eating a more nutritionally dense soup.

Quick Tips for This Stovetop Chicken Noodle Soup

Pre-cut veggies! As soon as you get home from the grocery store, chop onions, celery, carrots, peppers, etc. You’ll be more likely to use them and it will save you time during the busy week.

Buy rotisserie chicken. When I visit my local Sam’s Club I always buy a rotisserie chicken. If I don’t think I’ll use it within a day or two, I pull it apart, chop it, and freeze it in freezer plastic sealed bags.

Stock up on staples. I try to keep plenty of chicken broth, onions, celery, carrots and spices on-hand so when it comes time to make a basic recipe, I’ll have all the ingredients ready.

You may ask, what do I serve it with? Honestly, sometimes nothing additional. It contains protein, veggies and carbs. I’d say it’s a pretty complete meal. However, if we want something else, I’ll offer Oyster crackers, rolls or naan bread.

I purchase naan bread very regularly, but I’m going to try making this homemade Naan bread very soon since it sounds very doable, even for those of us that have a challenge with yeast breads.

Dietitian’s Dish

I typically don’t focus too much on sodium when it comes to feeding and cooking for my family.

Do I care about how much sodium my family and I consume? Of course.

With that said, I focus on the following so I don’t have to be concerned or focus on our sodium intake:

Limit restaurant dining and carryout: sodium is often heavily added to these foods
No salt shaker: I never have a salt shaker out to add to our food
Choose lower sodium salt: I purchase this Morton’s Lite Salt which contains less sodium than your normal salt shaker.

Focus on whole foods: when you eat whole fruits, vegetables, etc you naturally will consume less sodium
Limit processed snacks: I purchase snacks like pretzels and chips, but I serve them occasionally and change it up with fresh fruit and other more nutritious/lower sodium choices

What’s the Difference Between Sodium and Salt?

Sodium is a mineral found in several foods. Our bodies also need a certain amount to allow our muscles and nerves to function normally.

Table salt is made of sodium chloride, which is why you often hear salt and sodium used interchangably.

We all need a certain amount of sodium, however, Americans typically eat way more (averaging 3,400 mg/day) than the recommended upper limit of 2,300 mg/day.

As a comparison, here are a few examples of what a few days of a meal plan look like in regards to sodium intake. For reference, one teaspoon equals 2,300 mg of sodium:

Example 1

1 fast food breakfast sandwich = 1,360 mg
Clam Chowder soup + crackers = 2248 mg
2 slices of deep dish supreme pizza = 1,570 mg

TOTAL: 5,178 mg

Example 2

1/2 cup milk + 1 cup cereal = 380 mg
4 oz. orange juice = 0 mg
6 oz. yogurt = 70 mg
1 banana = 2 mg
turkey sandwich (turkey, 2 slices bread , mayo, mustard, tomato, lettuce) = 310 mg
5 oz. salmon = 90 mg
1 cup broccoli = 20 mg
1/2 cup brown rice = 5 mg

TOTAL: 877 mg

For more ways to lower your sodium intake, visit the Mayo Clinic.

30 Minute Stovetop Chicken Noodle Soup

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Prep Time 5

Cook Time 25

Total Time 30

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 celery stalks, chopped
2 medium carrots, chopped
2 tablespoons minced garlic
salt and black pepper to taste
1 tablespoon dried oregano
1 tablespoon dried parsley
2 cups cooked chicken breast (or thighs), shredded
6 ounces whole wheat egg noodles, uncooked (about 1/2 of a 12 ounce bag of egg noodles)
8 cups chicken broth, low-sodium

Instructions

Heat olive oil in a dutch oven or large stock pot. Add onions, celery and carrots and cook until tender, stirring occasionally.
Add in chicken broth and spices and bring to a boil.
Stir in uncooked noodles and cook for another 10 minutes or until noodles are soft.
Add chicken and cook for another 5 minutes.

Tried this recipe?Let us know how it was!

This 30 Minute Stovetop Chicken Noodle Soup post first appeared on Chocolate Slopes.