Chicken Noodle Soup
Classic homemade chicken noodle soup with tender chicken, vegetables, and egg noodles in savory broth.
Classic homemade chicken noodle soup with tender chicken, vegetables, and egg noodles in savory broth.
Per serving · Adjust servings below to scale ingredients
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Sauté onion, celery, and carrots in olive oil 5 minutes.
Add garlic, thyme, and bay leaf. Cook 1 minute.
Add broth and chicken. Bring to a boil, simmer 15 minutes until chicken is cooked.
Remove chicken, shred with forks, return to pot.
Add noodles, cook 6-8 minutes until tender. Season and serve with parsley.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Chicken Noodle Soup delivers 30g of protein at 320 calories — that's 11 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 38% of total calories in this dish. The 28g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 10g of fat primarily comes from the cooking method and protein source itself, keeping the overall calorie density low.
Chicken Noodle Soup is a straightforward recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 30g of protein and 320 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Chicken Noodle Soup also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 30g-protein meals ready throughout the week with zero daily effort.
Make the broth 1-2 days ahead — it deepens in flavour overnight. Cook noodles and toppings fresh each time; pre-cooked noodles go mushy in broth.
Yes! Thighs are juicier and more forgiving with cooking time. They have slightly more fat but won't dry out. Adjust cook time — thighs take 1-2 minutes longer.
Yes! Brown the meat and aromatics first (for flavor), then transfer everything to a slow cooker. Cook on low 6-8 hours or high 3-4 hours. Adjust liquid down by about 25% since less evaporates.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
