Comforting Homemade Chicken Soup



Just hear the name, chicken soup and it makes you feel good. Most canned chicken soups don’t contain a lot of chicken and vegetables.
My yummy recipe is chock full of both. In addition, I’m using reduced-sodium chicken broth, skinless chicken breasts, and “no yolk egg “noodles. Each 2 cup serving has 159 calories, 1.6 grams of fat and 4 Weight Watchers
It makes a very filling, satisfying meal and it’s mmm, mmm, delicious!

Prep Time: 10 minutes

Cook Time: 30 minutes


2 (32oz) containers Swanson’s reduced-sodium chicken broth, see shopping tips

1 (14 oz) can Swanson’s reduced-sodium chicken broth

12 ounces (¾ lb) chicken breasts, (boneless, skinless), cubed

1½ cups carrots, chopped

1½ cups celery, sliced

1 cup onions, chopped

½ teaspoon dried thyme

Fresh ground pepper, to taste

3 ounces “no yolk” egg noodle (about ⅓ of an 8 oz bag), see shopping tips


1. In a large pot, add all the ingredients, except the noodles. Bring to a boil.

2. Reduce heat to low, cover and simmer for 10 minutes.

3. Remove the cover, stir in noodles. Cook uncovered for 8 more minutes.

Serves 6 (each serving, 2 cups)

Food Fact
Dating back to the 12th century, trusted healers started to prescribe “the broth of fowl” for their ill patients.  During that time an Egyptian Jewish physician named Rabbi Maimonides started writing about the healing benefits of the soup.

In 1934 Campbell’s introduced condensed chicken noodle soup.  It’s one of their most popular flavors.  It’s also among the top 10 food items sold in major grocery stores.

Storage Tip

This soup freezes great. Divide and freeze in pint or quart size containers.

Shopping Tips

I’ve tried most of the chicken broths available and my favorite is Swanson’s reduced-sodium chicken broth. It comes in a 10, 32, and 48 ounce container. If you are on a strict low-sodium diet, choose a chicken broth that has a lot less sodium than this one.

Most supermarkets carry “no yolk” noodles.  There are several brands to choose from. They’re made with egg whites instead of the whole egg.  They also have 3 grams of fiber per serving. In fact, whenever a recipe calls for egg noodles, I usually use these.  If you really want to make this soup healthier, you can substitute whole wheat noodles such as Ronzoni Healthy Harvest Whole Wheat Blend Pasta. These contain twice the fiber, 6 grams per serving. They’re also yolk free.

Weight Watchers SmartPoints
Weight Watchers POINTS PLUS
Weight Watchers
(old points) 3

SKINNY FACTS: for a 2 cup serving
159 calories, 1.6g fat, 1g sat. fat, 17g protein, 19g carbs, 4g fiber, 581mg sodium, 6g sugar
240 cal, 8g fat, 32g carbs,12g protein, 4g fiber, 3560mg sodium, 4g sugar

Share This

Share |

19 Responses to “Comforting Homemade Chicken Soup”

  1. Heather S. Says:

    No comments yet? This soup is amazing. I made this a single batch on Friday and there were no leftovers. I am now making a double batch today to ensure some left overs for the week. Thank you!

  2. admin Says:

    Wow thanks Heather! You can also freeze this soup.
    With best wishes,

  3. Erin Says:

    Excited to make this as my fiance and I have been sick all weekend! Do I cook the chicken ahead of time or just put it in raw? Sorry, possibly a stupid questions. 🙂

  4. admin Says:

    Erin, you place the raw chicken in the pot with all the other ingredients, except the noodles.
    This is the perfect soup when you’re sick.
    I hope you and your fiance feel better soon!
    All the best,

  5. Amber Says:

    *cook (lol, sorry)

  6. admin Says:

    Amber, you add the uncooked noodles in step #3. Remove the cover, stir in noodles. Cook uncovered for 8 more minutes.
    I hope this helps!
    My best,

  7. Caitlin Says:

    This was okay, I guess I should have anticipated that it would need a fair amount of salt added. It was quite bland without it.

  8. admin Says:

    Caitlin, I purposely don’t make this soup salty since many people don’t like it that way. And yes, you can always adjust the salt to you’re liking.

  9. Kathleen Says:

    Okay so one more time please. Do you cook the chicken before or throw it in raw with the rest of the ingredients for step 1.

  10. admin Says:

    Kathleen, yes you add the chicken raw along with all of the ingredients in step 1.

  11. Holly Says:

    Curious, is there a difference between the 32 oz container of broth and the 14 oz can? Or can i just use 46 oz of chicken broth? I will be using store brand low sodium broth.

  12. admin Says:

    There is no difference with the broth Holly. Swanson’s reduced sodium chicken broth is the one I used and it’s available in 3 different sizes, 14 oz can and 32 or 48 oz cartons. The main thing you need to know is this recipe calls for 78 ounces of chicken broth total. 1 (46 oz) container will not be enough. Use 2 and leave out a little. Best of luck!

  13. 20 Freezer Meals in 3 Hours - The Style Files Says:

    […] We used the other half of the chicken breast for the soup.  It’s a classic and WW friendly with 4 points per 2 cup serving.  Recipe is here. […]

  14. admin Says:

    Such yummy ideas! Thanks so much for including my chicken noodle soup recipe.
    All the best,

  15. ori Says:

    How do you prepare chicken broth at home

  16. admin Says:

    Here’s a link for a recipe to make your own broth.

    I love the ease of using Swanson’s reduced-sodium chicken broth.
    Best of luck to you!

  17. ori Says:

    Thank you.

  18. Cassey Says:

    My whole family loved it!! So delicious, thanks for sharing!

  19. admin Says:

    Wonderful. Thanks for your feedback Cassey!

Leave a Reply