Chicken Noodle Soup
Good nutritional profile
Chicken broth with shredded chicken, egg noodles, carrot and celery.
Chicken noodle soup is chicken simmered in broth with carrot, celery and onion, then finished with egg noodles, thyme and parsley. It is low in fat, and a 400 g bowl gives about 21 g of protein for roughly 230 kcal. Most of the sodium comes from the broth and added salt, so a low-sodium broth is the easiest way to cut it.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 5.3g | 9.5% |
| Fat | 1.6g | 2.3% |
| Carbs | 5.4g | 1.8% |
| Simple Sugars | 1.89g | Estimate |
| Complex Carbs | 3.01g | Estimate |
| Fiber | 0.5g | 2.0% |
| Water | 87g | 3.5% |
| Calories | 58 | 2.6% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 0.31 | g | 1.6% |
| Monounsaturated | 0.7 | g | 2.8% |
| Polyunsaturated | 0.27 | g | 2.1% |
| Omega-3 | 0.081 | g | Estimate |
| DHA | 1 | mg | 0.1% |
| Omega-6 | 0.189 | g | Estimate |
| Trans | 0.01 | g | 0.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 1.21 | mg |
| Vitamin E | 0.24 | mg |
| Selenium | 8.74 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 50 | mcg | 5.6% |
| vitamin B1 | 0.04 | mg | 3.3% |
| vitamin B2 | 0.079 | mg | 6.1% |
| vitamin B3 | 1.54 | mg | 9.6% |
| vitamin B6 | 0.116 | mg | 6.8% |
| vitamin B9 | 5.41 | mcg | 1.4% |
| vitamin B12 | 0.092 | mcg | 3.8% |
| vitamin C | 1.21 | mg | 1.3% |
| vitamin D | 0.014 (1 IU) | mcg | 0.1% |
| vitamin E | 0.236 | mg | 1.6% |
| vitamin K | 10.1 | mcg | 8.4% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 12.8 | mg | 1.3% |
| iron | 0.385 | mg | 2.1% |
| magnesium | 10.8 | mg | 2.7% |
| phosphorus | 58.8 | mg | 8.4% |
| potassium | 124 | mg | 4.8% |
| sodium | 309 | mg | 13.4% |
| zinc | 0.401 | mg | 3.6% |
| copper | 0.043 | mg | 4.8% |
| manganese | 0.088 | mg | 3.8% |
| selenium | 8.74 | mcg | 15.9% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 168 | mg | 24.0% | 170% |
| Isoleucine | 244 | mg | 17.4% | 132% |
| Leucine | 426 | mg | 15.6% | 113% |
| Lysine | 441 | mg | 21.0% | 149% |
| Methionine | 198 | mg | 18.9% | 140% |
| Phenylalanine | 392 | mg | 22.4% | 155% |
| Threonine | 233 | mg | 22.2% | 151% |
| Tryptophan | 59 | mg | 21.1% | 145% |
| Valine | 259 | mg | 14.2% | 105% |
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Recipe
See full recipeIngredients
- Olive oil 1 tbsp
- Onion 1 medium (150 g)
- Carrots 2 medium (150 g)
- Celery 2 stalks (100 g)
- Garlic 2 cloves
- Chicken broth 1.5 L
- Boneless skinless chicken breasts and thighs 450 g
- Dried thyme 1 tsp
- Bay leaf 1
- Dried egg noodles 120 g
- Fresh parsley, chopped 10 g
- Salt and black pepper to taste
Instructions
- 1
Heat the oil in a large pot over medium heat and cook the diced onion, carrots and celery for 6 minutes, until softened.
- 2
Add the chopped garlic and cook for 1 minute.
- 3
Pour in the broth, add the chicken, thyme and bay leaf, and bring to a boil.
- 4
Lower the heat and simmer gently for 20 minutes, until the chicken is cooked through.
- 5
Lift out the chicken, shred it with two forks and discard the bay leaf.
- 6
Add the noodles to the pot and simmer for 8 minutes, until tender, then return the chicken.
- 7
Season with salt and pepper and stir in the parsley before serving.