A lower-calorie way to make Chicken noodle soup
Chicken noodle soup with poached chicken and noodles that stay firm
Skinless chicken, leeks, carrots, celery and a measured amount of egg noodle make a clear, satisfying soup at about 350 calories.
Chicken noodle soup becomes either thin or noodle-heavy when every component cooks in the same pot for the same time. This recipe first makes an aromatic vegetable broth, then gently poaches the chicken so it stays tender. The noodles cook separately and enter each bowl by weight, preventing leftovers from absorbing the stock overnight and turning a light soup into a solid pasta dish.
What changes—and what stays
From roughly 450–600 kcal when noodles dominate and skin-on chicken enriches the broth to 350 calories
Poach 900 g skinless chicken, load the broth with 900 g vegetables, and measure dry egg noodles at 45 g per serving. Bay, thyme, peppercorns and slowly softened leeks season the broth; gentle chicken poaching contributes savoury juices without rendering skin fat.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Poach 900 g skinless chicken, load the broth with 900 g vegetables, and measure dry egg noodles at 45 g per serving | Bay, thyme, peppercorns and slowly softened leeks season the broth; gentle chicken poaching contributes savoury juices without rendering skin fat. |
How the flavor stays
Bay, thyme, peppercorns and slowly softened leeks season the broth; gentle chicken poaching contributes savoury juices without rendering skin fat.
A cost rule that survives inflation
Leeks, carrots and celery turn chicken and water into six lunches, and separating noodles keeps leftovers usable instead of swollen and wasted the next day.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 900 gskinless chicken breast and thigh
- 270 gdry egg noodles
- 400 gleeks
- 300 gcarrots
- 250 gcelery
- 2 litreslow-salt chicken stock
- 2 leavesbay
- 8 gthyme and peppercorns
- 20 gparsley
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Sweat vegetables without colouring
Cook half the leek, carrot and celery in a covered pot with three tablespoons of stock for eight minutes, stirring before anything browns.
Look for: The vegetables smell sweet, look glossy and softened, and the base of the pot remains pale.
Step 2 · follow the visible cue
Poach chicken below a hard boil
Add stock, bay and thyme, bring just to a simmer and lower in the chicken. Cook gently until the thickest piece reaches 74°C.
Look for: The broth trembles rather than rolls, and sliced chicken is opaque but still releases clear moisture.
Step 3 · follow the visible cue
Cook noodles away from the stored broth
Boil the noodles in a separate pan until just firm, rinse briefly and divide among six containers or warmed bowls.
Look for: The noodles bend without breaking but retain a firm centre and carry no cloudy starch water.
Step 4 · follow the visible cue
Finish fresh vegetables for texture
Strain the broth if desired, add the remaining finely sliced vegetables for five minutes, shred in the chicken and ladle over noodles.
Look for: Carrots and celery retain colour and bite, while clear broth remains visible around every spoonful.
Calories at the same serving size
158 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Keep broth, chicken and noodles separately for three days. Bring broth to a boil, add chicken until hot, then pour over noodles just before eating.
Keep broth, chicken and noodles separately for three days. Bring broth to a boil, add chicken until hot, then pour over noodles just before eating.
Frequently asked questions
Why mix breast and thigh?
Thigh contributes flavour and remains tender while breast keeps the overall fat lower; both are skinless.
Can I freeze it?
Freeze broth, vegetables and chicken for three months, but cook fresh noodles after thawing for the best texture.
- skinless chicken breast and thigh900 g
- dry egg noodles270 g
- leeks400 g
- carrots300 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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