Healthy Chicken Noodle Soup Recipe

Chicken noodle soup is a staple dish in many cultures, and often seen as a comfort food during colder months or flu season.

We wanted to make chicken noodle soup a more viable option for any day or season, and our recipe does just that. Quick and easy to make, each serving is just 232 calories with an impressive 25g of protein – perfect for a low-calorie lunch, post-workout snack, or paired with fresh bread and butter for a filling dinner.

We’ve used carrots, spinach, sweetcorn, and spices to create a vibrant dish that’s as healthy as it is flavorful. For the protein, we’ve gone for chicken breast as it is low in fat and high in protein, and we’ve used wholewheat noodles to increase the fiber and nutrient content. A high fiber diet improves digestion, increases satiety, and lowers the risk of many diseases, including heart disease and bowel cancer.

This recipe takes just 10 minutes to prep – simply leave to cook away on the stove for 30 minutes and then you’re done.

Serves: 4

Prep time: 10 min

Cook time: 30 min


• 2 chicken breasts

• 2 garlic cloves, crushed

• 1 liter chicken broth

• 100g whole wheat noodles

• 2 carrots, finely diced

• ½ tsp turmeric

• ½ tsp red chili flakes

• 100g spinach

• 50g tinned sweetcorn, drained

• Low calorie oil spray

• Salt

• Freshly ground black pepper


  1. Start by adding the chicken and garlic to a deep pan and pour over the chicken broth.

  2. Bring to a boil, then reduce to simmer and leave to cook for 20 minutes until the chicken is tender.

  3. Now remove the chicken and shred it using two forks. Keep the broth for later.

  4. In a separate deep pan heat low calorie oil spray and fry the carrot, until softened.

  5. Next, sprinkle over the turmeric and chili flakes.

  6. Add the left-over chicken stock from earlier and bring to a boil.

  7. Once the broth starts to boil add the noodles.

  8. Now, cover the pan and simmer for 7-8 minutes, until the noodles are cooked.

  9. Add the final ingredients: the spinach, sweetcorn, chicken and 200-300 ml boiling water.

  10. Warm everything through for 1-2 minutes until the spinach wilts and the soup comes together.

  11. Season to taste, serve and enjoy!

All blog posts