Chicken noodle soup

Chicken noodle soup: a comforting broth with shredded chicken, vegetables and noodles. The universal remedy for tired days, complete, light and easy to digest.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 156 kcal · 17 g protein · 10 g carbohydrate · 5 g fat

Ingredients

• 2 chicken breasts
• 2 carrots
• 1 stick of celery
• 1 onion
• 100 g noodles
• 1 vegetable stock cube

Method

1. Poach the chicken in the stock for 15 minutes, then shred it.
2. Add the vegetables in small pieces and cook for 10 minutes.
3. Add the noodles and the shredded chicken.
4. Cook for as long as the noodles need and adjust the seasoning.

Nutritional benefits

A complete meal in a bowl: lean protein from the chicken, carbohydrate from the noodles, fibre and vitamins from the vegetables, all in a hydrating, low-calorie broth. Easy to digest, ideal when you’re under the weather or for children.

Variations and substitutions

• With rice vermicelli (gluten-free).
• Asian-style (ginger, soy).
• With a poached egg.
• More vegetables to lighten it.

Storage and making ahead

Keeps for 3 days; add the noodles when serving so they don’t swell too much.

💡 Good to know

Cook the noodles separately if you expect leftovers: they keep absorbing the broth and quickly go soft.

Related reading

Discover more high-protein recipes · healthy & balanced recipes · kids’ recipes.

Foods in this recipe: chicken breasts · carrots · celery · onion · noodles.

You might also like these recipes: Chocolate protein mug cake · Banana and chocolate baked oats (oven-baked oat cake) · Protein crêpes.