Tasty and comforting, this Lightened Up Creamy Chicken Noodle Soup is easy to make and can be enjoyed without any guilt.

What makes this Lightened Up Creamy Chicken Noodle Soup so special is that it doesn’t require cream and it is made with simple, healthy ingredients. The creaminess comes from egg yolks and they also add a special, interesting note to the soup. My family loves this soup and I have no doubt yours will too. I used the same egg yolk mixture to make this Easy Greek Chicken Lemon Soup and it was a huge success.

Chicken Noodle Soup has a special place in my heart and stomach and I cook it quite often during the cold season. Nothing can beat the comforting taste of this creamy goodness.

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If you like the broth to be thick, feel free to add about 2 tablespoons of flour and mix it with some broth before adding it to the soup. This will thicken things up. 🙂 I don’t do this, because I enjoy the soup just the way it is.

Instead of using store-bought broth, I cook with water and add 2 tablespoons of Vegeta Seasoning. I’ve been doing so for many years now, and I highly recommend you give it a try. It is a tastier and cheaper option.

To make this Lightened Up Creamy Chicken Noodle Soup you’ll need:

• 1 lb. chicken breast, cubed
• 2 celery ribs, diced
• 2 large carrots, diced
• 6 oz. egg noodles (1/2 pack)
• 12 cups chicken broth (or water + 2 tbsp. of Vegeta Seasoning)
• 4 egg yolks
• 2-3 bay leaves
• 1/2 tsp dried thyme

1. Place the chicken, celery, carrots and noodles into large stockpot or Dutch Oven.

2. Add the chicken broth (or water with Vegeta Seasoning), bay leaves and thyme. Bring the soup to a boil and cook for about 30-40 minutes on medium heat.

3. Whisk the egg yolks and ladle 1 cup of hot broth into the bowl with the egg yolk mixture and stir a little. Add 1 more cup of hot broth to the bowl and stir again.  Pour the egg yolk mixture back into the pot.

4. Stir well to blend. Taste for seasoning.

5. Garnish with fresh thyme or chopped parsley and enjoy!

4.5 from 2 votes

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Lightened Up Creamy Chicken Noodle Soup

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Tasty and comforting, this Lightened Up Creamy Chicken Noodle Soup is easy to make and can be enjoyed without any guilt.

Course: Soup

Cuisine: American

Keyword: Light Chicken Soup

Servings: 8 servings

Calories: 157 kcal

Ingredients

• 1 lb chicken breast
• 2 celery ribs, diced
• 2 large carrots, diced
• 6 oz egg noodles
• 12 cups chicken broth (or water with 2 tbsp. of Vegeta Seasoning)
• 4 egg yolks
• 3 bay leaves
• 1/2 tsp dried thyme

Instructions

1. Place the chicken, celery, carrots and noodles into large stockpot or Dutch Oven. Add the chicken broth (or water with Vegeta Seasoning), bay leaves and thyme. Bring the soup to a boil and cook for about 30-40 minutes on medium heat.
2. Whisk the egg yolks and ladle 1 cup of hot broth into the bowl with the egg yolk mixture and stir a little. Add 1 more cup of hot broth to the bowl and stir again. Pour the egg yolk mixture back into the pot. Stir well to blend. Taste for seasoning and enjoy!

Recipe Video

LIGHTENED UP CREAMY CHICKEN NOODLE SOUP

Tasty and comforting, this Lightened Up Creamy Chicken Noodle Soup is easy to make and can be enjoyed without any guilt.Full recipe at: http://cooktoria.com/recipe/creamy-chicken-noodle-soup/

Posted by Cooktoria on Wednesday, October 12, 2016

Recipe Notes

Nutrition Facts

Lightened Up Creamy Chicken Noodle Soup

Amount Per Serving

Calories 157 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 1g 5%

Trans Fat 0.005g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 53mg 18%

Sodium 1380mg 58%

Potassium 181mg 5%

Total Carbohydrates 8g 3%

Dietary Fiber 0.3g 1%

Sugars 0.1g

Protein 19g 38%

Vitamin A 1%

Calcium 2%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.

Before you go…

Check out these recipes 

EASY GREEK CHICKEN LEMON SOUP

POTATO GNOCCHI WITH MUSHROOMS AND FETA

CABBAGE SAUTEED WITH CHICKEN

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