INTRODUCTION
Shaker Chicken and Noodle Soup is a warm, simple bowl of comfort. This easy recipe uses shredded white-meat chicken, egg noodles, and classic soup vegetables. It is a healthy, high protein, and low calorie meal that fits many needs. If you like light home cooking and quick meals, this soup is a good choice. You can also pair it with other simple dishes like a chicken and sweet potato rice bowl for a fuller week of meals. The recipe is easy to make and easy to change for diet needs.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it cooks fast and fills you up with real food. It is a lighter option when you want comfort without heavy calories. The soup makes a high protein meal when you use white-meat chicken. It also works well for meal prep. Make a pot, store it, and reheat for quick lunches or dinners. This recipe is also a healthy version of classic chicken soup. It is good for weight loss when you keep portions in control and choose small amounts of noodles or a low calorie noodle option. This soup is simple, balanced, and family friendly. It can also be made diabetic-friendly by cutting the noodle amount or using a low carb noodle.
In many homes, a simple broth and chicken dish becomes a go-to when you need a quick, healthy dinner. If you want more chicken dishes for meal plans, try a saved idea like a classic chicken soup for another weeknight option.
HOW TO MAKE Shaker Chicken and Noodle Soup
This soup is made in one pot. You sauté the vegetables, boil the broth with noodles, then add cooked chicken and herbs. You do not need special skills. The steps are short and direct. Use cooked white-meat chicken or turkey for the best texture and protein. This makes the soup a high protein meal that helps you feel satisfied longer. The soup is also a great option for meal prep and easy weeknight dinners.
EQUIPMENT NEEDED
- Large pot with lid
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Ingredients You’ll Need :
- 2 cups cooked white-meat chicken or turkey, shredded
- 8 cups chicken broth
- 2 cups egg noodles
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
STEP-BY-STEP INSTRUCTIONS :
- In a large pot, sauté the onion, carrots, and celery over medium heat until softened.
- Add the chicken broth and bring to a boil.
- Stir in the egg noodles and cook according to package instructions until al dente.
- Add the shredded chicken and thyme, and season with salt and pepper.
- Simmer for an additional 5 minutes to heat the chicken through.
- Serve hot, garnished with fresh parsley, alongside toasted Italian bread or your choice of rolls.
HOW TO SERVE Shaker Chicken and Noodle Soup
Serve this soup in medium bowls to keep portions steady. A good serving size is about 1 to 1.5 cups of soup per person for a light meal, or 2 cups with a side for a fuller plate. For a healthy serving, add extra vegetables to the pot or top the bowl with fresh spinach or kale. That adds fiber and nutrients and keeps the meal balanced.
For a lower calorie bowl, cut the noodles to 1 cup or use a spiralized vegetable noodle. For a gluten free or diabetic-friendly choice, use gluten free noodles or a low carb noodle substitute. This keeps the soup on the healthier side while keeping the flavor you love.
STORAGE & FREEZING : Shaker Chicken and Noodle Soup
To store: Cool the soup to room temperature before covering. Put in airtight containers and keep in the fridge for up to 4 days. Reheat on the stove over low heat until hot.
To freeze: Freeze the soup before adding noodles for best texture. Put the broth and cooked chicken and vegetables in a freezer-safe container for up to 3 months. When ready to eat, thaw in the fridge overnight, bring to a boil, and add fresh noodles to cook just before serving. If you freeze soup with cooked noodles, the noodles may become soft after thawing. For a low calorie meal that lasts, freeze in single portions for easy reheating.
In case you want other meal ideas, pairing this soup with a light main or side is easy. Try a warm sandwich or a small bowl of grains in the same week for variety. You can also use the leftover chicken for a different dish like a crispy chicken Caesar sandwich to use your cooked meat in another way.
SERVING SUGGESTIONS
- Add a side salad with mixed greens, cucumber, and a light vinaigrette for a balanced plate. This adds fiber and keeps the meal heart healthy.
- A small slice of whole grain bread or a few whole wheat crackers give extra fiber without many extra calories.
- Steamed green beans or a side of roasted Brussels sprouts are healthy sides that bring more fiber and vitamins.
- For a low calorie dessert, try fresh fruit like sliced apples or berries.
These choices keep the meal balanced and make it a good fit for weight loss goals or a low calorie plan. They also support a healthy, high protein meal when paired with the soup.
VARIATIONS
- Healthier version: Use whole grain or legume-based noodles for more fiber and protein. Add extra vegetables like zucchini, mushrooms, or spinach. This gives you a healthy version that is high in fiber and more filling.
- High-protein or low-carb version: Replace egg noodles with shirataki noodles or spiralized zucchini. Use extra shredded chicken or add diced cooked turkey breast to boost protein. This becomes a high protein meal and a low carb choice that fits weight loss plans.
- Air fryer or oven-baked version: Use the air fryer to cook or crisp the chicken before shredding. Season the chicken and air fry at 375°F (190°C) for 12–15 minutes until cooked through, then shred and add to the soup. You can also roast extra carrots and celery in the oven for a sweeter, deeper flavor. This gives the soup a roasted note and keeps work mostly on the stove for the broth.
- Diabetic-friendly and gluten free: Use gluten free pasta or rice noodles and keep the noodle portion small. Add more non-starchy vegetables to increase fiber and lower the meal glycemic load. This makes the soup diabetic-friendly while keeping flavor and comfort.
MAKE-AHEAD TIPS FOR Shaker Chicken and Noodle Soup
This soup is great for meal prep and weeknight plans. Cook the chicken ahead and keep it in the fridge. Chop vegetables and store them in a sealed container. Keep the broth ready in a jar. When you are ready to eat, sauté the veg, add the broth and noodles, and heat the shredded chicken. This step cuts time to about 15 minutes.
If you like to batch cook, make the broth and chicken in bulk and freeze them in portions. This saves time on busy days. You can also pack the components separately for lunches and add noodles when you reheat. For more meal prep ideas that mix proteins and vegetables, try a balanced bowl like a balanced chicken and sweet potato bowl as another make-ahead lunch that pairs well with soup days.
FAQS
Q: Is Shaker Chicken and Noodle Soup good for weight loss?
A: Yes. It can be a good choice for weight loss when you watch portion size and choose whole grain or low calorie noodles. Use more vegetables and less pasta to keep calories down while staying full.
Q: Can I make this soup diabetic-friendly?
A: Yes. Use a small amount of noodles, choose whole grain or low glycemic options, or use spiralized vegetables. Extra vegetables and lean chicken help keep blood sugar steady and add fiber.
Q: How long will this soup keep in the fridge?
A: Store in an airtight container for up to 4 days. Reheat on the stove until hot. Do not leave it at room temperature for more than two hours.
Q: Can I freeze the soup with noodles?
A: It is best to freeze the soup without cooked noodles. Noodles can get soft after thawing. Freeze the broth, chicken, and vegetables, then add fresh noodles when you reheat.
Q: Is this soup high protein?
A: Yes. Using 2 cups of shredded white-meat chicken gives a good amount of protein. You can add more chicken or use beans to increase protein further and make it a high protein meal.
Q: Can I use turkey instead of chicken?
A: Yes. Cooked white-meat turkey works the same as chicken. It gives the same protein and flavor.
Q: Can I make this recipe in an instant pot?
A: Yes. Sauté the vegetables in the pot, add broth, noodles, and chicken, and cook on high pressure for a short time. Be careful with noodle time to avoid overcooking.
Q: Is this recipe heart healthy?
A: It can be. Use low sodium chicken broth, lean chicken, and lots of vegetables to keep it heart friendly.
Shaker Chicken and Noodle Soup
Ingredients
Method
- In a large pot, sauté the onion, carrots, and celery over medium heat until softened.
- Add the chicken broth and bring to a boil.
- Stir in the egg noodles and cook according to package instructions until al dente.
- Add the shredded chicken and thyme, and season with salt and pepper.
- Simmer for an additional 5 minutes to heat the chicken through.
- Serve hot, garnished with fresh parsley, alongside toasted Italian bread or rolls.