Healthy brussel sprouts chicken noodle soup Recipe
Brussel Sprouts Chicken Noodle Soup is a wholesome, nutrient-packed twist on the classic comfort food. Combining tender chicken, hearty brussel sprouts, and egg noodles, this broth-based soup is light yet satisfying. Perfect for a healthy, flavorful meal any day of the week!
Ingredients
- 2 boneless skinless chicken breasts (450 g)
- 2 cups brussel sprouts trimmed and halved (200 g)
- 2 medium carrots peeled and sliced (150 g)
- 2 stalks celery chopped (100 g)
- 4 cups low-sodium chicken broth 960 ml
- 1 ½ cups egg noodles whole wheat or gluten-free (150 g)
- 3 cloves garlic minced (9 g)
- 1 medium onion diced (150 g)
- 1 tablespoon olive oil 15 g
- Salt & black pepper to taste
- 1 teaspoon thyme fresh or dried
- 2 bay leaves
- 1 tablespoon lemon juice
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Instructions
- Heat olive oil in a large pot over medium heat. Add onions, garlic, and carrots. Sauté for about 5 minutes until softened.
- Add the chicken breasts and cook for 6-7 minutes per side until fully cooked. Remove the chicken, shred it, and set it aside.
- Add brussel sprouts and celery to the pot. Stir and cook for about 3 minutes.
- Pour in chicken broth and add thyme, bay leaves, salt, and pepper. Bring to a simmer and cook for about 20 minutes until the brussel sprouts are tender.
- Add egg noodles and cook for 8-10 minutes until tender. Stir in shredded chicken and simmer for an additional 5 minutes.
- Add lemon juice, taste, and adjust seasoning if needed.
- Serve in bowls and garnish with fresh herbs like parsley or thyme.
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