Chicken noodle soup. It’s timeless, classic and comforting. Whether it’s a cold winter day, you’re battling the flu, or want something light, chicken noodle soup is often the perfect answer.
I wasn’t sure about deconstructing a soup at first. The entire point of soup is the liquid, and there’s really no way to break that down.
But the more I thought about it, I realized that vegetable soups would be so great and healthy to break down.
The key is to significantly cut back on the amount of liquid, or broth, so that your ingredients aren’t swimming in it.
I personally prefer more noodles and vegetables in my soup than broth, so this was the best of both worlds for me. I tend to need a bit more substance than broth, so this was a great excuse to load up on veggies, just I like I did with my Deconstructed Chicken Gyro and Deconstructed Quesadilla bowls.
The best part is that the entire bowl comes in under 500 calories, but you can cut back on calories and carbs even more by subbing in brown rice or zucchini noodles.
What other soups would you like to see made into a deconstructed bowl?
Serves 1 bowl
15 minPrep Time
20 minCook Time
35 minTotal Time
- 2 c. chicken, shredded
- 1 c. carrots, chopped
- 1 c. onions, chopped
- 1 c. celery, chopped
- 1.5 c. egg noodles, cooked
- 1 c. chicken broth
- 1 tbsp. oregano
- 1 tbsp. basil
- 1/2 tbsp. pepper
- 1/2 tbsp. salt
- 1 tsp. olive oil
- In a large saute pan heat the olive oil over medium-high heat. Add the carrots and cook for 10 minutes, until the carrots start to soften.
- Add in the onion and celery, sautéing for another 5-8 minutes, or until the onion and celery soften.
- While the vegetables are cooking heat the chicken broth, oregano, basil, salt and pepper in a sauce pan.
- Once heated, divide the chicken broth between two bowls.
- Next, divide out the vegetables, noodles and chicken into 1/3's in each bowl. Enjoy!