Simple Chicken Noodle Soup
There’s something incredibly comforting about a bowl of homemade chicken noodle soup. Whether you’re feeling under the weather, recovering from surgery or simply want a warming meal on a cold day, this simple chicken noodle soup is one of those recipes you’ll come back to again and again.
I love making this recipe with leftover chicken or chicken breasts cooked in the air fryer. It saves time, adds plenty of flavour and means dinner can be on the table in under 40 minutes.
The best part? It’s naturally lower in fat than many traditional recipes, making it a great choice if you’re managing gallstones or adjusting to life after gallbladder removal.
Why This Recipe Works for a Gallbladder-Friendly Diet
If you’re looking for a comforting meal that’s gentle on digestion, this healthy chicken noodle soup is a great option.
By using lean chicken breast, a clear stock and only a small amount of oil, you still get plenty of flavour without making the soup heavy. It’s filling enough for lunch or dinner, easy to digest and packed with protein.
Like all gallbladder-friendly recipes, everyone’s tolerance is different. If onions tend to trigger your symptoms, simply reduce the amount or leave them out altogether.
Ingredients
You’ll need:
- 4 cooked chicken breasts, diced (leftover or air fryer chicken work perfectly)
- 1 onion, finely chopped
- 3 litres chicken or vegetable stock
- 2 sheets dried noodles, broken into small pieces
- 2 tablespoons olive oil (or use low-fat cooking spray)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- Freshly ground black pepper
Optional additions
- 2 carrots, diced
- 2 celery sticks, sliced
- Frozen peas
- Sweetcorn
- Fresh thyme
Substitutions
- Chicken: Use leftover roast chicken or turkey.
- Noodles: Egg noodles, wholewheat noodles or vermicelli all work well.
- Stock: Use low-sodium chicken stock if preferred.
- Vegetarian: Swap the chicken for chickpeas or white beans and use vegetable stock.
How to Make Simple Chicken Noodle Soup
Step 1
Heat the olive oil in a large saucepan over a medium heat. Add the chopped onion and cook gently for around 8–10 minutes until softened.
If using carrots or celery, add them at the same time.
Step 2
Pour in the chicken stock and add the cooked chicken.
Season with black pepper and stir in the parsley.
Bring everything to the boil before reducing to a gentle simmer for around 20 minutes.
Step 3
Break the dried noodles into bite-sized pieces and add them to the pan.
Continue cooking for another 5 minutes, or until the noodles are tender.
Taste the soup and adjust the seasoning if needed before serving.
Rachel’s Tips
- Leftover roast chicken makes this soup even quicker to prepare.
- If you’re batch cooking, add the noodles only to the portions you’re serving. This stops them becoming too soft when reheated.
- Add extra vegetables if you’d like to make the soup even more filling.
- Homemade chicken stock gives the best flavour, but a good-quality stock cube works perfectly for busy days.
- If you’re recovering from gallbladder surgery, you may find smaller portions are easier to tolerate than one large bowl.
Storage & Freezing
Storing leftovers
Allow the soup to cool completely before transferring it to an airtight container.
Store in the refrigerator for up to 3 days.
Reheat gently on the hob or in the microwave until piping hot. If the noodles have absorbed some of the stock, simply add a splash of water or extra stock before reheating.
Can you freeze chicken noodle soup?
Yes, but for the best texture, freeze the soup without the noodles if possible.
Cook fresh noodles when you’re ready to serve.
If you freeze the soup with the noodles already added, they’ll still be safe to eat but may become much softer after thawing.
Freeze for up to 3 months.
Serving Suggestions
This simple chicken noodle soup is delicious on its own, but you can also serve it with:
- A slice of wholemeal or sourdough bread
- Homemade wholemeal rolls
- A crisp green side salad
- Oatcakes or wholegrain crackers
- A sprinkle of fresh parsley or chives
If you’re following a gallbladder-friendly diet, keep any sides lower in fat and avoid adding butter if it’s one of your personal triggers.
If you like this recipe, you may also like Low Fat Chicken Curry, it quick and easy and ready in under 25 minutes.
Looking for more? You’ll find every recipe on the site gathered in one place over on my low fat gallbladder recipes page — breakfasts, lunches, dinners and puddings, all grouped by meal.
Simple Chicken Noodle Soup (Gallbladder-Friendly)
Ingredients
Method
- Heat the olive oil in a large saucepan over a medium heat. Add the chopped onion and cook gently for around 8–10 minutes until softened.
- If using carrots or celery, add them at the same time.
- Pour in the chicken stock and add the cooked chicken.
- Season with black pepper and stir in the parsley.
- Bring everything to the boil before reducing to a gentle simmer for around 20 minutes.
- Break the dried noodles into bite-sized pieces and add them to the pan.
- Continue cooking for another 5 minutes, or until the noodles are tender.
- Taste the soup and adjust the seasoning if needed before serving.
Notes
- Leftover roast chicken makes this soup even quicker to prepare.
- If you’re batch cooking, add the noodles only to the portions you’re serving. This stops them becoming too soft when reheated.
- Add extra vegetables if you’d like to make the soup even more filling.
- Homemade chicken stock gives the best flavour, but a good-quality stock cube works perfectly for busy days.
- If you’re recovering from gallbladder surgery, you may find smaller portions are easier to tolerate than one large bowl.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I make chicken noodle soup with leftover chicken?
Absolutely. Leftover roast chicken, poached chicken or air fryer chicken breasts all work perfectly and make this recipe even quicker to prepare.
Is chicken noodle soup good after gallbladder surgery?
For many people, yes. Lean chicken, a clear broth and simple ingredients make it a gentle meal during recovery. Everyone is different though, so introduce foods gradually and follow any advice given by your healthcare team.
Can I use different noodles?
Yes. Egg noodles, rice noodles, wholewheat noodles or even small pasta shapes all work well in this recipe.
How can I make the soup more filling?
Add extra vegetables such as carrots, celery, peas or sweetcorn, or serve with wholegrain bread for a more substantial meal.
