Cooking and Meal Prep Recipes Heartburn-Friendly Chicken Noodle Soup Recipe By Sharon Gillson Sharon Gillson Sharon Gillson is a writer living with and covering GERD and other digestive issues. Learn about our editorial process Updated on January 24, 2022 Medically reviewed Verywell Fit articles are reviewed by board-certified physicians and nutrition and exercise healthcare professionals. Medical Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research. Content is reviewed before publication and upon substantial updates. Learn more. by Kristy Del Coro, MS, RDN, LDN Medically reviewed by Kristy Del Coro, MS, RDN, LDN Kristy is a licensed registered dietitian nutritionist and trained culinary professional. She has worked in a variety of settings, including MSKCC and Rouge Tomate. Learn about our Medical Review Board Print DNY59 / E+ / Getty Images (178 ratings) Total Time: 35 min Prep Time: 10 min Cook Time: 25 min Servings: 4 (2 1/4 cups each) Nutrition Highlights (per serving) 315 calories 7g fat 33g carbs 29g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 4 (2 1/4 cups each) Amount per serving Calories 315 % Daily Value* Total Fat 7g 9% Saturated Fat 1g 5% Cholesterol 84mg 28% Sodium 737mg 32% Total Carbohydrate 33g 12% Dietary Fiber 7g 25% Total Sugars 8g Includes 0g Added Sugars 0% Protein 29g Vitamin D 0mcg 0% Calcium 69mg 5% Iron 3mg 17% Potassium 732mg 16% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. This heartburn-friendly chicken noodle soup with vegetables is comfort food in a bowl. Previously a no-go for people with heartburn or acid reflux, this low-fat version makes this classic feel-good food available to those with digestive system concerns. Many chicken soups are shimmering with fat. However, high-fat foods can be a trigger for heartburn and acid reflux discomfort. This recipe uses previously cooked boneless, skinless chicken breasts for a low-fat protein source, making it a good option for anyone with heartburn. This easy soup recipe is an ideal busy weeknight meal. If the chicken breasts are cooked in advance, a warm bowl of soup can be ready in about 35 minutes from start to finish. Ingredients 1/2 tablespoon olive oil 1 cup celery, trimmed and chopped (about 2 stalks) 8 cups water 2 cups carrots, peeled and chopped (about 6 medium carrots) 4 low-sodium chicken bouillon cubes 1/2 teaspoon thyme 1/2 teaspoon salt 3 ounces dry large egg noodles 2 cups boneless and skinless chicken breasts, cooked and diced 2 cups frozen peas Preparation Heat olive oil over medium-high heat in a large pot. Add chopped celery and cook until translucent. Add water, carrots, chicken bouillon cubes, thyme, and salt to the pot. Bring to a boil. Once boiling, add egg noodles to the pot and stir. Reduce the heat to low and simmer. Cook for 8 minutes or until the noodles are tender. Add the diced cooked chicken breast and frozen peas. Return to a boil. Once boiling again, reduce the heat to medium-low. Cover and simmer for 5 to 10 minutes, or until the peas are warm and the soup has a flavorful aroma. Serve the soup in individual bowls. Variations and Substitutions If you don't have any thyme on hand, you can add other herbs that you like. Dried basil or dried parsley would go particularly well in this soup. You can also substitute chicken broth for the bouillon cubes. If you'd rather use broth, add 4 cups of broth (1 cup per bouillon cube) and use 4 cups of water instead of the original 8 cups. Cooking and Serving Tips To save yourself time in the future, cook a batch of boneless, skinless chicken breasts ahead of time. You can use your favorite cooking method—grilling, poaching, baking, sautéing, pan-frying, steaming, etc. Freeze in a sealed bag or other air-tight containers for 3 to 4 months.Freeze whole cooked chicken breasts rather than diced chicken meat if you're planning on freezing for a long time. Diced chicken meat can dry out more quickly.Since frozen chicken breasts thaw very quickly, you can have a delicious meal on the table in less than an hour with a little prep and this recipe. Rate this Recipe You've already rated this recipe. Thanks for your rating! 1 Source Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. Sethi S, Richter JE. Diet and gastroesophageal reflux disease: Role in pathogenesis and management. Curr Opin Gastroenterol. 2017;33(2):107-111. doi:10.1097/MOG.0000000000000337 By Sharon Gillson Sharon Gillson is a writer living with and covering GERD and other digestive issues. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? Helpful Report an Error Other Submit Advertiser Disclosure × The offers that appear in this table are from companies that partner with and compensate Verywell Fit for displaying their offer. These partnerships do not impact our editorial choices or otherwise influence our editorial content.