This is the kind of soup that hugs your tummy—no big chunks, no rough veggies, just soft noodles, tender chicken, and mild flavor. It’s low residue, easy to digest, and still packed with that homey, chicken-soap feel. Perfect when your gut’s not playing nice.

The broth’s mellow, the noodles almost melt, and the chicken is shredded soft—everything easy to chew and digest. You sauté just a tad of celery and carrot for flavor, but keep it small and tender. Quick to make, and just as easy on your system. Cozy, uncomplicated, and feels like a warm blanket in a bowl.

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Ingredients Needed:

½ Tbsp butter – gentle fat to start the flavor
2 celery ribs, diced – small bits, cooked soft
3–4 large carrots, diced – again, diced small
1 garlic clove, minced – optional, skip if you’re extra sensitive
10 cups chicken stock or broth – smooth, low residue
1 tsp salt, to taste
½ tsp black pepper, fresh cracked
⅛ tsp dried rosemary, light aromatic touch
⅛ tsp dried thyme – mild herb note
A pinch crushed red pepper – optional hint of heat
4 cups egg noodles (homemade or store-bought) – soft strands
3 cups rotisserie chicken, shredded
1 tsp chicken bouillon paste or granules – for extra flavor, low residue

How To Make Low Residue Chicken Noodle Soup:

Sauté Veggies & Garlic:
Heat butter in a big pot and sauté celery and carrot for about 3 minutes. Add garlic (if using), cook for 30 seconds.

Add Broth & Seasonings:
Pour in stock. Stir in salt, pepper, rosemary, thyme, and red pepper. Taste and tweak.

Cook Noodles:
Bring to a boil, then add noodles. Cook until just al dente—don’t overcook.

Add Chicken & Bouillon:
Remove from heat, stir in shredded chicken and bouillon paste. Taste one more time and adjust seasoning.

Serve Warm:
Scoop into bowls—soft comfort in every spoonful.

Recipe Tips:

Chop veggies small so they soften fully—easy on digestion.
Homemade noodles stay soft; store-bought are fine too—just don’t overcook them.
Use rotisserie chicken for extra flavor and convenience.
Skip garlic if it’s too rough on your gut—fine without it.

How to Store & Reheat:

Room Temp: Cool and refrigerate within 1 hr.
Fridge: Store in airtight container up to 4–5 days.
Freezer: Freeze up to 2 months; thaw slowly, reheat gently on stovetop.

Nutrition Facts (approx per serving):

Calories: 206
Sodium: moderate (depends on broth)
Protein: 23 g
Fat: 6 g
Carbs: 14 g
Fibre: negligible
Sugar: 6 g

FAQs:

Is this really low residue?
Yes—small, soft veggies, minimal fiber, and gentle broth all make it easy to digest.

Can I skip garlic?
Absolutely. It’s fine without it, and even better if your gut’s sensitive.

What noodle works best?
Homemade egg noodles stay soft; store-bought is okay—just watch the texture.

Can I make it ahead?
Yes—cook veggies and broth ahead and add noodles/chicken right before serving.

How do I avoid mushy noodles?
Cook noodles separately and add them to bowls just before eating—or undercook slightly if in soup.