Evelyn Reed Cooked chicken, white egg noodles, diced carrots, celery, and low sodium chicken stock come together in one pot in 40 minutes. The broth is mild and clear, the noodles cook directly in the stock, and the chicken goes in pre-cooked. The recipe serves 8.
Peeling and cooking the carrots and celery through before the broth goes in is what makes this soup genuinely low residue. Half-raw vegetables carry more fiber and resist digestion in ways that fully softened ones do not. Cooking them through in butter before anything else removes that concern from the bowl.
White egg noodles go directly into the simmering broth and cook in the pot. They absorb the flavor of the stock as they soften, which a separate cooking method prevents. Stopping them at al dente rather than fully soft keeps them from dissolving into the broth by the time the soup reaches the table.
Low Residue Chicken Noodle Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy8
servings20
minutes20
215
kcalLow Residue Chicken Noodle Soup Recipe: chicken, white egg noodles, carrots, celery, and low sodium chicken stock cooked in one pot. 40 minutes. Serves 8
Ingredients
- Soup
½ tablespoon butter (or cooking oil of choice)
½ small yellow or white onion, finely chopped (or 1 clove garlic, minced)
2 ribs celery, diced small
2 carrots, peeled and diced small
8 cups low sodium chicken stock (up to 10 cups for a thinner broth)
¼ teaspoon black pepper
Salt, to taste
2 cups dry white egg noodles
2 cups cooked chicken, chopped or shredded (up to 3 cups)
2 teaspoons dried parsley (optional)
Directions
- Melt the butter in a large soup pot over medium-high heat. Add the onion and sauté until translucent. Add the celery and carrots and sauté for 3 to 5 minutes until softened. If using garlic instead of onion, add it now and cook for 1 minute.
- Add the chicken stock, salt, and pepper. Bring to a boil.
- Add the dry noodles and cook until just al dente, following the package instructions. Do not overcook.
- Add the cooked chicken and stir to heat through. Stir in dried parsley if using. Taste and adjust salt and pepper. Serve immediately.
FAQs
Which noodle type is best to use on a low residue diet?
White refined egg noodles are the standard choice because they are made from white flour with no bran or whole-grain content. Thin pasta shapes like angel hair or small pasta shells also work at the same 2-cup quantity. Avoid whole-wheat or multigrain pasta, as these add exactly the residue this diet is designed to limit.
Can the onion be left out for stricter low residue needs?
The onion is the ingredient some low residue protocols recommend removing, particularly during active flares or pre-procedure preparation. Leaving it out and using a single minced garlic clove produces a still-flavorful broth from the stock and cooked vegetables. The source explicitly lists onion and garlic as alternative options, so either can be used or both can be omitted entirely.
How does this soup keep and reheat?
The soup keeps in the refrigerator for 3 to 4 days, though the noodles continue absorbing broth and will be softer by day two. Reheat on the stove over low heat with a splash of chicken stock to loosen the broth. For the freshest noodle texture, cook and store noodles separately and add to the reheated broth at serving.
What low residue bread works alongside this soup?
A plain soft English muffin is one of the most reliable low residue bread options and holds its shape when dipped into a clear broth without falling apart. A low residue English muffin recipe on this site produces a soft, refined-flour version that fits the same gentle-digestion guidelines as this soup. Together the two give a complete light meal with no raw fiber from either component.
What other low residue soup provides a completely different flavor?
Miso soup has a deep, savory depth that sits at the opposite end of the flavor spectrum from a clear chicken broth and still meets low residue guidelines. A low residue miso soup on this site uses soft tofu, miso paste, and carefully portioned ingredients that stay within the diet’s requirements. The two soups together give a useful range of variety without stepping outside the low residue framework.
