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Chicken Noodle Soup THM F, Dairy Free, Gluten Free, Sugar-Free

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings 410
Author Glenda Groff


  • 2 cups cooked boneless skinless chicken breast
  • 4 cups fat-free chicken broth
  • 2/3 cup diced celery
  • 1/4 cup diced onions
  • 2 baby carrots diced
  • 2 tablespoons corn optional
  • 1 packet THM Noodles
  • 6-10 strands saffron
  • 3/4 teaspoon garlic powder
  • 1 teaspoon parsley
  • salt and white pepper to taste
  • 3 egg whites


  1. In a 3 quart saucepan, bring chicken, broth, celery, onions, carrots, and corn to a boil. Boil for 5 minutes or until vegetables are soft. Rinse and drain THM Noodles. Cut into smaller pieces so they are not so long. Add noodles to the soup along with spices. Bring to a boil. Beat egg whites with a fork. Drizzle into soup without stirring. Cook for 3 minutes. Sir soup to break the cooked egg whites strands. Serve. Serves 4.

  2. Adding 2 tablespoons of corn will give you 5 grams of carbs for the entire recipe. Which will be 1.25 grams per serving. Even with the corn this recipe will still be a THM FP.