chicken soup low sodium recipe

Written BySheba G Updated On
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The Best chicken soup low sodium recipe

I’m so excited to share with you my family’s favorite chicken soup low sodium recipe. This recipe has been a staple in our household for years, and it’s a perfect comfort food for any occasion. Whether it’s a cold winter day or a family gathering, this soup is always a hit.

My kids love helping me in the kitchen, and they’re always eager to taste the latest batch of soup. I’ve perfected this recipe over the years, and it’s now a regular part of our meal planning. The best part is that it’s incredibly easy to make and packed with nutrients.

My husband and kids are big fans of chicken soup, and they love that it’s low in sodium, making it a great option for families who want to eat healthy without sacrificing flavor. I’ve also experimented with different vegetables and spices to keep the recipe interesting and fun. We often serve this soup with some crusty bread or crackers for a satisfying meal.

One thing that sets this recipe apart is the technique of using homemade broth instead of store-bought broth. This gives the soup a rich and depth of flavor that you just can’t replicate with pre-made broth. It may seem like an extra step, but trust me, it’s worth it.

The result is a hearty and comforting bowl of goodness that will warm your heart and soul.

Low Sodium Chicken Soup

Low Sodium Chicken Soup

4.9 from 1570 votes

A comforting and flavorful chicken soup made without added salt. This recipe relies on aromatic vegetables and herbs to create a deeply satisfying broth that is heart-healthy and delicious.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 large onion, diced
2 large carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups low sodium chicken broth
1 pound boneless, skinless chicken breasts
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1 bay leaf
1 cup uncooked wide egg noodles
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat until shimmering.
2Add the diced onion, carrots, and celery, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
3Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4Pour in the low sodium chicken broth, then add the chicken breasts, dried thyme, dried rosemary, black pepper, and bay leaf.
5Bring the soup to a boil over high heat, then reduce the heat to low and cover the pot.
6Simmer for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
7Remove the cooked chicken breasts from the pot and place them on a cutting board.
8Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the pot.
9Increase the heat to medium-high and bring the soup back to a gentle boil.
10Stir in the egg noodles and cook for 8 to 10 minutes, or until the noodles are tender but still firm to the bite.
11Remove the bay leaf from the soup and discard it.
12Stir in the fresh chopped parsley, then ladle the soup into bowls and serve hot.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 5g💛Saturated Fat: 1g❤️Cholesterol: 45mg🧂Sodium: 180mg🌾Total Carbs: 16g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 20g

📝Notes

For an even lower sodium option, use homemade chicken broth or a no-salt-added variety. You can also add other vegetables like zucchini or green beans in the last 10 minutes of cooking.

Watch Video Of How Low Sodium Chicken Soup Works

This chicken soup low sodium recipe is a staple in our household because it’s easy to make and packed with nutrients.

The best part is that it’s low in sodium, making it a great option for families who want to eat healthy without sacrificing flavor.

Whether you’re serving this soup at home or taking it to a potluck dinner, I’m confident that everyone will love it.

❓ Frequently Asked Questions About Low Sodium Chicken Soup

Q: What type of vegetables should I use in this recipe?

A: You can use any combination of vegetables you like, but I recommend using carrots, celery, onions, and potatoes for a classic chicken soup flavor. If you want to add some color to your soup, you can also include diced bell peppers or sliced mushrooms.

Q: Can I use pre-cooked chicken instead of cooking raw chicken?

A: Yes, you can use pre-cooked chicken if you prefer. Just make sure to shred or chop it into bite-sized pieces before adding it to the soup.

Q: How do I make homemade broth if I don’t have any on hand?

A: To make homemade broth, simply combine chicken bones (you can use raw or cooked bones), water, and any desired aromatics (such as onions, carrots, or celery) in a large pot. Bring the mixture to a boil, then reduce the heat to low and simmer for at least 30 minutes.

Q: Can I freeze this soup for later?

A: Yes, you can freeze this soup for up to 3 months. Simply cool the soup completely before transferring it to an airtight container or freezer bag.

Q: How do I reheat this soup safely?

A: To reheat this soup safely, make sure to heat it to an internal temperature of at least 165°F (74°C). You can do this by placing the soup in the microwave or on the stovetop until hot.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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