Low Sodium Chicken Corn Soup
Warm up with a comforting bowl of Low Sodium Chicken Corn Soup, a healthier twist on a classic favorite that's bursting with wholesome flavor. This heartwarming recipe is perfect for those seeking a nutritious yet satisfying meal, featuring tender chicken breast, sweet corn kernels, and a medley of aromatic vegetables like carrots, celery, and onion. Simmered in a flavorful low-sodium chicken broth and enhanced with fragrant thyme, oregano, and a hint of fresh lemon juice, this soup is a guilt-free delight that doesn't compromise on taste. Easy to prepare in under an hour, it's ideal for busy weeknights or meal prep, delivering a light yet filling option for family dinners. Garnish with fresh parsley for a vibrant finishing touch, and enjoy this healthier take on chicken soup that's sure to become a kitchen staple.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 2 large, diced Carrots
- 2 diced Celery stalks
- 3 cloves, minced Garlic
- 2 cups Corn kernels
- 6 cups Low sodium chicken broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 1 whole Bay leaf
- 2 tablespoons, chopped Parsley
- 1 medium, juiced Lemon
Instructions
In a large soup pot, heat olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until the vegetables are tender.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the corn kernels and continue to sauté for another 2 minutes.
Pour in the low sodium chicken broth, stirring to combine the ingredients.
Place the chicken breast into the pot, along with the dried thyme, oregano, black pepper, and bay leaf.
Bring the soup to a simmer, then lower the heat to maintain a gentle simmer.
Cover the pot and cook for 20-25 minutes until the chicken is cooked through and tender.
Remove the chicken breast from the pot and transfer it to a cutting board.
Shred the chicken using two forks and then return it to the soup pot.
Add the chopped parsley and lemon juice to the soup, stirring to incorporate.
Taste and adjust seasonings if needed, adding more herbs or lemon juice as desired.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with additional parsley if desired. Serve hot.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4203 mg | 183% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 47.9 g | ||
| Protein | 179.4 g | 359% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 509 mg | 39% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5413 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
