Low Sodium Chicken Orzo Soup
Warm, comforting, and heart-healthy, this Low Sodium Chicken Orzo Soup is the ultimate feel-good recipe. Packed with tender bites of chicken, vibrant vegetables, delicate orzo pasta, and a medley of herbs like thyme, oregano, and bay leaf, this soup delivers bold, aromatic flavors without the need for added salt. Fresh lemon juice gives it a bright, refreshing tang, while a sprinkle of parsley adds the perfect finishing touch. Made with unsalted chicken stock, this soup is a wholesome, low-sodium option ideal for anyone looking to enjoy a lighter version of a classic recipe. Ready in just 50 minutes, it’s the perfect cozy meal to serve on a chilly evening, offering nourishment and comfort in every spoonful.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 3 medium celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups unsalted chicken stock
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup orzo pasta
- 2 tablespoons lemon juice
- 0.25 cup fresh parsley, chopped
- 0.25 teaspoon black pepper
Instructions
Begin by heating 1 tablespoon of olive oil in a large pot over medium-high heat.
Add the chicken breasts and cook for about 5 minutes on each side until browned. Remove chicken from the pot and set aside.
In the same pot, add another tablespoon of olive oil. Sauté the diced onion, sliced carrots, and sliced celery for about 5 minutes until the vegetables are softened.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the unsalted chicken stock. Add the dried oregano, dried thyme, and bay leaf to the pot.
Return the browned chicken breasts to the pot, bring the soup to a boil, then reduce the heat to a simmer. Cover and let it simmer for about 20 minutes.
Remove the chicken breasts from the pot and shred them using two forks. Discard any excess bones or fat and return the shredded chicken to the pot.
Stir in the orzo pasta and continue to simmer for another 8-10 minutes until the pasta is tender.
Add in the lemon juice, fresh parsley, and black pepper. Stir well to combine.
Taste and adjust seasoning if needed, keeping it low in sodium.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 191.4 g | 70% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 16.4 g | ||
| Protein | 179.4 g | 359% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 449 mg | 35% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2991 mg | 64% | |
*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.
