Low Sodium Chicken Rice Soup
Warm up with a hearty bowl of Low Sodium Chicken Rice Soup, a wholesome and nourishing meal perfect for any time of year. Packed with tender shredded chicken, nutrient-rich brown rice, and a medley of fresh vegetables like carrots, celery, and onion, this soup delivers comfort without the excess sodium. A fragrant blend of dried thyme, parsley, and a hint of black pepper adds layers of flavor, while a bay leaf enhances the savory broth made with low-sodium chicken stock. Ready in just an hour with minimal prep, this low-sodium recipe is ideal for anyone seeking a healthier, comforting dish without compromising on taste. Perfect for meal prep or a cozy dinner, serve it with a sprinkle of fresh parsley for a bright, finishing touch.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 2 cloves Garlic, minced
- 6 cups Low-sodium chicken broth
- 2 cups Water
- 1 cup Uncooked brown rice
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 0.5 teaspoon Black pepper
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the chicken breast, low-sodium chicken broth, and water to the pot. Bring to a boil.
Once boiling, reduce the heat to low and add the uncooked brown rice, dried thyme, dried parsley, black pepper, and the bay leaf.
Cover the pot and let it simmer for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
Remove the chicken breast from the pot and shred it using two forks.
Return the shredded chicken to the soup and stir well to combine.
Discard the bay leaf. Taste the soup and adjust the seasoning with additional pepper if needed (avoid adding salt to keep it low-sodium).
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 958 mg | 42% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 20.6 g | ||
| Protein | 170.9 g | 342% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 266 mg | 20% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2486 mg | 53% | |
*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.
