Low Sodium Classic Chicken Noodle Soup
Warm, comforting, and heart-healthy, this Low Sodium Classic Chicken Noodle Soup is the perfect bowl of goodness for anyone seeking a healthier twist on a beloved favorite. Made with tender chicken breasts, an aromatic blend of sautéed vegetables, no-salt-added chicken broth, and fragrant herbs like thyme and bay leaf, this soup delivers all the rich, savory flavors you love without the extra sodium. The addition of egg noodles and fresh parsley ensures every spoonful is hearty and satisfying. Perfect for busy weeknights or for soothing a chilly day, this recipe comes together in just an hour and is designed to serve six. Enjoy a wholesome, nourishing meal that’s both delicious and gentle on the heart!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 pound Boneless, skinless chicken breasts
- 1 large Onion, diced
- 2 medium Carrots, sliced
- 2 stalks Celery stalks, sliced
- 3 cloves Garlic cloves, minced
- 8 cups No-salt-added chicken broth
- 1 leaf Bay leaf
- 0.5 teaspoon Dried thyme
- 0.25 teaspoon Ground black pepper
- 2 cups Egg noodles
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large soup pot, heat the olive oil over medium heat.
Add the chicken breasts and cook until lightly browned on both sides, about 4-5 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté the vegetables for about 5 minutes until they begin to soften.
Add the minced garlic and sauté for another minute until fragrant.
Pour in the no-salt-added chicken broth and bring the mixture to a boil.
Return the chicken breasts to the pot. Add the bay leaf, dried thyme, and ground black pepper.
Reduce the heat to a simmer, cover the pot, and let the soup cook for about 20 minutes, until the chicken is cooked through.
Remove the chicken breasts from the pot and shred into bite-sized pieces using two forks.
Return the shredded chicken to the pot.
Add the egg noodles to the pot and cook for an additional 10 minutes, or until the noodles are tender.
Remove the bay leaf and stir in the fresh parsley.
Taste the soup and adjust the seasoning if necessary, although it is designed to be low-sodium.
Serve hot with a sprinkle of freshly ground black pepper if desired.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 121.6 g | 44% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 15.0 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 236 mg | 18% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2543 mg | 54% | |
*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.
