Low Sodium Classic Chicken Soup
Warm, comforting, and heart-healthy, this Low Sodium Classic Chicken Soup is the perfect homemade remedy for chilly days or when you're feeling under the weather. Crafted with tender bites of chicken breast, a medley of wholesome vegetables like carrots, celery, and onion, and enriched with aromatic garlic, bay leaf, and thyme, this version of the iconic chicken soup offers all the flavor with far less sodium. Simmered in a light, low-sodium chicken broth with egg noodles, it's an ideal choice for those seeking a healthier alternative to store-bought soups without sacrificing taste. Ready in just an hour, this easy-to-follow recipe is perfect for meal prepping or serving freshly garnished with parsley for a nourishing, delicious bowl that warms the soul.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Chicken breast, boneless and skinless
- 3 medium Carrots, chopped
- 3 medium Celery stalks, chopped
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 8 cups Low sodium chicken broth
- 2 cups Water
- 1 leaf Bay leaf
- 1 teaspoon Fresh thyme
- 1 teaspoon Black pepper
- 2 cups Egg noodles
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion to the pot and cook for 5 minutes until translucent.
Add the minced garlic and cook for an additional minute.
Add the chopped carrots and celery, stirring occasionally, cook for 5 minutes.
Cut the chicken breast into bite-sized pieces and add them to the pot.
Pour in the low sodium chicken broth and water, stirring to combine.
Add the bay leaf, thyme, and black pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes or until the chicken is cooked through.
Remove and discard the bay leaf.
Add the egg noodles to the pot and cook for 8-10 minutes, or until the noodles are tender.
Stir in the chopped fresh parsley before serving.
Taste and adjust seasoning if necessary with additional pepper.
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 5058 mg | 220% | |
| Total Carbohydrate | 127.9 g | 47% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 22.6 g | ||
| Protein | 186.4 g | 373% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 463 mg | 36% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 4221 mg | 90% | |
*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.
