Low Sodium Classic Homemade Chicken Broth Soup
Warm, comforting, and heart-healthy, this **Low Sodium Classic Homemade Chicken Broth Soup** is the perfect recipe for those looking to enjoy a flavorful soup without the salt. Made from scratch with a tender whole chicken, aromatic vegetables like carrots, celery, and onion, and fresh herbs including thyme and parsley, this recipe creates a rich, golden broth that’s both nutritious and satisfying. Simmered slowly for hours, the natural flavors of the ingredients shine through, enhanced with just a squeeze of fresh lemon juice for brightness. Perfect as a base for other dishes or enjoyed as a nourishing meal on its own, this low-sodium recipe is ideal for anyone seeking a wholesome, customizable, and guilt-free addition to their weekly menu. Keywords: homemade chicken broth, low sodium soup, healthy chicken soup recipe, classic chicken soup.
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Recipe Information
Ingredients
- 3 pounds Whole chicken
- 3 medium Carrots
- 3 Celery stalks
- 1 large Yellow onion
- 4 Garlic cloves
- 1 teaspoon Black peppercorns
- 2 Bay leaves
- 4 sprigs Fresh thyme
- 4 sprigs Fresh parsley
- 16 cups Water
- 1 tablespoon Lemon juice
Instructions
Rinse the whole chicken under cold water, removing any giblets, and place it in a large stockpot.
Wash the carrots thoroughly, then peel and roughly chop them into chunks.
Wash the celery stalks and roughly chop them into chunks.
Peel the large yellow onion and cut it into quarters.
Crush the garlic cloves with the side of a knife and remove the skins.
Add the chopped carrots, celery, onion, garlic, and peppercorns to the pot with the chicken.
Add the bay leaves, thyme sprigs, and parsley sprigs to the pot.
Pour 16 cups of water into the pot, ensuring the chicken and vegetables are fully submerged.
Bring the stockpot to a boil over medium-high heat, skimming off any foam that rises to the surface with a fine mesh skimmer or spoon.
Once boiling, reduce the heat to low and let it simmer gently, uncovered, for about 3 hours.
Check the chicken after 1 hour of cooking. If the meat is very tender and falls off the bone, remove it from the broth. Set aside to cool, then shred the meat to add back into the soup later if desired.
Continue simmering the broth for the remaining time until the vegetables are very soft and the broth is fragrant.
Strain the broth through a fine mesh sieve into another large pot or bowl, discarding the solids.
Stir in the lemon juice to enhance flavor.
Before serving, taste the broth and adjust seasoning with a bit of freshly cracked black pepper, if desired. Salt is optional and can be added individually at the table.
For a heartier soup, return the shredded chicken to the pot, along with any additional preferred vegetables or cooked noodles.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 472 mg | 21% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 18.5 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1622 mg | 35% | |
*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.
