Low Sodium Comforting Chicken Noodle Soup
Warm your soul with this Low Sodium Comforting Chicken Noodle Soup—a nourishing twist on the classic favorite that's light on salt but big on flavor. Packed with tender shredded chicken, hearty egg noodles, and a medley of fresh carrots, celery, and onion, this wholesome recipe is seasoned with aromatic herbs like thyme, rosemary, and a touch of garlic for a flavorful depth. A splash of lemon juice and a sprinkle of fresh parsley brighten every spoonful, making it a perfect meal for cold days, recovery, or just a comforting bowl of goodness. Ready in just an hour and boasting simple, healthy ingredients, this low-sodium chicken noodle soup is a must-try for anyone seeking a heart-healthy, home-cooked classic. Perfect for meal prep or feeding a family, it’s a recipe that all soup lovers will savor.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 cups Carrots
- 1 cup Celery stalks
- 1 large Onion
- 4 cloves Garlic cloves
- 8 cups Low-sodium chicken broth
- 2 cups Water
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 0.5 teaspoon Black pepper
- 1 leaf Bay leaf
- 3 cups Wide egg noodles
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Begin by prepping the vegetables: peel and slice the carrots into thin rounds, chop the celery into small pieces, dice the onion, and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
Add the carrots, celery, and minced garlic to the pot, sautéing for another 3-4 minutes until the vegetables begin to soften.
Pour in the low-sodium chicken broth and water. Stir to combine.
Gently place the chicken breasts into the pot. Add the dried thyme, dried rosemary, black pepper, and bay leaf.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the chicken is cooked through.
Remove the chicken breasts from the pot and transfer them to a plate. Shred the chicken using two forks.
Return the shredded chicken to the pot and discard the bay leaf.
Increase the heat to medium and add the wide egg noodles to the pot. Cook for about 8-10 minutes, or until the noodles are tender.
Stir in the fresh parsley and lemon juice, adjusting the seasoning if needed with additional black pepper.
Serve the soup hot, garnished with a little more fresh parsley for an extra burst of flavor.
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 36.6 g | ||
| Protein | 185.6 g | 371% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 405 mg | 31% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3034 mg | 65% | |
*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.
