Low Sodium Creamy Chicken Soup
Warm up with a comforting bowl of Low Sodium Creamy Chicken Soup, a wholesome recipe that combines rich, velvety texture with vibrant flavors—all without the extra salt. Each spoonful boasts tender shreds of chicken, perfectly cooked vegetables like carrots, celery, and onions, and the aromatic infusion of thyme, rosemary, and bay leaf. A smooth roux made from unsalted butter and whole milk creates the creamy base, while unsalted chicken broth keeps it heart-healthy and nourishing. Ready in just an hour, this satisfying soup is perfect for cozy dinners or meal prepped lunches. Garnished with fresh parsley for a burst of brightness, it proves that comfort food can be both delicious and mindful. Ideal for those seeking low-sodium recipes that don’t compromise on taste!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cups unsalted chicken broth
- 1 cup carrots, diced
- 1 cup celery stalks, diced
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.25 teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add chicken breasts and cook until golden brown on each side, about 5-7 minutes. Remove chicken and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add diced carrots, celery, and onion. Sauté for about 5 minutes until vegetables are slightly softened.
Stir in the minced garlic, black pepper, thyme, and rosemary. Cook for an additional 1-2 minutes until aromatic.
Pour in the unsalted chicken broth and add the bay leaf. Bring the mixture to a simmer.
Return the chicken breasts to the pot, cover, and let simmer for 20 minutes or until the chicken is fully cooked.
Once the chicken is cooked, remove it from the pot, shred it using two forks, and set aside.
In a separate small saucepan, melt the unsalted butter over medium heat. Stir in the flour to form a roux, cooking for about 1-2 minutes. Slowly whisk in the whole milk until the mixture is smooth and slightly thickened.
Add the roux mixture to the pot of soup and stir to combine well, making sure the soup becomes creamy.
Return the shredded chicken to the pot and mix thoroughly.
Let the soup simmer for an additional 10 minutes to meld flavors together.
Remove the bay leaf before serving.
Garnish each serving with fresh parsley and enjoy your low sodium creamy chicken soup!
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 26.0 g | ||
| Protein | 159.0 g | 318% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 585 mg | 45% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2960 mg | 63% | |
*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.
