Low Sodium Filipino Chicken Sopas
Warm up with a comforting bowl of Low Sodium Filipino Chicken Sopas, a lighter twist on the creamy, hearty classic! This wholesome recipe features tender shredded chicken, vibrant vegetables like carrots, celery, and cabbage, and al dente elbow macaroni simmered in a velvety blend of unsalted chicken broth and low sodium milk. Seasoned with aromatic thyme, garlic, and bay leaves, this dish offers traditional Filipino flavors without the excess salt, making it perfect for those seeking a heart-healthy meal. Ready in just about an hour and garnished with fresh parsley, this cozy chicken noodle soup is sure to become a family favorite for weeknight dinners or chilly days.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 2 cups cabbage, shredded
- 6 cups unsalted chicken broth
- 2 cups low sodium milk
- 2 cups elbow macaroni
- 2 leaves bay leaves
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chicken breasts and cook for about 6 minutes on each side until cooked through. Remove from the pot and set aside to cool. Once cooled, shred the chicken using two forks.
2. In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onions until translucent, about 5 minutes.
3. Add the minced garlic and sauté for an additional 1 minute until aromatic.
4. Stir in the diced carrots and celery and cook for 3-4 minutes until they start to soften.
5. Pour in the unsalted chicken broth and add the bay leaves, shredded chicken, ground black pepper, and dried thyme. Bring to a simmer and let cook for about 10 minutes.
6. Add the elbow macaroni to the pot and simmer for 8-10 minutes until the pasta is cooked al dente.
7. Stir in the shredded cabbage and low sodium milk. Let the soup come back to a gentle simmer and cook for an additional 5 minutes.
8. Taste and adjust seasoning if needed with more black pepper. Remove the bay leaves before serving.
9. Garnish each bowl with freshly chopped parsley. Serve hot and enjoy your low sodium Chicken Sopas!
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 140 mg | 6% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.2 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 154 mg | 12% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 624 mg | 13% | |
*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.
