Low Sodium Hearty Chicken and Vegetable Soup
Warm up with a bowl of this comforting Low Sodium Hearty Chicken and Vegetable Soup, a wholesome and flavorful option for a heart-healthy meal. Packed with tender shredded chicken, nutrient-rich vegetables like zucchini, sweet potato, and carrots, and seasoned with aromatic herbs like thyme and oregano, this recipe keeps sodium in check without compromising on taste. The low sodium chicken broth provides a light, savory base, while a garnish of fresh parsley adds a burst of freshness to each bowl. Ready in under an hour, this one-pot wonder is perfect for busy weeknights and meal prepping, delivering six generous servings of feel-good nourishment.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 large carrots, sliced
- 3 stalks celery stalks, sliced
- 1 medium zucchini, diced
- 1 large sweet potato, peeled and diced
- 8 cups low sodium chicken broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat.
Add diced onions and sauté until they become translucent, about 5 minutes.
Stir in the minced garlic, sliced carrots, and celery. Cook for another 3 minutes until the vegetables start to soften.
Add the diced zucchini and sweet potato, stirring to combine with the other vegetables.
Place the whole chicken breasts into the pot, nestling them among the vegetables.
Pour in the low sodium chicken broth and add the bay leaf, dried thyme, dried oregano, and black pepper.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the soup and simmer for another 5 minutes.
Remove the bay leaf, taste the soup and adjust seasoning if necessary, keeping in mind the low sodium requirement.
Garnish with fresh parsley before serving.
Ladle the soup into bowls and enjoy a heart-healthy meal!
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5226 mg | 227% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 38.8 g | ||
| Protein | 178.2 g | 356% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 533 mg | 41% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 5599 mg | 119% | |
*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.
