Low Sodium Hearty Chicken Noodles
Savor the comforting goodness of Low Sodium Hearty Chicken Noodles, a wholesome twist on a classic favorite! Packed with tender shredded chicken, earthy vegetables like carrots, celery, and onions, and perfectly cooked no-salt-added egg noodles, this recipe delivers rich, home-cooked flavor without the extra sodium. Simmered in a base of unsalted chicken broth enhanced with fragrant thyme, garlic, and a touch of lemon juice, this dish proves you don’t need salt to create a satisfying, balanced meal. Ready in just 50 minutes, it’s the ideal choice for a nourishing weeknight dinner. Serve it piping hot and garnish with fresh parsley for an inviting burst of color and freshness! Perfect for anyone seeking low-sodium comfort food without sacrificing taste.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 4 cups unsalted chicken broth
- 2 cups water
- 1 large carrot, diced
- 1 large celery stalk, diced
- 1 medium onion, chopped
- 2 cloves garlic clove, minced
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 1 tablespoon dried parsley
- 8 ounces egg noodles, no salt added
- 2 tablespoons fresh parsley, chopped (optional)
- 1 tablespoon lemon juice
Instructions
Heat the tablespoon of olive oil in a large pot over medium heat.
Add the chopped onion, diced carrot, and diced celery to the pot, and sauté for about 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.
Add the boneless, skinless chicken breasts to the pot and cover them with the unsalted chicken broth and water.
Stir in the dried thyme and black pepper.
Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 20 minutes or until the chicken is cooked through.
Remove the chicken breasts from the pot and place them on a cutting board.
Add the egg noodles to the pot and increase the heat to medium. Cook the noodles according to the package instructions until tender, about 8-10 minutes.
While the noodles are cooking, shred the chicken using two forks.
Once the noodles are done, return the shredded chicken to the pot.
Stir in the dried parsley and lemon juice, allowing the flavors to meld for another 2-3 minutes.
Taste and adjust seasoning if needed, remembering to prioritize keeping the sodium low.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 12.9 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 322 mg | 25% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2477 mg | 53% | |
*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.
