Low Sodium Hearty Chicken Soup with Herb Dumplings
Warm up with a bowl of **Low Sodium Hearty Chicken Soup with Herb Dumplings**, a comforting and flavorful meal made with wholesome ingredients and perfect for those watching their sodium intake. This nourishing recipe features tender shredded chicken, aromatic vegetables, and a perfectly seasoned broth, all enhanced with the fragrant addition of thyme, bay leaf, and parsley. The fluffy herb dumplings, crafted with fresh parsley and chives, add an irresistible homemade touch that transforms this classic soup into a hearty main course. Ready in just an hour, this low-fat, heart-healthy option is ideal for family dinners or cozy nights in. Packed with nutrients and rich flavors, this soup proves that low sodium can be deliciously satisfying. Serve it piping hot for a wholesome, crowd-pleasing meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 1 pound boneless, skinless chicken breasts
- 6 cups low sodium chicken broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 3 tablespoons unsalted butter, melted
- 0.5 cup low-fat milk
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for about 5 minutes until the vegetables begin to soften.
Add the minced garlic and sauté for another minute until fragrant.
Place the chicken breasts into the pot and pour the low sodium chicken broth over them.
Add the bay leaf, dried thyme, dried parsley, and black pepper. Bring the mixture to a boil.
Reduce the heat to a simmer and cook the chicken for about 15-20 minutes or until fully cooked through.
Remove the chicken breasts from the pot. Shred the chicken using two forks and set aside.
In a mixing bowl, combine the all-purpose flour and baking powder for the dumplings.
Add the melted unsalted butter, low-fat milk, chopped parsley, and chopped chives to the flour mixture. Stir until a dough forms.
Return the shredded chicken to the pot and bring to a gentle simmer.
Drop spoonfuls of the dumpling dough gently into the simmering soup.
Cover the pot and let the dumplings cook for about 10 minutes, or until they are cooked through and fluffy.
Remove the bay leaf before serving the soup.
Ladle the soup and dumplings into bowls and serve hot.
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 4610 mg | 200% | |
| Total Carbohydrate | 142.8 g | 52% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 24.1 g | ||
| Protein | 182.1 g | 364% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 541 mg | 42% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3729 mg | 79% | |
*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.
