Low Sodium Homemade Chicken Noodle Soup
Warm, comforting, and heart-healthy, this Low Sodium Homemade Chicken Noodle Soup is a lighter twist on the classic favorite. Packed with tender bites of lean chicken breast, wholesome vegetables like carrots and celery, and a flavorful blend of garlic, herbs, and a splash of bright lemon juice, this soup delivers all the cozy flavors you crave without the excess sodium. Simmered in a rich low-sodium chicken broth and finished with tender egg noodles, this recipe is perfect for anyone looking to enjoy a balanced, nourishing meal. Ready in under an hour and yielding enough to serve six, it’s the ideal choice for a family dinner or meal prep. Serve it warm with a sprinkle of fresh parsley for a soul-soothing experience you'll want to savor again and again.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups low sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 6 ounces egg noodles
- 0.25 cup fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
Begin by preparing the chicken breasts. Trim away any excess fat and cut them into bite-sized pieces.
In a large soup pot, heat olive oil over medium heat. Add the diced onion and cook for about 4-5 minutes, until tender and translucent.
Stir in the sliced carrots and celery, and cook for an additional 5 minutes, stirring occasionally.
Add the minced garlic to the pot and cook for 1 minute, until fragrant.
Pour the low sodium chicken broth into the pot, and add the bay leaf, dried thyme, dried oregano, and black pepper. Stir to combine.
Increase the heat to medium-high and bring the mixture to a gentle boil.
Once boiling, add the chicken pieces to the pot. Reduce the heat back to medium and let the soup simmer uncovered for 15 minutes, allowing the chicken to cook through.
After 15 minutes, add the egg noodles to the pot. Cook for another 8-10 minutes, or until the noodles are tender.
Once the noodles are cooked, remove the bay leaf from the soup.
Stir in the chopped fresh parsley and lemon juice, and adjust the seasoning to taste, adding more black pepper if desired.
Remove the pot from heat and let the soup sit for a few minutes to allow the flavors to meld.
Ladle the soup into bowls, garnish with additional parsley if desired, and serve warm.
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 5109 mg | 222% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 25.7 g | ||
| Protein | 182.4 g | 365% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 582 mg | 45% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4856 mg | 103% | |
*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.
