Low Sodium Homemade Chicken Vegetable Soup
Discover the ultimate comfort food with our Low Sodium Homemade Chicken Vegetable Soup, a health-conscious twist on a classic favorite. Bursting with vibrant vegetables like carrots, celery, green beans, and peas, this wholesome soup is seasoned to perfection with fragrant thyme, oregano, and fresh parsley while keeping salt to a minimum. Tender chunks of pan-seared chicken breast bring hearty protein to every spoonful, complemented by a rich, no-salt-added chicken stock base. Ideal for anyone looking to savor a feel-good meal without compromising on flavor, this recipe is ready in under an hour and serves six, making it perfect for busy weeknights or meal prep. Warm, nourishing, and packed with goodness, this homemade chicken vegetable soup will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 medium carrot
- 2 celery stalk
- 1 medium yellow onion
- 3 cloves garlic
- 8 cups no-salt-added chicken stock
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 cup green beans
- 1 cup frozen peas
- 0.25 cup fresh parsley
Instructions
Dice the chicken into small cubes.
Peel and slice the carrots. Chop the celery and onion. Mince the garlic cloves.
In a large pot, heat olive oil over medium heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
In the same pot, add carrots, celery, and onion. Sauté for 5 minutes until the vegetables start to soften.
Add minced garlic and cook for another minute until fragrant.
Pour in the no-salt-added chicken stock, and add the bay leaf, thyme, black pepper, and oregano. Bring the mixture to a boil.
Reduce the heat to a simmer. Add the green beans and cover the pot. Cook for 15 minutes.
Return the cooked chicken to the pot. Stir in the frozen peas and cook for another 5 minutes until everything is heated through.
Remove the bay leaf. Stir in chopped parsley for added freshness.
Serve hot and enjoy your low sodium chicken vegetable soup!
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 24.0 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 375 mg | 29% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3106 mg | 66% | |
*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.
