Low Sodium Simple Chicken and Rice Soup
Warm, nutritious, and incredibly simple to make, this Low Sodium Simple Chicken and Rice Soup is the ultimate comfort food with a healthy twist. Loaded with tender boneless chicken breasts, hearty brown rice, and an array of fresh vegetables like carrots, celery, and onion, this soup is simmered to perfection in a flavorful low-sodium chicken broth infused with garlic, thyme, and a subtle hint of bay leaf. Ideal for anyone watching their salt intake, this recipe maintains robust flavor without compromising on health. Ready in just an hour with minimal prep, this wholesome dish is a satisfying choice for soothing cold days or nourishing weeknight dinners. Garnish with freshly chopped parsley and enjoy a low-sodium chicken soup that’s as vibrant as it is comforting. Perfect for meal prep, this recipe serves up to six and is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 unit medium onion, diced
- 2 large carrots, sliced
- 2 units celery stalks, sliced
- 3 units garlic cloves, minced
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 unit bay leaf
- 1 teaspoon dried thyme
- 1 cup brown rice
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup chopped fresh parsley
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add the minced garlic, cooking for another minute until fragrant.
Place the chicken breasts in the pot and pour the low-sodium chicken broth and water over them.
Add the bay leaf and dried thyme to the pot. Bring to a boil.
Once boiling, reduce the heat to low, cover the pot, and let simmer for 15-20 minutes or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Stir in the brown rice and freshly ground black pepper. Continue to simmer, uncovered, for another 20-25 minutes until the rice is tender.
Remove the bay leaf before serving.
Garnish the soup with chopped fresh parsley just before serving.
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 25.1 g | ||
| Protein | 163.9 g | 328% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 348 mg | 27% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2807 mg | 60% | |
*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.
