Low-Sodium Chicken and Vegetable Soup

An Easy Chicken Vegetable Soup Recipe, Without All the Sodium

When the weather cools down, I’m constantly craving chicken soup recipes. They’re such a great way to warm up and get all your nutrient-dense veggies in one bowl. Not only that, they actually do help fight off colds.

Here’s the kicker, though: chicken soup can contain a lot of sodium. Now you may be thinking, “Well, that’s just canned soup,” but even homemade chicken soup can be high in sodium if you’re not careful with the ingredients you use.

I made this chicken and vegetable soup so I could enjoy all the goodness of traditional chicken soup without worrying about my sodium intake. Try it out and enjoy peace of mind without compromising on flavor!

Ingredients

• Boneless, skinless chicken breasts or thighs: Choose the cut of meat you prefer the most! Chicken breast is nice and lean, while thighs have more flavor.
• Unsalted or low-sodium chicken broth: Using unsalted or low-sodium broth helps to control the overall salt content of the soup.
• Carrots: These bright orange veggies add a pop of color and natural sweetness to the soup.
• Water: This is used to help create the broth for the soup.
• Veggies: Carrots, celery stalks, onion, garlic cloves, zucchini, green beans, and potatoes are what make this soup nourishing and hearty.
• Herbs: You’ll need dried thyme and basil, plus optional fresh parsley as a garnish. 
• Black pepper: Every chicken soup recipe needs a little black pepper!
• Lemon juice (optional): Adds a little bit of freshness and brightness to the soup.

Other Variations to Try

What’s great about soup is that it’s pretty forgiving. If you don’t have all the ingredients listed, feel free to substitute or add in your own. Here are a few ideas to mix it up:

• Extra veggies: Add in some extra veggies like zucchini, peas, or bell peppers for added nutrients and flavor.
• Beans: Want to make the soup more filling? Add in a can of your favorite beans like chickpeas, black beans, or kidney beans.
• Grains: For a heartier soup, add cooked grains such as rice, barley, quinoa, or pasta. Just be sure to adjust the cooking time accordingly.
• Cream: If you prefer a creamier texture, add in some coconut milk or heavy cream. Just make sure to add it at the end of cooking so it doesn’t curdle.

Preparation

To start, add the chicken, carrots, celery, onion, garlic, zucchini, green beans, and potato to the slow cooker.

Now sprinkle in your thyme, basil, and black pepper. Then pour in the chicken broth and water.

Cooking

Cook on LOW for 3-4 hours or on HIGH for 6-7 hours. At the end of the cooking time, the chicken should be cooked through and the vegetables tender.

Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to combine it all together.

Serving

Your low-sodium chicken and vegetable soup is complete! Or you can add the optional step: immediately before serving, stir in fresh parsley and lemon juice for extra freshness. 

Enjoy!

What Goes Well with Chicken and Vegetable Soup?

While this soup is a full meal on its own, who doesn’t love a good side dish? For dipping, I love a nice crusty bread to soak up all that brothy goodness. Want the ultimate comfort combo? Go for a grilled cheese sandwich. If you’re in the mood for something lighter, a simple side salad with vinaigrette works perfectly. Or, if you’re craving a little crunch, just toss some crackers or croutons on top.

Storage & Reheating

If you have leftover chicken and vegetable soup, store it in an airtight container in the fridge for about 3-4 days. To reheat, microwave in a bowl or heat on the stove until warmed through. You might need to add a little water or broth if it has thickened too much.