Low Sodium Chicken Noodle Soup (That Actually Tastes Great!)
Yes, it’s possible to make a flavorful broth for Low Sodium Chicken Noodle Soup! This easy recipe uses herbs and aromatics to create a rich taste without all the salt. It’s packed with tender pieces of chicken breast and fresh veggies, making it the perfect comforting meal for a cold night.
Cozy Chicken Soup – No Extra Salt Needed
We all know that canned chicken noodle soup is often loaded with salt and artificial ingredients. And while it may taste good, it’s not the healthiest option for our bodies. For years, I avoided making my own easy homemade chicken noodle soup recipe, fearing a low-sodium version would be bland. I mean, everyone loves a rich, savory broth, right?
After some trial and error, I’ve finally mastered the most flavorful chicken noodle soup – no salt shaker required! Packed with rich, wholesome ingredients, this recipe delivers the ultimate comfort food without sacrificing taste or nutrition.
Looking for more low sodium breakfast recipes? Check out my Low Sodium Frittata!
Ingredients
- Unsalted butter: For sauteing the veggies. Unsalted butter makes a big difference when lowering the sodium content.
- Veggies: Yellow onion, carrots, and celery are classic veggies that add depth to the aroma and flavor of chicken noodle soup.
- Chicken breast: Use boneless, skinless chicken breasts for lean protein.
- Water: Adding water helps stretch out the broth without adding extra sodium
- Fresh garlic: A little bit of garlic goes a long way in adding flavor to the soup.
- Salt-free chicken broth: This is the base of the soup, so make sure to use salt-free chicken broth to keep the sodium levels down.
- Herbs: We use a mix of fresh Italian parsley, dried thyme, and bay leaves to create a more robust flavor profile.
- Ground black pepper: You’d be surprised how much flavor this adds!
- Egg noodles: German-style is preferred here, but use your favorite.
Variations
Want to mix things up? Here are a few ideas:
- Make it creamy: Stir in a dollop of Greek yogurt or a splash of heavy cream at the end to avoid curdling.
- Add extra protein: For convenience and flavor, use pre-cooked chicken, like a shredded rotisserie chicken.
- Pack in extra veggies: Add more vegetables like potatoes, spinach, or mushrooms for more nutrition and flavor.
- Brighten it up: Finish the soup with a squeeze of lemon juice to bring all the flavors together.
How to Make Low Sodium Chicken Noodle Soup
Step 1: Cook the Veggies
Preheat a large pot or Dutch oven over medium heat. Then add butter and allow it to melt.
Next, add diced onion and cook until translucent, about 3–4 minutes. Stir in carrots and celery and cook for an additional 3 minutes.
Step 2: Cook the Chicken
Now let’s add the chicken and cook for 4 minutes. Then add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Step 2: Add Broth & Simmer
Pour in the salt-free chicken broth. Then add the parsley, dried thyme, bay leaves, and black pepper. Bring this all to a boil and cook for 5 minutes.
Step 3: Cook the Egg Noodles
Finally, add your egg noodles, stir, then turn off the heat. Cover and let sit for 15 minutes, allowing the noodles to cook through.
Step 4: Serve & Enjoy
Alright, the last thing you’ve got to do is remove those bay leaves. Serve and enjoy!
More Low Sodium Chicken Recipes You’ll Love
- Low Sodium Chicken Fajitas
- Low Sodium Butter Chicken
- Low-Sodium Spinach & Feta Stuffed Chicken
- Low Sodium Chicken and Red Lentil Stew
- Easy Low Sodium Lemon Chicken
Storage & Reheating
Store your leftover low sodium chicken noodle soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 3 months.
To reheat, transfer the soup into a pot and heat on medium-low until it reaches your desired temperature. You may need to add a splash of water or broth to thin out the soup if it thickens while reheating.
Another option is to reheat individual portions in the microwave. Just be sure to stir occasionally and check the temperature before eating.
Print
Low Sodium Chicken Noodle Soup (That Actually Tastes Great!)
This low-sodium chicken noodle soup gets a rich, flavorful broth from herbs and aromatics – no salt needed! Packed with tender chicken and fresh veggies, it’s a cozy meal everyone will love.
- Total Time: 50 minutes
- Yield: 6 servings
Ingredients
- 2 tablespoons unsalted butter
- 2 cups yellow onion, diced
- 2.5 cups carrots, sliced into rounds
- 2 cups celery, chopped
- 1.5 lbs cleaned, large-diced chicken breast
- 2 tablespoons fresh garlic, minced
- 2 quarts salt-free chicken broth
- 3 tablespoons fresh Italian parsley, chopped
- 1/2 tablespoon dried thyme
- 3 bay leaves
- 1 teaspoon ground black pepper
- 3 cups egg noodles (German-style preferred, but use your favorite!)
Instructions
- Preheat a Dutch oven over medium heat. Add butter and allow it to melt.
- Add diced onion and cook until translucent, about 3–4 minutes. Stir in carrots and celery and cook for an additional 3 minutes.
- Add the chicken and cook for 4 mins. Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
- Pour in the salt-free chicken broth. Add parsley, dried thyme, bay leaves, and black pepper. Bring to a boil and cook for 5 minutes.
- Add egg noodles, stir, then turn off the heat. Cover and let sit for 15 minutes, allowing the noodles to cook through.
- Remove bay leaves before serving.
Notes
Store your leftover low sodium chicken noodle soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American