Low Sodium Chicken Corn Soup

Warm, comforting, and heart-healthy, this Low Sodium Chicken Corn Soup is a deliciously nourishing meal that’s perfect for any season. Packed with tender, shredded chicken breast, sweet corn kernels, and a medley of aromatic vegetables like carrots, celery, and onion, this soup delivers big flavors without the excess sodium. A fragrant blend of thyme, oregano, and a hint of black pepper adds depth to the low-sodium chicken broth, while a splash of fresh lemon juice brightens every bite. Ready in just an hour, this soup is easy to prepare, making it a great option for busy weeknights or meal prepping. Serve it hot, garnished with fresh parsley, for a wholesome, guilt-free bowl of goodness the whole family will love.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound Boneless, skinless chicken breast
• 2 tablespoons Olive oil
• 1 medium, diced Onion
• 2 large, diced Carrots
• 2 diced Celery stalks
• 3 cloves, minced Garlic
• 2 cups Corn kernels
• 6 cups Low sodium chicken broth
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 0.5 teaspoon Black pepper
• 1 whole Bay leaf
• 2 tablespoons, chopped Parsley
• 1 medium, juiced Lemon

Directions

Step 1

In a large soup pot, heat olive oil over medium heat.

Step 2

Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until the vegetables are tender.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

Add the corn kernels and continue to sauté for another 2 minutes.

Step 5

Pour in the low sodium chicken broth, stirring to combine the ingredients.

Step 6

Place the chicken breast into the pot, along with the dried thyme, oregano, black pepper, and bay leaf.

Step 7

Bring the soup to a simmer, then lower the heat to maintain a gentle simmer.

Step 8

Cover the pot and cook for 20-25 minutes until the chicken is cooked through and tender.

Step 9

Remove the chicken breast from the pot and transfer it to a cutting board.

Step 10

Shred the chicken using two forks and then return it to the soup pot.

Step 11

Add the chopped parsley and lemon juice to the soup, stirring to incorporate.

Step 12

Taste and adjust seasonings if needed, adding more herbs or lemon juice as desired.

Step 13

Remove the bay leaf before serving.

Step 14

Ladle the soup into bowls and garnish with additional parsley if desired. Serve hot.

Nutrition Facts

Serving size	(3096.6g)

Amount per serving	% Daily Value*
Calories	1627.3

Total Fat 50.8g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 2.9g
Cholesterol 385.6mg	0%
Sodium 4203.0mg	0%
Total Carbohydrate 121.2g	0%
Dietary Fiber 23.5g	0%
Total Sugars 47.9g
Protein 179.4g	0%

Vitamin D 22.7IU	0%
Calcium 509.4mg	0%
Iron 13.5mg	0%
Potassium 5412.8mg	0%

*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.

Source of Calories

Fat: 27.5%

Protein: 43.2%

Carbs: 29.2%