Low Sodium Chicken Dumpling Soup

Warm, nourishing, and perfect for a low-sodium diet, this Low Sodium Chicken Dumpling Soup is a delicious twist on a classic comfort food. Tender shredded chicken, fresh vegetables like carrots, celery, and peas, and a flavorful blend of garlic, thyme, and bay leaf come together in a rich, unsalted chicken broth. The true highlight, however, is the fluffy homemade dumplings made with parsley, cold butter, and low-fat milk, providing a hearty bite in every spoonful. Ideal for cozy weeknight dinners, this 6-serving soup is easy to prepare in just over an hour and maintains bold flavors while being heart-healthy. Whether you’re managing sodium intake or simply seeking a wholesome, soothing soup, this recipe is sure to satisfy.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 3 medium Carrots, peeled and sliced
• 2 medium Celery stalks, sliced
• 3 cloves Garlic, minced
• 8 cups Unsalted chicken broth
• 1 large Bay leaf
• 1 teaspoon Fresh thyme, chopped
• 0.5 teaspoon Black pepper
• 2 cups All-purpose flour
• 1 tablespoon Baking powder
• 2 tablespoons Parsley, chopped
• 0.25 cup Cold unsalted butter, cubed
• 0.75 cup Low-fat milk
• 1 cup Frozen peas

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, sliced carrots, and celery. Cook until the vegetables are soft, about 5-7 minutes.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the chicken breasts to the pot and pour in the unsalted chicken broth. Add the bay leaf, thyme, and black pepper.

Step 5

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes or until the chicken is cooked through.

Step 6

While the soup simmers, make the dumplings. In a large mixing bowl, whisk together the flour and baking powder.

Step 7

Cut the cold butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped parsley.

Step 8

Pour in the low-fat milk and mix until just combined. Be careful not to overmix as this will result in tough dumplings.

Step 9

Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.

Step 10

Add the frozen peas to the soup and stir to combine.

Step 11

Using a tablespoon, drop spoonfuls of the dumpling batter onto the surface of the simmering soup. Space them apart as they will expand.

Step 12

Cover the pot and let the soup simmer gently for another 15 minutes, or until the dumplings are cooked through and fluffy.

Step 13

Remove the bay leaf before serving. Adjust seasoning to taste, considering low sodium preferences.

Step 14

Serve hot and enjoy your comforting low sodium chicken dumpling soup.

Nutrition Facts

Serving size	(3403.4g)

Amount per serving	% Daily Value*
Calories	2787.9

Total Fat 103.8g	0%
Saturated Fat 42.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 529.1mg	0%
Sodium 2290.8mg	0%
Total Carbohydrate 259.8g	0%
Dietary Fiber 22.9g	0%
Total Sugars 30.8g
Protein 192.6g	0%

Vitamin D 109.3IU	0%
Calcium 586.5mg	0%
Iron 20.5mg	0%
Potassium 3182.2mg	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: 34.0%

Protein: 28.1%

Carbs: 37.9%