Low Sodium Classic Chicken Noodle Soup

Discover comfort in every spoonful with this Low Sodium Classic Chicken Noodle Soup—a heartwarming twist on a beloved favorite that's perfect for those watching their salt intake. Brimming with tender, shredded chicken, aromatic vegetables, and soft egg noodles, this recipe relies on flavorful no-salt-added chicken broth, dried thyme, and fresh parsley to create a delicious depth of taste without the need for added sodium. Ready in just an hour, this soup is as wholesome as it is easy to make, featuring a simple one-pot approach for minimal cleanup. Whether you're looking for a cozy weeknight meal or a go-to remedy for cold, blustery days, this low-sodium version of chicken noodle soup will delight your taste buds while keeping nutrition in mind. Perfect for meal prepping, it serves six generous portions and pairs beautifully with a warm, crusty whole-grain bread.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 tablespoon Olive oil
• 1 pound Boneless, skinless chicken breasts
• 1 large Onion, diced
• 2 medium Carrots, sliced
• 2 stalks Celery stalks, sliced
• 3 cloves Garlic cloves, minced
• 8 cups No-salt-added chicken broth
• 1 leaf Bay leaf
• 0.5 teaspoon Dried thyme
• 0.25 teaspoon Ground black pepper
• 2 cups Egg noodles
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

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

Step 2

Add the chicken breasts and cook until lightly browned on both sides, about 4-5 minutes per side. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté the vegetables for about 5 minutes until they begin to soften.

Step 4

Add the minced garlic and sauté for another minute until fragrant.

Step 5

Pour in the no-salt-added chicken broth and bring the mixture to a boil.

Step 6

Return the chicken breasts to the pot. Add the bay leaf, dried thyme, and ground black pepper.

Step 7

Reduce the heat to a simmer, cover the pot, and let the soup cook for about 20 minutes, until the chicken is cooked through.

Step 8

Remove the chicken breasts from the pot and shred into bite-sized pieces using two forks.

Step 9

Return the shredded chicken to the pot.

Step 10

Add the egg noodles to the pot and cook for an additional 10 minutes, or until the noodles are tender.

Step 11

Remove the bay leaf and stir in the fresh parsley.

Step 12

Taste the soup and adjust the seasoning if necessary, although it is designed to be low-sodium.

Step 13

Serve hot with a sprinkle of freshly ground black pepper if desired.

Nutrition Facts

Serving size	(3077.7g)

Amount per serving	% Daily Value*
Calories	1579.6

Total Fat 41.6g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 478.4mg	0%
Sodium 832.5mg	0%
Total Carbohydrate 121.6g	0%
Dietary Fiber 12.1g	0%
Total Sugars 15.0g
Protein 167.5g	0%

Vitamin D 4.9IU	0%
Calcium 236.1mg	0%
Iron 11.0mg	0%
Potassium 2543.3mg	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: 24.5%

Protein: 43.8%

Carbs: 31.8%