Low Sodium Classic Homemade Chicken Broth Soup

Warm your soul with this Low Sodium Classic Homemade Chicken Broth Soup, a wholesome recipe that’s as nourishing as it is flavorful. Crafted with a whole chicken, fresh herbs, and hearty vegetables like carrots, celery, and onion, this comforting broth is naturally low in sodium, letting the delicate, savory flavors shine. A splash of lemon juice enhances the freshness while black pepper and aromatic bay leaves offer just the right amount of seasoning. Slowly simmered to perfection over three hours, this broth becomes a rich and fragrant base perfect for enjoying on its own or customizing with shredded chicken, noodles, or your favorite vegetables. Ideal for those seeking a healthier, homemade alternative to store-bought options, this easy chicken soup is packed with goodness, making it a go-to recipe for busy weeknights, soothing sick days, or cozy family dinners.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 8

Ingredients

• 3 pounds Whole chicken
• 3 medium Carrots
• 3 Celery stalks
• 1 large Yellow onion
• 4 Garlic cloves
• 1 teaspoon Black peppercorns
• 2 Bay leaves
• 4 sprigs Fresh thyme
• 4 sprigs Fresh parsley
• 16 cups Water
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse the whole chicken under cold water, removing any giblets, and place it in a large stockpot.

Step 2

Wash the carrots thoroughly, then peel and roughly chop them into chunks.

Step 3

Wash the celery stalks and roughly chop them into chunks.

Step 4

Peel the large yellow onion and cut it into quarters.

Step 5

Crush the garlic cloves with the side of a knife and remove the skins.

Step 6

Add the chopped carrots, celery, onion, garlic, and peppercorns to the pot with the chicken.

Step 7

Add the bay leaves, thyme sprigs, and parsley sprigs to the pot.

Step 8

Pour 16 cups of water into the pot, ensuring the chicken and vegetables are fully submerged.

Step 9

Bring the stockpot to a boil over medium-high heat, skimming off any foam that rises to the surface with a fine mesh skimmer or spoon.

Step 10

Once boiling, reduce the heat to low and let it simmer gently, uncovered, for about 3 hours.

Step 11

Check the chicken after 1 hour of cooking. If the meat is very tender and falls off the bone, remove it from the broth. Set aside to cool, then shred the meat to add back into the soup later if desired.

Step 12

Continue simmering the broth for the remaining time until the vegetables are very soft and the broth is fragrant.

Step 13

Strain the broth through a fine mesh sieve into another large pot or bowl, discarding the solids.

Step 14

Stir in the lemon juice to enhance flavor.

Step 15

Before serving, taste the broth and adjust seasoning with a bit of freshly cracked black pepper, if desired. Salt is optional and can be added individually at the table.

Step 16

For a heartier soup, return the shredded chicken to the pot, along with any additional preferred vegetables or cooked noodles.

Step 17

Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(5707.3g)

Amount per serving	% Daily Value*
Calories	391.7

Total Fat 12.2g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 102.1mg	0%
Sodium 471.9mg	0%
Total Carbohydrate 45.3g	0%
Dietary Fiber 11.8g	0%
Total Sugars 18.5g
Protein 31.6g	0%

Vitamin D 0IU	0%
Calcium 451.6mg	0%
Iron 3.5mg	0%
Potassium 1622.4mg	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: 26.3%

Protein: 30.3%

Carbs: 43.4%