Low Sodium Comforting Chicken Noodle Soup

Cozy up with a bowl of this Low Sodium Comforting Chicken Noodle Soup, a heartwarming classic reimagined with healthier ingredients. Perfect for chilly evenings or when you're feeling under the weather, this recipe keeps the rich, savory flavors you love while cutting back on sodium. Tender shredded chicken, hearty egg noodles, and a medley of carrots, celery, and onion come together in a fragrant broth infused with dried herbs like thyme and rosemary. A splash of fresh lemon juice and parsley at the end brightens the dish, while the slow simmering process ensures depth of flavor without the need for extra salt. Ready in just an hour and serving six, this nourishing soup is an ideal go-to for meal prepping or sharing with loved ones.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 2 cups Carrots
• 1 cup Celery stalks
• 1 large Onion
• 4 cloves Garlic cloves
• 8 cups Low-sodium chicken broth
• 2 cups Water
• 1 teaspoon Dried thyme
• 0.5 teaspoon Dried rosemary
• 0.5 teaspoon Black pepper
• 1 leaf Bay leaf
• 3 cups Wide egg noodles
• 2 tablespoons Fresh parsley
• 1 tablespoon Lemon juice

Directions

Step 1

Begin by prepping the vegetables: peel and slice the carrots into thin rounds, chop the celery into small pieces, dice the onion, and mince the garlic cloves.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.

Step 3

Add the carrots, celery, and minced garlic to the pot, sautéing for another 3-4 minutes until the vegetables begin to soften.

Step 4

Pour in the low-sodium chicken broth and water. Stir to combine.

Step 5

Gently place the chicken breasts into the pot. Add the dried thyme, dried rosemary, black pepper, and bay leaf.

Step 6

Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the chicken is cooked through.

Step 7

Remove the chicken breasts from the pot and transfer them to a plate. Shred the chicken using two forks.

Step 8

Return the shredded chicken to the pot and discard the bay leaf.

Step 9

Increase the heat to medium and add the wide egg noodles to the pot. Cook for about 8-10 minutes, or until the noodles are tender.

Step 10

Stir in the fresh parsley and lemon juice, adjusting the seasoning if needed with additional black pepper.

Step 11

Serve the soup hot, garnished with a little more fresh parsley for an extra burst of flavor.

Nutrition Facts

Serving size	(4075.7g)

Amount per serving	% Daily Value*
Calories	2037.1

Total Fat 59.1g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 2.9g
Cholesterol 565.6mg	0%
Sodium 1309.7mg	0%
Total Carbohydrate 186.0g	0%
Dietary Fiber 21.0g	0%
Total Sugars 36.6g
Protein 185.6g	0%

Vitamin D 4.5IU	0%
Calcium 404.6mg	0%
Iron 13.3mg	0%
Potassium 3033.9mg	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: 26.4%

Protein: 36.8%

Carbs: 36.9%