Low Sodium Creamy Chicken Soup

Transform your comfort food cravings with this Low Sodium Creamy Chicken Soup, a heart-healthy twist on a classic favorite. Brimming with tender, shredded chicken, wholesome vegetables like carrots, celery, and onions, and seasoned to perfection with fragrant herbs like thyme and rosemary, this hearty soup delivers full-bodied flavor without the added salt. A velvety roux made from unsalted butter, all-purpose flour, and whole milk gives this soup its signature creamy texture, all while keeping it light on sodium. Perfect for busy weeknights, this one-pot wonder comes together in just an hour and serves up to six people. Garnished with a sprinkle of fresh parsley, it’s a nourishing meal that’s both satisfying and guilt-free. Whether you're following a low-sodium diet or just seeking a healthier comfort food option, this creamy chicken soup is sure to become a household favorite!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 cups unsalted chicken broth
• 1 cup carrots, diced
• 1 cup celery stalks, diced
• 1 medium yellow onion, diced
• 2 cloves garlic cloves, minced
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried thyme
• 0.25 teaspoon dried rosemary
• 1 bay leaf
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add chicken breasts and cook until golden brown on each side, about 5-7 minutes. Remove chicken and set aside.

Step 2

In the same pot, add the remaining tablespoon of olive oil. Add diced carrots, celery, and onion. Sauté for about 5 minutes until vegetables are slightly softened.

Step 3

Stir in the minced garlic, black pepper, thyme, and rosemary. Cook for an additional 1-2 minutes until aromatic.

Step 4

Pour in the unsalted chicken broth and add the bay leaf. Bring the mixture to a simmer.

Step 5

Return the chicken breasts to the pot, cover, and let simmer for 20 minutes or until the chicken is fully cooked.

Step 6

Once the chicken is cooked, remove it from the pot, shred it using two forks, and set aside.

Step 7

In a separate small saucepan, melt the unsalted butter over medium heat. Stir in the flour to form a roux, cooking for about 1-2 minutes. Slowly whisk in the whole milk until the mixture is smooth and slightly thickened.

Step 8

Add the roux mixture to the pot of soup and stir to combine well, making sure the soup becomes creamy.

Step 9

Return the shredded chicken to the pot and mix thoroughly.

Step 10

Let the soup simmer for an additional 10 minutes to meld flavors together.

Step 11

Remove the bay leaf before serving.

Step 12

Garnish each serving with fresh parsley and enjoy your low sodium creamy chicken soup!

Nutrition Facts

Serving size	(2182.5g)

Amount per serving	% Daily Value*
Calories	1614.1

Total Fat 79.3g	0%
Saturated Fat 27.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 476.8mg	0%
Sodium 851.9mg	0%
Total Carbohydrate 59.4g	0%
Dietary Fiber 10.3g	0%
Total Sugars 26.0g
Protein 159.0g	0%

Vitamin D 111.9IU	0%
Calcium 585.1mg	0%
Iron 7.6mg	0%
Potassium 2959.5mg	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: 45.0%

Protein: 40.1%

Carbs: 15.0%