Low Sodium Hearty Chicken and Vegetable Soup
Warm, comforting, and packed with wholesome goodness, this Low Sodium Hearty Chicken and Vegetable Soup is the perfect guilt-free indulgence for any time of year. Featuring tender shredded chicken, sweet potato, zucchini, and a medley of classic vegetables gently simmered in a flavorful low sodium chicken broth, this recipe proves that you don’t need salt to create a satisfying and nutrient-rich meal. Seasoned with aromatic thyme, oregano, and a hint of black pepper, this soup balances simplicity with robust taste. Ready in just one hour, it’s ideal for a healthy weeknight dinner or meal prep. Garnish with fresh parsley for an added burst of color and freshness, and enjoy a comforting, heart-healthy dish that’s as nourishing as it is delicious. Perfect for anyone seeking low sodium recipes, this soup is proof that healthy eating can still mean full-on flavor!
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Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 large carrots, sliced
- 3 stalks celery stalks, sliced
- 1 medium zucchini, diced
- 1 large sweet potato, peeled and diced
- 8 cups low sodium chicken broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
In a large pot or Dutch oven, heat olive oil over medium heat.
Step 2
Add diced onions and sauté until they become translucent, about 5 minutes.
Step 3
Stir in the minced garlic, sliced carrots, and celery. Cook for another 3 minutes until the vegetables start to soften.
Step 4
Add the diced zucchini and sweet potato, stirring to combine with the other vegetables.
Step 5
Place the whole chicken breasts into the pot, nestling them among the vegetables.
Step 6
Pour in the low sodium chicken broth and add the bay leaf, dried thyme, dried oregano, and black pepper.
Step 7
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Step 8
Remove the chicken breasts from the pot and shred them using two forks.
Step 9
Return the shredded chicken to the soup and simmer for another 5 minutes.
Step 10
Remove the bay leaf, taste the soup and adjust seasoning if necessary, keeping in mind the low sodium requirement.
Step 11
Garnish with fresh parsley before serving.
Step 12
Ladle the soup into bowls and enjoy a heart-healthy meal!
Nutrition Facts
| Serving size | (3363.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1536.4 |
| Total Fat 46.3g | 0% |
| Saturated Fat 9.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 385.6mg | 0% |
| Sodium 5226.3mg | 0% |
| Total Carbohydrate 99.4g | 0% |
| Dietary Fiber 22.1g | 0% |
| Total Sugars 38.8g | |
| Protein 178.2g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 532.8mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 5598.7mg | 0% |
Source of Calories