Low Sodium Hearty Chicken and Veggie Soup

Warm up with a comforting bowl of Low Sodium Hearty Chicken and Veggie Soup, a wholesome, flavor-packed dish that’s as nourishing as it is delicious. This recipe combines tender, shredded chicken breast with a medley of vibrant vegetables, including carrots, celery, red bell pepper, zucchini, and fresh spinach, all simmered in a richly seasoned low sodium chicken broth. Aromatic herbs like thyme, oregano, and parsley lend layers of savory flavor, while a splash of fresh lemon juice brightens the dish just before serving. Perfect for meal prep or weeknight dinners, this hearty yet low sodium soup is a satisfying choice for anyone seeking a healthy, heart-friendly recipe. Serve it piping hot for a cozy, guilt-free meal that’s sure to leave you feeling nourished and full of goodness!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon extra virgin olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 medium carrots, sliced
• 3 stalks celery stalks, sliced
• 1 large red bell pepper, diced
• 1 medium zucchini, sliced
• 8 cups low sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon freshly ground black pepper
• 1 leaf bay leaf
• 2 cups baby spinach leaves
• 0.25 cup fresh parsley, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Begin by patting dry the chicken breasts and seasoning them lightly with ground black pepper.

Step 2

In a large pot over medium heat, add the olive oil. Once heated, add the chicken breasts and cook until they are browned on both sides, about 4-5 minutes per side. Remove the chicken from the pot and set it aside.

Step 3

In the same pot, add the diced onion and sauté for about 3 minutes until softened.

Step 4

Add the minced garlic, sliced carrots, celery, and red bell pepper, continuing to sauté for an additional 5 minutes, stirring occasionally.

Step 5

Pour in the low sodium chicken broth and stir in the dried thyme, dried oregano, black pepper, and bay leaf.

Step 6

Return the chicken breasts to the pot, bring the soup to a gentle boil, then reduce the heat to a simmer.

Step 7

Cover and cook for 20 minutes or until the chicken is fully cooked and the vegetables are tender.

Step 8

Remove the chicken from the pot and use two forks to shred it into bite-sized pieces.

Step 9

Return the shredded chicken to the pot and stir in the sliced zucchini, baby spinach, and chopped parsley.

Step 10

Let the soup simmer for another 5 minutes to allow the zucchini to soften.

Step 11

Remove the bay leaf and stir in the lemon juice. Taste and adjust the seasoning with more pepper if needed.

Step 12

Serve hot and enjoy your low sodium hearty chicken and veggie soup!

Nutrition Facts

Serving size	(3350.7g)

Amount per serving	% Daily Value*
Calories	1305.4

Total Fat 33.2g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 385.6mg	0%
Sodium 5089.2mg	0%
Total Carbohydrate 72.0g	0%
Dietary Fiber 19.8g	0%
Total Sugars 34.3g
Protein 179.4g	0%

Vitamin D 4.5IU	0%
Calcium 613.7mg	0%
Iron 17.7mg	0%
Potassium 5680.4mg	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: 22.9%

Protein: 55.0%

Carbs: 22.1%