Low Sodium Hearty Chicken Vegetable Soup

Warm up with a bowl of Low Sodium Hearty Chicken Vegetable Soup, a flavor-packed meal that's both nutritious and comforting. This wholesome recipe highlights tender, bite-sized chicken pieces and a medley of vibrant vegetables like zucchini, red bell pepper, and spinach, simmered in unsalted chicken stock that's delicately seasoned with dried herbs like thyme, oregano, and a hint of black pepper. Perfect for anyone watching their sodium intake, this soup boasts rich, homemade flavors without relying on salt. Ready in just one hour and loaded with fiber-rich greens and lean protein, it's an ideal option for a healthy family dinner or meal prep. Serve it fresh with a sprinkle of parsley for a pop of brightness, and enjoy a heartwarming dish that's as satisfying as it is guilt-free.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves of garlic, minced
• 3 celery stalks, sliced
• 3 carrots, peeled and sliced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 8 cups unsalted chicken stock
• 1 bay leaf
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper
• 1 teaspoon dried oregano
• 2 tablespoons fresh parsley, chopped
• 1 cup green beans, trimmed and chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 cups fresh spinach

Directions

Step 1

Cut the chicken breasts into bite-sized pieces.

Step 2

In a large stockpot, heat the olive oil over medium-high heat.

Step 3

Add the chicken pieces to the pot and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.

Step 4

In the same pot, add the diced onion and cook for about 3 minutes until it becomes translucent.

Step 5

Add the minced garlic and cook for another minute until fragrant.

Step 6

Add the celery, carrots, red bell pepper, and zucchini to the pot. Sauté the vegetables for 5 minutes until they begin to soften.

Step 7

Pour in the unsalted chicken stock and return the browned chicken to the pot.

Step 8

Add the bay leaf, dried thyme, black pepper, and dried oregano to the soup.

Step 9

Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.

Step 10

Stir in the chopped green beans and corn kernels, and cook for an additional 5 minutes.

Step 11

Add the fresh spinach and parsley, stirring until the spinach wilts.

Step 12

Taste the soup and adjust seasonings if necessary, keeping in mind the low sodium restriction.

Step 13

Remove the bay leaf before serving.

Step 14

Ladle the soup into bowls, garnish with additional parsley if desired, and serve hot.

Nutrition Facts

Serving size	(3839.6g)

Amount per serving	% Daily Value*
Calories	1549.0

Total Fat 39.4g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 385.6mg	0%
Sodium 1216.3mg	0%
Total Carbohydrate 129.2g	0%
Dietary Fiber 32.6g	0%
Total Sugars 52.4g
Protein 170.1g	0%

Vitamin D 4.5IU	0%
Calcium 595.0mg	0%
Iron 13.9mg	0%
Potassium 5173.5mg	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: 22.9%

Protein: 43.8%

Carbs: 33.3%