Low Sodium Homemade Chicken Noodle Soup

Warm, comforting, and heart-healthy, this Low Sodium Homemade Chicken Noodle Soup is the perfect bowl of goodness for anyone looking to enjoy a classic dish with less salt but all the flavor. Packed with tender, bite-sized chicken, vibrant carrots, celery, and a fragrant blend of dried herbs like thyme and oregano, this soup is simmered to perfection in a rich low-sodium chicken broth. Egg noodles add a hearty touch, while a splash of fresh lemon juice and parsley at the end brighten the dish beautifully. Ready in under an hour, this wholesome recipe is ideal for weeknight dinners or soothing sick days, all while being kinder to your heart. Perfect for those on low-sodium diets or anyone seeking a lighter twist on a timeless favorite!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups low sodium chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper
• 6 ounces egg noodles
• 0.25 cup fresh parsley, chopped
• 2 tablespoons lemon juice

Directions

Step 1

Begin by preparing the chicken breasts. Trim away any excess fat and cut them into bite-sized pieces.

Step 2

In a large soup pot, heat olive oil over medium heat. Add the diced onion and cook for about 4-5 minutes, until tender and translucent.

Step 3

Stir in the sliced carrots and celery, and cook for an additional 5 minutes, stirring occasionally.

Step 4

Add the minced garlic to the pot and cook for 1 minute, until fragrant.

Step 5

Pour the low sodium chicken broth into the pot, and add the bay leaf, dried thyme, dried oregano, and black pepper. Stir to combine.

Step 6

Increase the heat to medium-high and bring the mixture to a gentle boil.

Step 7

Once boiling, add the chicken pieces to the pot. Reduce the heat back to medium and let the soup simmer uncovered for 15 minutes, allowing the chicken to cook through.

Step 8

After 15 minutes, add the egg noodles to the pot. Cook for another 8-10 minutes, or until the noodles are tender.

Step 9

Once the noodles are cooked, remove the bay leaf from the soup.

Step 10

Stir in the chopped fresh parsley and lemon juice, and adjust the seasoning to taste, adding more black pepper if desired.

Step 11

Remove the pot from heat and let the soup sit for a few minutes to allow the flavors to meld.

Step 12

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

Nutrition Facts

Serving size	(3206.8g)

Amount per serving	% Daily Value*
Calories	1587.7

Total Fat 49.5g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 434.9mg	0%
Sodium 5109.2mg	0%
Total Carbohydrate 99.3g	0%
Dietary Fiber 16.4g	0%
Total Sugars 25.7g
Protein 182.4g	0%

Vitamin D 4.7IU	0%
Calcium 581.9mg	0%
Iron 18.2mg	0%
Potassium 4856.1mg	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: 28.3%

Protein: 46.4%

Carbs: 25.3%