Low Sodium Simple Chicken and Rice Soup

Warm up with a comforting bowl of Low Sodium Simple Chicken and Rice Soup, a wholesome and heart-healthy twist on a classic favorite. This recipe is packed with tender shredded chicken, nutrient-rich vegetables like carrots, celery, and onion, and hearty brown rice, all simmered in a savory low-sodium chicken broth infused with garlic, thyme, and a touch of freshly ground black pepper. Perfect for those watching their sodium intake, this easy-to-make soup comes together in just about an hour, making it ideal for weeknight dinners or meal prep. Garnished with a sprinkle of fresh parsley, it’s a flavorful, nourishing dish that’s as satisfying as it is simple. Whether you're craving a cozy meal to fight off the chill or looking for a light yet filling option, this chicken and rice soup has you covered.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 unit medium onion, diced
• 2 large carrots, sliced
• 2 units celery stalks, sliced
• 3 units garlic cloves, minced
• 6 cups low-sodium chicken broth
• 2 cups water
• 1 unit bay leaf
• 1 teaspoon dried thyme
• 1 cup brown rice
• 0.5 teaspoon freshly ground black pepper
• 0.25 cup chopped fresh parsley

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the diced onion, sliced carrots, and sliced celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Step 3

Add the minced garlic, cooking for another minute until fragrant.

Step 4

Place the chicken breasts in the pot and pour the low-sodium chicken broth and water over them.

Step 5

Add the bay leaf and dried thyme to the pot. Bring to a boil.

Step 6

Once boiling, reduce the heat to low, cover the pot, and let simmer for 15-20 minutes or until the chicken is cooked through.

Step 7

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.

Step 8

Stir in the brown rice and freshly ground black pepper. Continue to simmer, uncovered, for another 20-25 minutes until the rice is tender.

Step 9

Remove the bay leaf before serving.

Step 10

Garnish the soup with chopped fresh parsley just before serving.

Nutrition Facts

Serving size	(3084.5g)

Amount per serving	% Daily Value*
Calories	1504.0

Total Fat 50.3g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 1040.2mg	0%
Total Carbohydrate 96.0g	0%
Dietary Fiber 16.0g	0%
Total Sugars 25.1g
Protein 163.9g	0%

Vitamin D 4.5IU	0%
Calcium 347.6mg	0%
Iron 9.7mg	0%
Potassium 2807.0mg	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: 30.3%

Protein: 43.9%

Carbs: 25.7%