Low Sodium Chicken Noodle Soup Recipe

This comforting tender Low Sodium Chicken Noodle Soup Recipe is made with no-salt-added broth, fresh herbs, and chicken breast, ready in 45 minutes. The aroma of simmering thyme and bay leaf fills the kitchen right before you fold in the soft noodles. I rely on this soup whenever the weather turns cold or someone at home needs a warm meal.

Try More Recipes:

• Easy Low Sodium Tomato Soup Recipe
• Low Sodium Chicken Marinade Recipe
• Low Sodium Fried Rice Recipe

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Why This Classic Works

I used to think soup needed heavy salt to taste good, but fresh aromatics completely changed my mind. Building flavor slowly with onions, celery, and carrots creates a deep, natural sweetness.

Adding fresh lemon juice at the end was my biggest surprise when developing this version. The acidity brightens the entire pot without relying on sodium, making every spoonful taste remarkably fresh.

Low Sodium Chicken Noodle Soup Recipe Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, sliced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 6 cups no-salt-added chicken broth
• 1 lb boneless skinless chicken breasts
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp black pepper
• 4 oz low-sodium egg noodles
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice

How To Make Low Sodium Chicken Noodle Soup Recipe

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat, then add onion, carrots, and celery, cooking until softened for about 5 minutes.
2. Add the Aromatics: Stir in the minced garlic, dried thyme, and black pepper, cooking for 1 more minute until fragrant.
3. Simmer the Chicken: Pour in the no-salt-added broth, add the whole chicken breasts and bay leaf, then bring to a boil before lowering to a simmer for 20 minutes.
4. Shred the Chicken: Carefully remove the cooked chicken breasts to a cutting board and shred them using two forks.
5. Cook the Noodles: Return the shredded chicken to the pot, stir in the noodles, and simmer for 8 minutes until the noodles are tender.
6. Finish and Serve: Remove the pot from the heat, discard the bay leaf, and stir in the fresh parsley and lemon juice before serving.

Recipe Tips

• Check noodle labels: Some egg noodles contain hidden sodium, so read the packaging carefully to keep the total count low.
• Do not skip the lemon: The splash of acid at the end replaces the sharp bite that salt usually provides.
• Chop vegetables evenly: Uniform sizes for carrots and celery ensure they cook at the exact same rate.

What To Serve With Low Sodium Chicken Noodle Soup

Pair this warming bowl with a slice of unsalted crusty bread to soak up the flavorful broth. A simple green salad dressed with olive oil and vinegar also adds a nice, crisp contrast to the tender noodles.

How To Store

Keep leftovers in an airtight container in the fridge for up to 4 days. If freezing for longer storage, cook the noodles separately, as they tend to turn mushy when frozen and reheated in the broth.

FAQs

Can I use leftover cooked chicken?

Yes, simply shred your leftover unsalted chicken and add it to the pot during the last 10 minutes of cooking.

What other herbs work well?

Fresh dill or rosemary make excellent additions if you want to switch up the flavor profile naturally.

Can I use vegetable broth instead?

Absolutely, just make sure to choose a no-salt-added vegetable stock to maintain the low sodium content.

Nutrition

• Calories: 210
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 65mg
• Sodium: 140mg
• Total Carbohydrate: 18g
• Protein: 25g

Try More Recipes:

• Low Sodium Meatloaf Recipe
• Low Sodium Pasta Salad Recipe
• Low Sodium Spaghetti Sauce Recipe