Low Sodium Chicken Soup Recipe

This comforting hearty Low Sodium Chicken Soup Recipe is made with fresh vegetables, tender chicken breasts, and ready in 50 minutes. The rich, golden broth simmers with fresh thyme and garlic to build deep flavor without needing extra salt. I love making a large batch on Sunday afternoons for easy lunches throughout the week.

Try More Recipes:

• Low Sodium Chicken Noodle Soup Recipe
• Low Sodium Pasta Salad Recipe
• Low Sodium Meatloaf Recipe

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Why This Classic Works

Making soup without salt used to leave me with a bland, watery bowl of vegetables. I realized the secret was relying heavily on aromatics and a squeeze of fresh lemon juice at the end.

Sautéing the onions, carrots, and celery until they deeply caramelize adds a natural sweetness that replaces the need for heavy sodium. It completely changed how I build flavor in my kitchen.

Low Sodium Chicken Soup Recipe Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 large carrots, peeled and sliced
• 3 stalks celery, chopped
• 4 cloves garlic, minced
• 1 lb boneless skinless chicken breasts
• 6 cups unsalted chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp fresh lemon juice
• 1/4 cup fresh parsley, chopped
• 1/2 tsp ground black pepper

How To Make Low Sodium Chicken Soup Recipe

1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 8 minutes until softened and lightly browned.
2. Add aromatics: Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Simmer the soup: Pour in the unsalted chicken broth, then add the whole chicken breasts, bay leaf, and black pepper. Bring the liquid to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
4. Shred the chicken: Carefully remove the cooked chicken breasts and transfer them to a cutting board. Shred the meat using two forks, then return it to the pot.
5. Finish and serve: Remove the pot from the heat. Discard the bay leaf, then stir in the fresh lemon juice and chopped parsley before serving.

Recipe Tips

• Use fresh herbs: Fresh parsley and thyme add bright, aromatic notes that make up for the lack of salt.
• Don’t skip the lemon: A splash of acid at the end wakes up the broth and tricks your palate into tasting a more seasoned dish.
• Brown the vegetables: Taking the time to properly caramelize the mirepoix builds a deep, savory foundation for your broth.

What To Serve With Low Sodium Chicken Soup

Pair this soup with a slice of crusty, unsalted artisan bread to soak up the rich broth. It also goes well with a simple mixed green salad dressed with olive oil and vinegar.

How To Store

Keep leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze it in freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating on the stove.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work perfectly. They often yield a slightly richer broth and more tender meat.

How do I add noodles to this soup?

Cook your favorite low-sodium noodles separately and add them directly to individual bowls. This prevents them from soaking up all your broth.

Is store-bought unsalted broth okay?

Absolutely. Look for brands specifically labeled as zero sodium or unsalted, rather than just reduced sodium.

Nutrition

• Calories: 210
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 65mg
• Sodium: 115mg
• Total Carbohydrate: 12g
• Protein: 26g

Try More Recipes:

• Low Sodium Spaghetti Sauce Recipe
• Low Sodium Chicken Marinade Recipe
• Easy Low Sodium Tomato Soup Recipe