low sodium chicken soup recipe
The Best low sodium chicken soup recipe
What really makes this recipe special is how it balances health and taste. Low-sodium chicken soup is great for heart health, keeping blood pressure in check without sacrificing flavor. My family enjoys it daily, especially when we’re cooking for the week ahead—it’s a staple in our meal prep, and it’s always there to soothe a sore throat or give us energy. The kids ask for it after school because it’s gentle on their stomachs, and I love that it’s something they can eat without feeling like they’re missing out on anything. Plus, it’s perfect for any occasion—whether it’s a quick weeknight dinner or a cozy meal for the whole family. The broth is light but satisfying, and the vegetables add a nice crunch that makes it feel fresh and vibrant. It’s one of those recipes that makes me feel good knowing I’m feeding my family something wholesome and easy.
Low Sodium Chicken Soup
A comforting, flavorful chicken soup with tender chicken, vegetables, and a light broth, all made with minimal sodium for a healthier meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 cups low-sodium chicken broth
- 1 tbsp olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 boneless, skinless chicken breasts or thighs
- 1 cup low-sodium chicken broth (additional)
- 1 tbsp lemon juice
- 1 cup diced bell peppers (any color)
- 1 cup diced zucchini
- 1 cup chopped spinach
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes (no salt added)
👨🍳Directions
-
1
In a large stockpot, heat olive oil over medium heat. Add diced onion, carrots, celery, and garlic. Sauté for 5 minutes until softened. -
2
Add the bay leaf, thyme, and rosemary to the pot. Pour in the chicken broth and bring to a simmer. Let it cook for 10 minutes to infuse flavors. -
3
In a bowl, mix chicken breasts with chicken broth and lemon juice. Add chicken to the pot and simmer for 15-20 minutes until fully cooked and tender. Remove chicken, shred or slice, and set aside. -
4
In the same pot, add diced bell peppers, zucchini, and corn. Cook for 5 minutes. Stir in chopped tomatoes and spinach. Simmer for another 3-5 minutes until vegetables are tender. -
5
Return shredded chicken to the pot. Stir well to combine. Adjust seasoning with a pinch of black pepper if needed. Remove bay leaf before serving.
🔧Equipment
- Large stockpot
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Colander
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Low Sodium Chicken Soup Works
❓ Frequently Asked Questions About Low Sodium Chicken Soup
1. What makes this low-sodium chicken soup different from regular chicken soup recipes?
This low-sodium version reduces added salt by using fresh ingredients like bone broth (homemade or low-sodium store-bought), herbs, and spices instead of relying on salt packets. We also avoid high-sodium broths and broth substitutes, focusing on natural flavors from chicken stock, garlic, ginger, and aromatic vegetables like carrots and celery.
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2. Can I substitute any ingredients in this recipe if I don’t have them?
Yes! Here are some swaps:
– Low-sodium chicken broth → Use homemade broth (simmer chicken bones with herbs for 2–3 hours) or a low-sodium store-bought option.
– Garlic & ginger → Skip one if needed, but adding both enhances flavor significantly.
– Celery & carrots → Use frozen chopped veggies or omit if short on time.
– Fresh herbs (thyme, parsley) → Dried herbs (use ¼ the amount) or skip if unavailable.
– Chicken thighs → Substitute with chicken breasts (remove skin for less fat) or turkey breast.
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3. How can I ensure the soup is truly low in sodium without tasting bland?
Blandness often comes from over-reliance on salt. To keep flavors vibrant:
– Boost natural umami: Add a splash of low-sodium soy sauce (1 tsp) or a pinch of MSG (if tolerated) for depth.
– Acidity balance: A small dash of vinegar (apple cider or white) or lemon juice (½ tsp) brightens the soup.
– Herbs & spices: Increase fresh parsley, thyme, or bay leaves—they’re naturally flavorful and add complexity without salt.
– Cooking time: Simmer longer (30+ mins) to extract more flavor from veggies and bones.
– Garnish: Top with fresh herbs, a sprinkle of black pepper, or a drizzle of olive oil for richness.
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4. What’s the best way to store and reheat low-sodium chicken soup?
Storage:
– Fridge: Keep in an airtight container for 3–4 days. Reheat gently to avoid overcooking.
– Freezer: Portion into freezer-safe containers (leave ½-inch headspace). Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating:
– Stovetop: Heat on low-medium, stirring occasionally, until boiling (about 5–10 mins). Add a splash of water if too thick.
– Microwave: Cover loosely and heat in 30-second bursts, stirring in between, until hot (check temperature with a thermometer if possible).
– Pro tip: Add a pinch of baking soda (½ tsp) to the soup before freezing to prevent ice crystals and help it reheat more smoothly.
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5. Is this recipe suitable for people with high blood pressure or kidney issues?
This recipe is generally safe for those managing high blood pressure or kidney disease if prepared carefully:
✅ Do:
– Use strictly low-sodium broth (check labels for
