Go Back
A warm, comforting bowl of homemade low sodium chicken noodle soup with fresh carrots, celery, and egg noodles in a white bowl.

Low Sodium Chicken Noodle Soup Recipe & Nutrition Facts

This is it—the ultimate, comforting, heart healthy chicken soup you’ve been waiting for. It’s packed with tender chicken, vibrant vegetables, and a rich, savory broth that proves you don’t need a salt shaker to make an incredible meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

The Base & Aromatics:
  • 2 tablespoons unsalted butter or olive oil
  • 1 large yellow onion finely diced
  • 3 medium carrots peeled and sliced into rounds
  • 3 stalks celery chopped
  • 4 cloves fresh garlic minced
The Protein & Broth:
  • 1.5 lbs about 24 oz boneless, skinless chicken breasts, cut into bite-sized cubes (Ensure it is NOT injected with a saline solution)
  • 8 cups 2 quarts No Salt Added or Unsalted chicken stock
  • The Flavor Boosters No Salt Needed!:
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon freshly cracked black pepper adjust to taste
  • 1/4 cup fresh Italian parsley finely chopped
  • 2 tablespoons fresh lemon juice about 1 medium lemon
The Noodles:
  • 8 oz dry wide egg noodles or your favorite low sodium pasta alternative

Method
 

  1. Sauté the Veggies: Place a large Dutch oven or heavy soup pot over medium heat. Melt the unsalted butter. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and the vegetables begin to soften and release their natural sweetness.
  2. Bloom the Spices: Stir in the minced garlic, dried thyme, and black pepper. Cook for just 1 minute, stirring constantly, until the garlic is fragrant. (Do not let the garlic burn!).
  3. Cook the Chicken: Add the cubed chicken breast to the pot. Cook for 4-5 minutes, stirring occasionally, until the outside of the chicken is no longer pink.
  4. Simmer the Broth: Pour in the salt-free chicken broth and add the bay leaves. Bring the soup to a gentle boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 15-20 minutes to ensure the chicken is cooked through and the flavors meld together.
  5. Cook the Noodles (Separately): While the soup simmers, bring a separate medium pot of plain water to a boil. Cook the egg noodles according to the package directions until al dente. Drain the noodles and set them aside. (Cooking them separately prevents them from soaking up all your broth and turning mushy!).
  6. The Final Touch: Remove the soup pot from the heat. Carefully fish out and discard the bay leaves. Stir in the fresh chopped parsley and the fresh lemon juice. Taste the broth—if it needs a little more "zing," add another squeeze of lemon or a pinch more black pepper.
  7. Serve: Place a portion of the cooked noodles into each serving bowl, then ladle the hot, savory chicken and vegetable broth over the top. Enjoy immediately!

Notes

 

  • The Noodle Rule: Never cook or store the noodles directly in the main soup pot unless you are eating the entire batch immediately. They will act like sponges and absorb all your precious low sodium broth!
  • The Turmeric Trick: For a beautiful, nostalgic golden color, add ¼ teaspoon of ground turmeric in Step 2 when blooming the spices.
  • Storage: Store the broth and the cooked noodles in separate airtight containers in the fridge for up to 4 days.