Low Sodium Chicken Noodle Soup Recipe (No Salt Added)

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This low sodium chicken noodle soup recipe has tender pieces of chicken breast, thick egg noodles, and delicious vegetables in a no salt added broth. A fantastic comfort food recipe that is ready in about 45 minutes, and you can enjoy for lunch or dinner.

Finally, a low sodium soup that actually tastes good, and is loaded with flavor. Enjoy this recipe with a thick slice of low sodium garlic bread and a big side salad with low sodium vinaigrette or low sodium Caesar dressing for a complete meal.

Cozy low sodium soups are a staple for us year-round! But they can be SO difficult to make taste good. Most people are used to overly salty canned soups, so finding a good low sodium option at the store is near impossible – that’s why we make this low sodium chicken noodle soup from scratch!

By adding in some great fresh ingredients (onion, garlic, lemon, thyme, sweet carrots) you can build layers of flavor without salt. I always make this recipe with egg noodles because I love the texture, but you can use any medium or small pasta you have on hand.

This Low Sodium Chicken Noodle Soup Recipe Is

• Bright
• Fresh
• Flavorful
• Satisfying
• Comforting
• A Great No-Salt-Added Soup Option

What Is the Best Low Sodium Chicken Broth & Chicken Stock?

There are a few different types of low/no sodium broth on the market. I’ll break down some options below so you can choose what fits in with your dietary needs. Always check the labels to ensure the sodium content fits in with your needs.

• ‘Low Sodium’ or ‘Reduced Sodium’ Chicken Broth/Stock – even though the packaging says “low or reduced sodium” this broth still often contains salt. It just contains a lower amount than regular chicken broth or stock.  The sodium content per serving can range and vary based on brand, I usually stick with an organic low sodium broth.
• ‘Unsalted’ or ‘No Salt Added’ Chicken Broth/Stock – This broth has no added salt, which keeps the sodium content low. It still can contain a low amount of sodium from the natural ingredients that the stock is made of (vegetables/chicken). I also opt for an organic version, I use this unsalted chicken broth if I don’t make my own.
• Sodium Free Bouillon – Bouillon cubes or packets are a great 0 sodium option. You just add water to a cube or powder, and you have broth in minutes. I like these 0mg sodium packets I use in my recipes.
• Homemade Broth/Stock – this is my go-to option for soups, as I can control the ingredients and flavor that goes into the broth. You can follow my low sodium chicken stock recipe here!  Add all the ingredients to a large pot, simmer for an hour, strain and enjoy in this soup.

What’s In This Low Salt Chicken Noodle Soup Recipe?

See the recipe card below for a full list of instructions and ingredient amounts!

• Onion, Carrots, Celery, Spinach
• Low Sodium Egg Noodles – I like a traditional wide egg noodles for this soup.
• Organic no-salt-added chicken – getting organic meat without added preservatives is key for reducing the sodium in this recipe. Store-bought chicken can contain “hidden sodium” from being injected with a salt solution. Buying all natural chicken (preferably one with a nutrition label on it) is key!
• Unsalted/ No Salt Added Chicken Stock – is a delicious base of this soup. I prefer using an unsalted broth to control the amount of salt in this dish. You can buy a fantastic container of low or no sodium broth or make low sodium chicken broth from scratch!
• Lemon Juice
• Black Pepper
• Frozen Peas

How To Make This Recipe

1. Bring a large pot of water to a boil. Cook egg noodles according to package instructions. Drain, and set aside.
2. In a large soup pot, heat the olive oil over low heat. Add the onion and sauté for 6 or 7 minutes until translucent. Toss in the carrots and celery and cook for 5 minutes longer.
3. Add the low/no sodium vegetable stock, cooked chicken, thyme, pepper, and salt. Bring to a boil, and cook for 30 minutes until vegetables are tender.
4. Remove from heat and stir in the peas, lemon juice, spinach, and black pepper. Taste and adjust seasonings as needed, adding more lemon or black pepper as desired.
5. To serve, add 1/2 cup cooked pasta to a bowl, ladle the hot soup over the pasta.
6. To refrigerate: make sure the broth is cool before adding the cooked noodles, or else pasta will overcook. Only add noodles to the hot soup if you are eating right away.

More Low Sodium Soup Ideas

Soup can be one of the most difficult things to make low sodium (and make it still taste good)!  I make dozens of low sodium soups, and this chicken noodle is a really fantastic version – I highly recommend it. The lemon in the broth takes the flavor up to another level.

You can make soups low in sodium by swapping a no-salt-added broth for traditional stocks, and using a good variety of herbs, spices, and a bit of acidity. Browse all our low sodium soup recipes here, for lunch and dinner inspirations without tons of added salt or preservatives! Try these recipes:

Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.

If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe.

Low Sodium Chicken Noodle Soup

AuthorAuthor Kelly Jensen

This low sodium chicken noodle soup recipe has tender pieces of chicken breast, thick egg noodles, and delicious vegetables in a low sodium broth. A fantastic comfort food recipe that is ready in about 45 minutes, and you can enjoy for lunch or dinner.

4.96 from 23 votes

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Cook Time 45 minutes mins

Total Time 45 minutes mins

Course dinner, Lunch, Soup

Cuisine American

Servings 8 servings

Calories 305 kcal

Equipment

• large pot
• Strainer

Ingredients

  

1x2x3x

• ▢ 12 ounces low sodium egg noodles
• ▢ 2 tablespoons olive oil
• ▢ 4 cloves garlic minced
• ▢ 1 sweet onion diced
• ▢ 4 carrots diced
• ▢ 2 stalks celery chopped
• ▢ 8 cups No-Salt-Added Chicken Stock
• ▢ 2 cups cooked chicken diced
• ▢ ½ teaspoon thyme
• ▢ 2 lemons juiced
• ▢ ½ teaspoon freshly ground Tellicherry Black Pepper
• ▢ 1 cup frozen peas
• ▢ 1 cup baby spinach

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Instructions

 

• Bring a large pot of water to a boil. Cook egg noodles according to package instructions. Drain, and set aside.
• In a large soup pot, heat the olive oil over low heat. Add the garlic and onion and sauté for 6 or 7 minutes until translucent. Toss in the carrots and celery and cook for 5 minutes longer.
• Add the low/no sodium vegetable stock, cooked chicken, thyme, pepper, and salt. Bring to a boil, and cook for 30 minutes until vegetables are tender.
• Remove from heat and stir in the peas, lemon juice, spinach, and black pepper. Taste and adjust seasonings as needed, adding more lemon or black pepper as desired.
• To serve, add 1/2 cup cooked pasta to a bowl, ladle the hot soup over the pasta.
• To refrigerate: make sure the broth is cool before adding the cooked noodles, or else pasta will overcook. Only add noodles to the hot soup if you are eating right away.

Nutrition

Calories: 305kcalCarbohydrates: 42gProtein: 17gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 62mgSodium: 65mgPotassium: 451mgFiber: 5gSugar: 6gVitamin A: 5645IUVitamin C: 27mgCalcium: 69mgIron: 2mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

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