Kelly, LowSoRecipes.comThis 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 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?
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- Onion, Carrots, Celery, Spinach- I get all the fresh produce for my recipes from my garden and from Misfits Market.
- 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 your own from scratch!
- Lemon Juice
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
- Frozen Peas
How Do I Make Low Sodium Chicken Noodle Soup?
- 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 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.
One of The Best Low Sodium Soup Recipes
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!
Get the Same Ingredients for this Low Salt Chicken Noodle Soup
As always, if you make this low sodium chicken soup recipe be sure to leave me a comment below, rate this recipe, and tag us @lowsorecipes on Instagram so we can feature you. We love seeing all your photos of our recipes!
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more amazing low sodium recipes – I’d love to connect with you there!
Low Sodium Chicken Noodle Soup
Equipment
- large pot
- Strainer
Ingredients
- 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
- 1/2 teaspoon thyme
- 2 lemons juiced
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
- 1 cup frozen peas
- 1 cup baby spinach
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.
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery. You can save up to 40% off grocery store prices. If you think produce delivery is too expensive… think again, and give Misfits Market a try!Nutrition
*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 confirm amounts.
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Great flavors. Great taste
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