Low Sodium Chicken Soup with Vegetables Recipe
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Jump to RecipeThis low sodium chicken soup with vegetables recipe is a tasty, cozy meal loaded with tender chicken breast, fresh vegetables, in a delicious salt-free broth. It’s simple to make, and great to prep for lunch or dinners during the week.
Enjoy this soup with a slice of thick and crusty low sodium bread, and a chopped salad for a complete meal. Enjoy soup season any time of year with this great low sodium chicken soup recipe.
Soups are some of our favorite foods, and we love to enjoy them all year, even while eating low sodium. This easy chicken vegetable soup is great, as sauteed vegetables and rich chicken stock give a wonderful flavor in each bite.
Top with lemon juice, fresh herbs, black pepper, and a drizzle of olive oil. It’s a great way to use low sodium chicken breasts and fresh veggies that you have on hand! I like to cook a big pot of this easy chicken soup recipe and meal prep it for the week!
This Low Sodium Chicken Soup with Vegetables Is
- Fresh
- Hearty
- Versatile
- Easy to Make
- A Great Fall or Winter Recipe
- Perfect for Lunch or Dinner
Ingredients for No Salt Added Chicken Soup
See the recipe card below for a full list of instructions and ingredient amounts!
- Chicken – I use boneless, skinless chicken breasts for this recipe. You can also opt for dark meat like chicken thighs or chicken legs if you prefer. I always buy meat that has nutrition labels on the package, so I know exactly how much sodium is in my meats. Steer clear of the pre-cooked rotisserie chicken they sell in grocery stores, it can have lots of added salt.
- Garlic: for tons of flavor
- Carrots: for color and a nice sweetness
- Celery: a classic soup ingredient
- No Salt Added Diced Tomatoes
- Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. Make sure you get a no-salt-added variety like!
- No Salt Added Chicken Stock – see below for some great low sodium options. Or use a homemade vegetable broth.
- Zucchini – or your favorite squash
- Kale – or spinach
- Cabbage
- Fresh Parsley
- Lemon Juice
Additions and Variations
- Green Beans – fresh or frozen would be great in this soup.
- Pasta – you can add rotini or egg noodles, any that have 0 mg of sodium.
- Bell Pepper
- Cubed sweet potatoes or regular potatoes
Low Sodium Chicken Broth & Chicken Stock Options
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). My recipe for no-salt-added chicken broth is here.
- 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.
How To Make This Recipe
- In a large soup pot (or Dutch oven), heat the olive oil over medium heat. Add the onion and garlic and sauté on low for 4 or 5 minutes until vegetables begin to soften.
- Add the cubed chicken breast, and sauté for 5 to 6 minutes longer until the chicken begins to brown. If using cooked chicken, skip this step and add the cooked meat at step 3.
- Add the carrots, celery, no-salt-added diced tomatoes with juice, zucchini, Italian seasoning, cabbage and vegetable stock and bring to a boil. Reduce heat to low and simmer for 40 minutes until carrots and celery are cooked through, and chicken is cooked and tender.
- Add the peas, kale, parsley, and lemon juice to the soup. Cook for an additional 10 minutes.
- Taste and adjust seasoning as needed. Drizzle with olive oil before serving and enjoy!
- Store leftover soup in an airtight container and refrigerate for up to 4 days.
Add Flavor to Low Sodium Soups
Soup can be one of the most difficult things to make low sodium (and make it still taste edible)! Commercial soups are very salty, so having a low sodium version can often taste bland in comparison.
You can make soups low in sodium by swapping a no-salt-added broth for traditional stocks, and using a good variety of fresh chopped herbs, salt-free spices, and a bit of acidity or olive oil to finish off the dish.
I chose to make this soup without any salt, or salt-substitutes. That being said, if you make this soup and the ‘flavor’ isn’t to your taste, you can choose to add a salt substitute if you prefer. Ensure the substitute meets your daily dietary requirements before using.
Browse all our low sodium soup recipes for fantastic lunch and dinner inspiration.
Dietary Modifications
- This soup is dairy free, and contains no added butter or milk.
- This soup can be made gluten free, just ensure that any added canned ingredients (spices, vegetable stock, tomatoes, etc.) are certified gluten free before using.
More Simple Low Sodium Chicken Ideas
- Low Sodium Baked Chicken Recipe
- Low Sodium Whole Roasted Chicken and Vegetables
- Less Sodium Chicken Parmesan
- Low Sodium Chicken Soup with Lemon and Orzo
- Low Sodium Chicken Salad
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Chicken Soup with Vegetables
Equipment
- large pot
Ingredients
- 2 tablespoons olive oil plus extra to drizzle as garnish
- 1 sweet onion sliced
- 4 cloves garlic minced
- 1.5 lb chicken breast diced
- 3 carrots sliced
- 2 stalks celery chopped
- 1 14-ounce can No-Salt-Added Diced Tomatoes
- 1 large zucchini sliced into half moons
- 1 teaspoon Italian seasoning salt free
- ½ small head green cabbage shredded
- 8 cups No-Salt-Added Chicken Stock
- 1 cup frozen peas
- 1 cup kale or spinach
- 1 cup fresh parsley chopped
- 1 lemon juiced
Instructions
- In a large soup pot, heat the olive oil over low heat. Add the onion and garlic and sauté on low for 4 or 5 minutes until vegetables begin to soften.
- Add the cubed chicken breast, and sauté for 5 to 6 minutes longer until the chicken begins to brown.
- Add the carrots, celery, no-salt-added diced tomatoes with juice, zucchini, Italian seasoning, cabbage and chicken stock and bring to a boil. Reduce heat to low and simmer for 40 minutes until carrots and celery are cooked through, and chicken is cooked and tender.
- Add the peas, kale, parsley, and lemon juice to the soup. Cook for an additional 10 minutes.
- Taste and adjust seasoning as needed. Drizzle with olive oil before serving and enjoy!
Notes
- I chose to make this soup without any salt, or salt-substitutes. That being said, if you make this soup and the ‘flavor’ isn’t to your taste, you can choose to add a salt substitute if you prefer. Ensure the substitute meets your daily dietary requirements before using.
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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Love the taste of this soup
A fantastic meal