Craving a hearty, heart-healthy soup that doesn't compromise on flavor? Look no further! This low-sodium chicken noodle soup is the perfect solution for those watching their salt intake without sacrificing taste. Packed with tender chicken, vibrant vegetables, and comforting egg noodles, this recipe is a game-changer for anyone seeking a nutritious and delicious meal that feels like a warm hug in a bowl.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups egg noodles
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients and tools. You will need a large pot or Dutch oven, a cutting board, a sharp knife, and measuring spoons.
- Heat 1 tablespoon of olive oil in the large pot over medium heat. Allow the oil to warm for about 1 minute.
- Add the chopped onion to the pot and sauté for 3-4 minutes, or until the onion becomes translucent and fragrant.
- Next, add the sliced carrots and celery to the pot. Stir well and cook for an additional 5 minutes, allowing the vegetables to soften.
- Incorporate the minced garlic into the mixture, stirring constantly for about 30 seconds to prevent burning.
- Pour in the 6 cups of low-sodium chicken broth, ensuring to scrape any bits stuck to the bottom of the pot for added flavor.
- Add the shredded cooked chicken, dried thyme, and bay leaf into the pot. Stir to combine all the ingredients.
- Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer for 15 minutes to allow the flavors to meld together.
- After simmering, add the 2 cups of egg noodles to the pot. Stir well and continue to simmer uncovered for an additional 8-10 minutes, or until the noodles are tender.
- Once the noodles are cooked, taste the soup and season with salt and pepper as desired. Remember, since the broth is low-sodium, you may want to be cautious with the salt.
- Remove the bay leaf from the soup before serving. Ladle the chicken noodle soup into bowls and enjoy hot.
- For added freshness, consider garnishing with chopped parsley or a squeeze of lemon juice before serving.
Tips
- Use fresh ingredients: The key to a flavorful low-sodium soup is using fresh vegetables and high-quality chicken.
- Boost flavor naturally: Since you're using low-sodium broth, enhance the taste with herbs like thyme, fresh garlic, and a bay leaf.
- Choose the right noodles: Egg noodles work best, but ensure they're cooked just before serving to prevent them from becoming mushy.
- Meal prep friendly: This soup can be made ahead and stored in the refrigerator for 3-4 days. The flavors actually improve overnight!
- Customize your garnish: Add a squeeze of lemon juice or fresh parsley just before serving to brighten the flavors.
- Protein tip: Use rotisserie chicken or leftover roasted chicken for an even easier preparation.
- Make it your own: Feel free to add other vegetables like spinach or zucchini for extra nutrition.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 25g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 70mg
