A Comforting Bowl from Chef Joudia’s Heart
There’s something deeply comforting about a bowl of low sodium classic chicken noodle soup — especially when it’s made with love, memory, and care. For Chef Joudia, this dish brings back tender memories of her grandmother’s kitchen, where the aroma of simmering chicken broth filled the air long before anyone sat down to eat. The beauty of this version? It captures that same cozy flavor without relying on too much salt — making it a perfect family-friendly comfort food.
In Chef Joudia’s home, health never meant sacrificing flavor. That’s why this low sodium classic chicken noodle soup has become a staple — warm, soothing, and deeply nourishing, especially during chilly evenings or when someone needs a little healing warmth. Using natural aromatics, hearty vegetables, and slow-cooked chicken, every spoonful brings both flavor and peace of mind.
Whether you’re looking for a heartwarming meal or seeking a lighter option without compromising on taste, this low sodium classic chicken noodle soup offers the perfect balance. Let’s honor traditional flavors while embracing a more mindful approach to seasoning — just the way Chef Joudia does for her loved ones.
Why This Lightened Chicken Soup Will Win Your Heart
If you’re looking for a wholesome, heartwarming meal that feels like a hug in a bowl, this low sodium classic chicken noodle soup is it. It’s not just about reducing salt — it’s about elevating natural flavors. This recipe proves that comfort food can still be nourishing, delicious, and gentle on your health. Chef Joudia has mastered the delicate balance of infusing taste without relying on sodium, making every ingredient shine.
One reason you’ll love this low sodium classic chicken noodle soup is its simplicity. It’s made with everyday ingredients — tender chicken, soft noodles, crisp vegetables, and fragrant herbs — yet it delivers deep, satisfying flavor. Thanks to a thoughtful blend of garlic, onions, bay leaves, and a hint of lemon, the soup tastes rich and homey without feeling heavy or overly seasoned.
This is also the kind of recipe that fits every occasion. Need something easy for a weeknight dinner? Trying to support a loved one with dietary needs? Looking for a freezer-friendly batch meal? This low sodium classic chicken noodle soup checks every box. Best of all, it’s a kid-friendly option that parents can feel good about serving again and again.
Whether you’re watching your sodium intake or simply want to eat more mindfully, this soup brings everyone together around the table — with love, warmth, and flavor in every spoonful.
Ingredients & Step-by-Step Instructions for Low Sodium Classic Chicken Noodle Soup
Ingredients
Here’s what you’ll need to make this comforting low sodium classic chicken noodle soup at home:
- 🐔 2 skinless chicken breasts (or thighs), bone-in for more flavor
- 🧅 1 medium onion, diced
- 🥕 2 carrots, peeled and sliced
- 🥬 2 celery stalks, sliced
- 🧄 3 garlic cloves, minced
- 🍃 1 bay leaf
- 🌿 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 🌱 1 tsp dried parsley or a small handful of fresh parsley, chopped
- 🍋 1 tsp lemon juice (optional for brightness)
- 🍜 1½ cups egg noodles (or any small pasta)
- 💧 6 cups low-sodium chicken broth
- 🫙 Black pepper, to taste
- 🫧 Olive oil, 1 tbsp for sautéing
🔁 Optional Add-ins: chopped spinach, zucchini, or peas for extra vegetables.
Instructions
- Sauté the base flavors:
In a large soup pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Cook for 5–6 minutes until vegetables begin to soften. Add the garlic and stir for another minute. - Add chicken and broth:
Place the chicken pieces into the pot. Pour in the low-sodium broth and add the bay leaf, thyme, and a light sprinkle of black pepper. Bring to a gentle boil. - Simmer gently:
Once boiling, reduce the heat and cover. Let the soup simmer for 25–30 minutes, or until the chicken is fully cooked and tender. - Shred the chicken:
Remove the chicken from the pot. Using two forks, shred it into bite-sized pieces. Discard any bones and return the chicken to the pot. - Add noodles & cook through:
Add the egg noodles and simmer for another 8–10 minutes, or until the noodles are tender. Stir occasionally so they don’t stick. - Finish with herbs & lemon:
Turn off the heat. Stir in the parsley and lemon juice (if using). Taste and adjust the black pepper if needed. - Let it rest:
Cover and let the soup sit for 5 minutes before serving. This allows the flavors to blend even more.
Chef Joudia’s Tip:
For an even deeper flavor without salt, try simmering the soup with a piece of kombu (edible seaweed) or a dash of salt-free seasoning mix. And don’t forget — a squeeze of lemon just before serving brightens everything beautifully!
How to Serve and Store Your Low Sodium Classic Chicken Noodle Soup
This low sodium classic chicken noodle soup is best enjoyed warm, freshly made, and served with a sprinkle of fresh herbs or a squeeze of lemon. Pair it with a simple green salad or a slice of whole grain bread for a balanced meal.
Chef Joudia recommends making a large pot — it keeps well and is perfect for quick meals throughout the week. Once cooled, store leftovers in an airtight container in the fridge for up to 4 days. If freezing, omit the noodles and cook them fresh when reheating to maintain their texture. Frozen soup (without noodles) can be stored for up to 3 months.
🧮 Estimated Nutrition Per Serving
| Nutrient | Amount (per 1 of 6 servings) |
|---|---|
| Calories | 210 kcal |
| Protein | 18 g |
| Carbohydrates | 22 g |
| Fiber | 3 g |
| Fat | 6 g |
| Sodium | ~130 mg |
Note: Sodium content may vary depending on the brand of low-sodium broth used.
Frequently Asked Questions About Low Sodium Classic Chicken Noodle Soup
Frequently Asked Questions
What chicken noodle soup has the least sodium?
Store-bought versions labeled “low sodium” may still contain 300–400 mg per serving — well above what’s considered ideal. According to the FDA’s sodium intake guidelines, most adults should aim for less than 2,300 mg of sodium per day.
How to add flavor to chicken soup without salt?
Chef Joudia suggests using fresh herbs, garlic, onions, lemon juice, and bay leaf. These add depth and aroma without a trace of salt. Bone-in chicken also naturally enriches the broth, giving it body and taste.
How to make chicken noodle soup less salty?
If you accidentally overdo the salt, try these fixes:
Dilute the soup with more unsalted broth or water.
Add a peeled potato while simmering — it can help absorb excess salt.
Brighten the flavor with a touch of vinegar or lemon juice to balance the saltiness.
Which Campbell’s soups are low in sodium?
Campbell’s offers “Healthy Request” and “Low Sodium” versions, but they often still contain over 300 mg per serving. Homemade is best if you’re truly watching your intake — and it tastes better too!
A Personal Note from Chef Joudia
“Each time I make this low sodium classic chicken noodle soup, I’m reminded that flavor doesn’t come from salt — it comes from care. It’s in the gentle simmering of fresh ingredients, the way herbs bloom in warm broth, and the intention behind every step. This recipe is one I return to again and again, especially when loved ones need comfort or I want to nourish my family without compromise.
If you enjoy this gentle, heartwarming dish, you might also love my lighter spin on bold flavors like this one:
👉 Healthy Grilled Chicken Caesar Salad (No Mayo) — packed with protein and crisp greens, it’s another way to eat well without sacrificing taste.”
Low Sodium Classic Chicken Noodle Soup
Ingredients
- 2 skinless chicken breasts or thighs bone-in for more flavor
- 1 medium onion diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1 bay leaf
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon dried parsley or a small handful of fresh parsley, chopped
- 1 teaspoon lemon juice optional, for brightness
- 1 ½ cups egg noodles or any small pasta
- 6 cups low-sodium chicken broth
- black pepper to taste
- 1 tablespoon olive oil for sautéing
- optional chopped spinach, zucchini, or peas for extra vegetables
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Cook for 5–6 minutes until vegetables begin to soften. Add the garlic and stir for another minute.
- Place the chicken pieces into the pot. Pour in the low-sodium broth and add the bay leaf, thyme, and a light sprinkle of black pepper. Bring to a gentle boil.
- Once boiling, reduce the heat and cover. Let the soup simmer for 25–30 minutes, or until the chicken is fully cooked and tender.
- Remove the chicken from the pot. Using two forks, shred it into bite-sized pieces. Discard any bones and return the chicken to the pot.
- Add the egg noodles and simmer for another 8–10 minutes, or until the noodles are tender. Stir occasionally so they don’t stick.
- Turn off the heat. Stir in the parsley and lemon juice (if using). Taste and adjust the black pepper if needed.
- Cover and let the soup sit for 5 minutes before serving. This allows the flavors to blend even more.
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