This low sodium classic chicken noodle soup proves you don’t need a ton of salt for a deeply comforting, flavorful meal. It delivers all the soul-warming goodness you crave in a heart-healthy bowl, getting its rich taste from a well-built broth and fresh ingredients, not sodium. It’s a simple, nourishing, and delicious low sodium classic chicken noodle soup that tastes like it simmered for hours, yet it’s ready in under an hour.
Is This Low Sodium Classic Chicken Noodle Soup Actually Healthy?
This low sodium classic chicken noodle soup proves you don’t need a ton of salt for a deeply comforting, flavorful meal. It delivers all the soul-warming goodness you crave in a heart-healthy bowl, getting its rich taste from a well-built broth and fresh ingredients, not sodium. It’s a simple, nourishing, and delicious low sodium classic chicken noodle soup that tastes like it simmered for hours, yet it’s ready in under an hour.
Furthermore, the vegetables like carrots and celery are rich in vitamins that support your body’s recovery. Unlike many store-bought versions, this homemade low sodium classic chicken noodle soup recipe puts you in complete control, making it a genuinely nourishing, heart-healthy choice.
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.
Notes
Why You’ll Love This Heart-Healthy Chicken Noodle Soup
Rich, Deep Flavor Without the Salt: We build layers of flavor to make the best low sodium classic chicken noodle soup.
Quick & Easy Comfort: This recipe is straightforward and uses simple, accessible ingredients. It’s the perfect comforting low sodium classic chicken noodle soup for a busy weeknight.
Perfect for Meal Prep: This low sodium classic chicken noodle soup stores beautifully and tastes even better the next day.
Family-Friendly & Wholesome: Made with tender chicken and nourishing vegetables, it’s a healthy low sodium classic chicken noodle soup that both kids and adults will love.
Ingredients for the Perfect Low Sodium Classic Chicken Noodle Soup
Here’s what you’ll need to make this comforting low sodium classic chicken noodle soup at home:
- Chicken: 2 skinless, bone-in chicken breasts or thighs. The bones are crucial for a richer broth in your low sodium classic chicken noodle soup.
- Aromatics: 1 medium onion, 3 cloves garlic.
- Vegetables: 2 carrots and 2 celery stalks.
- Broth: 6 cups low-sodium chicken broth. This is key for a true low sodium classic chicken noodle soup.
- Noodles: 1 ½ cups wide egg noodles.
- Herbs: 1 bay leaf, 1 tsp dried thyme, and fresh parsley.
- For Flavor & Sautéing: 1 tbsp olive oil and fresh black pepper.
- The Secret Weapon: 1 tsp fresh lemon juice. This brightens every bowl of low sodium classic chicken noodle soup.
How to Make Low Sodium Chicken Noodle Soup (Step-by-Step)
- Sauté the Foundation: In a large soup pot, heat the olive oil. Add the onion, carrots, and celery. Cook for 5-7 minutes. Stir in the garlic for one more minute. This is the flavor base for your low sodium classic chicken noodle soup.
- Simmer the Broth: Place the chicken into the pot. Pour in the low-sodium broth and add the bay leaf and thyme. Bring the soup to a gentle boil.
- Cook the Chicken: Reduce the heat, cover, and let the soup simmer for 25-30 minutes. The chicken should be fully cooked, tender, and reach an internal temperature of 165°F (74°C) as recommended by the USDA’s Safe Minimum Internal Temperature Chart.
- Shred the Chicken: Carefully remove the chicken. Use two forks to shred the meat and return it to the pot. Now your low sodium classic chicken noodle soup is getting close.
- Cook the Noodles: Add the egg noodles and cook for 8-10 minutes, or until just tender.
- Finish & Serve: Turn off the heat. Stir in the fresh parsley and lemon juice. Let your delicious low sodium classic chicken noodle soup rest for 5 minutes before serving.
Pro Tips for the Most Flavorful Soup (Without the Salt)
Don’t Skip the Sauté: Sautéing the onion, carrots, and celery first caramelizes their natural sugars and builds a deep, savory base. This technique is fundamental to many simple healthy recipes and works perfectly for this soup.
Use Bone-In Chicken: As the chicken cooks, the bones release collagen and nutrients, creating a broth with superior body and flavor. This is a top tip for any low sodium classic chicken noodle soup.
Embrace Herbs: A bay leaf during simmering adds a subtle background note, while thyme provides a savory, earthy flavor. Mastering your use of herbs and spices is key to great low-sodium cooking.
Finish with Acid: A small squeeze of fresh lemon juice at the end is the most important step. It brightens the entire pot of soup, making the flavors pop and tricking your palate into not missing the salt.
Try a Homemade Broth: If you have time, making your own homemade chicken broth using leftover chicken bones and vegetable scraps will give you the most flavorful, naturally low-sodium base. It’s a great way to use up ingredients, similar to making a Ritz Cracker Chicken Casserole to use up leftover chicken.
Recipe Variations & Customizations
Slow Cooker Low Sodium Classic Chicken Noodle Soup
To adapt this for a slow cooker, add all ingredients except the noodles and fresh herbs. Cook on low for 6-8 hours. Add noodles for the last 20-30 minutes. A fantastic way to make low sodium classic chicken noodle soup, and a great set-it-and-forget-it option for quick and easy dinner ideas.
Instant Pot Low Sodium Classic Chicken Noodle Soup
Use the Sauté function for the vegetables, then pressure cook the soup for 10 minutes. This is a fast way to get a delicious low sodium classic chicken noodle soup on the table.
Noodle Variations
While classic egg noodles are great, feel free to use a different shape. For a lower-carb option, you can even explore low-carb pasta alternatives.
Vegetable & Herb Add-ins
Feel free to add more vegetables! A cup of frozen peas or corn (added with the noodles) or a handful of fresh spinach (stirred in at the very end) are excellent additions. If you enjoy spicy flavors, a dash of hot honey can also add a unique twist.
How to Store, Freeze, and Reheat
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The noodles will absorb more broth as they sit, so the soup will thicken.
Freezing for Later
For the best texture, freeze the soup without the noodles. Let the soup cool completely, then transfer it to freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to serve, thaw the soup, bring it to a simmer on the stove, and cook a fresh batch of noodles to add in.
Reheating Instructions
Reheat soup gently on the stovetop over medium-low heat until warmed through. Avoid boiling, which can make the chicken tough and the vegetables mushy.
What to Serve with Chicken Noodle Soup
This soup is a satisfying meal on its own, but it pairs perfectly with classic accompaniments like crusty bread for dipping, saltine crackers, or a simple grilled cheese sandwich. For a lighter pairing, a fresh green salad with a simple vinaigrette is an excellent choice.
Frequently Asked Questions About Low Sodium Classic Chicken Noodle Soup
Frequently Asked Questions
How can I add flavor to chicken soup without salt?
The key is to build flavor in layers. Use bone-in chicken for a richer broth, sauté your aromatic vegetables (onion, carrot, celery, garlic) to bring out their sweetness, and use plenty of fresh and dried herbs like thyme, bay leaf, and parsley. A final squeeze of fresh lemon juice brightens all the flavors beautifully.
What is a good substitute for salt in soup?
Instead of a direct salt substitute, focus on adding savory (umami) and bright flavors. Try a splash of low-sodium soy sauce, a teaspoon of white miso paste, or a pinch of a salt-free seasoning blend like Mrs. Dash. Finishing with acid like lemon juice or a drop of apple cider vinegar also enhances taste.
Is homemade low sodium chicken soup healthy?
Absolutely. Homemade soup is one of the healthiest options because you have complete control over the ingredients. You can ensure it is low in sodium, packed with vegetables and lean protein, and free from the preservatives or MSG found in many canned soups. It is a fantastic, heart-healthy meal.
What chicken noodle soup has the least sodium?
Homemade soup will always have the least sodium because you control the salt. While some store-bought brands offer “low-sodium” versions, they can still contain 300-500mg of sodium per serving. For context, the FDA recommends adults consume less than 2,300 mg of sodium per day, so those amounts can add up quickly. If buying canned, always check the nutrition label.
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.
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