Low Sodium Classic Chicken Noodle Soup
A heartwarming and nourishing chicken noodle soup made with fresh ingredients, tender chicken, and aromatic herbs — all without the extra salt. Inspired by Chef Joudia’s comforting family traditions.
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
To deepen the flavor without salt, try simmering with a piece of kombu or a salt-free seasoning mix. If freezing, omit the noodles and cook them fresh when reheating to maintain texture. Store leftovers in the fridge for up to 4 days or freeze (no noodles) for up to 3 months.