Low Salt Chicken Soup Recipe

Eliana

Low Salt Chicken Soup Recipe

This Low Salt Chicken Soup Recipe brings a gentle, homemade flavor to the table while keeping sodium levels modest. Tender chicken, fresh vegetables, herbs, lemon juice, and unsalted broth create a nourishing bowl that feels light yet filling.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

4 cups 960 g no-salt-added chicken stock or low-sodium chicken broth
1.5 lb 680 g boneless, skinless chicken breast or thighs
1 medium yellow onion 150 g, diced
3 medium carrots 180 g, sliced
3 celery stalks 120 g, sliced
3 garlic cloves 9 g, minced
1 teaspoon 1 g dried thyme
2 teaspoons 4 g fresh Italian parsley, chopped
½ teaspoon 1 g black pepper
1 tablespoon 15 g fresh lemon juice
1 tablespoon 14 g olive oil or unsalted butter
3 bay leaves about 1 g
2 cups 480 g water

Equipment

Large soup pot
Chef’s knife
Cutting board
Wooden spoon

Method

Step1

Heat the olive oil or unsalted butter in a large soup pot over medium heat. Add the onion, carrots, and celery, then cook for about 5 minutes until they start to soften. Stir in the garlic and cook for another 30 seconds.

Step 2

Pour in the chicken stock and water, then add the thyme, black pepper, and bay leaves. Give everything a gentle stir and bring the soup to a light simmer.

Step 3

Add the chicken to the pot, cover it, and let it cook for 20–25 minutes. The chicken should reach 165°F (74°C), while the vegetables should become tender.

Step 4

Take the chicken out and let it rest for a few minutes. Shred or chop it into small pieces, then place it back into the soup. Remove the bay leaves and stir in the fresh parsley.

Step 5

Finish with fresh lemon juice and give the soup a gentle stir. Taste it before adding salt, since keeping the sodium low is the goal. Serve the soup warm.

Notes

Nutrition Facts Of Low Salt Chicken Soup Recipe