There are many reasons why Low Sodium Chicken Noodle Soup is a popular food choice for many people. For one, the soup is an excellent source of sodium, and the low salt and fat content makes it a healthier choice for eating. For another, the soup is easy to prepare, and can be made in a short period of time. Finally, the soup is a good source of protein and fiber, which are important nutrients for a healthy diet, and help to lower the risk of many health issues.

I noticed my wife buying the low sodium version of the Chicken Noodle soup that I make at home. I asked her “Why are you buying the low sodium version?” She replied “Because it tastes better.”

You are probably wondering why I want to write a blog post on low sodium soup. Well, like many others, I have tried many low sodium soups, and have been disappointed (some completely failed). I did not want to leave my search for a low sodium soup to chance, so I decided to make my own. I started by making a basic chicken noodle soup, but after taste testing, I wanted to make something more interesting.. Read more about no sodium chicken noodle soup and let us know what you think.

Yes, you can make a low-sodium chicken noodle soup that is both nutritious and comforting. Simply skip the canned soup aisle and prepare this dish in one pot in under an hour. Aside from that, what’s with the canned chicken noodle soup with the thin spaghetti-like noodles? You can hardly get them on the spoon, and eating soup with a fork is impossible.

If you’re new to a low-sodium diet, you may be disappointed. But trust me when I say that it’s simply the salty taste that has been imprinted in your brain from a childhood spent eating highly salted soup. I believe this recipe makes up for the harmful missing component with a wonderful mix of herbs and spices. You’ll enjoy this if you’ve been on a low sodium diet for a while and have weaned yourself off salt.

Sodium content in canned food (per serving) 1580mg
Sodium in this recipe per serving 104mg
Serving size (calories) 246

Serving size: 2 cup

Chicken noodle soup contains a lot of sodium.

For just (1) one cup of renowned name brand soup, the salt content ranges from 890 to 940 mg. The wide variety is due to the fact that, despite the name, there are two or three distinct types of chicken noodle soup. That much salt would easily put me over my daily sodium target after other meals, plus I’d still be hungry after just a cup of soup.

Chicken noodle soup with low sodium

However, I must point out that the well-known brand offers a reduced sodium soup that is 25% lower, but it is still much too high for me. However, they do offer a reduced sodium chicken noodle version with 120mg per 10.75 can or 1 1/3 cup. This isn’t terrible, but I haven’t tried it yet so I can’t comment on the substance or flavor.

My Chicken Noodle Soup with Low Sodium has just 26 milligrams of sodium per half cup, or 104 milligrams for a 2 cup meal! This recipe is low enough in sodium that you may serve it with a complementary side dish and still stay within most sodium meal budgets.

My recommendations for preparing a low-sodium chicken noodle soup are as follows:

Cooking

I used to spend the whole day making chicken noodle soup in the crockpot or in a large soup pan on the stove. However, using the Instant Pot, this soup becomes a quick evening dinner. From start to end, everything cooks in the Instant Pot, from the vegetables to the chicken to the noodles. I honestly can’t express how much it has altered the way I cook.

However, you can prepare this in the slow cooker by combining all of the ingredients (except the noodles), covering, and cooking on low heat for 6-8 hours. Remove the chicken and add the egg noodles to the pan. When the noodles are al dente, shred the chicken and put it back in.

  • Ingredients-for-low-sodium-chicken-noodle-soupLow-sodium chicken noodle soup ingredients
  • 1629420077_274_Low-Sodium-Chicken-Noodle-Soupremoving the chicken and replacing it with noodles

Because this recipe contains so much liquid, after reducing the pressure, cover the Instant Pot vent with a dish cloth. Even after a 10-minute natural pressure release, it spits a lot of steam.

1629420079_787_Low-Sodium-Chicken-Noodle-SoupPIN ME! Low Sodium Chicken Noodle Soup

Sodium reductions are significant.

Using unsalted chicken broth is one of the most cost-effective low-sodium options. This recipe calls for 8 cups of water, which soaks into the noodles and everything else. The salt content of regular chicken broth is 860mg per cup. Swanson’s Unsalted Chicken Broth is what I use, and it seems to be readily accessible. It has the lowest salt content I’ve discovered, at just 35mg per cup.

The chicken, on the other hand,

While boneless, skinless chicken breasts may be used in this recipe, I prefer bone-in, skin-on chicken breasts. We want to get as much flavor out of unsalted components as possible, and the bones and skin will assist with that. Fortunately, removing the bones and skin from the chicken is a breeze when it’s time to shred it. It’s pointless to remove them since the chicken flesh is practically coming apart.

The herbs

Thyme, oregano, bay leaves, parsley, smoked paprika, garlic powder, black pepper, Herb-Ox no sodium chicken bouillon, and powdered savory are among the herbs used.

  • The no-sodium Herb-ox chicken bouillon adds a lot of flavor to the unsalted broth, which may be a bit bland. My secret weapon is ground savory, which is ideal for a soup like this. This spice, in particular, provides the most repeatable authentic chicken noodle flavor for a reduced sodium soup, in my view.
  • These are the two spices I would gradually add for additional flavor if you still feel like something (salty) is lacking. If you’ve been following a low-sodium diet for some time, any increases will most likely be minor.

ground-savory-secret-ingredient-445x700My secret ingredient is ground savory.

The noodles are delicious.

Egg noodles are the only noodle I enjoy in chicken noodle soup. They’re usually prepared with more eggs and have a richer, more complex flavor and bite. Plus, they’ll stay on the dag-gone spoon without slipping off! Resist the temptation to add additional noodles; otherwise, after a few hours, they would absorb nearly all of the liquid in the soup.

1629420111_700_Low-Sodium-Chicken-Noodle-SoupThe liquid continues to soak into the noodles.

You may, however, use whatever spaghetti or noodle you have on hand. Next time, I’d want to try the extra wide egg noodles. Regardless of which vegetables are used, this soup tastes great as leftovers.

Serving Suggestions for Chicken Noodle Soup

With this soup, a salad is always a welcome addition. Make a low-sodium Caesar salad with this simple salad dressing, and yes, any kind of lettuce will do. There’s no need for Romaine lettuce.

A thick, crusty loaf of bread is ideal for mopping up soup leftovers. Low Sodium Artisan Bread is delicious with a smear of butter. Alternatively, for a fast crunch, try low sodium oyster crackers.

My Low Sodium Cornbread with Honey is another excellent, easy-to-make bread. With its sweet tooth addition, I strongly suggest this, and it’s still great for mopping up any leftovers in the bowl.

1629420112_883_Low-Sodium-Chicken-Noodle-SoupSoup with chicken noodles that is hearty and comforting.

Tips for storing, reheating, and freezing

To avoid warming up your fridge, make sure your soup is chilled before storing it. Refrigerate the chilled soup in an airtight storage jar for up to 4-5 days.

Reheat the soup in a covered pot over medium-low heat until it is hot. Who has time for that, though? Simply microwave the chicken noodle soup for approximately two minutes in a microwave-safe bowl. Halfway through the period, give it a good stir. Because the noodles will have soaked up the liquid while stored, you may need to add a little extra broth or water.

If you’re going to freeze the soup, divide it out into serving-size sealed freezer containers. You won’t need to defrost a large chunk of soup unless you want to use it later. Store for up to 3 months, then defrost in the refrigerator overnight before reheating.

1629406146_832_Low-Sodium-Beef-Stew

Instant Pot (Instant Pot)

I used my 6 quart Instant Pot LUX60V3 6 in 1 to create this delicious low sodium soup (see on Amazon). The Instant Pot multi-cooker is a pressure cooker, slow cooker, rice cooker, sauté, steamer, and warmer all rolled into one. Because I use it many times a week, this Instant Pot is one of the few gadgets that stays on my counter. It’s very simple to use and maintain.

Here are a couple more of my fantastic recipes for you to try!


Please leave a comment and a rating to let me know how this Low Sodium Chicken Noodle Soup turned out for you! I always look forward to hearing from you, and I hope you like my recipes. You may also keep up with new recipes by following me on Facebook and Pinterest.

1629420115_810_Low-Sodium-Chicken-Noodle-SoupClose-up of chicken noodle soup

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Low Sodium Chicken Noodle Soup

Low-Sodium Chicken Noodle Soup – Made in the Instant Pot from Scratch! Always a go-to fast, nutritious comfort meal.

Mode of Preparation Stop your screen from turning black.

Time to Prepare: 20 minutes

Time to cook: 40 minutes

1 hour total time

Soup for Courses

American cuisine

9 servings (2 cup each)

calorie count: 246 kcal

  • 2 1/2 pound bone-in, skin-on chicken breasts (about 2 big)
  • 1 tbsp extra-virgin extra-virgin olive oil
  • 4 tablespoons unsalted butter (distributed)
  • 1 medium sliced onion
  • 1 pound carrots, peeled and sliced diagonally into 1/4-inch thick slices
  • 3 big celery stalks, 1/4-inch thickly chopped
  • 8 cups chicken broth (no added sodium)
  • 1 tsp black pepper, ground
  • 1 teaspoon oregano, dry
  • 1 tsp paprika (smoked)
  • bay leaves (two)
  • 2 tsp Herb-ox chicken bouillon (no sodium)
  • 2 tsp powdered garlic
  • 1/2 teaspoon thyme powder
  • 1 tsp parsley (dry)
  • 1 tbsp savory powder
  • 3 cups broad egg noodles, uncooked
  • As required, add more water or broth.
  • If your chicken breasts are very big, gently cut them in half through the bone using a cleaver or extremely sharp knife.

  • Select the sauté high setting on your Instant Pot. When the pan is heated, add 2 tablespoons unsalted butter and the olive oil.

  • Add the onion and celery once the butter has melted. Cook, stirring often, for 3 to 5 minutes, or until the onion softens and turns translucent. Then switch off the sauté function.

  • Add the chicken broth to the pot. Combine the carrots, black pepper, oregano, bay leaf, Herb-ox no sodium chicken bouillon, paprika, garlic powder, powdered thyme, dried parsley, and ground savory in a large mixing bowl. Distribute the chicken pieces evenly.

  • Turn the valve to sealing and lock the lid on the Instant Pot. Cook for 10 minutes on high pressure on manual. Allow 10 minutes for the pressure to naturally dissipate. Then, using a dish towel, cover the vent and vent any residual pressure. Remove the cover with care.

  • Remove the chicken from the pan and place it on a chopping board. As you come across bay leaves, pick them out and throw them away. Turn the Instant Pot to a medium sauté setting after pressing the cancel button.

  • Combine the egg noodles and the remaining butter in a mixing bowl. Cook, uncovered, for 5 to 6 minutes, or until noodles are al dente.

  • Shred the chicken and remove the skin and bones while the noodles are boiling. Turn off the Instant Pot and mix in the shredded chicken after the noodles are done.

  • If you want it to be more soupy and thinner, add more broth or water until you have the consistency you want. Season to taste and adjust spices as needed.

Because egg noodles are not separated from the liquid like pasta is. Noodles will continue to absorb liquid and will no longer seem as “alive” as they did when initially served. But don’t worry, the soup will still be delicious. If preferred, reheat with a splash of broth or water.

2 cup serving calorie count: 246 kcal 26.9 grams of carbohydrates 10.2 g protein 10.9 g fat 5g Saturated Fat 51 milligrams of cholesterol 104 mg sodium 3.1 grams of fiber 4.7 g sugar

Low-Sodium-Chicken-Noodle-Soup

 

There’s nothing like a warm bowl of soup on a cold winter’s day. Here’s an easy low sodium chicken noodle soup recipe that’s ready in just 30 minutes. After adding some healthy ingredients, you’ll have a nutritious soup that is full of flavorful veggies.. Read more about low sodium soup recipe and let us know what you think.

Frequently Asked Questions

How much sodium does Low sodium chicken noodle soup have?

The sodium content of Low sodium chicken noodle soup is not listed on the packaging.

Is Low sodium chicken noodle soup good for you?

Yes, it is a healthy soup.

Is chicken noodle soup high in sodium?

Chicken noodle soup is high in sodium.