Name: Low Sodium Chicken Noodle Soup
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: 8
Cuisine: American
Ingredients: 6 chicken drumsticks, organic; 8 cups of filtered water; ½ yellow onion, chopped.; 1 cup chopped carrots; 4 stalks celery, chopped; 2 cups egg spiral noodles; 1 tbsp real sea salt; ½ ground black pepper; Parsley for garnish

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There is nothing more comforting on a cold day or if you are sick than chicken noodle soup! This recipe is packed with flavor, but it’s made with much less sodium than a canned soup.

In order to maximize on flavor without adding too much salt, we are using bone-in chicken to make a broth. It adds so much flavor, plus you’re getting the health benefits from the collagen and gelatin from the bones.

We’re also adding big flavors like lemon, garlic, and parsley, and trust me, you won’t be missing the salt!

If you’re still wanting some more flavor, feel free to add spices like paprika and more herbs like thyme and rosemary.

Definitely serve this soup on a cold day or to a loved one who is under the weather. This is a great recipe to make if you have an afternoon at home. The broth portion takes a little extra time, but I promise it’s worth it!

For this recipe, you will need a heavy-bottomed soup pot or dutch oven, a large bowl to serve it in, and maybe some freshly baked bread on the side.

How Is This A Low Sodium Recipe?

The key to making a low sodium chicken noodle soup is by making your own broth. Searing the chicken adds a ton of flavor, as do the celery and onion, without adding a ton of salt.

Plus, using real sea salt adds minerals as well as a salty flavor, but is much healthier for you than regular table salt that’s been stripped of nutrients.

Why Does The Chicken Need To Be Organic?

When you are using bone-in chicken to make a broth, anything in that chicken will be leached into the broth. Organic chicken ensures the least amount of nasty ingredients getting into your soup.

Can I Use A Different Cut Of Chicken?

If you want to use chicken breast in your soup instead of chicken drumsticks, you can use a box or can of low sodium chicken stock in addition to add some flavor. This will also cut down a bit on cooking time as well.

What Kind Of Pasta Noodles Are Best?

Egg pasta noodles are the best for chicken noodle soup in my opinion. Not only do they have more flavor but I also find they hold up better than regular pasta noodles and don’t get as mushy.

I went with store-bought egg noodles for convenience but there are plenty of easy recipes out there if you want to make your own.

How Long Will It Last In The Fridge?

This soup will last up to 3 days in the fridge, but it’s also a great soup to freeze! If you’re planning to freeze a batch or two, I would wait to add the noodles until you are reheating the soup.

How To Make Low Sodium Chicken Noodle Soup

Step 1

Assemble your ingredients.

Turn a skillet or soup pot onto medium-high heat and add a tablespoon of olive oil.

Step 2

Once the skillet is hot, brown the chicken drumsticks on all sides.

Remove the chicken and add the chopped onion and celery to the skillet and cook until translucent, about 5 minutes.

Step 3

Add the garlic and carrot and cook for another minute.

Step 4

Add the chicken back into the soup pot and add the filtered water. Simmer for 1-2 hours. This will make a nourishing broth and cook the vegetables at the same time.

Step 5

Once the chicken is cooked, pull the meat off the bones and add it back into the soup.

Now add the salt, pepper, and noodles and cook for another 10 minutes or until the noodles are cooked.

Step 6

Pour a serving into a large bowl and garnish with chopped parsley.

Enjoy with some crusty bread!