Discover this cozy low salt chicken soup recipe that’s packed with tender chicken, fresh veggies, and a bright lemony broth — all without the sodium overload. Perfect for anyone watching their salt intake without sacrificing flavor.
My grandma always said soup fixes everything. Broken heart? Soup. Bad day at work? Soup. Trying to eat healthier but still craving comfort food? You guessed it — soup. This low salt chicken soup recipe is the one I keep coming back to, and honestly, I think you’ll feel the same way.
It smells incredible while it’s simmering, it’s loaded with good stuff, and it doesn’t taste like it’s missing a single thing. Low sodium? Sure. Boring? Absolutely not.
Table of Contents
Why You’ll Love This Low Sodium Chicken Noodle Soup
This isn’t one of those “healthy” recipes that makes you feel sad. It’s a real, soul-warming bowl of low sodium chicken noodle soup that happens to be good for you.
The lemon juice is the secret weapon here. It wakes everything up and does the job that salt usually does — brightening flavors without spiking your sodium intake. Pair that with garlic, thyme, and sweet onion, and you’ve got a broth that tastes like it simmered all day.
It’s also a low fat low salt chicken soup recipe by nature — olive oil is the only fat, and there’s not much of it. The rest is just clean, wholesome ingredients doing their thing.
Low Salt Chicken Soup
Equipment
- Large pot
- Soup pot
- Knife
- Cutting board
Ingredients
Pasta
- 12 ounces Low sodium egg noodles
Fat / Oil
- 2 tablespoons Olive oil
Aromatics & Vegetables
- 4 cloves Garlic minced
- 1 medium Sweet onion diced
- 4 medium Carrots diced
- 2 stalks Celery chopped
Broth & Protein
- 8 cups No-salt-added chicken stock
- 2 cups Cooked chicken diced
Flavor & Greens
- 0.5 teaspoon Dried thyme
- 2 Lemons juiced
- 0.5 teaspoon Black pepper
- 1 cup Frozen peas
- 1 cup Baby spinach
Instructions
- Bring a large pot of water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.
- In a large soup pot, warm the olive oil over low heat. Add garlic and onion, cooking for 6–7 minutes until soft and translucent.
- Add carrots and celery and cook for another 5 minutes until slightly softened.
- Pour in the no-salt-added chicken stock, add cooked chicken and thyme, and bring to a boil.
- Reduce heat and simmer for 30 minutes until vegetables are tender and flavors develop.
- Remove from heat and stir in peas, lemon juice, spinach, and black pepper.
- Serve by adding cooked noodles to bowls and ladling hot soup over the top.
Notes
Ingredients
Here’s everything you’ll need, grouped to make shopping (and cooking) easier.
| Category | Ingredient | Amount |
|---|---|---|
| Pasta | Low sodium egg noodles | 12 ounces |
| Fat / Oil | Olive oil | 2 tablespoons |
| Aromatics & Vegetables | Garlic, minced | 4 cloves |
| Sweet onion, diced | 1 medium | |
| Carrots, diced | 4 medium | |
| Celery, chopped | 2 stalks | |
| Broth & Protein | No-salt-added chicken stock | 8 cups |
| Cooked chicken, diced | 2 cups | |
| Flavor & Greens | Dried thyme | 1/2 teaspoon |
| Lemons, juiced | 2 lemons | |
| Black pepper | 1/2 teaspoon | |
| Frozen peas | 1 cup | |
| Greens | Baby spinach | 1 cup |
A quick note on the stock: using a no-salt-added chicken stock is non-negotiable here. It’s the foundation of a proper low salt chicken noodle soup recipe, and it’s what keeps the sodium count in check. The FDA recommends limiting daily sodium to 2,300mg — and one cup of regular store-bought stock can have up to 900mg alone. Yikes.
How to Make This Low Salt Chicken Soup Recipe
Don’t let the ingredient list intimidate you. This soup comes together in under an hour and most of that time is just hands-off simmering. Let’s do this.
Step 1: Cook the Egg Noodles Separately
Bring a large pot of water to a boil and cook the egg noodles according to the package instructions. Drain them well and set aside.
Here’s why this matters: if you cook the noodles directly in the soup, they’ll soak up all your beautiful broth and turn mushy fast. Cooking them separately keeps everything in control.
Step 2: Build the Flavor Base
In a large soup pot, warm the olive oil over low heat. Add the minced garlic and diced onion, then let them do their thing for 6 to 7 minutes until soft and translucent.
This step is where the magic starts. Your kitchen will smell absolutely incredible — garlicky, a little sweet, totally cozy. Don’t rush it; low and slow here builds a real flavor foundation.
Toss in the carrots and celery and cook for another 5 minutes. You want them slightly softened but still holding their shape.
Step 3: Add the Stock and Chicken
Pour in your no-salt-added chicken stock, add the diced cooked chicken, and sprinkle in the thyme. Bring the whole thing to a boil.
Once it’s boiling, reduce to a simmer and let it cook for 30 minutes. The vegetables will get beautifully tender and the broth will deepen in flavor. This is a great time to clean up or just stand over the pot and inhale deeply — both are valid.
Step 4: The Bright Finishing Touches
Remove the pot from heat. Stir in the frozen peas, fresh lemon juice, baby spinach, and black pepper.
The lemon juice is everything in this low salt chicken noodle soup recipe. It’s the flavor booster that replaces the role of salt, giving the soup a bright, clean taste that feels complete. Taste it and add more lemon or pepper if you feel it needs a little lift.
“The lemon trick is a game-changer. A good squeeze of citrus wakes up a bland broth the same way salt does — without any of the sodium.”
Step 5: Serve It Up
To serve, add about 1/2 cup of cooked noodles to each bowl, then ladle the hot soup over the top.
Keeping the noodles separate until serving is the move — especially if you plan on having leftovers. Noodles sitting in broth overnight turn into a sad, soggy situation. Trust me on this one.
Expert Tips, Variations & Troubleshooting
Tips for the Best Low Fat Low Salt Chicken Soup
Use rotisserie chicken: A store-bought rotisserie chicken is your best friend here. Just check the label for lower sodium options — some brands are saltier than others.
Fresh lemon only: Bottled lemon juice works in a pinch, but fresh lemons give a brighter, cleaner flavor that makes a real difference in a low sodium recipe like this.
Don’t skip the spinach: It wilts down to almost nothing but adds a nice nutritional boost and a gorgeous pop of green. If you want more greens, check out some healthy seasonal recipe ideas for inspiration.
Easy Variations to Try
Swap the noodles: Rice, orzo, or even small pasta shapes all work beautifully in this low sodium chicken noodle soup. Whole grain options add extra fiber.
Add more vegetables: Zucchini, parsnips, or kale all fit right in. This soup is very forgiving and loves extra veggies.
Make it creamy: Stir in a splash of unsweetened coconut milk or a dollop of plain Greek yogurt at the end for a richer texture.
Love cozy soups year-round? Browse these refreshing summer soup recipes for warm-weather bowl ideas.
Troubleshooting
Soup tastes flat? Add more lemon juice first, then a tiny pinch of black pepper. Both work as natural sodium alternatives to lift flavor without salt. The American Heart Association has great tips on cooking flavorfully with less sodium.
Broth too thin? Let the soup simmer uncovered for an extra 10 minutes to reduce and concentrate. You can also mash a few of the cooked vegetables against the side of the pot to thicken it naturally.
Noodles got mushy? Store them separately next time. If they’re already mushy, drain them and rinse with cold water to stop the cooking.
Storage Instructions
| Method | How to Store | Duration |
|---|---|---|
| Refrigerator | Store broth and noodles separately in airtight containers. Cool broth completely before sealing. | Up to 4 days |
| Freezer | Freeze the broth only (without noodles) in freezer-safe containers or zip bags. | Up to 3 months |
| Meal Prep | Batch cook the broth and chicken. Cook fresh noodles when ready to serve. | Broth up to 4 days |
Reheating
Reheat the broth gently on the stovetop over medium-low heat until warmed through. Cook fresh noodles right before serving if possible, or add pre-cooked noodles to the bowl and ladle hot soup over them to warm them up.
Microwave reheating works too — just use a microwave-safe bowl and heat in 90-second intervals, stirring in between.
No-Waste Kitchen Ideas
Got leftover chicken and veggies? Turn them into a quick stir-fry or toss them over rice for an easy second meal. The broth on its own makes a wonderful base for other soups or grain dishes — try using it to cook quinoa or farro for extra flavor.
If you love zero-waste cooking, you might also enjoy this fermented cabbage kimchi recipe — another great way to make the most of simple ingredients.
Low Salt Chicken Soup Recipe FAQs
Can I use store-bought broth for this low salt chicken soup recipe?
Yes, but always look for broth labeled “no-salt-added” or “unsalted.” Regular chicken broth can have 800–900mg of sodium per cup, which adds up fast. Brands like Swanson and Pacific Foods offer great no-salt options that are easy to find.
What’s the difference between low sodium and no-salt-added stock?
“Low sodium” still contains some salt — usually around 140mg per serving. “No-salt-added” means no salt was added during production, though there may be naturally occurring sodium. For the best results in a low fat low salt chicken soup recipe, no-salt-added is the better pick.
Can I make this low salt chicken noodle soup recipe in a slow cooker?
Absolutely. Add the sauteed aromatics, stock, chicken, carrots, celery, and thyme to your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in the peas, spinach, lemon juice, and pepper in the last 15 minutes. Cook and add noodles separately before serving.
Is this soup good for people with high blood pressure?
It’s a great option. Using no-salt-added stock, skipping added salt, and relying on lemon juice and herbs for flavor keeps the sodium very low. That said, always check with your doctor or a registered dietitian for personalized dietary guidance — every person’s health needs are different.
What can I serve alongside this low sodium chicken noodle soup?
A simple green salad or crusty no-salt bread works beautifully. If you’re in the mood for something sweet after, these pecan pie cheesecake bars or a slice of Kentucky Derby pecan pie cheesecake make a pretty wonderful dessert pairing.
Ready to Make a Big Pot of Comfort?
This low salt chicken soup recipe proves that eating with less sodium doesn’t have to mean eating less flavor. With bright lemon, fragrant herbs, and a broth that actually tastes like something, this soup is the real deal.
Give it a try this week and let us know how it goes in the comments below. Did you add your own twist? We’d love to hear it.
And if this recipe made your heart (and your taste buds) happy, please share it on Pinterest so your friends can find their new favorite bowl of soup too. More cozy recipes are waiting for you right here at Tasty at Home.
