Healthy Chicken Soup Recipe Tips
- Cut the vegetables so that theyre roughly the same size so that they all finish cooking at the same time.
- You may need to add some extra broth if the soup has been sitting for a while as the noodles tend to absorb the liquid the longer it sits.
- If you want to save on time, you can add pre-shredded chicken that youve cooked ahead of time or use a rotisserie chicken instead of cooking the chicken breasts in the broth. You would need about three cups of shredded chicken for this soup recipe.
- This chicken noodle soup recipe is a great recipe if youre looking to do some meal prepping or batch cooking. It makes 8 servings, or you can easily double it and freeze any leftovers in individual containers or large ziploc bags for quick and easy meals.
Chick & Noodle Soup 145 Oz
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More About Low Salt Chicken Noodle Soup Recipes
LOW SODIUM CHICKEN NOODLE SOUP – TASTY,
FromCalories per servingEstimated Reading TimeTypical canned sodium amountper serving
- If your chicken breasts are very large, use a cleaver or very sharp knife and carefully chop them in half right through the bone.
- Turn your Instant Pot to the sauté high setting. When hot add in 2 Tbsp unsalted butter and the olive oil.
- Once the butter is melted, add the onion and celery. Cook for 3 to 5 minutes, stirring often, until the onion softens and becomes translucent. Then turn sauté function off.
- Pour in the chicken broth. Stir in the carrots, black pepper, oregano, bay leaf, Herb-ox no sodium chicken bouillon, paprika, garlic powder, ground thyme, dried parsley and ground savory. Evenly add in the chicken pieces.
EASY CHICKEN NOODLE SOUP RECIPE | LAND OLAKES
- Combine all ingredients except egg noodles, parsley, salt and pepper in 4-quart saucepan. Cook over high heat, stirring occasionally, 5-8 minutes or until mixture just comes to a boil. Reduce heat to medium. Cook, stirring occasionally, 10-15 minutes or until carrots are tender.
- Cook noodles according to package directions drain. Stir hot cooked noodles into hot soup mixture. Sprinkle with parsley. Season to taste with salt and pepper.
LOW SODIUM CHICKEN NOODLE SOUP – SKIP THE
FromEstimated Reading Time
LOW SODIUM SLOW-COOKER CHICKEN NOODLE SOUP –
FromEstimated Reading Time
SLOW COOKER HEARTY CHICKEN NOODLE SOUP –
RENAL DIET RECIPES – EASY CHICKEN NOODLE
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Chicken Noodle Soup Contains A Lot Of Sodium
For just 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 Id 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 isnt terrible, but I havent tried it yet so I cant 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.
Chicken Noodle Soup Video Tutorial
This simple Chicken Noodle Soup is healthy, hearty, and makes the perfect dish for busy families. My sister Anna came up with this recipe and first introduced me to it when she sent me a pot of soup after our first child was born over 10 years ago. Weve been making it ever since and even made a Creamy Chicken Soup version!
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Campbell’s Chunky Fajita Chicken With Rice And Beans Soup
Nutrition: 1 cup, 130 calories, 1 g fat, 0 g saturated fat, 850 mg sodium, 23 g carbs, 3 g fiber, 6 g sugar, 7 g protein
Ingredients We Don’t Love: Carrageenan
We love that the majority of this can is filled with veggies and fibrous beans, but the sodium content is far too high to get our full stamp of approval. Plus, some may find the carrageenan, an additive derived from seaweed, to be irritating. It’s been linked to ulcers, inflammation, and other gastrointestinal problems in sensitive individuals.
Progresso Chicken & Homestyle Noodles
Nutrition: 1 cup, 100 calories, 2 g fat, 0.5 g saturated fat, 690 mg sodium, 12 g carbs, < 1 g fiber, 2 g sugar, 7 g protein
Ingredients We Don’t Love: Soy Protein Isolate, Sodium Phosphate, Chicken Skin
While the calories and fat content aren’t concerning to us, we don’t love the high sodium and low fiber content. We’re also not fans of the soy protein isolate. The reason: “The process of chemically engineering soybeans to isolate their protein strips out all of their other healthy nutrients and leaves behind potentially dangerous substances like hexane and aluminum,” explains Stephanie Middleberg, RD, founder of Middleberg Nutrition.
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Campbell’s Healthy Request Savory Chicken With Brown Rice Soup
Nutrition: 1 cup, 110 calories, 2.5 g fat, 0.5 g saturated fat, 410 mg sodium, 16 g carbs, 1 g fiber, 4 g sugar
Ingredients We Don’t Love: Potassium Chloride, Carrageenan
If you ignore the potassium chloride and carrageenan, this soup has a relatively sound nutritional profile. The only thing it’s really lacking is fiber. If you decided to dig into this can, be sure to pair it with something else that’s rich in the nutrientor your stomach may be left rumbling.
Storing Leftover Chicken Noodle Soup
We love making a big pot of chicken soup and enjoying it throughout the week. Keep in mind, if the soup is stored too long, the noodles will turn mushy. If storing longer than 1-2 days, its best to store the soup and the noodles separately and recombine right before serving.
- Refrigerated: Cool the soup completely and store covered in the refrigerator. Once noodles are in, the soup should be enjoyed within 2 days. The soup will keep up to a week if you store the noodles separately and combine when reheated.
- To Freeze: If you plan to freeze the soup, wait to add the noodles when you reheat the soup. Chicken soup can be frozen up to 3 months.
- Reheating: Recombine noodles and soup in a pot or microwave-safe bowl and heat to the desired temperature on the stovetop or in the microwave. If using uncooked noodles, reheat on the stove until the mixture boils and noodles are tender.
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Progresso Savory Chicken & Wild Rice
Nutrition: 1 cup, 110 calories, 0.5 g fat, 0 g saturated fat, 470 mg sodium, 23 g carbs, 2 g fiber, 2 g sugar, 6 g protein
Ingredients We Don’t Love: Potassium Chloride, Soy Protein Isolate, Sodium Phosphate
If you ignore the fact that the ingredients label reads like a science lab’s inventory list, this is a pretty nutritionally sound can of brothhigh in protein, too.
Is Low Sodium Canned Soup Healthy
As a pantry staple, canned soup contains a lot of salt. Its therefore estimated that the median serving of canned soup contains between 600 and 700 milligrams of sodium each. There is only one more half a can to be had. Healthy soups are still within reach even when finding them is extremely time-consuming.
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Do I Have To Cook The Chicken Before Adding It To The Soup
No, its not necessary. Thats what I love most about this soup! Its a one pot meal so the chicken breasts cook right in the broth along with the rest of the ingredients. Simply add the raw chicken breasts to the broth and boil for about 20-25 minutes. Once the chicken is tender, remove the breasts from the pot and use two forks to shred the chicken. Return the shredded chicken to the pot and stir to incorporate it into the soup.
Campbell’s Chunky Creamy Chicken Noodle Soup
Nutrition: 210 calories, 13 g fat, 8 g saturated fat, 790 mg sodium, 16 g carbs, 1 g fiber, 3 g sugar, 7 g protein
Ingredients We Don’t Love: Soy Protein Isolate
After chicken stock, cream is the next ingredient listed on this soup’s ingredient panel. That said, it’s not exactly a surprise that it contains 40 percent of the day’s saturated fat intake in a small, one-cup serving. Paired with the fact that Campbell’s also manages to pack a staggering 790 milligrams of sodium into a single bowl , it’s easy to see why we consider this to be a Not That!
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Pacific Organic Chicken Bone Broth
Nutrition: 1 cup, 35 calories, 0 g fat, 0 g saturated fat, 95 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 9 g protein
Ingredients We Don’t Love: None
Bone broth may have more calories than chicken broth, but all of them come from extra protein. You’d be hard-pressed to find something else that’s so low-cal and protein-rich. Bonus: Bone broth is a great source of collagen, which can stave off wrinkles and arthritis.
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 its time to shred it. Its pointless to remove them since the chicken flesh is practically coming apart.
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Wolfgang Puck Organic Soup Free Range Chicken Noodle
Nutrition: 1 cup, 90 calories, 3 g fat, 1 g saturated fat, 860 mg sodium, 11 g carbs, 2 g fiber, 2 g sugar, 5 g protein
Ingredients We Don’t Love: None
It may be free of icky ingredients and make with nutritious free-range chicken, but we can’t ignore the fact this soup contains 36 percent of the day’s sodium in a single serving. There are better options on supermarket shelves.
The Noodles Are Delicious
Egg noodles are the only noodle I enjoy in chicken noodle soup. Theyre usually prepared with more eggs and have a richer, more complex flavor and bite. Plus, theyll 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.
The liquid continues to soak into the noodles.
You may, however, use whatever spaghetti or noodle you have on hand. Next time, Id want to try the extra wide egg noodles. Regardless of which vegetables are used, this soup tastes great as leftovers.
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Health Valley Organic Soup No Salt Added Chicken Noodle
Nutrition: 1 cup, 80 calories, 2.5 g fat, 0 g saturated fat, 135 mg sodium, 12 g carbs, 3 g fiber, 1 g sugar, 5 g protein
Ingredients We Don’t Love: None
Water, carrots, celery, and chicken make up the bulk of this can, making it a no-brainer Eat This! If you’re not used to slurping something with so little salt, amp up the flavor with a sprinkle of salt and other spices from your rack. Even if you’re a bit heavy-handed, you’re bound to take in less sodium than if you had heated up some of the Not Thats! from this list.
Which Campbells Soups Are Low In Sodium
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Quick And Easy Chicken Noodle Soup
When you don’t have time to make your soup totally from scratch, this is a very easy, very good substitute.
Provided by MARYVM
|4 cans chicken broth|
|1 can vegetable broth|
|½ pound chopped cooked chicken breast|
|1 ½ cups egg noodles|
|1 cup sliced carrots|
|salt and pepper to taste|
- In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g
Low Sodium Chicken Noodle Soup
Yes, a healthy comforting Low Sodium Chicken Noodle Soup is possible. Just pass that canned soup aisle up and make this recipe in just about an hour in one pot. Besides whats up with canned chicken noodle soup made with skinny spaghetti type noodles? You can barely get them on the spoon and how can you eat soup with a fork?
If you are new to a low sodium diet, you may find this a bit lacking. But believe me, it is just the salty taste that is still ingrained in your brain from growing up with heavily salt-laden soup. I think this uses a good assortment of herbs and spices to make up for that unhealthy missing ingredient. But if youve been on a low sodium diet for a bit and have weaned yourself off salt, you will love this.
|Typical canned sodium amount|
|Sodium per serving for this recipe||104mg|
2 cup servingsize
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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. Swansons Unsalted Chicken Broth is what I use, and it seems to be readily accessible. It has the lowest salt content Ive discovered, at just 35mg per cup.
Steve’s Chicken Noodle Soup
Easily made, this is a wonderfully flavorful chicken noodle soup that will cure any common disease and make your guests happy.
Provided by Steve Grooms
|¾ tablespoon chopped fresh rosemary|
|¾ tablespoon chopped fresh tarragon|
|¾ tablespoon chopped fresh thyme|
|¾ tablespoon chopped Italian flat leaf parsley|
|4 quarts low-fat, low sodium chicken broth|
|3 ½ cups cubed skinless, boneless chicken breast meat|
|1 package egg noodles|
|salt and pepper to taste|
- In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
- Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
- Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 29.9 g, Cholesterol 65 mg, Fat 6.6 g, Fiber 3.9 g, Protein 23.2 g, SaturatedFat 1.3 g, Sodium 593 mg, Sugar 2.7 g
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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 youre going to freeze the soup, divide it out into serving-size sealed freezer containers. You wont 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.
I used my 6 quart Instant Pot LUX60V3 6 in 1 to create this delicious low sodium soup . 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. Its very simple to use and maintain.
Here are a couple more of my fantastic recipes for you to try!
Close-up of chicken noodle soup