Imagine a chicken noodle soup with much less salt. Traditional canned versions have 1,580 mg of sodium per serving. My recipe has just 104 mg, a big change for those watching their salt.

This soup is not just low in salt. It’s also full of flavor and good for you. My recipe makes a classic dish healthier, without losing taste.

I picked the right ingredients and cooking methods for this recipe. It has herbs, chicken, and veggies that taste great and are low in sodium.

If you’re watching your salt, managing blood pressure, or just want a healthier soup, try this. It’s a tasty, healthy twist on a classic.

The Benefits of Low-Sodium Chicken Soup

Making a low-sodium chicken noodle soup doesn’t mean it can’t taste great. My homemade chicken soup recipe is a tasty way to eat well. It’s all about making smart food choices.

Health Benefits of Reducing Sodium Intake

Less sodium is key for a healthy heart and blood pressure. A canned chicken noodle soup has about 800 mg of sodium per serving. That’s more than half of what we should eat in a day. Making your own low-fat chicken noodle soup cuts down sodium a lot.

• Lower risk of hypertension
• Improved cardiovascular health
• Reduced strain on kidneys
• Better overall wellness

Comparing Sodium Content: Homemade vs. Canned Soup

Soup Type	Sodium Content	Protein
Canned Chicken Noodle Soup	800 mg	14 g
Homemade Low-Sodium Soup	104 mg	33 g

Nutritional Value Per Serving

My easy chicken noodle soup recipe is packed with good stuff. Each serving has 334 calories and lots of protein. It’s a great mix of nutrients for those who care about their health.

• 37 g of carbohydrates
• 33 g of protein
• 7 g of healthy fat
• 5 g of dietary fiber

Choosing homemade chicken soup is more than just cooking a meal. It’s a way to take care of your health with every bite.

Essential Ingredients for Perfect Low Salt Chicken Noodle Soup Recipe

Making a hearty chicken soup begins with picking top-notch ingredients. These ingredients add flavor without too much salt. My winter chicken soup recipe uses fresh, quality parts for great taste and health benefits.

• 2 pounds skinless, bone-in chicken breasts for protein
• 10-12 cups low-sodium chicken broth
• 3 celery stalks, thinly sliced
• 2 medium carrots, sliced
• 6 garlic cloves (or 1-1.5 teaspoons garlic powder)
• Fresh herbs for enhanced flavor

Every ingredient is key for rich flavors. Chicken breasts offer lean protein. Vegetables add important nutrients and sweetness. Fresh herbs add flavor without salt, making the soup a cozy meal.

Choosing ingredients wisely makes my winter chicken soup tasty and healthy. The mix of tender chicken, fragrant veggies, and special seasonings makes a low-sodium soup that’s full of flavor.

The Secret to Flavorful Broth Without Added Salt

Making tasty low-carb chicken soup without salt is all about creativity. I’ll show you how to make your homemade chicken noodle soup stand out with rich flavors.

For a low-sodium broth, focus on building flavor layers. Many broths have too much salt, up to 800 mg per serving. Instead, use natural ingredients to boost taste without salt.

Choosing the Right No-Sodium Chicken Stock

Finding the right base for your low-carb chicken soup is key. Here’s what to look for:

• Use unsalted chicken bone broth
• Choose organic, minimally processed stocks
• Look for broths with less than 140 mg sodium per serving

Herb and Spice Combinations

Turning cooked noodles and chicken into a flavorful dish needs smart seasoning. My top picks include:

Herb/Spice	Flavor Profile	Best Used With
Thyme	Earthy, slight mint	Chicken, root vegetables
Rosemary	Pine-like, intense	Roasted chicken
Bay Leaves	Subtle, complex	Long-simmered broths
Black Pepper	Sharp, warming	All protein dishes

Building Layers of Flavor

Slow cooking brings out deep, rich tastes. Roasting veggies, using fresh herbs, and simmering the soup gently can make a simple soup into a feast.

Step-by-Step Cooking Instructions

Making the perfect low-sodium chicken noodle soup needs careful steps. I’ll show you how to make a delicious and healthy meal.

Begin by picking a large pot for even heat. Heat it over medium heat and get your ingredients ready. The secret to tasty sodium chicken broth is layering flavors without too much salt.

1. Drizzle olive oil in the large pot and heat over medium heat
2. Sauté chopped vegetables until they become soft and fragrant
3. Add sodium chicken broth and carefully selected herbs
4. Drop in bay leaves for additional depth of flavor
5. Simmer the broth for 15-20 minutes to develop rich taste
6. Add cooked chicken and egg noodles
7. Cook for an additional 8-10 minutes until noodles are tender

Pro tip: Watch your cooking time carefully. Overcooking can make noodles mushy and lessen the soup’s quality.

Ingredient	Quantity	Cooking Time
Chicken Broth	10 cups	15-20 minutes
Rotisserie Chicken	3 cups	Added last 8-10 minutes
Egg Noodles	4 cups	8-10 minutes

Remember, patience is key when making this comforting soup. The slow simmering lets flavors mix well, making a nutritious meal for all.

Best Noodle Options and Vegetable Combinations

Making the best chicken noodle soup starts with picking the right noodles and veggies. I’ve learned that these choices can turn a simple soup into a great meal.

Selecting the Perfect Egg Noodles

Egg noodles are the top choice for chicken noodle soup. They add a smooth texture that goes well with the broth. Wide egg noodles give the best flavor. You can also try rotini or fusilli for something different.

• Traditional egg noodles: Best for classic chicken noodle soup
• Rotini: Adds interesting texture
• Fusilli: Creates fun spiral shapes

Seasonal Vegetable Recommendations

Picking the right veggies can make your chicken noodle soup amazing. Use a mix of classic ingredients for nutrition and taste.

Season	Recommended Vegetables
Winter	Carrots, celery, parsnips
Spring	Leeks, asparagus, fresh peas
Summer	Zucchini, fresh corn, bell peppers
Autumn	Butternut squash, kale, sweet potatoes

Proper Vegetable Cutting Techniques

For even cooking, cut veggies into uniform pieces. Dice carrots and celery into small cubes, about 1/4 to 1/2 inch. This way, every bite has the right mix of noodles, chicken, and veggies.

When seasoning, don’t forget to add salt and pepper to taste. Black pepper adds flavor without extra sodium. Start with a little and adjust as needed.

Storage and Reheating Guidelines

I highly recommend proper storage techniques to keep your homemade sodium chicken noodle soup fresh. This meal, made with boneless skinless chicken breasts, stays good for a long time.

Here are the key storage recommendations:

• Refrigeration Guidelines:
  1. Store in an airtight container
  2. Refrigerate within 2 hours of cooking
  3. Safe storage duration: 3-4 days
• Freezing Instructions:
  1. Cool soup completely before freezing
  2. Use freezer-safe containers
  3. Maximum freezer storage: 3 months

Reheating methods can change the soup’s texture and flavor. Here are some tips:

Reheating Method	Instructions	Cooking Time
Stovetop	Medium heat, stir occasionally	5-7 minutes
Microwave	30-second intervals, stir between	1-2 minutes

Pro tip: Add a splash of fresh chicken stock when reheating. It helps keep the soup moist and the noodles just right.

Conclusion

Making a low-sodium chicken noodle soup is a great way to make a classic dish healthier. You can use fresh carrots and celery instead of regular chicken. This makes a tasty, low-sodium soup.

This recipe is easy but full of flavor. A little olive oil, fresh thyme, and lemon juice make it special. Each serving has 30g of protein and only 195 mg of sodium. That’s much less than canned soups.

Homemade soup is more than just food. It’s about eating mindfully. It only takes 6 hours to cook and makes 6 servings. You can keep it in the fridge for 3-4 days or freeze it for 6 months.

Your kitchen can be a place of wellness. You can turn simple ingredients into a healthy meal. Making this soup shows you care about your health and enjoy good food.

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