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Low Sodium Chicken Noodle Soup Recipe

Low Sodium Chicken Noodle Soup Recipe

Warm up with this flavorful low sodium chicken noodle soup recipe, packed with tender chicken, fresh veggies, and wholesome noodles. A heart-healthy comfort food perfect for any day.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Breakfast, Main Course, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/2 Tablespoon butter
  • 2 ribs celery diced
  • 3-4 large carrots diced
  • 1 clove garlic minced
  • 10 cups chicken stock or broth*
  • 1 teaspoon salt to taste
  • ½ teaspoon freshly ground black pepper to taste
  • 1/8 teaspoon dried rosemary or more, to taste
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon crushed red pepper flakes
  • 1 batch homemade egg noodles or 4 cups dry egg noodles, farfalle or other bite-size pasta
  • 3 cups rotisserie chicken *
  • 1 teaspoon better than bouillon chicken flavor (or more, as needed), or chicken bouillon granules

Method
 

  1. Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
  2. Add chicken stock and season the broth with rosemary, thyme, crushed red pepper, and salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of “better than bullion” chicken or chicken bouillon cubes or granules as needed.
  3. Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
  4. If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
  5. Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
  6. Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.