Best Low-Sodium Chicken Noodle Soup

You want cozy, slurpable chicken noodle soup that doesn’t blow your daily sodium in one bowl? Same. This version nails that classic flavor with smart seasoning, bright aromatics, and a zippy finish—no salt deluge required. It tastes like grandma’s hug but with a cardiologist-friendly plot twist. Who’s ready for a giant mug and a blanket? 🙂

Why This Recipe is Awesome

• It’s genuinely low in sodium without being bland because flavor comes from technique: browning, aromatics, herbs, and acid. No sad soup on this watch.
• It cooks in one pot, in under an hour, and makes beautiful leftovers for meal prep. Yes, future-you will write you a thank-you note.
• It’s flexible: swap noodles, add extra veg, use rotisserie chicken (unsalted if possible), or go gluten-free with ease. It’s the choose-your-own-cozy adventure.
• It freezes like a champ if you keep the noodles separate. Ice-cold planning for a warm-bowl payoff.

Ingredients You Need

Broth base and aromatics

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 large carrots, sliced
• 2 celery stalks, sliced
• 4 cloves garlic, minced
• 1 teaspoon poultry seasoning or salt-free seasoning blend (think Mrs. Dash vibes)
• 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
• 2 bay leaves
• 8 cups low-sodium or no-salt-added chicken stock
• 1 cup water (adjust for your preferred brothiness)

Chicken and noodles

• 1 to 1.25 pounds boneless skinless chicken breasts or thighs
• 6 ounces wide egg noodles or small pasta (ditalini, rotini, GF pasta if needed)

Finishing flavor

• Juice of 1 lemon (about 2–3 tablespoons)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh dill, chopped (optional but highly recommended)
• Freshly ground black pepper, to taste
• Optional: 1 teaspoon low-sodium bouillon powder for extra oomph
• Optional boosters: 1-inch knob ginger (grated) and/or 1/2 teaspoon turmeric for that golden glow

Step-by-Step Instructions

1. Sauté the aromatics
   Heat olive oil in a large pot over medium. Add onion, carrots, and celery; cook 6–8 minutes until they soften and smell like a soup commercial. Stir in garlic, poultry seasoning, thyme, and bay leaves; cook 30 seconds until fragrant. That tiny toast-the-spices moment is your secret weapon.
2. Build the broth
   Pour in the low-sodium stock and water. Nestle in the chicken. Bring to a gentle boil, then lower to a lively simmer. Cook 12–15 minutes, or until the chicken hits 165°F and stays juicy.
3. Shred the chicken
   Transfer chicken to a cutting board. Shred with two forks into bite-size pieces. Try not to “taste test” half of it. Return it to the pot like nothing happened.
4. Cook the noodles
   Add the noodles to the pot. Simmer 6–8 minutes, or until tender. If you plan to store leftovers, cook the noodles separately and add to bowls as you serve. That prevents the “soggy noodle sadness.”
5. Finish and balance
   Turn off the heat. Stir in lemon juice, parsley, and dill. Grind in black pepper to taste. Adjust with more lemon if the flavors need a lift. If you want extra body without salt, sprinkle in a little no-sodium bouillon or a pinch of turmeric for color.
6. Serve it hot
   Ladle into bowls and garnish with extra herbs. If you feel fancy, drizzle a teaspoon of good olive oil on top for a silky finish. Cozy achieved.

Common Mistakes to Avoid

• Over-salting “just a touch”: That’s how 300 mg becomes 800 mg fast. Use acid and herbs to boost flavor before reaching for salt.
• Boiling the chicken into cotton balls: Gentle simmer = juicy shreds. Boiling turns it tough and pouty.
• Letting noodles live in the pot: They’ll drink the broth and bloat. Cook and store separately if you want A+ leftovers.
• Skipping the lemon: Acid makes low-sodium soup taste full and bright. No lemon, no sparkle.
• Forgetting the herbal finish: Fresh parsley and dill wake everything up. Don’t sleep on the garnish.

Alternatives & Substitutions

• Protein swap: Use turkey, rotisserie chicken (look for no-salt-added), or canned no-salt-added chicken. Tofu works too—pan-sear cubes for texture.
• Noodle swap: Go gluten-free with brown rice pasta, chickpea spirals, or even zucchini noodles added at the end. For classic vibes, egg noodles win.
• Broth options: No-salt-added stock is ideal. In a pinch, use water with a sodium-free bouillon and extra aromatics. Add a parmesan rind for depth (if sodium allows).
• Veg variations: Add mushrooms for umami, parsnips for sweetness, or a handful of spinach or kale at the end for greens. Peas are great for a touch of sweetness and color.
• Flavor boosts: A slice of fresh ginger and a pinch of turmeric add warmth and anti-inflammatory energy without adding sodium. A bay leaf or two delivers that “long-simmered” illusion.
• Richness tricks: Stir in a teaspoon of olive oil or a spoon of unsalted butter at the end for body, instead of salt. You’ll taste the difference.

FAQ (Frequently Asked Questions)

• Can I make this in the Instant Pot?
  Yep. Sauté aromatics on Sauté, add stock and chicken, pressure cook 8 minutes, quick release, shred chicken, switch to Sauté, add noodles to simmer until tender, finish with lemon and herbs. Easy win.
• Do I have to use lemon?
  Technically no, but it’s the low-sodium cheat code. Acid = flavor. Try apple cider vinegar if you’re out of lemons.
• How do I keep sodium low if I only have regular broth?
  Dilute half-and-half with water, then boost flavor with garlic, herbs, pepper, and lemon. Taste first before adding any additional salt.
• Can I freeze it?
  Totally—just keep noodles separate. Freeze the soup base (broth + chicken + veg) up to 3 months. Thaw, reheat, and add freshly cooked noodles.
• What’s a good target sodium per serving?
  Home cooks vary, but many aim for 250–450 mg per serving. Using no-salt-added stock and avoiding added salt keeps you in that zone, pending your noodles and bouillon choice.
• Can I use rotisserie chicken?
  Yes—look for low-sodium or no-salt-added options. If it’s seasoned, use less bouillon and skip any extra salt.
• How do I make it thicker without salt?
  Simmer a bit longer to reduce, mash a few carrots into the broth, or stir in a spoon of no-salt-added mashed potatoes. Magic.

Final Thoughts

This low-sodium chicken noodle soup brings all the cozy vibes without the salt bomb, thanks to good aromatics, gentle simmering, and a bright lemon-herb finish. It’s simple, soothing, and weeknight-friendly—aka perfect for meal prep or “I need comfort now” emergencies. Go grab your pot, make a batch, and impress someone—or just yourself—with your new low-sodium superpower. You’ve earned it!