Name: Low Sodium Chicken And Rice Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 cup brown, white, or wild rice, rinsed; 1 tbsp olive oil; 1 small onion, chopped; 4 carrots, sliced; 3 celery ribs, chopped; 3 garlic cloves, minced; ½ tsp dried thyme; ½ tsp dried oregano; ¼ tsp black pepper (optional); 2 bay leaves; 6 cups no-salt-added chicken broth; 1 lb boneless skinless chicken breasts; Optional: chopped parsley

This soup is gently seasoned with dried herbs, tender chicken, and soft cooked rice, making it comforting and easy on your heart. It’s made with sodium-free broth and no added salt, supporting cardiovascular health and blood pressure balance. You’ll love the simple ingredients, easy method, and warm, satisfying flavor that fits your salt-conscious lifestyle.

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Table of Contents

Ingredients Needed

1 cup brown, white, or wild rice: rinsed, for a soft, filling base.
1 tablespoon olive oil: heart-healthy fat for sautéing.
1 small yellow onion: chopped, adds natural flavor.
4 carrots: sliced, naturally sweet and tender.
3 ribs celery: chopped, adds crunch and depth.
3 garlic cloves: minced, adds warmth and aroma.
½ teaspoon dried thyme: salt-free flavor boost.
½ teaspoon dried oregano: adds earthiness.
¼ teaspoon black pepper (optional): skip for lower irritation.
2 bay leaves: enhances savory notes.
6 cups no-salt-added chicken broth: sodium-free and flavorful.
1 pound boneless skinless chicken breasts: lean protein.
Fresh parsley (optional): garnish, skip if needed.

How To Make Low Sodium Chicken And Rice Soup

Cook the Rice:
Boil 8 cups water in a large pot. Add rinsed rice and boil uncovered – 15 minutes for white, 30 minutes for brown. Drain and return to pot. Cover and let sit until needed.

Sauté Vegetables:
Heat olive oil in a large soup pot. Add onion, carrots, and celery. Cook 4-6 minutes until soft.

Add Garlic and Herbs:
Stir in garlic, thyme, oregano, and bay leaves. Cook 30 seconds.

Simmer Soup:
Add sodium-free broth and chicken breasts. Bring to a boil, then reduce heat. Cover and simmer 20-25 minutes until chicken reaches 165°F.

Shred Chicken:
Remove chicken and let rest 5 minutes. Shred into bite-sized pieces.

Combine and Finish:
Stir shredded chicken and cooked rice into soup. Adjust seasoning if needed. Serve warm.

Recipe Tips

Use no-salt-added broth to keep sodium extra low.
Skip added salt completely; dried herbs give plenty of flavor.
Choose brown rice for more fiber.
Omit parsley if you’re following a strict kidney-friendly diet.
Taste before adding any pepper.

How to Store & Reheat

Room Temperature: Not recommended; refrigerate within 2 hours.
Fridge: Store in airtight container up to 4 days.
Freezer: Freeze up to 3 months. Thaw in fridge and reheat gently on stove.

Nutrition Facts (per serving)

Calories: ~260
Sodium: ~85mg
Protein: ~25g
Fat: ~6g
Carbs: ~25g
Fibre: ~3g
Sugar: ~4g

FAQs

Is chicken and rice soup good for a low sodium diet?
Yes, when made with no-salt-added broth and no added salt, it’s a heart-healthy, low salt recipe.

How do I add flavor without salt in chicken soup?
Use herbs like thyme, oregano, and bay leaves. Garlic and onion also add natural flavor.

Can I use leftover chicken?
Yes. Add shredded cooked chicken after simmering the vegetables and broth.

What kind of rice is best for low sodium soup?
Brown or wild rice adds fiber and texture. White rice is softer and faster.

Can I freeze low sodium chicken soup?
Yes. Cool completely, store in freezer-safe containers, and freeze up to 3 months.

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