Name: Low Sodium Chicken Gnocchi Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 3 large carrots, peeled and sliced; 4 medium celery stalks, sliced; 1 small to medium yellow onion, diced; 3 to 4 garlic cloves, finely minced; ¼ teaspoon black pepper, or to taste; 1½ teaspoons salt-free mushroom seasoning; ½ teaspoon Italian seasoning; 1 teaspoon low sodium coconut aminos, optional; 6 cups low sodium chicken broth; 3 to 4 fresh thyme sprigs; 2 bay leaves; 2 cups half and half; 2½ tablespoons cornstarch; 16 ounces lower sodium gnocchi; 3 cups cooked chicken breast, shredded, no salt added; 2 cups baby spinach, roughly chopped; Juice of ½ lemon; ⅛ teaspoon freshly ground nutmeg, optional

This low sodium chicken gnocchi soup is creamy, cozy, and full of soft gnocchi, tender chicken, and vegetables. It has rich flavor from herbs, garlic, and lemon, so it still tastes comforting and satisfying without relying on extra salt. This is a great heart-healthy and sodium-conscious meal for a simple family dinner.

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Table of Contents

Ingredients Needed:

2 tablespoons olive oil: for sautéing the vegetables.
3 large carrots: peeled and sliced for natural sweetness.
4 medium celery stalks: sliced for crunch and savory flavor.
1 small to medium yellow onion: diced for the soup base.
3 to 4 garlic cloves: finely minced for strong flavor.
¼ teaspoon black pepper: or to taste.
1½ teaspoons salt-free mushroom seasoning: for deeper savory flavor.
½ teaspoon Italian seasoning: adds gentle herb flavor.
1 teaspoon low sodium coconut aminos: optional, for extra depth in place of Worcestershire.
6 cups low sodium chicken broth: the main liquid for the soup.
3 to 4 fresh thyme sprigs: for fresh herbal flavor.
2 bay leaves: to season the broth.
2 cups half and half: makes the soup creamy.
2½ tablespoons cornstarch: helps thicken the soup.
16 ounces lower sodium shelf-stable gnocchi: check the label and choose the lowest sodium option.
3 cups cooked chicken breast: shredded, no salt added.
2 cups baby spinach: roughly chopped.
Juice of ½ lemon: brightens the soup at the end.
⅛ teaspoon freshly ground nutmeg: optional, for warmth.

How To Make Low Sodium Chicken Gnocchi Soup:

Sauté the Vegetables: Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the onion, carrots, and celery. Cook for 4 to 5 minutes, stirring often, until the onion looks translucent and the vegetables begin to soften.

Add the Seasonings: Stir in the garlic, black pepper, salt-free mushroom seasoning, and Italian seasoning. Cook for about 1 minute until fragrant.

Simmer the Broth: Pour in the low sodium chicken broth. Add the low sodium coconut aminos, thyme sprigs, and bay leaves. Bring the soup to a gentle boil, then cover and lower the heat to a simmer. Let it cook for 15 minutes so the flavors can blend well.

Prepare the Cream Mixture: While the soup simmers, whisk together the half and half and cornstarch in a small bowl until smooth.

Cook the Gnocchi: Remove the bay leaves and thyme sprigs from the soup. Bring the soup back to a low boil. Stir in the half and half mixture and then add the gnocchi. Cook for 3 to 4 minutes, or until the gnocchi is tender and starts to float.

Finish the Soup: Reduce the heat to low. Stir in the spinach and shredded chicken breast. Let everything warm through for 2 to 3 minutes.

Add the Final Flavor: Stir in the lemon juice and optional nutmeg. Taste the soup and add a little more black pepper or lemon juice if needed. Serve warm.

Recipe Tips:

Use plain cooked chicken breast instead of rotisserie chicken to keep this soup more kidney-friendly and lower in sodium.
Always check the label on gnocchi because sodium levels can vary a lot by brand.
A salt-free seasoning blend helps keep the soup heart-healthy while still giving it rich flavor.
Add lemon juice at the end for a bright taste that makes the soup feel more flavorful without salt.
For the best texture, do not overcook the gnocchi once it floats.

How to Store & Reheat:

Room Temperature: Do not leave the soup out for more than 2 hours.
Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months. The texture of the gnocchi and creamy broth may change a little after thawing. Reheat gently on the stove over low heat, stirring often. Add a splash of broth or milk if needed to loosen the soup.

Nutrition Facts:

Calories: 340
Sodium: 380 mg
Protein: 22 g
Fat: 14 g
Carbs: 31 g
Fibre: 3 g
Sugar: 5 g

FAQs:

Can chicken gnocchi soup be low sodium?
Yes, chicken gnocchi soup can be low sodium when you use low sodium broth, no added salt chicken, and a lower sodium gnocchi. Skipping added salt and using herbs, garlic, and lemon also helps reduce sodium.

What makes this soup flavorful without salt?
This soup gets flavor from onion, garlic, thyme, bay leaves, Italian seasoning, black pepper, and lemon juice. These ingredients help create a rich and comforting lower sodium comfort food.

Can I use rotisserie chicken in low sodium chicken gnocchi soup?
You can, but plain cooked chicken breast is usually better for a sodium-conscious meal. Rotisserie chicken often contains much more sodium.

What kind of gnocchi is best for low sodium soup?
Shelf-stable or refrigerated gnocchi can both work, but always compare labels. Choose the brand with the lowest sodium per serving for a more heart-healthy soup.

Can I make this soup ahead of time?
Yes, but the gnocchi may soften more as it sits. For the best texture, you can make the soup base ahead and cook the gnocchi in the soup just before serving.

Try More Recipes:

Low Sodium Chicken Gnocchi Soup

Recipe by Emma

This creamy low sodium chicken gnocchi soup is cozy, easy, and full of tender chicken, vegetables, and soft gnocchi. It is a no added salt style soup with comforting flavor, making it a great homemade healthy soup for a heart-healthy dinner.

Course: SoupsCuisine: AmericanDifficulty: Easy

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

340

kcal

Total time

minutes

Ingredients

2 tablespoons olive oil
3 large carrots, peeled and sliced
4 medium celery stalks, sliced
1 small to medium yellow onion, diced
3 to 4 garlic cloves, finely minced
¼ teaspoon black pepper, or to taste
1½ teaspoons salt-free mushroom seasoning
½ teaspoon Italian seasoning
1 teaspoon low sodium coconut aminos, optional
6 cups low sodium chicken broth
3 to 4 fresh thyme sprigs
2 bay leaves
2 cups half and half
2½ tablespoons cornstarch
16 ounces lower sodium gnocchi
3 cups cooked chicken breast, shredded, no salt added
2 cups baby spinach, roughly chopped
Juice of ½ lemon
⅛ teaspoon freshly ground nutmeg, optional

Directions

Heat olive oil in a large pot over medium-high heat. Add onion, carrots, and celery. Cook for 4 to 5 minutes until softened.
Stir in garlic, black pepper, mushroom seasoning, and Italian seasoning. Cook for 1 minute.
Add chicken broth, coconut aminos, thyme, and bay leaves. Bring to a boil, then lower to a simmer and cover. Simmer for 15 minutes.
In a small bowl, whisk together half and half and cornstarch until smooth.
Remove thyme sprigs and bay leaves from the soup. Bring soup to a low boil. Stir in the half and half mixture and add gnocchi. Cook for 3 to 4 minutes until gnocchi is tender and floating.
Reduce heat to low. Stir in spinach and shredded chicken. Heat until warmed through.
Stir in lemon juice and optional nutmeg. Taste and adjust with more pepper or lemon juice if needed. Serve warm.