This low sodium chicken soup is light, warm, and full of simple comfort. It has tender chicken, soft vegetables, and a clean homemade broth that feels heart-healthy and flavorful without salt. It is a great choice for a sodium-conscious meal plan.

Jump to Recipe

Table of Contents

Ingredients Needed

1 pound chicken breast: cooked, diced, no salt added.
1 tablespoon onion: finely chopped for mild flavor.
4 celery stalks: sliced for fresh crunch and soup flavor.
2 tablespoons fresh parsley: chopped for a fresh finish.
1 cup fresh carrots: sliced 1/2-inch thick.
1 tablespoon butter: for sautéing the onion.
7 1/2 cups water: helps create a lighter broth.
5 cups no-salt-added or very low sodium chicken broth: for the best low sodium result.
1/8 teaspoon black pepper: adds gentle warmth.
1 cup frozen mixed vegetables: choose no-salt-added if possible.

How To Make Low Sodium Chicken Soup

Prep the Ingredients: Dice the cooked chicken. Chop the onion, celery, and parsley. Slice the carrots into 1/2-inch pieces so they cook evenly.

Cook the Onion: Add the butter to a large pot over medium heat. Stir in the onion and cook for about 5 minutes until soft and tender.

Add the Broth: Pour in the water and chicken broth. Bring the mixture to a gentle boil.

Simmer the Soup: Add the chicken, celery, parsley, and black pepper. Cover the pot and let the soup simmer for 30 minutes so the flavors can blend.

Add the Carrots: Stir in the carrots. Cover again and simmer for 20 minutes until they begin to soften.

Finish with Mixed Vegetables: Add the frozen mixed vegetables. Cover and simmer for 20 more minutes until everything is hot, tender, and ready to serve.

Recipe Tips

Use no-salt-added broth for the most sodium-conscious version.
Choose plain cooked chicken with no seasoning for better cardiovascular health support.
Add extra parsley or thyme for more flavor without salt.
Cut the vegetables into even pieces so the soup cooks evenly.
Let the soup rest for a few minutes before serving so the flavor settles nicely.
This soup works well for a heart-healthy and kidney-friendly meal plan.

How to Store & Reheat

Room Temperature: Do not leave the soup out for more than 2 hours.
Fridge: Store in a sealed container for up to 4 days.
Freezer: Freeze for up to 3 months in freezer-safe containers. Thaw in the fridge overnight and reheat gently on the stove or in the microwave until hot.

Nutrition Facts

Calories: 135
Sodium: 170-230 mg
Protein: 16 g
Fat: 3 g
Carbs: 10 g
Fibre: 2 g
Sugar: 3 g

FAQs

Is chicken soup good for a low sodium diet?
Yes, chicken soup can work well for a low sodium diet if you use no-salt-added broth, plain cooked chicken, and vegetables without added salt. Homemade soup is often easier to control than canned soup.

How can I make soup flavorful without salt?
You can build flavor with onion, celery, parsley, garlic powder, thyme, bay leaf, and black pepper. These ingredients help make soup flavorful without salt.

What broth is best for low sodium chicken soup?
The best choice is no-salt-added chicken broth or a very low sodium broth. Always check the label because sodium levels can vary a lot by brand.

Can I freeze low sodium chicken soup?
Yes, this soup freezes well. Let it cool fully, then store it in freezer-safe containers for up to 3 months.

Is this recipe good for the DASH diet?
Yes, this soup can fit into a DASH diet when made with no added salt ingredients and a carefully chosen broth. It is a simple, heart-healthy option that may help support efforts to reduce blood pressure.

Try More Recipes:

Low Sodium Chicken Soup

Recipe by Emma

This low sodium chicken soup is warm, simple, and comforting. It is filled with tender chicken and vegetables in a light, heart-healthy broth that is easy to enjoy on a sodium-conscious meal plan.

Course: SoupsCuisine: AmericanDifficulty: Easy

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

135

kcal

Total time

hour

minutes

Ingredients

1 pound boneless, skinless chicken breast, cooked and diced, no salt added
1 tablespoon onion, chopped
4 celery stalks, sliced
2 tablespoons fresh parsley, chopped
1 cup fresh carrots, sliced 1/2-inch thick
1 tablespoon butter
7 1/2 cups water
5 cups no-salt-added or very low sodium chicken broth
1/8 teaspoon black pepper
1 cup frozen mixed vegetables, no-salt-added if possible

Directions

Dice the cooked chicken and set aside. Chop the onion, celery, parsley, and carrots.
Melt the butter in a large pot over medium heat. Add the onion and cook for 5 minutes until tender.
Pour in the water and chicken broth. Bring to a boil.
Add the chicken, celery, parsley, and black pepper. Cover and simmer for 30 minutes.
Add the carrots. Cover and simmer for 20 minutes.
Stir in the frozen mixed vegetables. Cover and simmer for 20 more minutes.
Serve warm.