This Low Sodium Chicken Noodle Soup is a heart-healthy, diabetic-friendly, high-protein recipe perfect for anyone seeking a nutritious and easy meal. Unlike many store-bought or canned versions that are hidden sodium bombs, this homemade alternative gives you total control over your ingredients without sacrificing that classic, cozy flavor.
Packed with tender shredded chicken, fresh hearty vegetables, and whole-grain noodles, this one-pot dish offers a convenient option for any day of the week. Its impressively low sodium content makes it ideal for maintaining healthy blood pressure and supporting kidney health.
Enjoy a comforting bowl of chicken noodle soup that will give your taste buds a warm hug during the colder months. Keep your spoon ready for even more of our favorite low sodium soup recipes!
Transitioning from canned soups to this homemade version significantly reduces your daily salt intake while boosting nutrient density. By using fresh aromatics and dried herbs instead of salt-laden bouillon, you create a deeply flavorful broth that supports cardiovascular wellness and stable blood sugar levels.
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Homemade soup is almost always the lowest in sodium because you control the salt. While some "low sodium" canned soups exist, they often still contain significantly more than the 79mg found in this recipe.
Yes, because it uses water and fresh herbs instead of bouillon or salt, it is much lower in sodium and minerals that CKD patients often need to limit.
Yes. This recipe uses gentle ingredients like carrots and shredded chicken which are typically easy on the stomach. Avoid adding heavy black pepper if your gastritis is sensitive to spice.
This recipe relies on "The Trinity" (onion, celery, carrots) plus garlic, thyme, sage, and bay leaves to build a savory profile without needing a salt shaker.
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Recipe yields 8 servings
In a 4-quart Dutch oven or stock pot heat oil over medium-high heat until hot and shimmering. Add onion, celery and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add corn and cook until warm, about 1 minute. Add garlic, bay leaves, thyme, sage and black pepper and cook, stirring frequently, for 1 minute.
Pour in water and bring to a low simmer. Stir in shredded chicken and simmer for 10 minutes. Add egg noodles and cook to al dente, about 6 to 7 minutes. Adjust flavor with more freshly ground black pepper. Stir in parsley and serve hot. Enjoy!
For a complete heart-healthy meal, pair this soup with a crisp green salad or a slice of toasted sprouted grain bread. It also goes beautifully with roasted root vegetables or a light fruit-based dessert like baked apples.
If you don't have whole grain egg noodles, you can use brown rice noodles for a gluten-free option or chickpea pasta for extra protein.
To satisfy a "no vegetables" preference, you can strain the broth, though we recommend keeping the celery and onions for their natural potassium and flavor.
If fresh garlic is unavailable, use 1 teaspoon of garlic powder (ensure it is not garlic salt).