Low Sodium Chicken Noodle Soup

Yes, a healthy comfort Low Sodium Chicken Noodle Soup is possible. Just pass that canned soup aisle up and make this recipe in equitable about an hour in one pot. Besides what ’ s up with canned chicken noodle soup made with cheeseparing spaghetti type noodles ? You can scantily get them on the smooch and how can you eat soup with a fork ? If you are raw to a low sodium diet, you may find this a bit lacking. But believe me, it is good the salty taste that is still ingrained in your genius from growing up with heavily salt-laden soup. I think this uses a dear assortment of herb and spices to make up for that unhealthy missing ingredient. But if you ’ ve been on a low sodium diet for a bit and have weaned yourself off salt, you will love this.Typical canned sodium measure
per serving1580mg Sodium per serving for this recipe 104mg Calories per serving246 2 cup serving size

Sodium in chicken noodle soup

The celebrated identify sword soup is 890 – 940mg of sodium for barely ( 1 ) one cup of soup. The differing range is because even though it ’ s named chicken noodle they have 2 or 3 different variations or styles of soup. That much would easily put me over my hale days ’ worth of sodium after early meals for my daily sodium goal and I would still be starving with only a cup of soup .Low sodium chicken noodle soup overhead

I do have to mention though that the celebrated brand has a reduced sodium soup that is 25 % less but that is distillery way excessively high for me. But amazingly in one variety they do have a low sodium chicken noodle that is 120mg per 10.75 can or 1 1/3 cups. This international relations and security network ’ thymine besides bad considering, but I have not tasted it to comment on its subject or spirit. My gloomy Sodium Chicken Noodle Soup recipe is barely 26mg of sodium per one-half cup or 104mg for a realistic 2 cup serving ! This recipe is humble adequate that you can still add a complimentary side detail and be below most sodium meal budgets .

My tips for making Low Sodium Chicken Noodle Soup

Cooking

I used to make chicken attic soup in the crockpot or big soup pan on the stove taking up most of the day. But with the Instant Pot, it makes this soup an easy weeknight friendly meal. And all of it from the veggies, to the chicken, to the noodles cooks in the Instant Pot from get down to finish. I in truth can ’ t say adequate about how it has changed how I cook. But you can inactive make this in the slow cooker ; just add all ingredients except noodles, traverse and cook on low inflame for 6-8 hours. Remove chicken and stir in testis noodles. Shred the chicken and add back in when noodles are aluminum dente.

Because this recipe has so much liquid in it, cover the Instant pot vent with a dish towel when releasing the atmospheric pressure. It lets off a bunch of steam and spits even after a 10-minute natural atmospheric pressure secrete .Low Sodium Chicken Noodle Soup PIN ME!

Big  sodium savings

One of the boastful low sodium savings is using unsalted chicken broth. There are 8 cups in this recipe and it soaks into the noodles and everything else. regular chicken broth is 860mg of sodium per cup. I use Swanson ’ s Unsalted Chicken Broth and it seems to be wide available. It is the lowest sodium I have found at fair 35mg of sodium for 1 cup .

The chicken

While you can use boneless, skinless chicken breasts for this recipe I think bone-in, skin on is dear. We want to pull every morsel of extra flavor we can from unsalted ingredients and the bones and peel will help add even more flavor. happily, when it comes time to shred the chicken removing the bones and hide is a tear. The wimp meat is literally falling aside so there is nothing to it to remove them .

The herbs

There are quite a few herbs used including thyme, marjoram, bay leaves, parsley, smoked paprika, garlic powder, black capsicum, Herb-Ox no sodium wimp bouillon, and ground savory .

  • Herb-ox no sodium chicken bouillon adds a lot of taste back to the unsalted broth which can seem a little thin. Ground savory is my secret weapon and is perfect for a soup like this. This spice in my opinion and in particular adds the most reproducible original chicken noodle taste for a low sodium soup.
  • These are the two spices I would incrementally add for more taste if you still find you’re missing that something (salty) flavor. If you’ve been on a low sodium diet for a while, any additions will probably be very minimal.

Ground savory my secret ingredient

The noodles

The only attic I like for chicken attic soup is egg noodles. They are broadly made with more eggs and have a richer, deeper taste and bite to them. Plus you can get them on the dag-gone spoon without sliding off ! Resist the urge to add in more noodles, otherwise, they will continue to soak up about all the liquid in the soup after a few hours .Noodles continue to soak up the liquid But you can use any pasta or noodle that you may have on hand. personally, I want to try the extra wide testis noodles next prison term. This soup tastes fantastic for leftovers no count which is used .

Sides to Serve with Chicken Noodle Soup

A salad is always a bracing side with this soup. Try a low Sodium Caesar Salad with this easy to make salad stuffing and yes, you can use any type of boodle. No Romaine lettuce required. A hearty, crusted loaf of bread of bread is great to sop up remnants of any soup. low Sodium Artisan Bread with a little slather of butter is delish. Or you can plainly use dilute sodium oyster crackers for a flying crunch addition. Another big, easy to make bread is my low Sodium Cornbread with Honey. I highly recommend this with its fresh tooth addition and is still fantastic for sopping up any leftovers in the bowl .Hearty warming chicken noodle soup

Storing, reheating and freezing tips

When storing soup, make sure it is cooled down to not warm up your electric refrigerator. Place the cooled soup in an airtight storehouse container in the refrigerator for up to 4-5 days. You can reheat soup in a cover saucepan on the stove over medium-low hotness until hot. But who has time for that ? good heat the wimp attic soup in a microwave-safe bowl in the microwave for about two minutes. Stir halfway through the time. You may need to add a little more broth or urine as the noodles will have continued to soak up the broth when stored. If you freeze the soup it is best to part it into serving size airtight deep-freeze containers. You won ’ thyroxine have to thaw a big obstruct of soup unless you plan on that for late. storehouse for up to 3 months and then let thaw nightlong in the refrigerator before reheating. My Instant Pot To make this amazing Instant Pot low sodium soup I used my 6 quart Instant Pot LUX60V3 6 in 1 ( see on Amazon ). The Instant Pot multi-cooker, combines 6 kitchen appliances in one, pressure cooker, slowly cooker, rice cooker, sauté, soft-shell clam, and warm. This blink of an eye Pot is one of the very few appliances that stay on my counter since I use it several times a week. It ’ mho superintendent easy to use and clean. Recommended Equipment & Ingredients For This Recipe
Instant Pot
Herb-Ox No Sodium Chicken Bouillon
Ground Savory
This equipment section contains consort links to products I use and recommend.
Please let me know how this Low Sodium Chicken Noodle Soup turns out for you in the comments and a rating! I ’ megabyte always eager for your feedback and hope my recipes turn out amazing for you. You can follow me on Facebook and Pinterest besides, to hear about fresh recipes .Chicken noodle soup close up

Low Sodium Chicken Noodle Soup

writer :Bill

Easy Homemade Low Sodium Chicken Noodle Soup – Instant Pot from scratch! Always a quick, healthy, favorite comfort food.

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Prep Time

20

mins

Cook Time

40

mins

Total Time

1

hr

Course

Soup

Cuisine

American

Servings

9

2 cup servings

Calories

246

kcal

Ingredients 

  • 2 1/2 pounds bone-in skin-on chicken breasts about 2 large

  • 1 Tbsp extra-virgin olive oil

  • 4 Tbsp unsalted butter divided

  • 1 medium onion chopped

  • 1 syrian pound carrots peeled and cut into 1/4-inch-thick diagonal slices

  • 3 large stalks celery chopped 1/4-inch-thick

  • 8 cups chicken broth no sodium added

  • 1 tsp ground black capsicum

  • 1 tsp dried oregano

  • 1 tsp

    smoked sweet pepper

  • 2 bay leaves

  • 2 tsp Herb-ox no sodium chicken bouillon

  • 2 tsp garlic gunpowder

  • 1/2 tsp flat coat thyme

  • 1 tsp dried parsley

  • 1 Tbsp reason savory

  • 3 cups uncooked wide egg noodles

  • water or broth extra as necessitate

Instructions 

  • If your chicken breasts are very large, use a cleaver or very sharp knife and carefully chop them in half right through the bone.

  • Turn your Instant Pot to the sauté high setting. When hot add in 2 Tbsp unsalted butter and the olive oil.

  • Once the butter is melted, add the onion and celery. Cook for 3 to 5 minutes, stirring often, until the onion softens and becomes translucent. Then turn sauté function off.

  • Pour in the chicken broth. Stir in the carrots, black pepper, oregano, bay leaf, Herb-ox no sodium chicken bouillon, paprika, garlic powder, ground thyme, dried parsley and ground savory. Evenly add in the chicken pieces.

  • Lock lid on Instant Pot and turn valve to sealing. Cook on manual high pressure for 10 minutes. Let the pressure release naturally for 10 minutes. Then cover vent with dish cloth and vent to release any remaining pressure. Carefully remove the lid.

  • Remove the chicken and transfer it to a cutting board. Pick out the bay leaves and discard as you come across them. Press the cancel push button and turn on the Instant Pot to a average sauté .

  • Add the egg noodles and remaining butter. Cook uncovered, until noodles are alabama dente, about 5 to 6 minutes .

  • While are noodles are cooking, shred the chicken and discard the skin and bones. Once the noodles are done, turn off the Instant Pot and stir in shredded chicken.

  • If you’d it like it more soupy and thinner, add in additional broth or water until your desired consistency is reached. Taste and adjust seasoning as desired.

Notes

As egg noodles are not removed from liquid as is usually done for pasta. Noodles will continue to soak up liquid and will not look as “lively” as when first served. No worries though the soup will still taste great. Add a splash more broth or water when reheating if desired.

Nutrition

Serving:

2

cups

Calories:

246

kcal

Carbohydrates:

26.9

g

Protein:

10.2

g

Fat:

10.9

g

Saturated Fat:

5

g

Cholesterol:

51

mg

Sodium:

104

mg

Fiber:

3.1

g

Sugar:

4.7

g

EQUIPMENT

Instant Pot Did you make this recipe ?Leave a rating and let me know how it was!

Nutrition Information – The information shown is provided by an on-line nutrition calculator. It should not be substituted for a doctors or dietician ’ second advice. Please understand that not everyone ’ second sodium requirements are the same, therefore some recipes may be higher than you ’ rhenium allowed. Always consult with your doctor for your recommend daily sodium allowance.

Chicken noodle soup in white bowl with a spoon

welcome ! After a stroke, I began to prepare tasty kernel healthy – low sodium and shrink fat meals. A tasty well fix meal that can help you change your life style for a healthier life. More about myself…

informant : https://nutritionline.net
Category : Healthy