When you need a comforting bowl of soup but don’t want the excess salt or long cooking time, Quick 30-Minute Low-Sodium Chicken Noodle Soup is the perfect solution. This lighter, heart-healthy version of the classic favorite delivers all the warmth, nourishment, and flavor you love—without the heavy sodium content found in store-bought soups.

Perfect for busy weeknights, meal prep, cold and flu season, or anyone watching their sodium intake, this soup is simple, fresh, fast, and deeply satisfying.

⭐ Why You’ll Love This Low-Sodium Chicken Noodle Soup

Ready in just 30 minutes

Naturally low in sodium
Rich homemade flavor without excess salt
Tender chicken and soft noodles

Packed with fresh vegetables
Supports heart health
Perfect for meal prep and freezing

Kid-friendly and doctor-approved

This soup proves that healthy comfort food can still taste amazing.

🥣 Why Choose Low-Sodium Chicken Noodle Soup?

Traditional chicken noodle soup—especially canned versions—can contain 700–1,200 mg of sodium per serving, which is more than half the recommended daily intake. Too much sodium can contribute to:

High blood pressure
Heart disease
Water retention

Kidney strain

By making your own low-sodium chicken noodle soup, you stay in control of:

Salt levels

Ingredient quality
Freshness
Nutritional value

You’ll enjoy the same comforting flavor with better health benefits.

🛒 Ingredients for Quick Low-Sodium Chicken Noodle Soup

Main Ingredients

1 tablespoon olive oil
1 small onion, finely diced

2 carrots, thinly sliced
2 celery stalks, sliced
3 cloves garlic, minced

6 cups low-sodium chicken broth
1½ cups cooked chicken (rotisserie or leftover), shredded
1½ cups egg noodles

½ teaspoon black pepper
½ teaspoon dried thyme or Italian seasoning
1 bay leaf

Optional Flavor Boosters (No Extra Sodium)

Fresh parsley or dill
Lemon juice
Turmeric

Cracked black pepper

👩‍🍳 How to Make Quick 30-Minute Low-Sodium Chicken Noodle Soup

Step 1: Sauté the Vegetables

Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Add garlic and cook for 30 seconds until fragrant.

Step 2: Add Broth and Seasonings

Pour in the low-sodium chicken broth. Add bay leaf, thyme, and black pepper. Bring to a gentle boil.

Step 3: Add Chicken

Stir in the cooked shredded chicken and let it simmer for 5 minutes to absorb flavor.

Step 4: Add Noodles

Stir in egg noodles and cook for 7–9 minutes until tender.

Step 5: Adjust and Finish

Taste and add a small pinch of salt only if needed. Finish with fresh herbs or a squeeze of lemon juice.

Step 6: Serve Hot

Remove bay leaf and serve immediately.

🍜 Flavor & Texture Profile

Broth: Clean, light, and savory
Chicken: Tender and juicy

Noodles: Soft and comforting
Vegetables: Slightly sweet and flavorful
Overall: Warm, soothing, and balanced

Despite being low in sodium, this soup is full-flavored and satisfying.

✅ Health Benefits of Low-Sodium Chicken Noodle Soup

Supports heart health
Reduces bloating and water retention

Helps control blood pressure
Great for weight management
Easy to digest

Supports immunity
Hydrating and nourishing
Ideal for recovery from illness

This soup is often recommended for post-surgery recovery, flu season, and heart-smart meal plans.

🔄 Healthy Variations to Try

1. Whole Wheat Noodle Version

Use whole wheat noodles for extra fiber.

2. Gluten-Free Chicken Noodle Soup

Use gluten-free noodles or rice.

3. Extra Veggie Version

Add spinach, zucchini, or green beans.

4. Spicy Low-Sodium Version

Add crushed red pepper or chili flakes.

5. Protein Boost Version

Add extra shredded chicken or white beans.

✅ Pro Tips for Maximum Flavor Without Salt

Use fresh garlic and onion, not powders
Add acid (lemon juice) at the end to brighten flavor
Use herbs generously

Black pepper enhances salt perception
Let the soup rest 5–10 minutes before serving

These tricks make your soup taste rich and seasoned without added sodium.

❄️ Storage & Freezing Instructions

Refrigerator

Store in airtight container for 4–5 days.

Freezer

Freeze without noodles for best texture. Keeps for 3 months.

Reheating

Reheat gently on the stovetop. Add broth if needed.

🍞 What to Serve With Low-Sodium Chicken Noodle Soup

Whole grain bread
Low-sodium crackers
Simple green salad

Sandwich wraps
Steamed vegetables

This soup works perfectly as a light meal or part of a balanced dinner.

❤️ Why This Low-Sodium Soup Is So Popular

Fast and easy
Perfect for health-conscious families
Budget-friendly

Comforting without guilt
Great for meal prep
Customizable

Doctor and dietitian approved

It delivers healing comfort without compromising health.

🧾 Quick 30-Minute Low-Sodium Chicken Noodle Soup (Overview)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Key Ingredients: Low-sodium broth, chicken, carrots, celery, garlic, egg noodles
Best For: Heart-healthy meals, quick dinners, flu season, meal prep

✅ Final Thoughts

Quick 30-Minute Low-Sodium Chicken Noodle Soup is the perfect example of how healthy food doesn’t have to be bland or boring. With fresh vegetables, tender chicken, fragrant herbs, and a clean, comforting broth, this soup delivers everything you want—warmth, nourishment, flavor, and peace of mind.

Whether you’re watching your sodium intake, caring for your family, or simply need a fast homemade meal, this soup belongs in your weekly rotation.

Quick 30-Minute Low-Sodium Chicken Noodle Soup – Healthy, Healing & Flavor-Packed

Author: WAFA LI

Print Recipe

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 3 cloves garlic, minced
• 6 cups no-salt-added chicken broth
• 2 cups cooked shredded chicken (rotisserie or leftover grilled)
• 1½ cups uncooked wide egg noodles (or brown rice noodles for GF)
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp lemon juice
• Freshly ground black pepper to taste
• Optional: 2 cups baby spinach or chopped kale

Boost flavor without salt:
• 1 tbsp apple cider vinegar (brightens and deepens)
• ½ tsp garlic powder
• ¼ tsp onion powder
• Pinch of smoked paprika

Garnish:
• Fresh parsley or dill, chopped
• Lemon zest
• Red pepper flakes (optional)

Instructions

In a large pot, heat olive oil over medium. Sauté onion, carrots, and celery 6–8 mins until softened. Add garlic; cook 1 min.

Stir in garlic powder, onion powder, and smoked paprika; cook 30 sec.
Pour in no-salt-added broth, thyme, and bay leaf. Bring to a gentle simmer; cook 10 mins.
Add uncooked noodles; simmer 6–8 mins until al dente.
→ Using pre-cooked noodles? Add in last 2 mins.

Stir in chicken, spinach/kale (if using), lemon juice, and apple cider vinegar. Simmer 2–3 mins until greens wilt and soup is heated through. Discard bay leaf.
Season with black pepper. Ladle into bowls; top with fresh herbs and lemon zest.

PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins, Servings: 6
Calories: 160, Net Carbs: 18g, Fats: 5g, Protein: 16g
✅ Sodium: ~90mg per serving (vs. 800+ in canned soup!)
✅ Naturally gluten-free (with GF noodles), dairy-free, and heart-healthy.