Chicken Noodle Soup
A comforting, low-sodium chicken noodle soup designed for a kidney-friendly diet. Tender chicken, soft noodles, and carrots simmer in a flavorful homemade herbal broth, offering warmth without the worry.
For 4 servings
4 steps. 35 minutes total.
- 1
Step 1
- a.Build the flavorful broth base
- b.Heat olive oil in a large pot or Dutch oven over medium heat.
- c.Add the chopped onion, celery, and carrot. Sauté for 5-7 minutes until softened but not browned.
- d.Add the minced garlic and cook for another minute until fragrant.
- 2
Step 2
- a.Simmer the soup and cook the chicken
- b.Pour in the water and add the bay leaf, dried thyme, and crushed rosemary. Bring to a gentle simmer.
- c.Carefully place the whole chicken breast into the pot. Reduce heat to low, cover, and let it poach gently for 15-20 minutes, or until cooked through (internal temperature reaches 165°F or 74°C).
- d.Once cooked, remove the chicken breast and set it on a cutting board to cool slightly. Remove and discard the bay leaf.
- 3
Step 3
- a.Cook the noodles separately
- b.While the chicken cools, bring a separate small pot of unsalted water to a boil.
- c.Add the egg noodles and cook according to package directions until tender, about 6-8 minutes.
- d.Drain the noodles well. Do not add the noodle cooking water to the soup.
- 4
Step 4
- a.Finish and serve the soup
- b.Using two forks, shred the cooked chicken breast into bite-sized pieces.
- c.Return the shredded chicken to the soup pot along with the drained, cooked noodles.
- d.Stir in the black pepper and the tiny pinch of salt (if using). Heat through for 1-2 minutes.
- e.Ladle the soup into bowls, garnish with fresh parsley, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cooking noodles separately is crucial. It prevents the soup from becoming cloudy and starchy, and it helps control the sodium content.
- 2To boost flavor without salt, add a squeeze of fresh lemon juice just before serving. The acidity brightens the other flavors.
- 3Feel free to use other low-potassium vegetables like bell peppers or cabbage, finely chopped.
- 4For extra flavor, you can make a larger batch of the herbal broth and freeze it in portions for future use.
- 5Ensure your dried herbs are fresh for the best aroma and taste. Old herbs lose their potency.
- 6If you have homemade unsalted chicken stock, you can use it in place of water for a richer flavor.
Adapt it for your goals.
Vegetarian
For a vegetarian version, omit the chicken and use a low-sodium vegetable broth. Add 1 cup of cooked chickpeas or white beans for protein.
gluten freeGluten free
Simply swap the egg noodles for your favorite gluten-free pasta. Cook it separately as directed.
quickQuick
Use pre-cooked, shredded rotisserie chicken (unsalted, if possible) and add it at the end with the noodles to save time on poaching.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality lean protein, essential for muscle repair and maintenance, without adding excess fat.
Hydrating and Comforting
The warm, water-based broth helps with hydration and provides a comforting, soothing meal, especially when you're feeling under the weather.
Low in Sodium
This recipe relies on herbs, garlic, and onion for flavor, making it an excellent low-sodium choice for heart and kidney health.
Frequently asked questions
Yes, this version is designed to be very healthy, especially for those on a kidney-friendly or low-sodium diet. It's packed with vegetables and lean protein, and uses herbs for flavor instead of salt.