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Hey friends!
Feeling under the weather or just in need of a cozy meal? I’ve got the perfect recipe for you!
Today, I’m sharing my low sodium chicken noodle soup.
It’s warm, comforting, and packed with flavor—without all the salt.
Perfect for chilly days or when you just need a little pick-me-up.
Let’s dive in and get cooking!
Possible Ingredient Alternatives
For the chicken breasts, boneless skinless thighs can be used as a flavorful alternative. They’re more forgiving to cook and stay tender in soups. Adjust cooking time slightly as thighs may cook faster. To reduce saturated fat, replace half the butter with additional olive oil or use a plant-based butter substitute. This maintains the rich flavor while improving the heart-healthy fat profile. For a gluten-free option, replace egg noodles with rice, quinoa, or gluten-free pasta. Cook these separately and add to individual bowls when serving to prevent over-softening. If using rice or quinoa, reduce the amount to 2 cups dry, as they absorb more liquid than noodles.
Preparation Time | 15-20 minutes |
Cooking Time | 25-30 minutes |
Total Time | 40-50 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1900-2100
- Protein: 150-160 g
- Fat: 110-120 g
- Carbohydrates: 160-170 g
Ingredients
- 2 1/2 pounds chicken breasts, bone-in and skin-on (approximately 2 large pieces)
- 1 tablespoon olive oil, extra virgin
- 4 tablespoons unsalted butter, separated
- 1 medium onion, diced
- 1 pound carrots, peeled and sliced diagonally to 1/4 inch
- 3 large celery stalks, cut into 1/4-inch pieces
- 8 cups unsalted chicken stock
- 1 teaspoon black pepper, ground
- 1 teaspoon oregano, dried
- 1 teaspoon smoked paprika
- 2 bay leaves
- 2 teaspoons no-sodium chicken bouillon granules
- 2 teaspoons garlic powder
- 1/2 teaspoon thyme, ground
- 1 teaspoon dried parsley
- 1 tablespoon ground savory
- 3 cups wide egg noodles, uncooked
- Water or additional stock as required
Step 1: Prepare the Chicken
If your chicken breasts are very large, use a cleaver or a sharp knife to carefully chop them in half right through the bone.
This will help them cook more evenly in the Instant Pot.
Step 2: Sauté Vegetables
Turn your Instant Pot to the sauté high setting.
Once it is hot, add 2 tablespoons of unsalted butter and a splash of olive oil.
When the butter has melted, add in the onion and celery.
Cook these ingredients for 3 to 5 minutes, stirring often, until the onion softens and becomes translucent.
Then, turn off the sauté function.
Step 3: Add Broth and Seasonings
Pour the chicken broth into the Instant Pot.
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.
Ensure these are well mixed before evenly adding in the chicken pieces.
Step 4: Cook and Release Pressure
Lock the lid on the Instant Pot and turn the valve to sealing.
Cook on manual high pressure for 10 minutes.
Allow the pressure to release naturally for 10 minutes.
Afterward, cover the vent with a dish cloth and carefully vent to release any remaining pressure.
Gently remove the lid.
Step 5: Cook Noodles and Shred Chicken
Remove the cooked chicken and transfer it to a cutting board.
As you remove the chicken, pick out the bay leaves and discard them.
Press the cancel button and turn the Instant Pot to a medium sauté setting.
Add the egg noodles and the remaining butter.
Cook uncovered until the noodles are al dente, about 5 to 6 minutes.
While the noodles are cooking, shred the chicken, discarding any skin and bones.
Step 6: Combine and Adjust Consistency
Once the noodles are cooked, turn off the Instant Pot and stir in the shredded chicken.
If you prefer a soupier texture, add additional broth or water to reach your desired consistency.
Taste the dish, and adjust the seasoning as needed before serving.
Enjoy your homemade chicken noodle soup!