Side dish - 25 BEST Low Sodium Soups recipes
Author: Jenifer Ramirez
Using Swanson Low Sodium broth, I am able to create a bowl of chicken soup with less than 200mg of salt. Chicken Wild Rice Soup is deliciously rich and creamy without the use of heavy cream or flour.
Low sodium homemade chicken soup
The focus of this recipe is low sodium. Using Swanson Low Sodium broth, I am able to create a bowl of chicken soup with less than 200mg of salt. Best of all, by using a generous amount of whole cumin seeds, this recipe explodes with flavor. Sure beats soup in a can!
Provided by: Bobguy
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 7
Provided by: Bobguy
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 7
Ingredients:
- 12 oz boneless chicken thighs
- 1 pt grape tomatoes (sliced in half)
- 1 cup carrots (chopped)
- 1 cup onions (minched)
- 3 cup low sodium chicken broth
- 3 tbsp whole cumin seeds
- 1/4 cup extra-virgin olive oil
Nutrition:
- Calories: 190 kcal
- Serving Size: 1 serving
- PREP WORK: Cut boneless chicken thighs into small chunks. Chop carrots into bite size cubes. Slice grape tomatoes in half. Mince onions.
- In a large stock pot, heat EVOO. Toss in onions and 2 tbsp of cumin seeds. Cook on high for 30 seconds. Add cut chicken thigh chunks. Cook on high 2-3 minutes. Stir.
- Add 1 cup of broth and 1 cup of water. Bring to a boil. Reduce heat to medium.
- Add carrots and remaining cumin seeds. Add another cup of broth and 1 cup of water. Cook on medium for 20 minutes.
- Add sliced tomatoes. Add another cup of broth and 1 cup of water. Cook on medium for 10 minutes.
- Here comes the tough part... Reduce heat to Simmer and let soup simmer for "as long as you can stand it". That is to say, the longer you simmer this recipe, the better it will taste. Taste broth and add salt and pepper to taste. REMEMBER: The goal is for low sodium soup so don't overdo adding salt. (just a dash)
25 BEST Low Sodium Soups
If you find yourself on the hunt for a great list of low sodium soups, you’ve come to the right place!
Provided by: Renee' Groskreutz
Yields: 0 servings
Number of ingredients: 25
Provided by: Renee' Groskreutz
Yields: 0 servings
Number of ingredients: 25
Ingredients:
- Low Sodium Tortilla Soup
- Low Sodium Vegetarian Minestrone Soup
- Low Sodium French Onion Soup
- Low Sodium Lentil Soup With Spinach
- Chicken Noodle Soup
- Smoked Tomato Bisque (Low Sodium)
- Low Sodium Vegan Pho
- Creamy Carrot & Cauliflower Soup
- 15 Bean Soup
- Low Sodium Thai Chicken Broccoli Soup
- Roasted Red Pepper Soup
- Low Sodium Ramen Noodles
- Low Sodium Creamy Mixed Vegetable Soup
- Low Sodium Mexican Chili
- Turkey Lentil Soup (Low Sodium)
- Low-Sodium Black Bean & Corn Chowder
- Weight Loss Magic Soup (Cabbage Soup)
- Low Sodium Irish Potato Soup
- Stuffed Bell Pepper Soup
- No Added Salt Chicken Broth
- Caldo De Camaron (Shrimp Soup)
- Chicken Lemon Rice Soup
- Low Sodium Baby Bella Mushroom & Onion Soup
- Low Sodium Italian Sausage Soup
- Chicken & Spinach Soup With Fresh Pesto
How to cook:
- Find your favorite recipe from our Low Sodium Soups list.
- Gather all the ingredients needed.
- Start cooking and make us proud!
Steve's Chicken Noodle Soup
Easily made, this is a wonderfully flavorful chicken noodle soup that will cure any common disease and make your guests happy.
Provided by: Allrecipes Member
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 12
Provided by: Allrecipes Member
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 12
Ingredients:
- 3 tablespoons vegetable oil
- 2 onions, diced
- 6 stalks celery, diced
- 6 carrot, diced
- ¾ tablespoon chopped fresh rosemary
- ¾ tablespoon chopped fresh tarragon
- ¾ tablespoon chopped fresh thyme
- ¾ tablespoon chopped Italian flat leaf parsley
- 4 quarts low-fat, low sodium chicken broth
- 3 ½ cups cubed skinless, boneless chicken breast meat
- 1 (16 ounce) package egg noodles
- salt and pepper to taste
Nutrition:
- Calories: 275.7 calories
- Carbohydrate: 29.9 g
- Cholesterol: 65 mg
- Fat: 6.6 g
- Fiber: 3.9 g
- Protein: 23.2 g
- Saturated Fat: 1.3 g
- Sodium: 593 mg
- Sugar: 2.7 g
- In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
- Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
- Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
Healthy Chicken Wild Rice Soup
Chicken Wild Rice Soup is deliciously rich and creamy without the use of heavy cream or flour. Learn to make this easy, healthy, and budget-friendly comfort food on the stovetop, the crockpot, or the Instant Pot!
Provided by: Olena Osipov
Total time: 75 minutes
Cook time: 65 minutes
Prep time: 10 minutes
Yields: 7 servings
Cuisine: North American
Number of ingredients: 17
Provided by: Olena Osipov
Total time: 75 minutes
Cook time: 65 minutes
Prep time: 10 minutes
Yields: 7 servings
Cuisine: North American
Number of ingredients: 17
Ingredients:
- 1.5 lbs any raw chicken pieces
- 1 large onion (finely chopped)
- 2 large garlic cloves (minced)
- 2 large carrots (coarsely chopped)
- 3 large celery stalks (diced)
- 2 large potatoes (diced)
- 1/2 cup dried mushrooms or 2 cups fresh brown mushrooms (sliced)
- 1 1/2 cups wild rice
- 7 cups water or chicken broth (low sodium)
- 1/2 tsp thyme (dried)
- 1 tbsp prepared mustard
- 2 tsp garlic powder
- 1 3/4 tsp salt
- Ground black pepper (to taste)
- 2 cups whole milk
- Small bunch parsley (finely chopped)
- 1 tbsp butter (for stovetop only)
Nutrition:
- Serving Size: 2 cups
- Calories: 400 kcal
- Sugar: 7 g
- Sodium: 801 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrate: 54 g
- Fiber: 6 g
- Protein: 31 g
- Cholesterol: 73 mg
- Unsaturated Fat: 3 g
- Stovetop
- Preheat large heavy bottom pot or Dutch oven on medium heat, add butter and wait until it has melted. Add onion and garlic; saute for 3-4 minutes.
- Add carrots, celery, fresh mushrooms (if using), thyme, garlic powder, salt and pepper; saute for 5 minutes.
- Add chicken, potatoes, dried mushrooms (if not using fresh), wild rice, water/broth.
- Cover, bring to a boil, then reduce heat to low and cook for about 55 minutes.
- Slow Cooker
- Preheat medium skillet on medium-high heat, add butter and wait until it has melted. Add onion and garlic; saute for 3-4 minutes.
- Add carrots, celery, fresh mushrooms (if using), thyme, garlic powder, salt and pepper; saute for 5 minutes.
- Transfer to a large slow cooker along with chicken, potatoes, dried mushrooms (if not using fresh), wild rice and water/broth. Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
- Instant Pot
- In Instant Pot, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water/broth, thyme, mustard, garlic powder, salt and pepper. Cover, set pressure valve to Sealing and press Pressure Cook on High or Manual for 25 minutes. After wait for 10 minutes and do Quick Release to release the pressure by turning the valve to Venting.
- After cooking (for all versions)
- Remove chicken onto plate and shred with 2 forks.
- To the pot, add milk and mustard. Using an immersion blender give a few pulses until soup is desired thickness (don’t forget to stir and feel free to adjust thickness with extra water and spices).
- Add shredded chicken and parsley, stir well.
- Serve hot with crusty bread for dipping.
