Low-Sodium Chicken Soup with Herbs
A comforting broth featuring tender chicken and garden vegetables, enhanced with fresh herbs and only half the salt of traditional recipes. This american-inspired soups (low-sodium) ready in about 45 minutes pairs (bone-in, skin-on) chicken thighs, (1/4-inch dice) carrots, (1/4-inch dice) celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb (bone-in, skin-on) chicken thighs
- 2 cups (1/4-inch dice) carrots
- 1 cup (1/4-inch dice) celery
- 1/2 cup (finely diced) onion
- 4 cups low-sodium chicken broth
- 1/4 cup (chopped) fresh parsley
- 1 tbsp (chopped) fresh thyme
- 2 cloves (minced) garlic
- 1/4 tsp (instead of 1/2 tsp) sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Place chicken thighs in a large pot, then add carrots, celery, onion, and 4 cups low-sodium broth. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface.
- Step 2: Add minced garlic, thyme, 1/4 tsp salt, and 1/4 tsp black pepper; cover and simmer for 25 minutes until chicken is tender and vegetables are soft.
- Step 3: Remove chicken thighs, shred meat from bones, and return to the pot. Discard bones and skin.
- Step 4: Stir in 1/4 cup chopped parsley and simmer for 5 more minutes until flavors meld and the broth is aromatic.
- Step 5: Taste and adjust seasoning with additional black pepper if needed; the soup should be lightly seasoned with a clean, herb-forward flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Sodium Chicken Soup with Herbs take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Sodium Chicken Soup with Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (1/4-inch dice) carrots from drying out.
Can I substitute ingredients in Low-Sodium Chicken Soup with Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Sodium Chicken Soup with Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Low-Sodium Chicken Soup with Herbs low-sodium?
Yes — this recipe is tagged low-sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
