Slow-Roasted Low-Sodium Chicken and Vegetable Soup
A deeply flavorful broth simmered with tender chicken and seasonal vegetables, enhanced with herbs without added salt for a gentle, nourishing meal. This american-inspired soups (low-sodium) ready in about 380 minutes pairs boneless and skinless chicken breast, stalks, diced 1/2-inch celery, large, diced 1/2-inch yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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
- 1.5 lbs, boneless and skinless chicken breast
- 2 medium, peeled and diced 1/2-inch carrots
- 2 stalks, diced 1/2-inch celery
- 1 large, diced 1/2-inch yellow onion
- 2 cloves, minced garlic
- 1 tsp dried thyme
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 2 tbsp, chopped fresh parsley
- to taste black pepper
Instructions
- Step 1: Place 1.5 lbs boneless, skinless chicken breast, 2 medium peeled carrots diced 1/2-inch, 2 celery stalks diced 1/2-inch, and 1 large yellow onion diced 1/2-inch in a slow cooker. Add 2 minced garlic cloves, 1 tsp dried thyme, and 1 bay leaf. Pour 4 cups low-sodium chicken broth over all ingredients.
- Step 2: Cover and cook on low for 6 hours until chicken is tender and vegetables are soft.
- Step 3: Remove bay leaf. Stir in 2 tbsp fresh parsley. Season with black pepper to taste, avoiding salt.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Low-Sodium Chicken and Vegetable Soup take to make?
Total time is about 380 minutes (20 min prep + 360 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 Slow-Roasted Low-Sodium Chicken and Vegetable Soup?
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 stalks, diced 1/2-inch celery from drying out.
Can I substitute ingredients in Slow-Roasted Low-Sodium Chicken and Vegetable Soup?
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 Slow-Roasted Low-Sodium Chicken and Vegetable Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Roasted Low-Sodium Chicken and Vegetable Soup 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
- ★★★★★
My family devoured this soup! Perfect for our low-sodium meals.
- ★★★★★
The slow-roasting made the chicken so tender. A new favorite!
- ★★★★☆
Took longer than expected to roast, but the flavor was worth it.
