We all love a warm hearty chicken vegetable soup, but for those on a low-sodium diet, this recipe requires no salt but is still super flavourful!
Chicken noodle soup is the number one dish for comfort to North Americans. Although this recipe doesn’t require any noodles, feel free to add some in. Now, let’s get into…
Why you should make this recipe
- it has lots of flavour
- hearty, healthy, nutritious
- only one pot required
- perfect opportunity to use up your leftover veggies!
- low calorie
- high protein
- no salt or broth or broth cubes needed
- no need to spend hours making a flavourful broth!
- So tasty and great for gut health
Ingredients & Substitutions
Chicken breast – defrosted, of course. Chicken breast is the main ingredient AND the secret ingredient here, the one that gives the flavour. Chicken breast is high in protein, low in fat, and easy to cook. However, feel free to use other parts of the chicken, such as chicken thighs. If that’s the case, you will need to remove the bones first.
Onion and Garlic – another flavour “secret ingredient” and also a key ingredient to heal your gut, boost your immune system, and just your health in general.
Celery, Carrot – these veggies require a longer time to cook, and they are great for soups and broths like these. They are one of my favourite vegetables too!
Other leftover vegetables – ladies and gentlemen and everyone around and between, this is your chance to use those veggies stuck in your fridge wondering if you forgot about them! I used mushrooms and broccoli, but other vegetables that require a longer cooking time like cabbage are great too. Vegetables that need a shorter time to cook can be added much later during cooking.
Seasonings – I use this organic no-salt seasoning, which is of course optional. Other seasonings I also used were bay leaves, cayenne pepper and black pepper.
Optional: In the video, I minced some ginger and threw them in the pan with the onions and garlic. Ginger is fantastic for your physical and mental health, so I recommend you add some too if you have it.
I also added some chopped cilantro at the end before serving, it for presentation purposes and tastiness-boosting purposes 🙂 Parsley works just as great.
Tips and Variations
Make sure your chicken isn’t overcooked. Cook the chicken until the inside is just cooked because you’ll be adding the chicken back and cooking it more.
Let it simmer – that’s how you let the flavour out into the soup. Don’t rush or turn the heat high!
If you want to add some vegan meat, no problem! Try out the easiest chicken seitan recipe, made with vital wheat gluten and 100% whole wheat flour!