Low Sodium Chicken Soup

This article was written by dietetic student Emma Kortmansky & reviewed by Melanie Betz MS, RD, CSR, FNKF, FAND.

I don’t know about you, but in my opinion, nothing says comfort food quite like chicken soup. However, it’s often packed with sodium. Most restaurant or canned soups have over 1,000 mg of sodium per serving – that’s nearly half your daily sodium limit if you’re on a low sodium diet.

The good news? It’s easy (and fun!) to make your own low sodium chicken soup at home – with just a few smart ingredient swaps. This low sodium chicken soup recipe will teach you how to build flavor without salt, shop for the best options, and create a cozy bowl of soup that’s both delicious and kidney-friendly!

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What Is A Low Sodium Diet?

Most people with kidney disease or high blood pressure should aim for less than 2,300 mg of sodium per day. Some may need to stay between 1500-2000 mg, depending on individual needs.

Why Is A Low Sodium Diet Important?

Eating too much sodium can:

• Raise blood pressure
• Cause fluid retention
• Make it harder for the kidneys to function
• Increase the risk of heart disease and stroke
• Increase the risk of kidney stones

A low sodium diet helps manage these risks and can support kidney health long-term.

Low Sodium Soup Flavor Enhancements

If you think low sodium means low flavor – think again! These are some of my favorite ways to add depth and richness to soups without adding salt.

Herbs & Spices

• Dried: thyme, oregano, rosemary, parsley, bay leaf
• Fresh: chives, dill, cilantro
• Try salt-free blends like *Mrs. Dash®, *McCormick, or *Simply Organic

Citrus

• A splash of lemon juice right before serving brightens the flavor
• Lemon zest adds a punch of freshness

Vinegars

• White wine vinegar, apple cider vinegar, or sherry vinegar can balance the soup and give it that “finished” taste
• Add just ½-1 tsp at the end of cooking

Shopping Guide For Low Sodium Chicken Soup

You can make your soup from scratch or use some ready-made shortcuts. Either way, here’s what to watch for.

Chicken

• Best: fresh, raw chicken breast or thigh
• Avoid: pre-seasoned, marinated or brined chicken – these often have added sodium
• Rotisserie Chicken is usually very high in sodium
• Frozen chicken is okay – just check that it’s not injected with a sodium solution

Vegetables

• Fresh or frozen: these are the best – no added salt
• Canned: use “no salt added” options whenever possible (** always rinse canned vegetables thoroughly to reduce sodium)
• Vegetables that work well in soup:
  • Carrots
  • Celery
  • Onion
  • Mushrooms
  • Spinach or kale (add near the end)

Chicken Bouillon

Traditional bouillon cubes and powders are very high in sodium. Check out these sodium-free and low sodium options:

Store-Bought Low Sodium Chicken Broth

Don’t want to make your own broth? No worries! Check out these great low sodium options:

** always check both the Nutrition Facts label AND the ingredients list. Some brands may contain potassium additives (like potassium chloride), which are not recommended for people on kidney-friendly diets.

How To Serve Low Sodium Chicken Soup

Keep the whole meal low in sodium by skipping salty sides like crackers or dinner rolls.

Instead, try:

• A small side salad with oil & vinegar dressing
• Unsalted whole grain toast

Print Recipe

Low Sodium Chicken Soup

This homemade soup uses whole chicken thighs, simmered slowly to create a rich, flavorful broth – no bouillon needed! It’s easy, low in sodium, comforting, and totally customizable. Add noodles, rice, or keep it brothy – make it your own!

Prep Time30 minutes mins

Cook Time3 hours hrs 30 minutes mins

Total Time4 hours hrs

Course: Soup

Servings: 8 (serving size: 1 cup)

Ingredients

• 1-1.5 lbs raw chicken thighs, unseasoned skin on, bone-in adds more flavor!
• 1 white onion, quartered
• 2 cloves garlic, peeled
• 2 carrot sticks, peeled and cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 1 turnip, peeled and quartered
• 1 parsnip, peeled and quartered
• 1 bay leaf
• Black pepper to taste
• juice of 1/2 lemon

Instructions

• Place chicken thighs on the bottom of a large stockpot.
• Add onion, garlic, carrots, celery, bay leaf, black pepper, and any other salt-free seasonings.
• Fill the pot with water, leaving 1-2 inches of space at the top.
• Bring to a boil, then reduce heat to low. Cover and simmer for 3-4 hours.
• Carefully remove chicken thighs. Let cool slightly, then shred or cube the meat.
• Strain broth into a clean pot, removing the vegetables, chicken bones, and bay leaf (**if you’d like vegetables in your soup, just chop them smaller before cooking and skip the straining step!)
• Add chicken back into the broth. Stir in the lemon juice.
• Serve warm. Add cooked rice or noodles to each bowl if desired.

Notes

Nutrition Information (per 1 cup): 130 calories, 4 g fat, 1 g saturated fat, 80 mg cholesterol, 1 g fiber, 0 g added sugar, 9 g protein, 51 mg sodium, 17 mg calcium,
 145 mg potassium, 77 mg phosphorus, 7 mg oxalate

Nutrition Information (per pot of soup): 1042 calories, 31 g fat, 9 g saturated fat, 640
mg cholesterol, 11 g fiber, 0 g added sugar, 143 g protein, 409 mg sodium, 133 mg 
calcium, 1154 mg potassium, 611 mg phosphorus, 56 mg oxalate

Optional: Try adding salt-free herbs or spices like thyme, parsley or rosemary to increase flavor! 

Low sodium chicken soup is a delicious, nourishing meal that fits perfectly into a kidney-friendly diet. With fresh ingredients and bold flavors from herbs and citrus, you won’t even realize it’s low sodium!

And remember – make it your own! You can change up the veggies, add whole grains, or even toss in some beans (just rinse them well). With a few smart choices, chicken soup can be comforting and kidney healthy.

If you enjoy this recipe, check out our other low sodium recipes including mac & cheese, meatloaf, stuffed peppers and more over at The Kidney Dietitian!