35+ Easy Sunday Low Sodium Chicken Soup Recipes to Try This Weekend

When it comes to comfort food, chicken soup is a timeless classic. Whether it’s the middle of winter or a chilly Sunday afternoon, a warm bowl of soup can provide the perfect blend of comfort and nutrition.

But for those looking to reduce their sodium intake without sacrificing flavor, creating a low-sodium chicken soup can be just as satisfying as the traditional version.

This blog article brings you 35+ delicious and healthy Sunday low sodium chicken soup recipes that will keep you feeling nourished and satisfied.

These recipes focus on using fresh ingredients and flavorful herbs, creating a perfect balance of taste without the need for excessive salt.

You’ll find a variety of options, from simple broths to hearty, filling soups with vegetables, beans, and lean chicken.

Whether you’re looking for a light meal or something more substantial, these recipes will meet your needs. So, get ready to fill your kitchen with the delightful aroma of homemade, heart-healthy soups that you can enjoy every Sunday.

35+ Easy Sunday Low Sodium Chicken Soup Recipes to Try This Weekend

With these 35+ Sunday low sodium chicken soup recipes, you have a variety of tasty and nourishing options to choose from.

Whether you’re looking to maintain a healthy lifestyle, reduce your sodium intake, or simply enjoy a comforting bowl of soup, these recipes will help you achieve all that.

By focusing on fresh, wholesome ingredients and minimizing the use of added salt, you can indulge in a delicious, heart-healthy meal that’s perfect for any Sunday.

So, grab your pot, your favorite vegetables, and start simmering up some delicious low-sodium chicken soups that your whole family will love!

Hearty Low Sodium Chicken and Vegetable Soup

This Hearty Low Sodium Chicken and Vegetable Soup is a perfect way to enjoy a comforting, nutritious meal without worrying about sodium intake. Packed with lean chicken breast, fresh vegetables, and herbs, it provides a flavorful and satisfying bowl that’s easy to make. Whether you’re looking for a healthy lunch or a wholesome dinner, this soup is a great option for anyone reducing their sodium intake.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 cup zucchini, diced
• 1 cup green beans, chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 tbsp olive oil
• Freshly ground black pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until lightly browned on both sides. Remove from the pot and set aside to cool.
2. In the same pot, add the onion, garlic, carrots, celery, zucchini, and green beans. Sauté for about 5 minutes until the vegetables begin to soften.
3. Add the low-sodium chicken broth to the pot along with the thyme, rosemary, bay leaf, and freshly ground black pepper. Bring the mixture to a boil, then reduce to a simmer.
4. Shred the cooked chicken and add it back into the pot. Simmer the soup for 20-25 minutes until the vegetables are tender.
5. Taste and adjust seasoning with pepper as needed. Remove the bay leaf before serving.
6. Garnish with fresh parsley and serve hot.

This Hearty Low Sodium Chicken and Vegetable Soup is a flavorful and nutritious option for anyone looking to reduce sodium in their diet while still enjoying a comforting meal. With lean chicken and an array of colorful vegetables, it’s a balanced choice that is both hearty and healthy. This soup is also perfect for meal prep, as the flavors deepen over time, making it an excellent dish for leftovers.

Low Sodium Chicken Tortilla Soup

This Low Sodium Chicken Tortilla Soup is a Tex-Mex favorite reimagined with healthier ingredients. By using a low-sodium chicken broth, fresh ingredients, and a blend of spices, this soup provides all the classic flavors of tortilla soup without the extra sodium. It’s easy to make, packed with protein and vegetables, and topped with crispy tortilla strips, making it a satisfying and low-sodium alternative for Sunday dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, no salt added
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 can (4 oz) diced green chilies, no salt added
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp oregano
• 1 tbsp olive oil
• 1 cup corn kernels (fresh or frozen)
• 1 cup black beans, rinsed and drained
• 1 tbsp lime juice
• 4 small corn tortillas, cut into strips
• Fresh cilantro, chopped (for garnish)
• Sliced avocado (optional, for topping)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook until browned on both sides. Remove from the pot and shred the chicken once it has cooled.
2. In the same pot, add onion, bell pepper, garlic, cumin, chili powder, paprika, and oregano. Sauté for about 5 minutes until the vegetables are softened.
3. Add the low-sodium chicken broth, diced tomatoes, green chilies, corn, and black beans to the pot. Bring to a boil and then reduce to a simmer.
4. Add the shredded chicken back into the pot and let the soup simmer for 20 minutes.
5. While the soup simmers, heat a small skillet over medium heat. Add the tortilla strips and cook until crispy and golden. Set aside.
6. Stir in the lime juice and adjust seasoning with pepper or additional spices as needed.
7. Ladle the soup into bowls and top with crispy tortilla strips, fresh cilantro, and avocado slices if desired. Serve hot.

This Low Sodium Chicken Tortilla Soup captures the essence of the beloved Tex-Mex dish while keeping sodium levels in check. The combination of spices, vegetables, and chicken creates a flavorful soup, and the addition of crispy tortilla strips adds a delightful crunch. With its simple preparation and vibrant flavors, this soup is an excellent choice for a low-sodium Sunday meal that the whole family will love.

Low Sodium Chicken and Rice Soup

Low Sodium Chicken and Rice Soup is a comforting, wholesome dish that’s perfect for those watching their sodium intake. This soup features tender chicken, hearty rice, and fresh vegetables in a flavorful, low-sodium broth. It’s an easy-to-make meal that provides a satisfying balance of protein and carbs, making it ideal for a nourishing Sunday dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup brown rice, rinsed
• 6 cups low-sodium chicken broth
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried sage
• 1 bay leaf
• Freshly ground black pepper to taste
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until lightly browned. Remove from the pot and set aside to cool.
2. In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5 minutes, stirring occasionally until the vegetables begin to soften.
3. Pour in the low-sodium chicken broth, add the rice, thyme, sage, and bay leaf. Bring the soup to a boil, then reduce the heat to a simmer.
4. Shred the chicken and return it to the pot. Let the soup simmer for 30-40 minutes, or until the rice is tender and the soup has thickened slightly.
5. Season with freshly ground black pepper to taste and remove the bay leaf before serving.
6. Ladle the soup into bowls and garnish with fresh parsley. Serve hot.

This Low Sodium Chicken and Rice Soup is a simple yet satisfying dish, perfect for those seeking a low-sodium meal. The tender chicken, hearty rice, and fresh vegetables create a well-balanced and nourishing soup that is both comforting and healthy. The flavors develop beautifully as it simmers, making it ideal for meal prep or a quick weeknight dinner. With minimal sodium and maximum flavor, this soup is a go-to option for anyone trying to reduce their salt intake without sacrificing taste.

Low Sodium Chicken and Sweet Potato Soup

This Low Sodium Chicken and Sweet Potato Soup is a vibrant and hearty dish that combines the natural sweetness of sweet potatoes with lean chicken breast and savory herbs. It’s a great choice for a low-sodium Sunday meal, offering a delightful balance of flavors, textures, and nutrients. This soup is not only easy to prepare but also provides a warm, comforting option for those seeking a healthy and delicious low-sodium alternative.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 2 large sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides. Remove from the pot and shred the chicken once it has cooled.
2. In the same pot, add the onion and garlic and sauté for 5 minutes until softened.
3. Add the diced sweet potatoes, cumin, cinnamon, paprika, and black pepper to the pot. Stir to coat the vegetables with the spices.
4. Pour in the low-sodium chicken broth and bring to a boil. Reduce heat and let the soup simmer for 20 minutes, or until the sweet potatoes are tender.
5. Add the shredded chicken back into the pot and stir in the coconut milk for added creaminess (optional). Simmer for another 5 minutes.
6. Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.

This Low Sodium Chicken and Sweet Potato Soup is a wonderfully flavorful and filling meal that’s perfect for anyone looking for a low-sodium option that still delivers on taste. The combination of sweet potatoes and spices creates a rich, comforting base, while the coconut milk adds a velvety texture without the need for added salt. It’s an excellent choice for a nutritious Sunday meal and a great way to enjoy the benefits of both lean protein and antioxidant-rich vegetables.

Low Sodium Chicken and Spinach Soup

Low Sodium Chicken and Spinach Soup is a light yet filling dish that’s both nutritious and easy to prepare. Packed with tender chicken, fresh spinach, and a medley of vegetables, this soup is a great way to get your daily dose of greens while keeping sodium intake low. It’s an ideal meal for those looking for a wholesome, heart-healthy option that still provides satisfying flavors.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 2 cups fresh spinach, chopped
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides. Remove the chicken and set it aside to cool.
2. In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5 minutes until the vegetables are tender.
3. Add the low-sodium chicken broth, basil, oregano, and black pepper to the pot. Bring the soup to a boil, then reduce to a simmer.
4. Shred the cooked chicken and add it back into the pot along with the chopped spinach. Simmer for 10-15 minutes until the spinach is wilted and the soup is heated through.
5. Stir in the lemon juice and adjust seasoning if necessary.
6. Serve the soup garnished with fresh parsley.

This Low Sodium Chicken and Spinach Soup is a perfect option for a healthy and low-sodium meal. The fresh spinach not only adds vibrant color but also boosts the soup’s nutritional value, providing essential vitamins and minerals. The tender chicken and hearty vegetables make this soup satisfying, while the light seasoning keeps it refreshing and balanced. It’s an excellent choice for anyone looking for a wholesome and delicious meal to enjoy on a Sunday.

Low Sodium Chicken and Barley Soup

Low Sodium Chicken and Barley Soup is a hearty, filling dish that combines lean chicken, fiber-rich barley, and a variety of vegetables in a savory low-sodium broth. Barley adds a chewy texture and a boost of fiber, making this soup a satisfying and nutritious meal. It’s perfect for a Sunday lunch or dinner, offering a comforting and healthy option for anyone watching their sodium intake.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup barley (rinsed)
• 4 cups low-sodium chicken broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides. Remove the chicken from the pot and set aside to cool.
2. In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.
3. Add the low-sodium chicken broth, barley, thyme, parsley, and black pepper. Bring to a boil, then reduce to a simmer.
4. Shred the chicken and add it back into the pot. Let the soup simmer for 30-40 minutes, or until the barley is tender.
5. Stir in the lemon juice for a touch of brightness. Taste and adjust seasoning if needed.
6. Serve the soup hot, garnished with fresh parsley.

This Low Sodium Chicken and Barley Soup is a filling and wholesome meal that’s full of nutritious ingredients. The barley provides a hearty texture, while the chicken and vegetables create a balanced and satisfying dish. It’s a great way to enjoy a low-sodium, fiber-rich meal that is both delicious and healthy. Perfect for a chilly Sunday, this soup makes an excellent choice for meal prepping and enjoying throughout the week.

Low Sodium Chicken and Lentil Soup

Low Sodium Chicken and Lentil Soup is a nutritious and comforting dish that combines lean chicken, fiber-rich lentils, and a blend of savory vegetables. Lentils are a great source of plant-based protein and fiber, making this soup both filling and heart-healthy. With a light seasoning and low-sodium broth, this recipe provides a healthy option that still delivers on flavor. It’s perfect for anyone looking to enjoy a hearty yet low-sodium meal on a cozy Sunday.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup dry lentils, rinsed
• 4 cups low-sodium chicken broth
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides. Remove the chicken and set it aside to cool.
2. In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften.
3. Add the lentils, chicken broth, cumin, turmeric, and black pepper to the pot. Bring to a boil, then reduce to a simmer.
4. Shred the cooked chicken and add it back into the pot. Let the soup simmer for 30 minutes, or until the lentils are tender and the flavors are well combined.
5. Stir in the lemon juice to brighten the flavor. Taste and adjust seasoning if necessary.
6. Serve the soup hot, garnished with fresh cilantro.

This Low Sodium Chicken and Lentil Soup is a nutritious and filling option that’s perfect for a low-sodium diet. Lentils provide a great source of fiber and plant-based protein, while the chicken adds a satisfying dose of lean protein. The cumin and turmeric create a warm, aromatic flavor profile, making this soup both comforting and delicious. Whether you enjoy it for a light lunch or a hearty dinner, this soup will leave you feeling nourished and satisfied.

Low Sodium Chicken and Zucchini Soup

Low Sodium Chicken and Zucchini Soup is a light yet flavorful option for a healthy Sunday meal. This simple soup combines lean chicken, fresh zucchini, and other wholesome vegetables in a savory low-sodium broth. Zucchini adds a refreshing crunch, while the chicken provides the protein needed for a satisfying meal. This recipe is easy to prepare, making it perfect for busy Sundays when you want a comforting and nutritious dish without the added salt.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 2 medium zucchinis, sliced
• 1 cup carrots, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides. Remove from the pot and set aside to cool.
2. In the same pot, add the onion, garlic, and carrots. Sauté for 5 minutes until softened.
3. Add the low-sodium chicken broth, sliced zucchini, basil, and black pepper to the pot. Bring to a boil, then reduce to a simmer.
4. Shred the chicken and add it back into the pot. Simmer the soup for 10-15 minutes, or until the zucchini is tender and the flavors have melded together.
5. Stir in the fresh lemon juice and adjust seasoning if necessary.
6. Serve the soup hot, garnished with fresh parsley.

This Low Sodium Chicken and Zucchini Soup is a perfect choice for a light and healthy Sunday meal. The fresh zucchini provides a satisfying crunch while the chicken and vegetables create a wholesome base. With a simple yet flavorful seasoning, this soup is easy to make and full of nutrients. It’s an excellent option for anyone looking to enjoy a low-sodium dish that’s light, refreshing, and comforting all at once.

Low Sodium Chicken and Tomato Basil Soup

Low Sodium Chicken and Tomato Basil Soup is a flavorful and nourishing dish that combines tender chicken, fresh tomatoes, and aromatic basil in a savory broth. This soup is both light and filling, offering a fresh and vibrant flavor with the natural sweetness of tomatoes. It’s a perfect choice for a low-sodium diet, delivering rich taste with minimal added salt. Whether served as a starter or a main dish, this soup is an excellent option for a satisfying and healthy Sunday meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 4 cups fresh tomatoes, chopped (or 2 cans no-salt-added diced tomatoes)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar (optional, for depth of flavor)
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides. Remove the chicken and set aside to cool.
2. In the same pot, add the onion and garlic and sauté for 5 minutes until softened.
3. Add the chopped tomatoes, low-sodium chicken broth, basil, oregano, and black pepper. Bring to a boil, then reduce to a simmer.
4. Shred the cooked chicken and add it back into the pot. Simmer for 20 minutes to allow the flavors to meld together.
5. Stir in balsamic vinegar for a touch of acidity and depth of flavor (optional).
6. Serve the soup hot, garnished with fresh chopped basil.

This Low Sodium Chicken and Tomato Basil Soup is a vibrant and flavorful meal that’s perfect for a low-sodium diet. The fresh tomatoes provide a natural sweetness, and the basil adds an aromatic punch to the soup. The chicken adds lean protein, making the soup both satisfying and healthy. With minimal sodium and plenty of flavor, it’s a great dish to enjoy as a light, wholesome meal on a Sunday. The balsamic vinegar offers an extra layer of depth, elevating the soup’s flavor profile for an even more delightful dining experience.

Low Sodium Chicken and Sweet Potato Soup

Low Sodium Chicken and Sweet Potato Soup is a hearty and nutritious option perfect for a comforting Sunday meal. The combination of tender chicken and naturally sweet, creamy sweet potatoes creates a rich, satisfying flavor. This soup is not only low in sodium but also packed with vitamins and fiber, thanks to the nutrient-dense sweet potatoes. With a blend of mild spices and a light broth, this dish is an excellent choice for anyone looking to enjoy a healthy, flavorful, and filling low-sodium soup.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and diced
• 4 cups low-sodium chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Fresh thyme, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides. Remove from the pot and set aside to cool.
2. In the same pot, add the onion and garlic and sauté for 5-7 minutes, until the vegetables soften.
3. Add the diced sweet potatoes, low-sodium chicken broth, cinnamon, nutmeg, and black pepper to the pot. Bring to a boil, then reduce to a simmer.
4. Shred the cooked chicken and add it back into the pot. Simmer for 20-25 minutes, or until the sweet potatoes are tender.
5. Stir in apple cider vinegar to brighten the flavors. Adjust seasoning if needed.
6. Serve the soup hot, garnished with fresh thyme.

This Low Sodium Chicken and Sweet Potato Soup is a perfect combination of sweetness and savory flavor, making it an ideal choice for a cozy and healthy Sunday meal. The naturally sweet potatoes provide a creamy texture, while the chicken offers a lean protein boost. The warm spices like cinnamon and nutmeg add complexity, making the soup both comforting and flavorful. With the added benefit of being low in sodium, it’s a delicious and nutritious option that doesn’t sacrifice flavor.

Low Sodium Chicken and Barley Soup

Low Sodium Chicken and Barley Soup is a filling and nutritious option for a wholesome Sunday meal. The hearty barley, tender chicken, and a medley of vegetables create a satisfying, well-rounded soup. Barley is a whole grain that adds fiber and protein, making this soup both heart-healthy and hearty. The low-sodium broth and gentle seasoning ensure that this soup is perfect for anyone on a low-sodium diet without compromising on taste.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup barley (pearled or hulled)
• 4 cups low-sodium chicken broth
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides. Remove the chicken and set it aside to cool.
2. In the same pot, add the onion, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables soften.
3. Add the barley, low-sodium chicken broth, thyme, and black pepper. Bring to a boil, then reduce to a simmer.
4. Shred the chicken and add it back into the pot. Simmer for 30 minutes or until the barley is tender and the soup has thickened slightly.
5. Stir in the lemon juice for added brightness. Taste and adjust seasoning if necessary.
6. Serve the soup hot, garnished with fresh parsley.

This Low Sodium Chicken and Barley Soup is an excellent choice for a filling and nutritious Sunday meal. The barley adds heartiness and texture, while the chicken provides lean protein. The vegetables offer a boost of vitamins and minerals, making this soup both satisfying and well-balanced. The gentle seasoning allows the natural flavors of the ingredients to shine, while the addition of lemon juice brightens the overall taste. This low-sodium soup is perfect for anyone seeking a delicious, wholesome dish that will keep you nourished and full.

Low Sodium Chicken and Cabbage Soup

Low Sodium Chicken and Cabbage Soup is a simple, yet flavorful dish that combines tender chicken with the mild, slightly sweet flavor of cabbage. Cabbage is a low-calorie vegetable that’s high in fiber and packed with nutrients, making this soup both light and nourishing. With the addition of fresh vegetables and lean chicken, this low-sodium soup is an ideal option for a healthy, satisfying Sunday meal that won’t overload you with sodium.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 small head of cabbage, shredded
• 2 carrots, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Fresh dill, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides. Remove the chicken and set aside to cool.
2. In the same pot, add the onion, garlic, and carrots. Sauté for 5-7 minutes until softened.
3. Add the shredded cabbage, low-sodium chicken broth, thyme, and black pepper to the pot. Bring to a boil, then reduce to a simmer.
4. Shred the chicken and add it back into the pot. Simmer for 20-25 minutes or until the cabbage is tender and the soup has developed a rich flavor.
5. Stir in apple cider vinegar to enhance the taste. Taste and adjust seasoning as needed.
6. Serve the soup hot, garnished with fresh dill.

Low Sodium Chicken and Cabbage Soup is a wonderfully simple and nutritious dish that delivers comfort without excess sodium. The cabbage adds a mild sweetness, while the chicken brings lean protein to the mix. This soup is easy to prepare and perfect for anyone looking for a light, healthy meal. The apple cider vinegar helps balance the flavors, making this soup a delightful and satisfying option for a low-sodium diet. Whether you’re enjoying it as a starter or a main course, this soup is sure to leave you feeling nourished and content.

Low Sodium Chicken and Spinach Soup

Low Sodium Chicken and Spinach Soup is a light, yet nutritious option that brings together the goodness of tender chicken, fresh spinach, and a fragrant broth. Spinach is rich in iron, vitamins, and antioxidants, making it an excellent addition to this soup. With the mild seasoning of garlic and thyme, this soup offers a healthy way to enjoy a delicious, low-sodium dish. It’s perfect for a quick, refreshing meal on a Sunday or any time you need a nourishing bowl of soup.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides. Remove the chicken and set aside to cool.
2. In the same pot, add the chopped onion and garlic. Sauté for 5-7 minutes until softened.
3. Pour in the low-sodium chicken broth and bring to a simmer.
4. Shred the cooked chicken and return it to the pot. Stir in the thyme and black pepper.
5. Add the chopped spinach and simmer for 5-7 minutes until the spinach is tender and wilted.
6. Stir in lemon juice to brighten the flavors. Taste and adjust seasoning as necessary.
7. Serve the soup hot, garnished with fresh parsley.

This Low Sodium Chicken and Spinach Soup is a light and refreshing dish that’s perfect for anyone on a low-sodium diet. The spinach provides a burst of nutrients and color, while the chicken adds lean protein to keep you full. The light broth and bright lemon juice balance the flavors, making each spoonful delicious. This soup is easy to prepare, quick to cook, and packed with healthy ingredients, making it a great choice for a Sunday lunch or dinner.

Low Sodium Chicken and Vegetable Soup

Low Sodium Chicken and Vegetable Soup is a classic, comforting dish filled with a variety of colorful vegetables and lean chicken. The variety of vegetables like carrots, celery, and peas provide not only vibrant color but also essential nutrients like fiber, vitamins, and minerals. With the addition of low-sodium chicken broth and herbs, this soup offers a satisfying, heart-healthy meal without overwhelming your taste buds with salt. It’s the ideal soup for a wholesome and balanced Sunday meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 cup frozen peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides. Remove the chicken and set aside to cool.
2. In the same pot, add the chopped onion and garlic. Sauté for 5-7 minutes, until softened.
3. Add the carrots, celery, and low-sodium chicken broth to the pot. Bring to a boil, then reduce to a simmer.
4. Shred the chicken and add it back into the pot. Stir in the oregano, thyme, and black pepper.
5. Add the peas and continue to simmer for 15-20 minutes until the vegetables are tender.
6. Stir in fresh lemon juice to brighten the flavors. Taste and adjust the seasoning if needed.
7. Serve the soup hot.

This Low Sodium Chicken and Vegetable Soup is the ultimate comfort food that’s both satisfying and nutritious. Packed with a variety of vegetables, this soup provides essential vitamins and minerals, while the lean chicken offers a protein boost. The combination of herbs and a low-sodium broth creates a flavorful base without the need for extra salt. Perfect for a cozy Sunday, this soup is simple to prepare and perfect for families or meal prepping for the week.

Low Sodium Chicken and Zucchini Soup

Low Sodium Chicken and Zucchini Soup is a light and delicious meal that highlights the fresh, mild flavors of zucchini and tender chicken. Zucchini is naturally low in calories and high in water content, making it a great addition to soups for added texture and freshness. Paired with lean chicken, this soup is both filling and refreshing, making it a perfect choice for those seeking a low-sodium option that’s light yet satisfying. It’s an ideal meal for a healthy Sunday dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 2 medium zucchinis, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides. Remove the chicken and set aside to cool.
2. In the same pot, add the chopped onion and garlic. Sauté for 5-7 minutes until softened.
3. Add the low-sodium chicken broth and bring to a simmer.
4. Shred the chicken and return it to the pot. Stir in the zucchini, basil, and black pepper.
5. Simmer for 10-15 minutes, until the zucchini is tender and the flavors meld together.
6. Stir in lemon juice to balance the flavors. Taste and adjust seasoning if necessary.
7. Serve the soup hot, garnished with fresh basil.

This Low Sodium Chicken and Zucchini Soup is a refreshing and healthy dish that’s perfect for those who want to enjoy a flavorful meal without the added sodium. The zucchini adds a delicate texture, while the chicken provides lean protein to keep you satisfied. The combination of lemon juice and fresh basil adds a vibrant finish, making this soup a light and nourishing choice. It’s easy to make, quick to cook, and an excellent addition to any Sunday meal plan.

Note: More recipes are coming soon!