50+ Easy and Tasty Friday Low-Sodium Chicken Soup Recipes to Warm Your Soul

As we all know, Fridays are the perfect time to unwind and indulge in comfort food.

But for those who are watching their sodium intake, finding tasty yet healthy options can be a bit of a challenge.

That’s why we’ve put together this collection of over 50 low-sodium chicken soup recipes to satisfy your cravings without compromising your health.

Whether you’re looking for a hearty bowl to wrap up your week or a light option to enjoy after a busy day, these recipes are simple, flavorful, and perfect for keeping your sodium levels in check.

So, grab your pot, gather your ingredients, and let’s dive into these delicious chicken soup ideas that everyone can enjoy!

50+ Easy and Tasty Friday Low-Sodium Chicken Soup Recipes to Warm Your Soul

With these 50+ low-sodium chicken soup recipes, you’ll never have to sacrifice flavor for health.

These soups are not only heartwarming and nutritious but also customizable to suit your dietary needs.

By making your own homemade chicken soup, you can control the ingredients and ensure that you’re nourishing your body while still enjoying every bite.

So, say goodbye to excessive salt and hello to fresh, vibrant flavors that will keep you feeling your best.

Make your next Friday a healthy and comforting one with these amazing recipes!

Low-Sodium Lemon Chicken Soup

This low-sodium lemon chicken soup is a refreshing, hearty, and light dish, perfect for a cozy lunch. The bright citrus flavor from the lemon complements the tender chicken and a variety of fresh vegetables. It’s a low-sodium option that doesn’t compromise on taste, making it ideal for anyone looking to reduce their sodium intake while still enjoying a flavorful meal.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 6 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Zest of 1 lemon
• Juice of 2 lemons
• Salt substitute (optional, to taste)
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, celery, and zucchini, sautéing for about 5 minutes until softened.
2. Add garlic, dried thyme, and oregano. Stir and cook for another minute until fragrant.
3. Pour in the low-sodium chicken broth, bringing the mixture to a simmer. Add the chicken breasts and cook for 15-20 minutes, until the chicken is fully cooked through.
4. Remove the chicken breasts from the pot and shred them using two forks.
5. Return the shredded chicken to the pot. Add lemon zest and lemon juice, then stir to combine. Taste and adjust with salt substitute if needed.
6. Let the soup simmer for another 5 minutes, allowing all flavors to meld together.
7. Serve hot, garnished with fresh parsley.

This low-sodium lemon chicken soup is the perfect option for a warm, low-carb, keto-friendly lunch. With its rich, savory broth and zesty lemon finish, it satisfies without overwhelming the senses. The soup can be made in large batches and stored in the refrigerator for a quick, healthy meal throughout the week. It’s ideal for anyone who wants to enjoy a comforting dish without the heavy sodium content.

Keto-Friendly Chicken Vegetable Soup

Packed with vibrant vegetables and lean protein, this keto-friendly chicken vegetable soup is both satisfying and nourishing. It’s rich in flavor and contains minimal carbs, making it an excellent low-sodium option for a keto lunch. The fresh vegetables and tender chicken in a savory broth provide all the nutrients you need without any unnecessary additives.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 5 cups low-sodium chicken broth
• 1 tablespoon avocado oil (or olive oil)
• 1 small onion, diced
• 1 cup cauliflower florets
• 1 cup spinach, chopped
• 1 cup mushrooms, sliced
• 1 tablespoon garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried basil
• Fresh ground black pepper (to taste)
• Salt substitute (optional, to taste)

Instructions:

1. In a large pot, heat avocado oil over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
2. Add the garlic, cauliflower florets, mushrooms, and spinach, sautéing for another 5 minutes.
3. Pour in the low-sodium chicken broth, bringing it to a simmer. Add the chicken breasts and cook for 15-20 minutes, or until fully cooked.
4. Once the chicken is cooked, remove it from the broth and shred it using forks.
5. Return the shredded chicken to the soup and stir in cumin, paprika, basil, and fresh black pepper. Adjust with a salt substitute if needed.
6. Let the soup simmer for an additional 5 minutes, allowing the flavors to come together.
7. Serve hot, garnished with extra spinach or herbs if desired.

This keto-friendly chicken vegetable soup is a hearty and nutritious low-sodium meal perfect for a cozy Friday lunch. The blend of cauliflower and spinach with tender chicken creates a well-balanced, flavorful soup that fits seamlessly into a keto or low-carb lifestyle. Its fresh taste and wholesome ingredients ensure you stay on track with your nutritional goals while enjoying every spoonful.

Spicy Low-Sodium Chicken Soup with Avocado

This spicy low-sodium chicken soup brings a bold flavor punch with a hint of heat from jalapeños, while the creamy avocado adds richness and texture. The combination of lean chicken, fresh vegetables, and aromatic spices creates a nourishing, filling, and delicious dish that fits within a low-sodium, low-carb, keto-friendly meal plan.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 5 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 jalapeño, deseeded and finely chopped
• 1 cup bell pepper, chopped
• 1 cup diced tomatoes (low-sodium, no added sugar)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 avocado, diced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and jalapeño. Sauté for 3-4 minutes until softened and fragrant.
2. Add the bell pepper, diced tomatoes, chili powder, cumin, and paprika, stirring to combine.
3. Pour in the low-sodium chicken broth and bring to a simmer. Add the chicken breasts and cook for 15-20 minutes, or until fully cooked.
4. Once the chicken is done, remove it from the pot and shred it with two forks.
5. Return the shredded chicken to the soup, stirring well to combine all ingredients.
6. Simmer for an additional 5 minutes, adjusting the seasoning with salt substitute if desired.
7. Serve the soup hot, topped with diced avocado, fresh cilantro, and a squeeze of lime.

This spicy low-sodium chicken soup with avocado is a flavorful, satisfying dish that offers a touch of heat and a creamy, cooling finish from the avocado. It’s perfect for anyone looking for a delicious low-carb and keto-friendly lunch without the excess sodium. The freshness of the vegetables and the zing from the lime make this soup an ideal choice for a vibrant, healthy meal. Plus, the avocado gives it a rich, satisfying texture that will keep you full and energized.

Low-Sodium Chicken and Cabbage Soup

This hearty low-sodium chicken and cabbage soup is an excellent choice for a light yet satisfying lunch. The combination of tender chicken, crunchy cabbage, and flavorful herbs creates a nutritious and filling dish. Perfect for a keto or low-carb diet, it’s full of healthy vegetables and protein, while keeping sodium levels in check.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 6 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 small head of cabbage, shredded
• 2 carrots, sliced
• 1 celery stalk, chopped
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• 1 bay leaf
• Fresh ground black pepper (to taste)
• Salt substitute (optional, to taste)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking for about 3 minutes until softened and fragrant.
2. Add the shredded cabbage, carrots, and celery to the pot, sautéing for an additional 5 minutes.
3. Pour in the low-sodium chicken broth, bringing it to a simmer. Add the chicken breasts and herbs (thyme, rosemary, and bay leaf). Cook for 20 minutes, or until the chicken is fully cooked.
4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
5. Stir everything together and let it simmer for another 5-10 minutes. Adjust seasoning with black pepper and salt substitute if needed.
6. Serve hot and enjoy!

This low-sodium chicken and cabbage soup is a great meal for a light yet satisfying lunch. The cabbage provides a nutritious crunch, while the chicken adds lean protein. The blend of herbs enhances the flavor, making it a perfect comfort food without the added sodium. It’s a great option for those on a keto or low-carb diet who want a healthy, filling, and flavorful meal.

Low-Sodium Chicken Zoodle Soup

This low-sodium chicken zoodle soup is a refreshing twist on the classic chicken noodle soup, swapping out regular noodles for zucchini noodles (zoodles). The result is a keto-friendly, low-carb dish that’s full of flavor, rich in protein, and packed with fresh vegetables. It’s a perfect, light lunch option that’s easy to prepare and satisfies your cravings for comfort food.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 5 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 cup carrots, sliced
• 2 zucchini, spiralized into noodles
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon thyme
• 1 teaspoon lemon zest
• Fresh parsley for garnish
• Salt substitute (optional, to taste)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and carrots, sautéing for about 5 minutes until softened.
2. Add the low-sodium chicken broth, basil, thyme, and lemon zest. Bring to a simmer.
3. Add the chicken breasts to the broth and cook for 15-20 minutes, or until the chicken is fully cooked.
4. Remove the chicken from the broth, shred it using two forks, and return the shredded chicken to the pot.
5. Stir in the zucchini noodles and cook for another 3-5 minutes, until they are tender.
6. Taste the soup and adjust seasoning with salt substitute if needed.
7. Serve hot, garnished with fresh parsley.

This low-sodium chicken zoodle soup is the perfect combination of light, flavorful, and satisfying. The zucchini noodles add a refreshing twist to the classic chicken soup, while keeping it low-carb and keto-friendly. The fresh herbs and lemon zest bring a bright, delicious flavor, making this soup an excellent choice for a healthy lunch that will leave you feeling full and energized without the high sodium.

creamy Low-Sodium Chicken and Spinach Soup

This creamy low-sodium chicken and spinach soup is a rich and comforting dish that’s perfect for a low-carb, keto-friendly lunch. The creamy texture comes from a combination of coconut milk and the natural richness of the chicken, while the spinach adds a boost of nutrients. With a light broth and savory spices, it’s a hearty yet healthy option.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 4 cups low-sodium chicken broth
• 1 cup full-fat coconut milk
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 cups fresh spinach, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon turmeric
• 1 teaspoon ground black pepper
• Salt substitute (optional, to taste)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 3 minutes until softened.
2. Pour in the low-sodium chicken broth and coconut milk. Stir to combine.
3. Add the chicken breasts and season with thyme, turmeric, and black pepper. Simmer for 15-20 minutes until the chicken is cooked through.
4. Remove the chicken from the soup, shred it, and return it to the pot.
5. Stir in the chopped spinach and cook for another 2-3 minutes, until the spinach wilts.
6. Taste and adjust seasoning with salt substitute if necessary.
7. Serve hot, and enjoy the creamy, nourishing soup.

This creamy low-sodium chicken and spinach soup is a perfect meal for a keto or low-carb lunch. The coconut milk gives the soup a velvety smooth texture without adding extra carbs, while the spinach adds valuable nutrients. The savory spices create a rich flavor profile, making it a comforting dish that won’t overwhelm your sodium intake. It’s an ideal choice for anyone looking for a creamy, satisfying, and healthy soup option.

Low-Sodium Chicken and Broccoli Soup

This low-sodium chicken and broccoli soup is a perfect option for a cozy, nutrient-packed lunch. It combines tender chicken, fresh broccoli, and a savory broth with a hint of creaminess, making it a satisfying and healthy choice. This soup is both keto and low-carb friendly, providing a wholesome, low-sodium alternative that’s delicious and filling.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 5 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups broccoli florets
• 1 cup heavy cream (or coconut cream for dairy-free)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Fresh ground black pepper (to taste)
• Salt substitute (optional, to taste)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the chicken breasts and low-sodium chicken broth. Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through.
3. Remove the chicken breasts from the pot and shred them using two forks.
4. Add the shredded chicken back into the broth and stir in the broccoli florets. Let the soup simmer for about 5-7 minutes, until the broccoli is tender.
5. Stir in the heavy cream, garlic powder, onion powder, and black pepper. Adjust seasoning with salt substitute if needed.
6. Serve hot and enjoy the creamy, comforting soup.

This low-sodium chicken and broccoli soup is a nutritious, comforting dish that’s perfect for a low-carb or keto lunch. The combination of tender chicken, broccoli, and cream creates a satisfying and creamy texture without adding excess sodium. It’s a delicious way to enjoy a filling meal that is low in carbs and full of essential nutrients. Whether you’re craving something hearty or looking to stay on track with your dietary goals, this soup hits the mark every time.

Low-Sodium Chicken and Cauliflower Soup

This creamy low-sodium chicken and cauliflower soup is a great low-carb, keto-friendly option for lunch. The cauliflower mimics the texture of traditional potatoes while keeping the carbs low, and it blends perfectly into the savory chicken broth. The addition of garlic and herbs adds depth to the flavor, making this soup a satisfying, flavorful, and healthy choice.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 5 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cups cauliflower florets
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 1/2 cup unsweetened almond milk (or regular milk for non-keto)
• Salt substitute (optional, to taste)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the cauliflower florets and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the low-sodium chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10-15 minutes, or until the cauliflower is tender.
4. Add the chicken breasts to the pot and cook for 15-20 minutes until fully cooked.
5. Remove the chicken breasts from the broth, shred the chicken, and return it to the pot.
6. Stir in the ground turmeric, dried thyme, black pepper, and almond milk, and simmer for an additional 5 minutes.
7. Taste and adjust the seasoning with salt substitute if needed. Serve hot.

This creamy low-sodium chicken and cauliflower soup is a deliciously satisfying, keto-friendly lunch that is rich in flavor yet low in carbs. The cauliflower creates a creamy base, which is complemented by tender chicken and aromatic spices. This hearty soup is filling and perfect for anyone looking for a low-sodium, nutritious, and satisfying meal. It’s an excellent way to enjoy comfort food without the extra carbs or sodium.

Low-Sodium Chicken and Mushroom Soup

This low-sodium chicken and mushroom soup combines the earthy flavors of mushrooms with tender chicken in a savory broth. The mushrooms add a rich depth to the flavor while keeping the dish light and nutritious. Perfect for anyone on a low-sodium or keto diet, this soup is a warm and comforting lunch option that’s full of protein and vegetables.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 5 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cups mushrooms, sliced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 1/2 teaspoon smoked paprika
• Salt substitute (optional, to taste)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until softened.
2. Add the sliced mushrooms and cook for 5-7 minutes, until they begin to release their moisture.
3. Pour in the low-sodium chicken broth, then add the chicken breasts. Bring to a simmer and cook for 15-20 minutes, or until the chicken is fully cooked.
4. Remove the chicken breasts from the pot, shred them with two forks, and return the shredded chicken to the soup.
5. Stir in the dried thyme, ground black pepper, and smoked paprika. Simmer for an additional 5 minutes, allowing the flavors to meld together.
6. Taste and adjust the seasoning with salt substitute if desired. Serve hot, garnished with fresh parsley.

This low-sodium chicken and mushroom soup is a comforting, low-carb meal that’s full of rich flavors. The mushrooms add an earthy depth, while the chicken provides lean protein. It’s perfect for a keto lunch or anyone looking to reduce their sodium intake while still enjoying a flavorful and filling soup. This easy-to-make soup is sure to become a staple in your low-sodium meal plan, offering both taste and nutrition in every bowl.

Low-Sodium Chicken and Asparagus Soup

This light and refreshing low-sodium chicken and asparagus soup combines tender chicken with fresh asparagus for a satisfying and nutrient-dense dish. The asparagus adds a subtle, earthy flavor, while the chicken provides lean protein, making it an ideal choice for a keto or low-carb lunch. This soup is easy to prepare, and its vibrant flavors will keep you coming back for more.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 5 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• Salt substitute (optional, to taste)
• Fresh lemon juice (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until softened.
2. Add the chicken breasts to the pot and pour in the low-sodium chicken broth. Bring to a simmer and cook for 15-20 minutes, until the chicken is fully cooked.
3. Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot.
4. Add the asparagus, dried thyme, and black pepper, and cook for an additional 5-7 minutes until the asparagus is tender.
5. Taste and adjust the seasoning with salt substitute if necessary.
6. Serve hot, optionally garnished with a squeeze of fresh lemon juice for added brightness.

This low-sodium chicken and asparagus soup is a nutritious, low-carb, and keto-friendly lunch option. The fresh asparagus adds a delicate flavor and a boost of vitamins, while the chicken provides a satisfying source of protein. The simplicity of the ingredients allows the natural flavors to shine through, making this soup a perfect light meal for any day of the week. It’s easy to make and full of health benefits, making it an excellent choice for those watching their sodium intake.

Low-Sodium Chicken, Spinach, and Artichoke Soup

This low-sodium chicken, spinach, and artichoke soup brings a Mediterranean twist to your lunch. The creamy texture from the artichokes, combined with the protein-rich chicken and nutrient-packed spinach, makes for a delicious and healthy keto-friendly meal. It’s a comforting soup full of flavor and without the added sodium, perfect for a hearty and satisfying lunch.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 5 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 3 cups fresh spinach, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• Salt substitute (optional, to taste)
• Fresh lemon zest (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the chicken breasts to the pot and pour in the low-sodium chicken broth. Bring the soup to a simmer and cook for 15-20 minutes, until the chicken is cooked through.
3. Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the soup.
4. Stir in the chopped artichoke hearts, spinach, dried oregano, dried basil, and black pepper. Cook for an additional 5-7 minutes until the spinach is wilted.
5. Taste the soup and adjust the seasoning with salt substitute if needed.
6. Serve hot, optionally garnished with lemon zest for added freshness.

This low-sodium chicken, spinach, and artichoke soup is a flavorful and filling keto lunch that’s full of Mediterranean-inspired flavors. The artichokes provide a creamy texture without adding extra carbs, while the spinach adds vital nutrients. The chicken adds lean protein, making this a satisfying meal that fits perfectly into a low-sodium, low-carb, or keto diet. It’s a perfect way to enjoy a healthy and delicious soup that won’t weigh you down.

low-Sodium Chicken and Leek Soup

This elegant low-sodium chicken and leek soup offers a refined flavor profile that’s both comforting and healthy. The combination of tender chicken, sweet leeks, and a savory broth makes for a delicious low-carb, keto-friendly meal. The leeks impart a mild onion flavor, which complements the chicken perfectly, creating a rich yet light soup ideal for a nutritious lunch.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 5 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 2 leeks, trimmed and sliced (white and light green parts only)
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• Salt substitute (optional, to taste)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and garlic, sautéing for about 4-5 minutes until softened and fragrant.
2. Add the chicken breasts and low-sodium chicken broth to the pot. Bring the mixture to a simmer and cook for 15-20 minutes, until the chicken is fully cooked.
3. Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot.
4. Stir in the dried thyme and black pepper. Let the soup simmer for an additional 5 minutes to meld the flavors.
5. Taste and adjust seasoning with salt substitute if needed.
6. Serve hot, garnished with fresh parsley.

This low-sodium chicken and leek soup is a simple yet flavorful dish that’s perfect for a light lunch. The mild, sweet flavor of the leeks pairs beautifully with the tender chicken, creating a delicate and savory soup. It’s a great choice for anyone following a low-sodium, low-carb, or keto diet, offering a comforting, nutrient-rich meal. The combination of leeks and chicken makes this soup a classic, with a fresh, healthy twist perfect for any day of the week.

Low-Sodium Chicken and Tomato Soup

This low-sodium chicken and tomato soup is a simple yet flavorful option for a keto-friendly lunch. The rich, tangy tomatoes blend perfectly with the tender chicken to create a comforting dish. With the addition of fresh herbs, it becomes an aromatic and savory meal, while keeping the sodium levels low. It’s the perfect soup for those seeking a healthy, light, and satisfying meal.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 5 cups low-sodium chicken broth
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups fresh tomatoes, chopped (or 1 can of no-salt-added crushed tomatoes)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• Fresh basil leaves (for garnish)
• Salt substitute (optional, to taste)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the chopped tomatoes (or crushed tomatoes), low-sodium chicken broth, basil, oregano, and black pepper. Bring the mixture to a boil.
3. Reduce the heat and simmer for 15-20 minutes, allowing the tomatoes to break down and meld with the herbs.
4. Add the chicken breasts to the soup and cook for 15-20 minutes, until the chicken is fully cooked.
5. Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot.
6. Taste and adjust seasoning with salt substitute if necessary. Serve hot, garnished with fresh basil leaves.

This low-sodium chicken and tomato soup is a flavorful and healthy lunch option that’s rich in nutrients and light on sodium. The tomatoes provide a tangy, refreshing base, while the chicken adds lean protein. The fresh herbs create an aromatic, savory soup that’s perfect for those on a keto or low-sodium diet. It’s a simple, delicious, and satisfying way to enjoy a comforting meal without overloading on salt.

Low-Sodium Chicken and Avocado Soup

This creamy and refreshing low-sodium chicken and avocado soup is a perfect light lunch, especially for those on a keto or low-carb diet. The avocado provides a rich, creamy texture, while the tender chicken and flavorful broth make it a hearty meal. With a touch of lime and fresh cilantro, this soup is as nutritious as it is flavorful, offering a satisfying dish without added sodium.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 5 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 ripe avocados, peeled and diced
• 1 lime, juiced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Fresh cilantro for garnish
• Salt substitute (optional, to taste)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the low-sodium chicken broth, cumin, paprika, and bring the mixture to a simmer.
3. Add the chicken breasts and cook for 15-20 minutes, or until the chicken is fully cooked.
4. Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot.
5. Stir in the diced avocados and lime juice, allowing the soup to warm for 3-4 minutes.
6. Taste and adjust seasoning with salt substitute if necessary. Serve hot, garnished with fresh cilantro.

This low-sodium chicken and avocado soup is a creamy, satisfying dish that’s perfect for anyone on a keto or low-carb diet. The avocado creates a velvety texture, while the chicken and broth provide essential protein and flavor. The lime and cilantro add a fresh, zesty note that enhances the overall taste. It’s a nutritious and filling soup that’s easy to make, comforting, and perfect for a light lunch.

Low-Sodium Chicken and Kale Soup

This low-sodium chicken and kale soup is a hearty, nutrient-dense meal that’s perfect for those on a keto or low-carb diet. The combination of lean chicken and nutrient-packed kale makes this soup both filling and healthful. With the addition of aromatic herbs and a light broth, it becomes a flavorful, low-sodium option for a satisfying lunch.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 5 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 cups kale, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon turmeric (optional, for extra flavor)
• Salt substitute (optional, to taste)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until softened.
2. Pour in the low-sodium chicken broth, and add the chicken breasts. Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through.
3. Remove the chicken breasts and shred them using two forks, then return the shredded chicken to the pot.
4. Add the chopped kale, dried thyme, black pepper, and turmeric. Simmer for another 5-7 minutes, until the kale is tender.
5. Taste the soup and adjust seasoning with salt substitute if needed. Serve hot.

This low-sodium chicken and kale soup is a nutritious and flavorful meal that’s perfect for a keto or low-carb lunch. The kale adds a hearty, leafy texture, while the chicken provides lean protein. The broth and spices bring a warm, comforting flavor, making it a great option for those looking to enjoy a satisfying soup without the excess sodium. It’s a great way to enjoy a healthy, filling lunch packed with essential vitamins and minerals.

Note: More recipes are coming soon!