40+ Refreshing Saturday Low-Sodium Chicken Soup Recipes to Enjoy

Finding healthy and delicious meal ideas for the weekend can sometimes be a challenge, especially when you’re trying to maintain a low-sodium diet.

Chicken soup is a go-to comfort food for many, but traditional recipes can often be loaded with excess salt.

If you’re looking for ways to enjoy a savory bowl of chicken soup without the added sodium, you’re in luck!

In this blog, we’ve curated over 40 fantastic low-sodium chicken soup recipes that are perfect for a cozy Saturday meal.

From creamy, hearty versions to light, brothy options, there’s something for everyone.

These recipes are not only easy to make, but they are also packed with wholesome ingredients that keep your health in check while satisfying your taste buds.

40+ Refreshing Saturday Low-Sodium Chicken Soup Recipes to Enjoy

Eating low-sodium doesn’t mean sacrificing flavor, and these 40+ Saturday low-sodium chicken soup recipes prove just that.

Whether you’re craving a creamy soup full of vegetables or a spicy chicken broth with a kick, there are plenty of options to keep your weekend meals both healthy and delicious.

By swapping out high-sodium ingredients for fresh herbs, lean proteins, and nutrient-rich vegetables, these soups offer the perfect balance of taste and nourishment.

So, grab your ingredients and a pot, and get ready to enjoy a fulfilling and guilt-free bowl of chicken soup this Saturday!

Hearty Herb-Infused Chicken Soup

This hearty herb-infused chicken soup is a comforting dish packed with flavor despite its low sodium content. Fresh herbs and vegetables create a medley of tastes that make up for the lack of salt, ensuring every spoonful is delicious and nutritious. Perfect for a Saturday lunch or dinner, this soup is both satisfying and heart-healthy.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 6 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken breast
• 1 cup chopped fresh spinach
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Juice of 1 lemon
• Black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onions, garlic, carrots, and celery. Sauté for 5 minutes until softened.
3. Pour in the low-sodium chicken broth and bring to a simmer.
4. Stir in shredded chicken, thyme, oregano, bay leaf, and black pepper. Let simmer for 15 minutes.
5. Add chopped spinach and lemon juice. Cook for another 5 minutes.
6. Remove bay leaf and serve hot.

This herb-infused chicken soup highlights the natural flavors of fresh ingredients. Its simplicity and health benefits make it an excellent choice for a relaxing Saturday meal. Pair with whole-grain bread for a more filling option, and enjoy the cozy satisfaction of homemade soup.

Vegetable-Packed Chicken Barley Soup

This vegetable-packed chicken barley soup offers a wholesome and hearty experience that is low in sodium but rich in texture and taste. With tender chicken, nutty barley, and vibrant vegetables, this soup is ideal for those seeking comfort food that doesn’t compromise on health.

Ingredients

• 2 teaspoons olive oil
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1/2 cup pearled barley
• 6 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken breast
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 cup fresh parsley, chopped
• Black pepper, to taste

Instructions

1. Heat olive oil in a large soup pot over medium heat.
2. Sauté onions, carrots, celery, and zucchini for 7 minutes until softened.
3. Add barley and stir for 2 minutes to toast slightly.
4. Pour in low-sodium chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes.
5. Add shredded chicken, basil, paprika, and garlic powder. Cook for an additional 10 minutes.
6. Stir in fresh parsley and season with black pepper. Serve warm.

This barley-based soup is a nutrient-dense dish perfect for unwinding on a Saturday. The hearty barley and fresh vegetables complement the tender chicken for a bowl of pure comfort. Serve with a crisp side salad for a well-rounded meal.

Creamy Coconut Chicken Soup

This creamy coconut chicken soup blends global flavors into a low-sodium delight. The richness of coconut milk pairs beautifully with ginger, lime, and tender chicken to create a comforting dish that feels indulgent but remains healthy. A perfect way to spice up your Saturday with something unique and flavorful.

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 small red bell pepper, diced
• 1 cup mushrooms, sliced
• 4 cups low-sodium chicken broth
• 1 cup canned unsweetened coconut milk
• 2 cups shredded cooked chicken
• 1 tablespoon fish sauce (optional, low-sodium)
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• Black pepper, to taste

Instructions

1. Heat coconut oil in a large pot over medium heat.
2. Add onions, garlic, and ginger. Sauté for 5 minutes until fragrant.
3. Stir in bell peppers and mushrooms. Cook for another 5 minutes.
4. Pour in chicken broth and bring to a simmer.
5. Add coconut milk, shredded chicken, and fish sauce (if using). Simmer for 10 minutes.
6. Remove from heat and stir in lime juice and fresh cilantro. Season with black pepper to taste. Serve hot.

This creamy coconut chicken soup brings a touch of tropical warmth to your table. Its rich yet light flavors make it a standout dish, proving that low sodium doesn’t mean sacrificing taste. Pair with a slice of whole-grain toast or enjoy it on its own for a cozy and satisfying Saturday meal.

Lemon-Ginger Chicken Soup

This lemon-ginger chicken soup is a light yet flavorful dish, perfect for a Saturday that calls for something refreshing and healthy. The combination of fresh lemon and ginger provides a zesty, aromatic base, while the chicken and vegetables make the soup hearty and satisfying. Low in sodium but high in flavor, it’s a wonderful option for anyone seeking a nutritious, soothing meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and grated
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken breast
• 1 teaspoon turmeric powder
• 1 tablespoon lemon zest
• Juice of 2 lemons
• 1/2 cup fresh parsley, chopped
• Black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the onions, garlic, and ginger, sautéing for 5 minutes until fragrant.
3. Stir in carrots and celery, cooking for an additional 5 minutes.
4. Pour in the low-sodium chicken broth and bring to a simmer.
5. Add shredded chicken, turmeric, lemon zest, and black pepper. Simmer for 10 minutes.
6. Stir in lemon juice and fresh parsley. Taste and adjust seasoning if necessary. Serve hot.

The zesty lemon and warming ginger in this chicken soup create a wonderfully aromatic dish that feels both energizing and comforting. It’s the perfect Saturday pick-me-up, offering both flavor and health benefits. Enjoy it with a side of whole-wheat crackers or as is for a light yet filling meal.

Southwest Chicken Soup

Packed with vibrant, southwestern flavors, this low-sodium chicken soup brings a kick of spice without the high sodium levels. With ingredients like cumin, lime, and fresh cilantro, it offers a unique and bold twist on a classic chicken soup, making it an exciting choice for your weekend meal. It’s hearty, filling, and just the right amount of spicy.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 can (15 oz) no-salt-added diced tomatoes
• 6 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken breast
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• Juice of 1 lime
• 1/2 cup fresh cilantro, chopped
• Black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and bell pepper, cooking for 5 minutes until softened.
3. Stir in the diced tomatoes, chicken broth, shredded chicken, cumin, chili powder, paprika, cayenne pepper (if using), and black pepper. Bring to a simmer.
4. Let the soup cook for 15-20 minutes, allowing the flavors to meld together.
5. Stir in the lime juice and fresh cilantro. Adjust seasoning as needed.
6. Serve hot with extra cilantro as a garnish.

This Southwest chicken soup is bursting with bold and flavorful spices, making it an exciting and satisfying choice for a Saturday meal. The low-sodium base ensures it remains healthy without compromising on taste. You can enjoy it with a dollop of plain Greek yogurt or a sprinkle of low-fat cheese for an extra treat.

Classic Chicken and Vegetable Soup

This classic chicken and vegetable soup is a comforting and nutritious dish that provides all the familiar, hearty flavors of a traditional chicken soup but with a lower sodium profile. Filled with tender chicken, fresh vegetables, and a fragrant broth, this soup is a wonderful choice for a wholesome Saturday meal that’s easy to prepare and enjoy.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 small potato, diced
• 6 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken breast
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 cup frozen peas
• 1 tablespoon fresh parsley, chopped
• Black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the onions, garlic, carrots, celery, and potatoes. Sauté for 5 minutes until the vegetables are slightly softened.
3. Add the chicken broth, shredded chicken, thyme, and bay leaf. Bring to a simmer and cook for 20 minutes until the vegetables are tender.
4. Stir in frozen peas and cook for another 5 minutes.
5. Remove the bay leaf, season with black pepper, and stir in fresh parsley.
6. Serve hot, garnished with extra parsley if desired.

This classic chicken and vegetable soup is both wholesome and satisfying, offering all the comfort of a traditional recipe but with the health benefits of being low in sodium. It’s perfect for a Saturday meal when you’re craving something nourishing and easy to prepare. Serve with a slice of whole-grain bread for a complete meal, or enjoy it on its own for a lighter option.

Garlic-Parmesan Chicken Soup

This garlic-parmesan chicken soup is a flavorful, rich, and creamy dish with an irresistible depth of flavor. Despite being low in sodium, the garlic and parmesan cheese elevate the taste of the broth, providing a comforting and satisfying meal. The subtle creaminess makes it feel indulgent, while the ingredients maintain a healthy profile. Perfect for a cozy Saturday dinner!

Ingredients

• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups low-sodium chicken broth
• 1 cup low-fat milk
• 1/2 cup grated Parmesan cheese
• 2 cups cooked, shredded chicken breast
• 1 teaspoon dried Italian seasoning
• 1 tablespoon fresh parsley, chopped
• Black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add garlic and onion, sautéing for 3 minutes until fragrant.
3. Stir in carrots and celery, cooking for another 5 minutes until slightly softened.
4. Add chicken broth and bring to a simmer. Cook for 10 minutes to soften the vegetables further.
5. Pour in the milk, shredded chicken, and Parmesan cheese. Stir until the cheese melts into the soup.
6. Season with Italian seasoning and black pepper. Let simmer for another 5 minutes.
7. Garnish with fresh parsley and serve hot.

This garlic-parmesan chicken soup is both comforting and flavorful, thanks to the creamy texture and rich Parmesan taste. It’s the perfect low-sodium option for anyone craving a warm, indulgent soup without sacrificing health. Pair it with a small side salad or whole-grain bread for a balanced, filling meal that’s perfect for any Saturday.

Chicken and Sweet Potato Soup

This chicken and sweet potato soup offers a perfect balance of savory and sweet flavors, with the natural sweetness of the potatoes complementing the heartiness of the chicken. Low in sodium and full of fiber and vitamins, this soup is both nourishing and delicious. It’s a great choice for a nutritious, comforting meal on a Saturday, especially when you’re craving something filling and wholesome.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 2 medium carrots, diced
• 6 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken breast
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon ground turmeric
• 1 tablespoon fresh cilantro, chopped
• Black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sautéing for 3-5 minutes until softened and fragrant.
3. Stir in the diced sweet potatoes and carrots, cooking for another 5 minutes.
4. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 20 minutes until the vegetables are tender.
5. Add shredded chicken, cumin, cinnamon, and turmeric. Stir well and let simmer for another 10 minutes.
6. Season with black pepper to taste and stir in fresh cilantro before serving.

This chicken and sweet potato soup is both hearty and nourishing, with the natural sweetness of the potatoes balancing the savory chicken and warming spices. It’s an excellent low-sodium choice for anyone looking for a nutritious, filling meal. The combination of fiber, protein, and vitamins makes it an ideal soup for a satisfying Saturday lunch or dinner.

Tomato-Basil Chicken Soup

This tomato-basil chicken soup is a refreshing, flavorful, and comforting dish that is low in sodium but full of natural goodness. The rich taste of fresh tomatoes, combined with aromatic basil and tender chicken, creates a perfect balance of flavors. It’s a delicious way to enjoy a satisfying, heartwarming soup without the added salt.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 large tomatoes, chopped
• 6 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken breast
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon fresh basil, chopped
• Black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sautéing for 3-5 minutes until softened and fragrant.
3. Stir in the chopped tomatoes and cook for 5 minutes until they start to break down.
4. Add chicken broth and bring to a simmer. Let cook for 10 minutes to allow the flavors to meld together.
5. Add the shredded chicken, dried basil, and red pepper flakes (if using). Let simmer for another 5-10 minutes.
6. Season with black pepper and stir in fresh basil before serving.

This tomato-basil chicken soup is a fresh, vibrant dish that’s both flavorful and low in sodium. The combination of ripe tomatoes, aromatic basil, and tender chicken creates a delicious, heartwarming soup that is perfect for any Saturday. Enjoy it on its own or with a slice of whole-grain bread for a light yet filling meal.

Thai-Inspired Chicken Noodle Soup

This Thai-inspired chicken noodle soup is a delightful fusion of flavors, combining the warmth of traditional chicken soup with the tangy and aromatic elements of Thai cuisine. Coconut milk, lime, and ginger elevate the dish, while rice noodles make it hearty and gluten-free. Perfect for a Saturday meal, this low-sodium soup is both exotic and comforting.

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 small red chili, sliced (optional)
• 4 cups low-sodium chicken broth
• 1 cup canned unsweetened coconut milk
• 2 cups cooked, shredded chicken breast
• 4 ounces rice noodles
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh Thai basil, chopped
• Black pepper, to taste

Instructions

1. Heat coconut oil in a large pot over medium heat.
2. Sauté onions, garlic, ginger, and chili (if using) for 3-5 minutes until fragrant.
3. Add chicken broth and coconut milk, and bring to a gentle simmer.
4. Stir in shredded chicken and cook for 10 minutes to blend flavors.
5. Add rice noodles and cook according to package instructions (usually 3-5 minutes).
6. Remove from heat, stir in lime juice, cilantro, and Thai basil. Season with black pepper.
7. Serve hot, garnished with extra herbs if desired.

This Thai-inspired chicken noodle soup is a beautifully balanced dish that combines exotic flavors with comfort food appeal. Low in sodium and packed with bold, aromatic ingredients, it’s a fantastic way to elevate your Saturday meal. Serve it with a side of steamed vegetables for a complete and nourishing experience.

Mediterranean Chicken and Lentil Soup

This Mediterranean chicken and lentil soup is a nutrient-packed dish that’s hearty, flavorful, and perfect for a healthy Saturday meal. With protein-rich lentils, tender chicken, and Mediterranean spices, this soup delivers warmth and nourishment in every spoonful. The low-sodium profile ensures it’s as heart-friendly as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup dried lentils, rinsed and drained
• 6 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken breast
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
3. Stir in lentils, cumin, smoked paprika, and oregano. Cook for 1-2 minutes to toast the spices.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes until lentils are tender.
5. Add shredded chicken and cook for an additional 10 minutes.
6. Stir in lemon juice, parsley, and black pepper. Serve hot.

This Mediterranean chicken and lentil soup is a hearty, nutritious choice for a Saturday meal, offering bold flavors and plenty of health benefits. The combination of spices, lentils, and chicken creates a filling, protein-rich soup that’s perfect on its own or served with a slice of crusty whole-grain bread.

Italian Chicken and Farro Soup

This Italian chicken and farro soup is a hearty, rustic dish that’s as delicious as it is nourishing. The nutty flavor of farro, combined with tender chicken, tomatoes, and Italian herbs, creates a comforting bowl of soup that feels like a warm hug on a Saturday afternoon. Low in sodium but packed with taste, it’s a healthy and satisfying option for any day.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/2 cup farro, rinsed
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken breast
• 1 cup no-salt-added diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• Black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
3. Stir in farro and toast for 2 minutes.
4. Pour in chicken broth, diced tomatoes, basil, thyme, and bay leaf. Bring to a simmer and cook for 25 minutes until farro is tender.
5. Add shredded chicken and cook for another 10 minutes.
6. Remove the bay leaf, season with black pepper, and stir in fresh parsley. Serve hot.

This Italian chicken and farro soup is a delightful combination of rustic flavors and hearty ingredients. The chewy texture of farro, paired with the savory broth and tender chicken, makes this soup a satisfying and healthy meal option for a cozy Saturday. Enjoy it with a sprinkle of Parmesan cheese or a side of whole-grain crackers for added indulgence.

Roasted Butternut Squash and Chicken Soup

This roasted butternut squash and chicken soup is a rich and velvety dish with a natural sweetness from the squash, balanced by the savory flavors of the chicken. Roasting the squash beforehand enhances its depth of flavor, creating a comforting, low-sodium soup that’s perfect for a cozy Saturday meal. It’s a great choice for those looking for a hearty yet healthy soup option.

Ingredients

• 1 medium butternut squash, peeled, cubed, and roasted
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken breast
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 tablespoon fresh thyme, chopped
• 1/4 cup unsweetened almond milk (or low-fat milk)
• Black pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Place the butternut squash cubes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until tender and caramelized.
2. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 5 minutes until softened.
3. Add the roasted squash, chicken broth, shredded chicken, cinnamon, nutmeg, and ginger. Bring to a simmer and cook for 15 minutes.
4. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, blend in batches in a countertop blender.
5. Stir in almond milk and fresh thyme. Season with black pepper to taste.
6. Serve hot, garnished with extra thyme if desired.

This roasted butternut squash and chicken soup is a creamy, flavorful option that balances sweetness and savory goodness. The roasting process enhances the flavor of the squash, while the chicken adds protein and heartiness. It’s the ideal low-sodium dish for a satisfying Saturday lunch or dinner. Enjoy it with a slice of warm whole-grain bread for a complete meal.

Spicy Chicken and Bean Soup

This spicy chicken and bean soup is a perfect balance of heat and heartiness, with the creamy beans providing richness and the chicken adding a lean protein source. The kick of spice from chili powder and jalapeños makes this soup a comforting yet exciting meal, while being low in sodium. It’s ideal for those who love bold flavors in their weekend meals.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 small jalapeño, finely chopped (optional)
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) no-salt-added white beans, drained and rinsed
• 6 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken breast
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and jalapeño (if using) and sauté for 5 minutes until fragrant.
3. Stir in carrots and celery, cooking for another 5 minutes until softened.
4. Add white beans, chicken broth, shredded chicken, chili powder, cumin, and paprika. Bring to a simmer and cook for 20 minutes.
5. Stir in lime juice and fresh cilantro. Season with black pepper to taste.
6. Serve hot, garnished with extra cilantro if desired.

This spicy chicken and bean soup is an excellent choice for those who enjoy a little heat in their meal. The combination of beans, chicken, and spices provides a satisfying and low-sodium meal with a comforting yet bold flavor. Enjoy it with a dollop of plain yogurt or a side of corn tortillas for a complete Southwestern-inspired Saturday meal.

Chicken and Kale Soup with Quinoa

This chicken and kale soup with quinoa is a wholesome and nutrient-packed dish that combines lean chicken, protein-rich quinoa, and the superfood kale. It’s a light yet filling soup that is both comforting and good for you. With fresh herbs and a low-sodium broth, this soup is perfect for a satisfying Saturday meal that nourishes the body and delights the taste buds.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup quinoa, rinsed
• 6 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken breast
• 1 bunch kale, stems removed, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon ground turmeric
• Juice of 1 lemon
• Black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, carrots, and celery, sautéing for 5 minutes until softened.
3. Stir in quinoa and cook for 2 minutes.
4. Pour in chicken broth, bring to a boil, and then reduce the heat to simmer. Cook for 15 minutes until quinoa is tender.
5. Add shredded chicken, kale, thyme, and turmeric. Simmer for an additional 10 minutes until the kale is tender.
6. Stir in lemon juice and season with black pepper. Serve hot.

This chicken and kale soup with quinoa is the epitome of a nutritious, satisfying meal. The quinoa adds texture and protein, while the kale brings in fiber and vitamins, making it a wholesome and low-sodium choice for a weekend lunch or dinner. Serve with a light side salad for a well-rounded and healthful meal.

Note: More recipes are coming soon!