Low Sodium Chicken Noodle Soup Crock Pot Recipe
This low sodium chicken noodle soup crock pot recipe is a gentle, set-and-forget meal made for one or two. It uses simple ingredients, soft textures, and low salt so it is easy on digestion.
Cooking for one or two should be practical. This recipe is scaled down, so you do not end up with too many leftovers.
The slow cooker gives soft vegetables and shreddable chicken without constant stirring. That makes the texture gentle and the method low effort.
Ingredients You’ll Need
- 8 ounces boneless skinless chicken breast or thigh, about one small piece
- 3 cups low sodium chicken broth
- 1 small carrot, peeled and sliced thin
- 1 small celery stalk, sliced thin
- 1/4 small yellow onion, diced small
- 1 small garlic clove, minced
- 1/2 cup wide egg noodles or small pasta, or 3/4 cup for more noodles
- 1/4 teaspoon dried thyme or 1/2 teaspoon fresh chopped
- 1 bay leaf, optional
- 1 teaspoon olive oil
- Fresh parsley, chopped, for garnish, optional
- Fresh lemon juice, a squeeze, optional
- Black pepper to taste and a very small pinch of salt only if needed
You can serve this soup with a piece of soft bread or a small scoop of plain rice if you like.
Step-by-Step Recipe
- Set your slow cooker to low. If it has a sauté setting, warm the olive oil and gently soften the onion, carrot, and celery for 3 to 4 minutes to bring out a mild flavor. This step is optional but helps flavor without extra salt.
- Add the chicken, low sodium broth, garlic, thyme, bay leaf, and a few grinds of black pepper to the crock pot. Cover and cook on low for 3 to 4 hours, or on high for 1.5 to 2 hours, until the chicken is very tender.
- Remove the chicken to a plate and shred finely with two forks or chop into small, soft pieces. Return the shredded chicken to the pot.
- Add the noodles and cook on high for 15 to 25 minutes, or until they are tender to your liking. Wide egg noodles will soften faster; check at 12 minutes if you prefer them softer.
- Stir in a squeeze of lemon if you like a brighter flavor and sprinkle with chopped parsley. Taste and add a very small pinch of salt only if necessary, especially if your doctor advised you to limit sodium.
- Discard the bay leaf and serve warm. Let the soup sit a few minutes to cool slightly and to allow textures to settle for easier eating.
Tips and Easy Variations
Make it easier to eat
- Shred the chicken finely or cut it into small pieces for easy chewing
- Use soft pasta or break noodles into shorter pieces before cooking
- Cook vegetables until very tender to reduce chewing effort
Lighten for digestion
- Choose chicken breast to keep the soup lighter
- Avoid heavy thickeners and add extra broth or water if desired
- Skip added salt and use herbs and lemon for flavor when advised to limit sodium
Swaps and finishing touches
- Vegetarian swap: use low sodium vegetable broth with tofu or cooked white beans for protein
- Make it creamy with a tablespoon of plain yogurt or a splash of milk right before serving
- Use leftover cooked chicken by adding it in the last 20 minutes to avoid drying out the meat
Quick safety and sodium tips
- If your doctor advised low sodium skip added salt and rely on lemon and herbs for flavor
- Freeze broth and shredded chicken without noodles to preserve texture
- Check internal temperature if using frozen chicken and add extra cook time as needed
Storage and Leftovers
Fridge
Cool soup quickly and refrigerate in a sealed container for 3 to 4 days.
Freezer
Freeze the broth and shredded chicken without noodles for up to 2 to 3 months. Freeze in single portions if possible.
Reheating
Reheat gently on the stove over low heat or in a microwave-safe bowl, stirring once or twice. Add fresh or cooked noodles when reheating to keep the texture soft.
Conclusion
Give this low sodium chicken noodle soup crock pot recipe a try for a simple, gentle, small-portion meal. It is comforting, low effort, and easy to digest while keeping sodium low for lighter eating.
The recipe is flexible for one or two people and can be adapted with vegetarian swaps or a light creamy finish depending on your preference.
FAQ
Can I use frozen chicken?▶
Yes. Add about 30 minutes to the cook time and be sure the internal temperature reaches safe levels before shredding.
Should I add noodles at the start?▶
No. Adding them at the end prevents them from turning mushy and keeps the broth clearer. Add noodles in the last 15 to 25 minutes depending on type.
