How To Cook Low-Sodium Chicken Noodle Soup

 

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 1/2 carrot, peeled and sliced
• 1 celery stalk, chopped
• 2 garlic cloves
• 1 cup low-sodium chicken broth
• 1/2 cup cooked shredded chicken breast
• 1 cup egg noodles 
  
  
  
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1 bay leaf
• 1/4 teaspoon black pepper
• 1/2 cup fresh spinach

Instructions

1. Heat olive oil in a large pot or saucepan over medium heat.
2. Add diced onion, carrots and celery. Cook it for 3 minutes untill the vegetables are slightly tender. 
   
   
   
3. Pour in the low-sodium chicken broth. Add basil, parsley, bay leaf and black pepper. Bring the mixture to a boil. 

   
   
4. Stir in the shredded chicken and egg noodles. Reduce heat to a simmer and cook it for 10-12 minutes untill the noodles are tender. 
5. Add spinach in the last 2 minutes of cooking to wilt it slightly. 

   

   
   
6. Remove the bay leaf and ladle the soup into a serving bowl. Serve it hot with a side of whole-grain bread or crackers if desired.