I went on a mission to make chicken noodle soup that wasn’t sodium laden and low calorie. Here it is. Only 615mg of sodium. The Fareway seasoning mix is just a frozen onion, celery, green pepper. I use chicken bouillon reduce sodium instead of vegetable. I meant to change that but the calories are the same.
This only makes one serving. I hate having leftover soup. I never eat it. Use whatever seasoning you want but the onion salt is what makes this soup good without additional salt. IMO
To make
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Prep and weight/measure out vegetables, chicken, broth, and spices. (I use leftover chicken breast I made in the air fryer.) Cut the carrots fairly small so they cook in time.
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Warm a saucepan on the stove. Add the butter and let it melt. Add the vegetables and Sauté for a few minutes. Add the garlic and spices. Cook until fragrant. Won’t take long if your pan if hot enough.
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Add the broth and bring to boil. Then add the noodles. (I like the low carb noodles. But I’ve used regular egg noodles at well and it only adds about 60-70 more calories). Boil until noodles are soft or to your taste.
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Add the cooked chicken and stir until it’s warmed through.
Enjoy!
by LittleRileyBao