Low Sodium Classic Chicken Noodle Bowls

Total time55 min

Prep time15 min

Cook time40 min

Tender bone-in chicken thighs simmer low and slow in a pot of savory broth with halved onion, smashed garlic, thyme, and bay leaf, building deep, comforting flavor from the ground up. Once the chicken is cooked through and shredded, sweet carrots and crisp celery soften right in that same broth before wide egg noodles go in for a gentle simmer until just tender. A finishing scatter of fresh parsley brightens every spoonful, and the result is a big pot of golden, soul-soothing chicken noodle soup that tastes like it's been on the stove all day. Because the flavor here comes from real aromatics, herbs, and slow-simmered broth rather than a heavy hand with the shaker, this bowl fits neatly into a lower-sodium way of eating. It's the kind of cozy, nourishing dinner you'll want on repeat, and a smart pick to keep in your added-salt-conscious rotation.

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Ingredients

4 servings

1 ½ lb bone-in, skin-on chicken thighs (about 3 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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6 cups low-sodium chicken broth
2 cups water
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced into ¼-inch pieces
1 medium yellow onion, halved
3 cloves garlic, smashed
2 sprigs fresh thyme
1 bay leaf
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste
6 oz wide egg noodles
2 tbsp fresh parsley, chopped

Instructions

1
Combine the chicken thighs, chicken broth, water, halved onion, smashed garlic, thyme sprigs, bay leaf, 1 tsp salt, and 1/2 tsp black pepper in a large pot. Bring to a boil over high heat, then reduce to a steady simmer.
2
Simmer uncovered for 20–25 minutes, until the chicken reaches 165°F (74°C) at the thickest part not touching bone and is cooked through with no pink remaining. Use tongs to transfer the chicken to a cutting board and let it rest for 5 minutes.

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