My Low-Sodium Chicken Noodle Soup for my Wonderbag
or any non-electric
This low-sodium chicken noodle soup recipe can be adjusted to suite you. I have tried to include any tips you may need. Cooking in a Wonderbag or non-electric slow cooker is a little different from cooking in an electric slow cooker. See my This is Not Your Mother’s Crockpot post for tips and information you should know.
Use whatever herbs you like, whatever parts of the chicken you like. The herbs can be adjusted for whatever suites your taste. I happen to grow thyme and Cuban oregano so that is what I used.
You could add other vegetables. This is a good way to use those big broccoli stalks or ends of other vegetables that might otherwise be thrown away. Just remove them before serving.
The turmeric and ginger are optional. I add these to any recipe I can because they help my immune system and also my hips and knees.
No salt was added to this soup other than what was in my store-bought chicken broth. If you need more I suggest you add it after cooking. My
Wonderbag seems to be even better than my old electric slow cooler at
INGREDIENTS in order of appearance
olive oil to cover bottom of pan
½ large sweet onion, roughly chopped
3 stalks celery, including leaves,
1 heaping tsp minced garlic
½ fresh turmeric, minced (optional)
1 tsp minced ginger (optional)
¼ cup lightly packed fresh thyme, chopped finely (use less if you are using dried herb)
1 large sprig fresh Cuban oregano (or your favorite oregano), chopped finely (again, use less if you are using dried herb)
Sodium Free (or low sodium) Chicken bouillon*
3 bone in chicken thighs (I use bone-in chicken because I appreciate the benefits of bone broth)
3 boneless skinless chicken breasts (a family member does not like dark meat or bone-in chicken)
1 pkg baby carrots
1 quart chicken broth **
1. Begin heating pan on med.
2. Cover bottom of pan with olive oil.
3. When oil is heated, add onion, then celery on top of the onion, stirring occasionally.
4. When onion is almost transparent, add garlic, turmeric and ginger. Stir.
5. Add chicken.
6. Sprinkle with thyme, oregano and bouillon.
7. Add carrots.
8. Add broth.
9. Cover pot and bring to a boil stirring occasionally.
10. Turn down heat to a lower setting and simmer for 20-25 minutes with lid on pot (or however long it takes for your pot to get good and hot)*** You can reduce the time if you are not using bone-in chicken.
11. Remove from heat. DO NOT LIFT LID ON
POT; this will let out heat and you don’t want to do that.
12. Let pot sit until soup has ceased simmering (a few minutes). Again, DO NOT LIFT LID, just trust that after a few minutes of not being on heat soup will have stopped simmering. Then put pot with lid on into your non-electric slow cooker.****
13. Let cook in slow cooker for at least 6 hours.
14. Just before serving cook wide egg noodles almost according to package directions – slightly undercook them. Don’t cook the noodles with the soup because they will overcook.
15. Serve chicken soup over noodles. Enjoy a nice healthy soup – a complete meal all by itself.
Tips on noodles
1. Cooking the noodles al dente ensures that they do not overcook when you add the hot soup to them and this also keeps the noodles from being so highly glycemic. If high glycemic foods are a worry you might try one of the pastas higher in fiber, like Dreamfields brand (economically priced) or a chick pea pasta (one of my favorites). There is even a spinach pasta.
2. If you think you will have leftover noodles, toss the noodles in olive oil or other healthy oil. This will keep noodles from sticking together as leftovers in the fridge.
*I use Sodium Free Herb Ox Chicken Granules. If you are on a low-sodium diet this is a great product. It is very flavorful; I think better than any other chicken bouillon(with or without salt) that I have ever tasted. This product can be difficult to find in grocery stores, but it can always be found at Amazon.
** I used 1-32oz box of store-bought organic chicken bone broth , but you can even use just a quart of water.
*** This recipe is geared for a heavy cast iron pot which retains heat very well, but takes awhile to get good and hot.
**** Be sure to use a silicon pad and line your non-electric slow cooker (I use a Wonderbag) with dish towels so they will catch any spills that may occur.
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Did you vary the herbs and/or vegetables?
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