Lo So Chicken Noodle Soup



  • 2 Tablespoons unsalted butter
  • ½ Cup Carrots
  • ½ Cup Onion
  • ½ Cup Celery
  • 3 cloves garlic chopped
  • ¼ teaspoon thyme
  • 2 quarts low sodium chicken stock
  • 1 Sodium Free Chicken Herb Ox envelope + 1 cup hot water, mixed together
  • 1 Lb. chopped chicken breast
  • 4 ounces dry egg noodles – there is only 8 MG of sodium per ounce
  • Dash of cayenne added at the end – if desired.


First, I put 1 Tablespoon of butter in the bottom of my Dutch oven and let it melt. Then I added the chicken and let it brown well.

I took out the chicken and using my small food processor, put some of the chicken in and chopped it up a bit.

Then I put the chopped onion, garlic, carrots, and celery along with 1 tablespoon of butter into the Dutch oven and let it cook just until the veggies get tender.

I also add a pinch of dried thyme that I rubbed in my hands to release the aroma.

After they veggies are tender, I add 1 cup of water in which a Herb Ox Chicken Envelope has been dissolved.

Then I add 2 quarts of Low Sodium chicken stock and bring the whole thing to a hard boil.

Turn heat down to simmer.

Finally, I add back in the chicken and the noodles and allow to simmer about 15 minutes – then serve!.

Recipe by Kelli

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