Low Sodium Chicken Soup

Chicken Soup

5 from 1 reviews

Low-sodium, low-oxalate chicken soup.


  • 1 bay leaf
  • 1 tablespoon apple cider vinegar
  • 3 tablespoon dill
  • 1 plain Rotisserie Chicken Whole Foods
  • 1/2 lemon
  • 32-ounce unsalted chicken stock
  • 1 box Trader Joe Mirepoix
  • 3 parsnip


  1. Put a tablespoon of olive oil in a stockpot and put on medium-high.
  2. Pour the pre-cut onion, celery, and carrot, into the stockpot and heat until slightly softened.
  3. Pour the chicken stock into the pot, add a bay leaf.
  4. Take the skin off the rotisserie chicken and white meat off as well. Put white meat aside.
  5. Put entire chicken (breast meat and skin) into the pot and add apple cider vinegar.
  6. Add enough water to cover the chicken completely.
  7. Put on high and bring to boil.
  8. Once boiled, set to simmer for 1-4 hours with a lid slightly ajar. You choose the time. I like mine to simmer a long time, but you can do it for one hour if you are in a rush.
  9. When done, take bones out of the soup. Keep the dark meat in there if you like it. I don’t, so I take bones and dark meat out.
  10. Add your white meat and garnish with lemon and dill (or any herb you like).


Oxalate: <7mg per cup   Calcium: 95mg   Added Sugar: 0g