I usually use some actual salt and some low salt to make it taste as close to the real thing as possible,” Alexander said. “Or try a lower-salt substitute with no sodium broth. Other ways to make up for having less salt are to add more garlic, pepper, and fresh herbs. To keep the sodium as low as possible, Alexander mixes a no-sodium broth with a lower-sodium broth. ![]() “Broth-based soups need salt, so much so that when I was writing the ‘Biggest Loser’ cookbooks, which restricted the sodium, I was allowed a little bit of ‘wiggle room’ on broth-based soup because it’s one of the few foods that you just can’t skip the salt,” she said. While bone broth and homemade broth can be filled with healthful nutrition, Alexander said they can be hard to make tasteful without salt. If you find white meat chicken to be dry, Alexander said you may not be cooking it properly. “Your best option is to poach white meat chicken in a stock to keep it lean.” “Rotisserie chicken has a ton of fat and salt in it, so I’d definitely steer clear of that,” Alexander said. While making homemade chicken noodle soup allows you to control what goes into the soup, take caution with recipes that call for rotisserie chicken. “Typically, a cup of diced chicken has 43 grams of protein, and one cup of Campbell’s Homestyle Chicken soup has 14 grams of protein so only about a third of the protein when comparing it to one cup of diced chicken,” Letten told Healthline. Kate Letten, registered dietitian in Riverside, Illinois, agrees, noting that diced chicken, which is the white meat with fat cut off, is considered to be a high biological value protein, meaning it has all the essential protein your body can’t make for itself. However, she says white meat is the better choice. ![]() Since dark meat is less expensive than white meat, Alexander says restaurants often use dark meat in their chicken noodle soup.
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