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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 82.5
  • Total Fat: 1.0 g
  • Cholesterol: 4.4 mg
  • Sodium: 374.1 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 4.7 g

View full nutritional breakdown of Low Sodium Chicken and Vegetable Soup calories by ingredient
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Low Sodium Chicken and Vegetable Soup

Submitted by: KIKIDWANDERER

Introduction

I'm watching my blood pressure so this is a nice, hearty soup with low sodium. If you have no bp issues, by all means add salt to taste. This also might be nice with roasted garlic rather than fresh. I'm watching my blood pressure so this is a nice, hearty soup with low sodium. If you have no bp issues, by all means add salt to taste. This also might be nice with roasted garlic rather than fresh.
Number of Servings: 6

Ingredients

    5 cups water
    3 cups low sodium/low fat chicken broth
    2 packets, no sodium instant chicken broth
    2 small sweet potatoes, chopped
    1/3 cup brown rice, uncooked
    3 garlic cloves, smashed
    5-6 sprigs fresh thyme
    1-2 sprigs fresh rosemary
    2 dried bay leaves
    1 tsp kosher salt
    1/4 tsp red pepper flake
    1/2 tsp olive oil
    1/4 large onion, chopped
    5 mushrooms, sliced
    1/2 shredded chicken breast
    1/4 cup micro arugula or other dark green (spinach, etc)

Directions

Combine water, broth, and instant broth in large stock pot over medium high heat. Bring mixture to a boil and add in fresh herbs, garlic, salt, olive oil and bay leaves. Reduce heat to medium-low and stir in sweet potatoes. Cook for 10 minutes then add in brown rice. Cook for anothe 10 minutes and then add chicken, followed by onions, red bell pepper, red pepper flake and mushrooms. Stir and allow to cook for an additional 5-10 minutes depending on desired doneness of onions. Remove from heat and stir in arugula ( or greens).

Makes 6 2-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user KIKIDWANDERER.






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