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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 110.4
  • Total Fat: 3.6 g
  • Cholesterol: 18.1 mg
  • Sodium: 997.7 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 7.7 g

View full nutritional breakdown of Gluten free and low fat Chicken Vegetable Soup calories by ingredient
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Gluten free and low fat Chicken Vegetable Soup

Submitted by: NDELACOURT

Introduction

I needed a rich satisfying meal after gallbladder surgery left me feeling nauseous and unable to eat very much. This soup fit the bill, low fat and gluten free. I needed a rich satisfying meal after gallbladder surgery left me feeling nauseous and unable to eat very much. This soup fit the bill, low fat and gluten free.
Number of Servings: 10

Ingredients

    2 chicken breasts
    2 tbsp olive oil
    1/2 c diced onions
    1 clove diced garlic
    10 cups organic low sodium chicken broth, I use the Organic Better Than Bouillon concentrate
    1 c diced carrots
    1 c diced celery
    2-3 potatoes diced
    1/2 c frozen green beans
    2 tbsp potato starch (as a thickener) in cold water
    Himalayan Salt to taste
    Pepper to taste

Directions

Heat olive oil in soup pan.
Saute onions, garlic and diced chicken breast, until onions are slightly caramelized. (this adds a depth of flavour).

Add chicken broth.

Dice up carrots, celery, green beans, potatoes then add to soup once it's boiled.

Let simmer for at least an hour. Add salt and pepper to taste.

Mix potato starch and cold water to a container with a lid...mix well, then add to boiling soup to thicken.

Makes 10 - 1 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user NDELACOURT.






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