Alices low sodium chicken vegetable soup

Name: Alices low sodium chicken vegetable soup Recipe
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 20
Ingredients: 6 cups carrots sliced; 5 quarts water (20 cups); 1 10oz. bag frozen green peas; 2 large onions; 4 tbsp. dried parsley; 4 tbsp. dried basil; 2 cups Campbell's low sodium chicken broth; 5 pieces Purdue Chicken Breast diced into 1 inch pieces

Minutes to Prepare: 15
Minutes to Cook: 90

Number of Servings: 20

Ingredients

6 cups carrots, sliced5 quarts water (20 cups)1 10oz. bag frozen green peas2 large onions4 tbsp. dried parsley4 tbsp. dried basil2 cups Campbell's low sodium chicken broth5 pieces, Purdue Chicken Breast, diced into 1 inch pieces

Directions

I like to let this cook on low for 1 1/2 hours to allow the herbs to really flavor the soup. I really enjoyed just the nature flavor of everything and not tasting the sodium like in regular chicken soup.

Makes 20 1- cup servings.

Number of Servings: 20

Recipe submitted by SparkPeople user ALICEACG68.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 63.8
Total Fat: 0.8 g
Cholesterol: 8.8 mg
Sodium: 291.0 mg
Total Carbs: 9.5 g
Dietary Fiber: 2.0 g
Protein: 5.1 g

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