Low fat, low sodium chicken vegetable soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
Squash, yellow (or zucchini)Squash, butternut (or acorn--pre cooked)Carrots--2 mediumPotatoes--2 smallGreen beans--1 cup1/2 medium onion, dicedEggplant--1/4 large or 1/2 smallChicken breasts--two cooked breasts, bone and fat removed.
Directions
Slice all fresh veggies and briefly stir fry, then add chicken broth, tomatoes and cooked chicken breasts (I poach them ahead of time and have on hand.) Cook until vegetables are tender. Makes 4 generous servings of 2 cups each or 8 servings of 1 cup (divide nutrients and calories in half if you choose this option.)

Number of Servings: 4

Recipe submitted by SparkPeople user HLTHYETER.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 297.7
  • Total Fat: 2.8 g
  • Cholesterol: 73.4 mg
  • Sodium: 214.8 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 7.4 g
  • Protein: 32.0 g

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