agassifan low fat/sodium chicken soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 qts low sodium organic chicken broth1 lb chicken leg quarters3 bay leaves----------------------------------------------1 large onion, chopped2 carrots, peeled and sliced2 cups shredded cabbage1 small sweet potato, shredded (skin on)1 lb frozen peas and corn combo2 cups fresh green beans sliced2 tsp red pepper flakes1 tsp ground black pepper2 oz whole wheat pasta2 tsp kosher salt2 tbsp dried thyme1 tbsp dried basil"splash" of vinegar (1-2 tbsp)
------------ Day 1 ------------------
1) Separate thighs and drumsticks and poach in chicken broth, and bay leaves, for 45 minutes (add any old veggies from the fridge into the stock).
2) Remove chicken from broth and remove meat from bones (put meat in refrigerator)...return skin and bones to stock pot and simmer for another hour.
2) Strain stock (discard veggies, skin and bones) and refrigerate stock overnight.
----------------- Day 2 ------------------------
1) Remove fat from stock and discard.
2) Bring broth back to a simmer and add onion, carrots, cabbage, green beans, spices and sweet potato. Simmer until veggies are tender.
3) Add chicken meat, pasta and frozen corn & peas combo and cook until pasta is done.
4) Add vinegar and adjust spices to your preferance.
Make 10 (2 cup) servings for around 200 calories
Number of Servings: 10
Recipe submitted by SparkPeople user AGASSIFAN.
1) Separate thighs and drumsticks and poach in chicken broth, and bay leaves, for 45 minutes (add any old veggies from the fridge into the stock).
2) Remove chicken from broth and remove meat from bones (put meat in refrigerator)...return skin and bones to stock pot and simmer for another hour.
2) Strain stock (discard veggies, skin and bones) and refrigerate stock overnight.
----------------- Day 2 ------------------------
1) Remove fat from stock and discard.
2) Bring broth back to a simmer and add onion, carrots, cabbage, green beans, spices and sweet potato. Simmer until veggies are tender.
3) Add chicken meat, pasta and frozen corn & peas combo and cook until pasta is done.
4) Add vinegar and adjust spices to your preferance.
Make 10 (2 cup) servings for around 200 calories
Number of Servings: 10
Recipe submitted by SparkPeople user AGASSIFAN.
Nutritional Info Amount Per Serving
- Calories: 200.6
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 308.2 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 3.1 g
- Protein: 13.9 g
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